Mongolian Beef

Ingredients

Here are the following ingredients:

Marinated Beef

• ¾ cup (175 mL) soy sauce
• ¼ cup (60 mL) dark soy sauce
• ¼ cup (60 mL) rice wine vinegar
• 3 tbsp (45 mL) baking soda
• 3 tbsp (45 mL) brown sugar
• 4 lb (2 kg) Round Stir Fry Strips

Stir-Fry Sauce

• 3 cups (750 mL) chicken stock (no salt added)
• 2 cups (500 mL) low sodium soy sauce
• 1 cup (250 mL) brown sugar
• ½ cup (125 mL) rice vinegar
• ¼ cup (60 mL) cornstarch

Service

• 2 cups (500 mL) cornstarch
• 2 cups (500 mL) canola oil
• 16 red chilies, thinly sliced
• 1 cup (250 mL) finely chopped garlic
• 1 cup (250 mL) finely chopped ginger
• 2 lb (1 kg) halved or quartered button mushrooms, about 16 cups (4 L)
• 1½ lb (750 g) chopped green beans, blanched, about 8 cups (2 L)
• 12 oz (350 g) sliced green onion, about 4 cups (1 L)
• 1 cup (250 mL) dry roasted unsalted cashews, about 4 oz (125 g)
• 16 lime wedges

Preparation

1. Marinated Beef: Whisk soy sauce with dark soy sauce, vinegar, baking soda and brown sugar. Pour over beef to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. Stir-Fry Sauce: Add chicken stock, soy sauce, sugar, brown sugar and vinegar to saucepan; bring to a boil. Whisk ½ cup (125 mL) water with cornstarch until smooth. Whisk slurry into boiling sauce; return to a boil. Boil for 1 minute or until thickened and glossy; remove from heat.
3. Cool, cover and refrigerate or hold for service.

Service

1. Remove 4 oz (125 g) beef from marinade; shaking off excess. Toss with 2 tbsp (30 mL) cornstarch.
2. Heat 2 tbsp (30 mL) oil in wok or skillet until almost smoking. Stir-fry beef until crisp and evenly browned. Use slotted spoon to remove beef.
3. Add 1 thinly sliced chili and 1 tbsp (15 mL) EACH garlic and ginger; cook for 30 seconds or until fragrant. Add 1 cup (250 mL) mushrooms and ½ cup (125 mL) green beans. Stir-fry until veggies are tender-crisp.
4. Return beef to wok. Add ⅓ cup (75 mL) Stir-Fry Sauce and ¼ cup (60 mL) green onion. Toss until well-coated and heated through.
5. Plate over cooked starch. Garnish with 1 tbsp (15 mL) cashews and serve with lime wedge.

Beef Cuts