Mongolian Beef (recipe adapted from rasamalasia.com)
This marks my 100th blog posting on “Oishii!” Although I’ve slowed down writing over the past half year, the traffic to the blog has been steadily increasing, and I’m nearing another benchmark: 10,000 views. Thanks for all of the support so far!
This is my authentic version of this Chinese favorite. I’m thrilled to share this great recipe for mongolian beef which I have adapted from Rasa Malasia’s cooking blog. The recipe comes from a rare, limited edition cookbook called the “Essence of Shangri-La,” written by Chinese chefs at the Shangri-La Hotel. I am trying to obtain a copy of the original as it is referenced extensively by chefs. I made the beef a little less sweet by reducing the amount of dark sweet soy sauce by half, and adding back the same amount of regular soy sauce.
Speaking of sweet, there is a terrible “copy cat” recipe supposedly from P.F. Chang’s circulating on the internet (including epicurious.com) that calls for 3/4 cup of brown sugar in a recipe which has only a pound of flank steak. I would avoid it all costs.
- 2 teaspoons corn starch
- 2 teaspoons Japanese soy sauce (e.g. Kikkoman)
- 2 teaspoons Chinese rice wine (Shaoxing)
- 2 tablespoons water
- 4 teaspoons oyster sauce
- 2 tablespoons Japanese soy sauce (e.g. Kikkoman)
- 2 tablespoons dark sweet soy sauce (e.g. Healthy Boy Thai Dark Sweet Soy Sauce or ABC Kecap Manis Sweet Soy Sauce)
- 1 teaspoon Chinese dark soy sauce (e.g. Wei Chuan)
- 2 teaspoons sesame oil
- 1/2 teaspoon Maggi seasoning
- 2 tablespoons vegetable oil
- 1 pound rib-eye or flank steak, cut into thin 2-inch long pieces
- 3 tablespoons ginger, minced
- 3 tablespoons garlic, minced
- 6 scallions, sliced diagonally into 1/2″ pieces
- kosher salt and freshly ground pepper to taste
Make the marinade. In a medium bowl combine the corn starch, soy sauce, Chinese rice wine, and water. Add the steak and coat with the marinade. Set aside for 30 minutes.
Make the sauce. In a small bowl mix together the oyster sauce, soy sauce, dark sweet soy sauce, dark soy sauce, sesame oil, and Maggi seasoning.
Heat a wok or large non-stick frying pan over high heat until nearly smoking and add vegetable oil. Put beef in a single layer and leave undisturbed until it browns on one side. Add ginger and garlic to beef, mix well, and continue frying until beef is no longer pink. Add sauce and scallions and heat through. Sprinkle with salt and pepper to taste.
Serve with Japanese white rice.
Other Chinese favorites
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: email@example.com
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