Name: Chinese Mongolian Beef(葱爆牛肉)
Time: 20 mins
Introduction: Stir-frying meat with scallion is a common cooking method is China. Besides beef, lamb is also commonly stir-fried with scallion.
Ingredients:
- 1/2 pound beef tenderloin
- 2 scallions, sliced into sections around 3cm
- 3 green onions, sliced into sections around 3cm long
- 2 dried chili pepper; cut into slices and seeds removed
- 1 inch root ginger; peeled and cut into shreds
- 1 middle size egg
Marinade Sauce
- 1/2 teaspoon salt
- 1 teaspoon light soy sauce
- 1/2 tablespoon oyster sauce
- 1 tablespoon cooking wine
- 1 teaspoon black pepper powder
- 1 teaspoon starch (corn starch)
- 1 teaspoon sesame oil
Stir-fry sauce
- 2 tablespoons cooking wine
- 1 teaspoon dark soy sauce
- 1 /2 teaspoon sugar
- 1 tablespoon water
- 1 teaspoon sesame oil
Instructions:
- Cut the beef into thin slices.
- Add salt, black pepper powder, starch and light soy sauce in the beef within a s
mall blow and mix evenly. - Just before cooking process, add egg white to marinated beef and stir in one direction until you get a paste. Heat up cooking oil in wok and stir fry beef slices around 1 to 2 minutes or until the beef begins to change color.
- Move the beef slices out and leave the oil in wok. Add ginger slices, 2/3 of scallion sections and chili pepper shred to cook until aroma.
- Return the beef slices in wok, do a quick fry and stir in stir fry sauce. Turn off the fire and add green onion sections and the left scallion. Mix well.
- Transfer to serving bowl and serve hot.