Mongolian Beef with Stir-Fried Broccoli and Cellophane noodles – 蒙古辛辣牛肉

Mongolian beef is a dish served in Chinese-American restaurants consisting of sliced beef, typically flank steak or strip loin steak stir-fried with vegetables in a savory brown sauce, made with hosin sauce, soy sauce, oyster sauce, and chili peppers.  The beef is commonly paired with scallions or mixed vegetables and is often spicy. The dish is served over crispy fried cellophane noodles and steamed rice.

The name of this dish is somewhat misleading, as aside from the beef, none of the ingredients or the preparation methods is drawn from traditional Mongolian cuisine. As a matter of fact this dish is found mostly outside of China.  The term “Mongolian” is rather meant to imply an “exotic” type of food by some imaginative chefs.

Key points:

·       Use good quality beef such as strip loin (New York steak)

·       Blanch the beef in hot oil for best result (running the oil – 走油)

·       Use fresh chili peppers instead of dry pepper flakes

Mongolian Beef with Stir-Fried Broccoli and Cellophane noodles - 蒙古辛辣牛肉
Mongolian Beef with Stir-Fried Broccoli and Cellophane noodles – 蒙古辛辣牛肉

Ingredients:

Strip loin steak                                       1 lb

Broccoli crown                                       ½ lb

Cellophane noodles                              small bunch (keep if dry)

Green onion                                            ½ cup (chopped)

Garlic                                                        2x pieces

Ginger                                                      3-4 slices

Shallot                                                     2x (chopped)

Fresh hot chili pepper                         5-6 pieces (more if you like it spicy)

Oil                                                            3 cups (corn, peanut, or sunflower oil)

Shaoxing wine                                       2 teaspoons

Marinades:

Hosin sauce                                            2 teaspoons

Light soy sauce                                      1 teaspoon

Dark soy sauce                                       1 teaspoon

Grated fresh ginger                               ½ teaspoon

Minced garlic                                           ½ teaspoon

Shaoxing wine                                         2 teaspoons

Sugar                                                        ½ teaspoon

Corn starch                                             1 teaspoon mix with two teaspoons of water

Sauce:

Hosin sauce                                           1 teaspoon

Oyster sauce                                          1 teaspoon

Light soy sauce                                      ½ teaspoon

Dark soy sauce                                      1 teaspoon

Sugar                                                        ½ teaspoon

Water                                                       2 tablespoons

Mix the above in a small bowl and set aside.  Also prepare 1 teaspoon of corn starch and two teaspoons of water to thicken the sauce at the end.

Method:

·       Cut the beef to a one inch thin slice and marinade the beef for an hour.  Blanch the broccoli in boiling water for one minute, set aside for later use.

·       Heat oil in wok and put cellophane noodles in hot oil for 10 seconds.  You’ll see the noodle turns white and float on top.  Use a skimmer (spider )to collect the fried noodle quickly and place it on a paper towel to absorb excess oil. 

·       Keep oil under high heat and blanch the beef (running the oil – 走油) for ten seconds.  Use the skimmer to pick up the beef and set it on a bowl to allow excess oil dripping.

·       Take away the oil except for two tablespoons.  Add ginger, shallot and garlic to the wok and quickly stir fry the broccoli.  Splash the side of the wok with Shaoxing wine and mix well with the broccoli.  Arrange the broccoli in a circle on a plate and put the fried cellophane noodles at the center.

·       Add two tablespoons of oil to a hot wok along with a piece of garlic, ginger, shallot and the chopped chili peppers.  Return the beef back to the wok and add the sauce; stir well.  Once you can smell the aroma coming out from the mixture, add the scallions and the corn starch water (already mix with water) to the beef to thicken the sauce.  Turn heat off and plate it on top of the cellophane noodles.  Serve with jasmine steamed rice.

Strip loin steak (New York cut)
Strip loin steak (New York cut)
Cut beef in one-by-one inch strips
Cut beef in one-by-one inch strips
Marinated beef with ginger and garlic, hosin sauce, dark and light soy sauce
Marinated beef with ginger and garlic, hosin sauce, dark and light soy sauce
Hot peppers
Hot peppers
Chopped hot chilli peppers
Chopped hot chilli peppers
Broccoli and scallion
Broccoli and scallion
Garlic, ginger and shallot
Garlic, ginger and shallot
Dry cellophane noodles
Dry cellophane noodles
Fried cellophane noodles on paper towel to adsorb excess oil
Fried cellophane noodles on paper towel to adsorb excess oil
Beef after blanching with oil - running the oil - 走油
Beef after blanching with oil – running the oil – 走油
Garlic, ginger and shallot in wok
Garlic, ginger and shallot in wok
Arrange broccoli and cellophane noodles on the plate
Arrange broccoli and cellophane noodles on the plate
Beef with sauce and scallion
Beef with sauce and scallion
Mongolian Beef with Stir-Fried Broccoli and Cellophane noodles 蒙古辛辣牛肉
Mongolian Beef with Stir-Fried Broccoli and Cellophane noodles
蒙古辛辣牛肉
Serve with steamed jasmine rice
Serve with steamed jasmine rice

3 Comments Add yours

  1. owen says:

    Oh my health benefits! an amazing article dude. Thank you However I am experiencing downside to ur rss . Don’t know precisely why Unable to sign up to it. Can there be anyone obtaining identical rss problem? Anyone that knows kindly respond. Thnkx

  2. Dee says:

    Thank you! I’ve wanted to know how to cook these noodles for a long time. Your instructions appear easy to follow. I will try this recipe soon.

  3. Aerows X says:

    Looks delicious, thanks for sharing the recipe!

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