Mongolian Beef
Hallelujah, it's Friday.
It's about time you dine like a leader of the free world.
This Mongolian Beef recipe comes from Executive White House chef, Ariel De Guzman who ran the White House kitchen when George Bush Sr. was in office.
According to Guzman, Asian cuisine is a favorite of the Bush family and this Mongolian Beef was often requested for dinner parties that the President was hosting.
Dear President and Mrs. Bush (Senior),
I bet you dream about eating Ariel's mongolian beef in the White House. Seeing as we both live in Houston, I'd be happy to come over and prepare some for you. I totally see why you like it so much. It's pretty fantastic. I am open most weekends over the summer so let me know what works for you. My kitchen or yours... I'm easy. Yours is probably nicer though, so I can definitely bring my wok to your place.
Oh and before I forget, I played you, President Bush, in my second grade Parade of Presidents at my school. I did my best to represent. I'll catch you up on the details over dinner.
Sincerely,
Ashlea
Sincerely,
Ashlea
Are any Chinese dishes in your repetoire?
If not, you are probably going to dismiss this immediately because you need a couple of key sauces.
Don't do it!
Use this as your opportunity to load up your arsenal for Chinese cooking. You will need only a few things and the ingredients are pretty interchangeable for other stir frys, dumplings and rices. Here's what you need that you might not have.
This Mongolian beef has such great flavor and you just won't believe how quickly it comes together.
From my little kitchen to yours... Enjoy.
Mongolian Beef
Recipe adapted from The Bush Family Cookbook by Ariel De Guzman
Recipe adapted from The Bush Family Cookbook by Ariel De Guzman
Recipe Notes
If you are not familiar with the term "cutting against the grain," check this out. Cutting your meat correctly is key to making a good stir fry with tender meat. This recipe makes 4 small portions, but the leftovers are fantastic so it's worth making the whole recipe just for two people.
Ingredients
For Marinade **needs to marinate for at least 2 hours and up to overnight
1 teaspoon rice wine or dry sherry
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 teaspoon sesame oil
1/4 teaspoon baking soda
1 teaspoon corn starch
1/2 teaspoon sugar
2/3 pound flank steak, sliced across grain on an angle into thin strips
For Seasoning Sauce
1 tablespoon hoisin sauce
1 tablespoon hot bean sauce (or bean sauce)
1 teaspoon cornstarch
1/2 cup water
Other Ingredients
5 tablespoons vegetable oil
8-10 scallions, cut into 1 inch lengths
Step by Step
In a large bowl, combine rice wine, soy sauce, vegetable oil, sesame oil, baking soda, cornstarch sugar. Add beef strips and toss to coat. Marinate for at least two and hours and up to twenty four hours.
Make the seasoning sauce. In a medium size bowl, combine hoisin sauce, hot bean sauce, cornstarch and water. Mix to combine. This seasoning sauce can be prepared up to twenty four hours before cooking. Refrigerate until ready to use.
Heat vegetable oil in a large skillet or wok over high heat. Add marinated beef and stir-fry until very lightly browned, about 1 minute. Remove beef with slotted spoon; set aside.
Pour off all but 2 tablespoons of oil. Reheat oil in skillet or wok and add seasoning sauce. Bring to a boil. Return beef to pan and add scallions. Stir-fry for 30 seconds.
Makes 4 servings.
If you are not familiar with the term "cutting against the grain," check this out. Cutting your meat correctly is key to making a good stir fry with tender meat. This recipe makes 4 small portions, but the leftovers are fantastic so it's worth making the whole recipe just for two people.
Ingredients
For Marinade **needs to marinate for at least 2 hours and up to overnight
1 teaspoon rice wine or dry sherry
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 teaspoon sesame oil
1/4 teaspoon baking soda
1 teaspoon corn starch
1/2 teaspoon sugar
2/3 pound flank steak, sliced across grain on an angle into thin strips
For Seasoning Sauce
1 tablespoon hoisin sauce
1 tablespoon hot bean sauce (or bean sauce)
1 teaspoon cornstarch
1/2 cup water
Other Ingredients
5 tablespoons vegetable oil
8-10 scallions, cut into 1 inch lengths
Step by Step
In a large bowl, combine rice wine, soy sauce, vegetable oil, sesame oil, baking soda, cornstarch sugar. Add beef strips and toss to coat. Marinate for at least two and hours and up to twenty four hours.
Make the seasoning sauce. In a medium size bowl, combine hoisin sauce, hot bean sauce, cornstarch and water. Mix to combine. This seasoning sauce can be prepared up to twenty four hours before cooking. Refrigerate until ready to use.
Heat vegetable oil in a large skillet or wok over high heat. Add marinated beef and stir-fry until very lightly browned, about 1 minute. Remove beef with slotted spoon; set aside.
Pour off all but 2 tablespoons of oil. Reheat oil in skillet or wok and add seasoning sauce. Bring to a boil. Return beef to pan and add scallions. Stir-fry for 30 seconds.
Makes 4 servings.
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