jim wrote:
> I love Mongolian beef and usually order this when we eat Chinese. I've
> eated Mongolian Beef at many restaurants and they all have one thing in
> common - a particluar taste that sort of defines Mongolian Beef. I
> also like to cook and I've tried various recipes for M.B. with limited
> success. My dish taste good but doesn't have that unique taste.
> Looking at different recipes they are all very similar and I can't find
> a particular spice or ingredient that gives it that special taste. Can
> any one help?
> Jim
>

Hi Jim -

I love Mongolian Beef too, and make it fairly often. The following
recipe originated from Recipe Source, I believe, but I modified it a bit
since then. I believe it has that special taste you refer to.

Ian

here's the recipe:

Mongolian Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound flank steak
6 large green onions -- cut in 1" lengths
6-8 dried chili peppers -- or to taste
1 tablespoon cornstarch

---- Meat Marninade ----
1 tablespoon mushroom or dark soy
1 tablespoon Shao Shing wine
1 tablespoon Brandy
2 tablespoon oyster flavored sauce
1 tablespoon cornstarch
dash white pepper
3-4 slices grated ginger
2 tbsp. Peanut Oil

---- Sauce Mixture ----
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon Shao Shing wine
1 teaspoon white vinegar
1/2 teaspoon hot bean sauce
1/2 teaspoon sweet bean sauce
1/2 teaspoon dried chili pepper, crushed -- or to taste
2 to 3 tablespoon garlic -- minced

Preparation:

Cut flank steak cross-grain into 1/8" slices.
Mix with meat marinade. Combine sauce ingredients.

Cooking:

In wok, heat 2 cups peanut oil to 250 degrees. To test, place a
piece of beef in the oil. It should just BARELY sizzle.

Deep fry beef in two separate batches until just done, about 10
seconds, then remove and allow the oil to drain off.

Pour off all but 2 Tbsp oil from the pan.

Throw in the dried chili peppers (if desired).

Pour in sauce mixture and let it reduce for 2 minutes over high
heat.

Add beef and stir until well mixed.

If the sauce appears a bit thin, add a little of cornstarch/water
mixture to thicken.

Add green onions for 15 seconds, or until tender.

- - - - - - - - - - - - - - - - - -

NOTES : This is a wonderfully rich and velvety dish. The beef is
cooked by the velveting method and, if done properly, will melt in
your mouth. I tried stir frying the beef instead of the using the
velveting method and it didn't have the same texture. If you have
two woks, cook the sauce in one while cooking the beef in the other.
It'll go much faster. If the taste is too hot, decrease the amount
of chili peppers.