Couple of weeks ago, I saw a recipe for Mongolian Beef posted by one of my friends on Facebook.. I picked up the beef to do it and mentioned the recipe to the cashier at Superstore during check out. Yesterday, Kelly was back in Express and asked if I had made the recipe as she had and thanked me for the recipe. Her husband loved the dish, although she had used 3/4 cup of Brown sugar and 1/4 cup of white sugar. Having just bought Beef chunks, I thought I should make the recipe for supper.
On research for the origins of this recipe, I found that the dish was Chinese-American originating from California. The recipe is stir fried with vegetables in a savoury brown sauce made using Hoisin, soya sauce and hot chilies. The dish and name was after the method of cooking cut vegetables and meat in a sauce over a very hot grill. Yet neither are traditional Mongolian. The Ichiban Restaurant in Winnipeg is fashioned after this style.
On research for the origins of this recipe, I found that the dish was Chinese-American originating from California. The recipe is stir fried with vegetables in a savoury brown sauce made using Hoisin, soya sauce and hot chilies. The dish and name was after the method of cooking cut vegetables and meat in a sauce over a very hot grill. Yet neither are traditional Mongolian. The Ichiban Restaurant in Winnipeg is fashioned after this style.
Into the crock pot went beef cubes
along with;
- 1/4 c cornstarch
- minced Garlic
- fresh Ginger
- 1/2 c of soya sauce
- 1c water
- 1/2 c Brown sugar
This can also be slowly cooked in the oven at 275 degrees using a covered dish.
When cooked, add 1 c of grated carrots.. I garnished with sesame seeds and chopped green onions.
Serve with rice or noodles. I served the beef with sushi rice and a broccoli salad with an Asian dressing.
Although the recipe called for more sugar, it still was pretty sweet. The beef was tender but did lacked flavor. Need to increase the amount of spice, i.e. ginger, garlic if I make this again!
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