On Line Cookbook
Chinese Mongolian Beef (Chinese Restaurant style)
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
William Bohannon

Serves/Makes:2

Ingredients
  • 1/2 lb (.2 kg). English cut roast sliced thinly
  • 3 cloves garlic, smashed
  • 3 tbsp (45 ml) soy sauce
  • 1 tbsp (15 ml) sugar
  • 1 tbsp (15 ml) oyster sauce
  • 1 dash chili oil or ground red pepper
  • Few drops of sesame oil
  • 1 tbsp (15 ml) corn starch
  • 1/4 cup (60 ml) water
  • 1 cup (225 ml) assorted stir fry vegetables
  • peanut or cooking oil
  • cooked rice or noodles
Preparation
  • Heat wok or frying pan until smoking.
  • Add some oil for saute.
  • Add meat and garlic and cook quickly with a dash of soy sauce.
  • Remove meat and add vegetables to hot pan and cook until heated through.
  • Mix all remaining ingredients (except rice or noodles) and add to vegetables.
  • Bring to a boil and simmer to thicken.
  • Add meat back to wok and heat through.
  • Serve over the rice or noodles.
Comments
You can also remove the hot vegetables and make the sauce separately then add every thing back to the sauce. This works better if you plan to use frozen vegetables.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.