{"id":964,"date":"2025-05-30T07:43:04","date_gmt":"2025-05-30T07:43:04","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=964"},"modified":"2025-10-21T06:34:56","modified_gmt":"2025-10-21T06:34:56","slug":"mongolian-beef","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/mongolian-beef\/","title":{"rendered":"Mongolian Beef"},"content":{"rendered":"\n

Makes 6 servings<\/em><\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

2 white onions
24 scallions
1\/2 cup cornstarch
12 chili de arbol
1-2 cups neutral oil
3 cups white rice
red pepper flakes as needed
white sesame seeds as needed
thin rice noodles to taste<\/p>\n\n\n\n

Beef Marinade<\/strong>
1lb or 5 breakfast steaks (flank, tenderized)
2 tbsp cornstarch
1 tbsp neutral oil
1 tbsp soy sauce
1 tsp baking soda<\/p>\n\n\n\n

Sauce<\/strong>
1 cup soy sauce
1 cup water
1\/2 cup brown sugar
2 cloves garlic
2in fresh ginger root
2 tbsp hosin sauce
4 tbsp sesame oil
1-3 tbsp corn starch<\/p>\n\n\n\n
\n\n\n\n

Procedure<\/h3>\n\n\n\n

Prep<\/strong><\/p>\n\n\n\n

Cut the steaks into bite sized strips, about 2 inches.<\/p>\n\n\n\n

Combine all beef marinade ingredients together and cover. Place in the fridge for 15 min to an hour.<\/p>\n\n\n\n

Cut the white part of the green onions into small rings, and the green part into 1-2 inch chunks. Cut the white onion into crescents. Mince the garlic as well.<\/p>\n\n\n\n
\n\n\n\n

Meat & Noodles<\/strong><\/p>\n\n\n\n

In a frying pan heat up 1-2 cups of oil until shimmering or about 300F. <\/p>\n\n\n\n

Fry noodles on each side; they will finish in seconds. Set aside when done.<\/p>\n\n\n\n

Next, place marinated meat in a large bowl with 1\/2 cup cornstarch and toss until coated.<\/p>\n\n\n\n

Fry beef in batches until crispy, about 2 minutes on first side and 1 minute on the second. <\/p>\n\n\n\n

Turn to high heat when initially placing a batch to fry, turn to medium about 20 seconds in.<\/p>\n\n\n\n
\n\n\n\n

Aromatics<\/strong><\/p>\n\n\n\n

Place all onions (except the white part of the green onion) and chili de arbol in a large pan.<\/p>\n\n\n\n

Add a bit of the oil from the meat deep fry to the onions, and saute on medium until translucent and lightly colored. <\/p>\n\n\n\n
\n\n\n\n

Sauce<\/strong><\/p>\n\n\n\n

Combine all sauce ingredients except corn starch in a saucepan and stir until dissolved. Stir corn starch in gradually, being careful not to clump together. Add extra if sauce is not thick enough.<\/p>\n\n\n\n
\n\n\n\n

Plating<\/strong><\/p>\n\n\n\n

Once sauce, aromatics, and meat are done, combine all into the large pan and mix well. Bring up to temp and plate with the chow mein rice noodles at the bottom of the plate and rice on the side. <\/p>\n\n\n\n

Garnish with white part of the scallions, extra sesame seeds, and red pepper flakes.<\/p>\n\n\n\n

\u958b\u52d5<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

\n\n\n\n

Fun fact: Mongolian beef originated in Taiwan, not Mongolia!

<\/p>\n","protected":false},"excerpt":{"rendered":"

Makes 6 servings Ingredients 2 white onions24 scallions1\/2 cup cornstarch12 chili de arbol1-2 cups neutral oil3 cups white ricered pepper flakes as neededwhite sesame seeds as neededthin rice noodles to taste Beef Marinade1lb or 5 breakfast steaks (flank, tenderized)2 tbsp cornstarch1 tbsp neutral oil1 tbsp soy sauce1 tsp baking soda […]<\/p>\n","protected":false},"author":1,"featured_media":965,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[75],"tags":[24,31,37,42,11,9],"class_list":["post-964","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-taiwanese-","tag-aromatic","tag-beef","tag-noodles","tag-rice","tag-savory","tag-spicy"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/964","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=964"}],"version-history":[{"count":9,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/964\/revisions"}],"predecessor-version":[{"id":1883,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/964\/revisions\/1883"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/965"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=964"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=964"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=964"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}