{"id":9297,"date":"2016-03-03T04:26:08","date_gmt":"2016-03-03T04:26:08","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=9297"},"modified":"2021-01-25T17:59:09","modified_gmt":"2021-01-26T00:59:09","slug":"mongolian-beef","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/mongolian-beef\/","title":{"rendered":"Mongolian Beef"},"content":{"rendered":"<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/03\/mong-beef.jpg\" rel=\"attachment wp-att-9303\"><img decoding=\"async\" class=\"alignright aiif9303\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/03\/mong-beef.jpg\" alt=\"mong-beef\" width=\"185\" height=\"185\" \/><\/a><span style=\"font-size: large; color: #ff0000;\">Before we begin&#8230;<\/span><\/p>\n<ul>\n<li>If you want to know the differences between some of these traditional Chinese dishes, [popup url=&#8221;https:\/\/www.grandpacooks.com\/recipes\/mongolian-sichuan-kung-pao-mandarin-hunan\/&#8221;]<u>CLICK HERE.<\/u>[\/popup]<\/li>\n<li>Freezing your meat for 30 minutes will help you get nice thin cuts<\/li>\n<li><span id=\"yui_3_17_2_4_1456980162846_1207\" class=\"ya-q-full-text\">Mongolian cuisine primarily consists of <span id=\"yui_3_17_2_4_1456980162846_1219\" class=\"ya-q-full-text\">green onion\/scallions and beef.<\/span> Use of vegetables and spices is limited. Sometimes foods are cooked on a large flat grill.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: large; color: #ff0000;\">Ingredients to feed 4 people<br \/>\n<\/span><\/p>\n<table>\n<tbody>\n<tr>\n<td>\n<ul>\n<li>2 TBL regular soy sauce<\/li>\n<li>1 tsp sugar<\/li>\n<li>1 TBL rice vinegar<\/li>\n<li>2 tsp cornstarch<\/li>\n<li>2 tsp dry cherry or white wine<\/li>\n<li>2 tsp hoisin sauce<\/li>\n<li>1 tsp chili paste (sambal or gochujang)<\/li>\n<\/ul>\n<p>Combine top seven ingredients &#8211; stir until smooth<\/td>\n<td>\n<ul>\n<li>2 tsp peanut oil or sesame oil<\/li>\n<li>1 TBL minced peeled fresh ginger<\/li>\n<li>1 TBL minced fresh garlic<\/li>\n<li>1 pound skirt steak &#8211; thinly sliced across the grain<\/li>\n<li>1\/2 onion chopped into large, bite-sized pieces<\/li>\n<li>1\/2 bell pepper cut into bite-sized pieces<\/li>\n<li>16 medium green onions, cut into 2 inch pieces<\/li>\n<li>1-2 C broccoli pieces<\/li>\n<li>Thai chili peppers if you like it spicy<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><span style=\"font-size: large; color: #ff0000;\">Step by Step<\/span><\/p>\n<ol>\n<li>Start pot of boiling water for udon noodles<\/li>\n<li>Heat peanut or sesame oil in a wok over high heat<\/li>\n<li>Add minced ginger and then minced garlic<\/li>\n<li>Add pieces of beef<\/li>\n<li>Saut\u00e9 for one minute<\/li>\n<li>Add Thai chili, broccoli and onion<\/li>\n<li>Saut\u00e9 for one minute<\/li>\n<li>Add green onion and bell pepper pieces and saut\u00e9 another minute<\/li>\n<li>Add soy sauce mixture and toss until thickened, stirring constantly<\/li>\n<\/ol>\n<p>Serve with udon noodles or rice.<\/p>\n<p><span style=\"font-size: large; color: #ff0000;\">Oh, one more thing&#8230;<\/span><\/p>\n<ul>\n<li>Mongolia is the region between China and Russia in the right half of Asia<\/li>\n<li>Mongolia is 1\/4 the size of the United States<\/li>\n<li>Mongolia is the most sparsely populated nation in the world, with only 4.3 people per square mile.<\/li>\n<li>In Mongolia, there are 13 times more horses than humans, and sheep outnumber humans 35 to 1.<\/li>\n<li>The Gobi desert, a part of which lies in Mongolia, is the largest desert in Asia and is the fifth largest in the world.<\/li>\n<li>Many Mongolians still live in a traditional <em>ger<\/em>, which is a type of tent. Also known as \u201cyurts,\u201d these portable dwellings were traditionally used by nomads in the steppes of Central Asia as their homes.<\/li>\n<\/ul>\n\n\n<p><span id=\"yui_3_17_2_4_1456980162846_1251\" class=\"ya-q-full-text\">Mongolian Beef (Chinese-American food, not authentic Chinese, less spicy)<\/span><\/p>\n<p>Ingredients:<\/p>\n<p>1 lb flank steak<br \/>\n\u00bc c. cornstarch<br \/>\n2 t. vegetable oil<br \/>\n\u00bd t. ginger (minced)<br \/>\n1 T. garlic (minced)<br \/>\n\u00bd c. soy sauce<br \/>\n\u00bd c. water<br \/>\n\u00bd c. brown sugar<br \/>\n2 T. rice wine<br \/>\n\u00bd t. red pepper flakes<br \/>\n2 green onions (sliced)<br \/>\n1 medium onion (sliced)<br \/>\nOil (for frying)<\/p>\n<p>Cooking Instructions:<\/p>\n<p>To make the sauce- in a sauce pan heat 2 t. of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat. Slice the flank steak against the grain into \u00bc\u201d thick slices. Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip). Heat up about a cup of oil in your wok to about medium heat.\u00a0 Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer).\u00a0 Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble.<br \/>\n2 Servings.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Before we begin&#8230; If you want to know the differences between some of these traditional Chinese dishes, [popup url=&#8221;https:\/\/www.grandpacooks.com\/recipes\/mongolian-sichuan-kung-pao-mandarin-hunan\/&#8221;]CLICK HERE.[\/popup] Freezing your meat for 30 minutes will help you get nice thin cuts Mongolian cuisine primarily consists of green onion\/scallions and beef. Use of vegetables and spices is limited. Sometimes foods are cooked on a &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/mongolian-beef\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Mongolian Beef&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[179,177,66,171],"tags":[],"class_list":["post-9297","post","type-post","status-publish","format-standard","hentry","category-book-dinners","category-book-lunches","category-travel-cooking","category-world-cuisine"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/9297","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=9297"}],"version-history":[{"count":21,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/9297\/revisions"}],"predecessor-version":[{"id":21099,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/9297\/revisions\/21099"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=9297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=9297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=9297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}