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>And Now, For Something A Little Different…

Posted on September 17, 2010 by Glutenfreeda

>This morning, the race picked up in Tariat, Mongolia with plans to travel 336km/209mi to Uliastay, in the western part of the country. Because Monday will bring us to the Russian border, we will wrap up our travels through Mongolia with an expected, if not traditional, recipe for Mongolian Beef. Although this recipe is far from traditional, it is a well-loved American interpretation of traditional Mongolian flavors.

Mongolian Beef Recipe

1 pound beef tenderloin, cut into 1″ pieces
1 Tablespoon gluten free hoisin sauce (like Premier Japan Wheat-Free Hoisin Sauce)
1 Tablespoon gluten free soy sauce (like Wheat-free Tamari)
1 Tablespoon rice wine
1 teaspoon dark sesame oil
4 garlic cloves, minced
4 scallions, cut into 1″ diagonal slices
2 cups fresh bean sprouts
2 Tablespoons peanut oil

For the sauce
1 Tablespoon rice wine
1 Tablespoon gluten free soy sauce
1 teaspoon dark sesame oil
2 teaspoons red wine vinegar
1 teaspoon gluten free Asian chile sauce (like Sriracha [rooster sauce])
1 teaspoon cornstarch
1/4 teaspoon sugar
1/4 teaspoon salt

In a small bowl, combine hoisin sauce, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 teaspoon sesame oil and garlic. Mix thoroughly with beef and marinate for 15 minutes to 8 hours in refrigerator.

In a small bowl, combine sauce ingredients (rice wine, soy sauce, sesame oil, red wine vinegar, chile sauce, cornstarch, sugar and salt). Mix well, whisking until the cornstarch is well-combined and mixture is smooth.

Place a wok or large non-stick on the stove over the highest heat. When the wok is very hot, add 2 tablespoons of oil and roll around wok to cover the surface. When oil gives off a wisp of smoke, add beef. Stir and toss until browned, about 2 minutes. Immediately add scallions, stir and toss for 5 seconds. Stir in sauce and add bean sprouts. Stir until all ingredients are well-coated. Adjust seasonings as needed and serve immediately.


Posted in: Peking to Paris 2010

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