- Servings : 2-4
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 15m
Mongolian Beef is prize for is tender meat tossed in a sweet mongolian sauce nestled in white and green onion. This dish is truly delicious and is best served with fluffy white jasmine rice.
- 1 lb. thinly sliced beef
- ½ cup green onion( cut into 1 inch pieces)
- ½ cup white onion( cut into strips)
- Mongolian Sauce (Yields one cup):
- 1 cup Kikkoman Soy Sauce
- 1/2 cup brown sugar
- 1 tsp minced garlic
- 1 tsp Chinese BBQ Sauce
Prepare the beef according to the “Basic Tenderizing Marinade for Chinese Cooking” and precook one lb. of beef and set aside.
Mix the ingredients for the Mongolian Sauce in a small sauce pan and reduce for 5-7 minutes.
Preheat the wok with 2 tbsp. oil and wait until the wok is literally smoking.
Add the onions to the smoking wok, and toss for 30 sec. Add the beef and toss around for another 30 sec.
Add 2 tbsp. of Mongolian sauce and toss for 1-2 min.
Look for good carmelization on the meat and listen for a lot of sizzle. Add more to taste. Add the green onion and toss for 20—30 sec. Remove from wok and serve immediately.
Note: Wok should be scorching hot throughout the cooking process.