Chef's notes
This recipe uses lesser expensive cuts of beef, using "Slippery Coating" to tenderize the beef. If you are using tender beef, see the Tender Beef Version recipe.
Mongolian Beef, Economical Version
Ingredients
- 2 1/2 Tablespoons cornstarch
- 4 tablespoons water
- 1 1/2 tablespoons soy sauce
- 2 tablespoons cooking oil, i.e. vegetable or canola
Instructions
- Cut economical beef into strips as instructed above. Instead of coating beef with simple cornstarch, use "Slippery coating".
- To assemble slippery coating, dissolve water with cornstarch until smooth. Mix with soy sauce and oil to form a paste. Toss cut beef to loosen slices. Continue tossing with slippery coating covering pieces on all sides. Refrigerate for at least 30 minutes. When ready to use, place beef on counter to reduce chill.
- Follow the remainder of the original recipe above. As mentioned above, even with slippery coating, best if beef is quick cooked crispy but more important not to overcook, have some pink inside. Temporarily remove beef and discard cooking oil.
- Serve as recommended.
