Similar recipes found online have disclaimed any links that this dish might have to Mongolian origins. In actual fact, it is just stir-fried beef braised in a thick sauce, the latter of which distinguishes it from being just an ordinary plate of stir-fried beef.
Beef-lovers might be disappointed with this dish though, because what makes for a unique Mongolian beef dish is not in any particular cut of the meat itself, but in the sweet and savory taste of the sauce, used frequently as an accompaniment to plain rice and cellophane noodles.
- Sirloin beef: 1.2 kg, sliced thinly
- Cornstarch: 1/2 cup
- Sesame oil: 2 tbsp
- Shaoxing wine: 2 tbsp
- Light soy sauce: 2 tbsp
- Frying oil: 1/3 cup + 1/4 cup
- Ginger: 2 cm slice, peeled & minced
- White onion: 1 1/2, sliced
- Spring onion: stalks chopped finely, leaves sliced at 3-cm length
- Water: 1 cup
- Dark soy sauce: 3/4 cup
- Brown sugar: 1/2 cup
- White or blackpepper: to taste
- White sesame seeds: 1 tbsp
- Coat beef slices evenly with cornstarch.
- Marinate with sesame oil, wine & light soy sauce. Leave in fridge for 1 hr.
- Heat 1/3 cup of oil in wok. Sear beef slices till light brown. Remove from wok & set aside.
- Add 1/4 cup of oil in wok. Fry ginger, white onion & chopped spring onion.
- Fry till fragrant & onion starts to brown.
- Add water, dark soy sauce & sugar. Cook till sauce starts to thicken.
- Add beef & pepper into sauce. Fry for 1 min before turning heat off.
- Garnish with leaves of spring onion & sesame seeds.
- Serve hot with rice or cellophane noodles.
- The beef must be sliced thinly and evenly so that they can be seared quickly in order to lock the flavours in.
- Make an even thicker sauce by mixing 2 tsp of cornstarch into the water first to cook the sauce.
8 – 10 persons