Wednesday, May 18, 2011

Mongolian Beef

This is my version of a mongolian beef recipe. My recipe pair with sticky rice and these are the ingredients:

For the rice:
-2 cups of short or medium grain white rice
-3 cups water
-1/2 tea spoon onion powder
-1/2 tea spoon garlic powder
-1 tea spoon salt

For the beef:
-2lb flank steak
-2 table spoons minced garlic
-2 onions chopped large
-1 cup of chopped fresh cilantro
-2 table spoons corn starch
-2 cups sliced water chestnuts
-1 tea spoon fish sauce
-2 table spons oyster sauce
-2 table spoons hoisin sauce
-1 tea spoon sesame oil
-2 table spoons soy sauce
-1 tea spoon black pepper
-salt to taste
-2 table spoons vegetable oil
-2 table spoon molasses

Here are few pics of the ingredients.

Prepare the rice about 15min prior to start cooking the beef by washing the rice on a strainer for few seconds, then add the rice to a medium size pot, add water, salt, onion and garlic powder. Mix and let it simmer at low heat with lid semi-cosed until cooked and dry.

For the beef, start trimming off any excess of fat, then cut it into 3 pieces as shown below.

Slice thin perpendicular to the meat fibers, shown here.
Mix the soy , hoisin, fish and oyster sauce.
Add the mix to the sliced beef in a ziplock bag.
Add the starch, close the bag and mix well. Let is marinate for 1h.
1h later, chop the onion in large pieces.
and add to a hot sauce pan with vegetable oil, add the garlic and saute' until golden.
Add the beef, black pepper, sesame oil and 1/2 tea spoon of salt and fry at high heat stirring constantly until most liquid from the beef has evaporated.
Add the molasses and water chestnuts and let cook for a minute or two.
For last, add the chopped cilantro and stir. Add salt to taste if necessary.
Ready to eat
Served with the sticky rice. Very juicy!

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