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Mongolian Beef

Ingredients:

8 oz beef tenderloin (thinly sliced)
2 1/2 tablespoons cooking oil
2 cloves garlic, minced
*1/2 red pepper, julienned
1 1-inch (2.5 cm) piece fresh ginger,peeled and sliced into thin pieces
3 green onions (scallion), cut into 2-inches (5 cm)

Marinade:

1 tablespoons soy sauce
1 teaspoon dark soy sauce
1/2 tablespoon oyster sauce
1 teaspoon hoisin sauce
1 teaspoon Chinese rice wine or sherry (used sherry)
1 teaspoon cornstarch
1/2 teaspoon sesame oil
1 teaspoon sugar
1/4 teaspoon salt
3 dashes white pepper powder

Treat the beef according to “How to Tenderize Meat” (optional)

To tenderize  the meat: Used 1 teaspoon baking soda (8 oz. meat); the technique is to dry rub it on the meat, rinsed off thoroughly before cooking or marinating the meat. 

Marinate the beef with the ingredients for 15 minutes.

Heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside.

Heat the remaining oil in the wok or skillet over high heat. Add the garlic and ginger and stir-fry until aromatic. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the green onion; stir to combine the ingredients well. Dish out and serve immediately with steamed rice.

*Bee Yinn Low’s recipe book made me hungry just by looking at the pictures. I have made Mongolian Beef but never made the sauce from scratch. It’s very easy to make. I finally found the secret how Chinese tenderize their meat. Baking soda?!?! I feel like baking soda is the magic powder in the kitchen. You can cook and bake with it, deodorizing the fridge, and I even used it to unclog my sink. Anyway, going back to food the meat was very tender and I cooked it in minutes only. I added red pepper for color and just to add more veggies. I followed the recipe in the book because online in her site there is a slight difference but I think the outcome for both recipes would be the same…one delicious meal. enJOY!!!

Source: Bee Yinn Low’s Easy Chinese Recipes cookbook

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