The ingredients and methods used is not from traditional Mongolian cuisine, but probably developed as one of many delicious meat dishes from Taiwan.
Enjoy!
Ingredients
- 14 ounces of beef (slice into 1/8” thick strips; mix with ¼ tsp baking soda to tenderize)
- 2 tbsp of Chinese cooking wine
- 1/3 tsp of salt
- 1/2 tsp of black pepper
- 1/4 cup of cornstarch (just enough to coat the beef)
- 1½ large egg whites
- 1 tbsp of minced ginger
- 1½ tbsp of minced garlic
- 3 stocks of spring (green) onion (chop white part to stir fry and slice green tops in 2” strips, reserve and add at the end)
- 2 cups oil to deep fry beef + 1½ tbsp to stir fry
Sauce
- 2 tsp of cornstarch
- 1 tbsp of oyster sauce
- 3 tbsp of soy sauce
- 3 tbsp of brown sugar
- 2/3 cup of water
- 1 tsp of dark soy sauce
Prep & Cook
- Let the beef sit for 30 minutes. Coat the beef with cornstarch. Mix in 1 ½ egg whites. Mix again and set aside for 5 min.
- Make sauce and set aside
- Heat up 2 cups of frying oil to 370⁰ F.
- Deep fry meat in batches, 1 or 2 minutes until beef has a crisp outside layer and set aside
- Heat up another pan to medium. Add 1½ tbsp of cooking oil, minced ginger, minced garlic, and some white part of the spring onion, stir until fragrant.
- Pour in the sauce, stir until thick. Add fried beef. Mix everything together. When beef is coated, shiny and thick, add remaining green/white slices of spring onion.
Stir all together and serve with white rice or clear rice noodles.