David's Recipe for Mongolian Beef
Apparently this isn't very similar to what's called "Mongolian Beef" in Chinese restaurants in the US, but maybe it's a little more Mongolian. Or maybe it isn't. Very easy.
Main Course, Mongolian-American
- 5 lbs beef for moist cooking, such as chuck, sliced into 2" x 2" x 1/4" pieces
- 1 bottle beer
- 5 cups boiling water
- 2 large onions, cut into 3/4" x 3/4" squares, which will then separate into separate layers when sauteed
- 1/4 cup olive oil for sauteing (I like olive oil, authentic or not.)
- 1 large clove garlic, finely minced
- 2 inches fresh ginger, minced
- Chili peppers to taste, minced
- 1/2 cup soy sauce
- 1/2 cup dark brown sugar
- 1/4 cup demerara sugar
- Set the beef to simmer in the water and beer until tender, at least three hours, depending on the beef.
- In the meantime, add the chilis, ginger, and garlic.
- Saute the onions until translucent, almost transparent.
- When the beef is tender, stir in the onions, sugar and the soy sauce.
- Simmer another 10 minutes.
- Serve with rice or pasta.