Mongolian Beef: Chinese Takeout Dishes
Mongolian Beef is thinly sliced pieces of tender beef stir fried with onions served in a thick sweet and savory sauce, served over a bed of steamed rice.
Prep Time 5 minutes
Cook Time 5 minutes
Marinade 1 hour
Total Time 10 minutes
Servings 4 servings
- 1 lbs. beef flap meat
- 1/2 onion sliced
- 1 Serrano pepper seeds removed and sliced
- 1/2 cup green onions sliced
- 1 1/2 tsp. duck fat Epic Animal Oil, Duck Fat, 11 Ounce
- Cornstarch for dusting 1/4 to 1/2 cup
- 1 tsp. grated ginger
- 4 garlic cloves minced
Cut the beef into thin, bite size pieces, against the grain.
Combine marinade ingredients in a dish and add beef. Let marinade for 1-2 hours.
Mix sauce ingredients in a bowl.
Heat duck fat over high heat until smoking.
Drain any excess marinade from beef and lightly dust with cornstarch. Cook beef in two batches (to prevent lowering the heat of the wok pan) for about 1-2 minutes, or until juices run clear. Remove beef with a slotted spoon and set aside.
Add onions and peppers and stir fry until translucent.
Add garlic and ginger and stir fry for 1 minute.
Add green onions and beef (reserving some green onions for the garnish).
Add the sauce mixture and cook for about 2 minutes, or until sauce has thickened.
Garnish with green onions and serve over white rice or crispy noodles.
Serving: 0.5cup | Calories: 340kcal | Carbohydrates: 6g | Protein: 21g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 951mg | Potassium: 388mg | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 2.7mg