Mongolian Beef

Name: Mongolian Beef (Cong Bao Niu Rou)
Yield: Serves 2 as a main dish with rice or 4 as part of a multicourse meal
Cuisine: Mongolian
Ingredients: 8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces; ¼ teaspoon salt; ½ teaspoon sesame oil; 1 teaspoon sugar; 1 teaspoon cornstarch; 1 teaspoon Chinese rice wine or sherry; 3 dashes white pepper; 2½ tablespoons oil; 1 tablespoon soy sauce; 1 teaspoon dark soy sauce; ½ tablespoon oyster sauce; 2 cloves garlic, minced; One 1 in (2.5 cm) piece fresh ginger, peeled and sliced into thin pieces; 3 green onions (scallions), cut into 2 in (5 cm) lengths; 1 teaspoon hoisin sauce

Cong Bao Niu Rou

Preparation info

Serves
2
as a main dish with rice or 4 as part of a multicourse meal

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

Mongolia’s mountainous terrain and harsh climatic conditions shape the diet of its nomadic people. Livestock such as sheep, goats, camels, yaks, cattle, and animal fats are the main source of their food, especially during winter. I once watched a documentary about Mongolia and their staple food certainly doesn’t include Mongolian Beef—a stir-fried beef dish with green onion, so I’m not sure where the name comes from. In any case, a great Mongolian Beef dish should be tender, soft, an