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: 3 green onions (scallions), cut into 2 in (5 cm) lengths; ¼ teaspoon salt; 8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces; 3 dashes white pepper; 1 teaspoon cornstarch; 2½ tablespoons oil; 1 teaspoon Chinese rice wine or sherry; 1 teaspoon dark soy sauce; ½ tablespoon oyster sauce; 1 teaspoon hoisin sauce; 1 tablespoon soy sauce; 2 cloves garlic, minced; 1 teaspoon sugar; ½ teaspoon sesame oil; One 1 in (2.5 cm) piece fresh ginger, peeled and sliced into thin pieces

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