Szechuan Sauce Mongolian Beef
For home cooks:
You can order products online from
Starport Gourmet, Walmart and Amazon.
Szechuan Sauce Mongolian Beef
Serves: Food Service
Ingredients
| 3 C | Spicy Szechuan Sauce |
| 1 C | Sugar |
| 2 ½ lbs | Beef sliced 1x1x⅛” marinated |
| 2 C | Crispy Seasoning Batter |
| 1 lb | Celery, sliced ¼” |
| 1 ½ lb | Red bell pepper, sliced ¼” |
| 1 lb | Onions, sliced ¼” |
| ½ lb | Baby corn, cut in ½” length |
| 1 oz | Green onions, chopped |
| 2 Tbsp | Garlic-Ginger infusion (see below) |
| ½ lb | Rice sticks, fried (see below) |
| ¼ C | Vegetable oil |
Instructions
- Mix 3 C. Spicy Szechuan Sauce and 1 C. of sugar and set aside.
- Slice beef and marinate using the instructions below.
- Coat marinated beef with a Crispy Seasoning Batter.
- Divide beef into 2 batches and deep fry each batch at 350°F for 3-5 minutes until crispy. Remove, drain, and set aside.
- Oil blanch red bell pepper in the fryer at 350°F for 50-60 seconds; remove, drain, and set aside.
- Heat a wok or griddle on high heat, add oil, spread onions and celery on the wok or griddle, and let sear for 30 seconds without stirring. Add garlic-ginger infusion and stir-fry for 20-30 seconds.
- Add baby corn, stir-fry until hot (about 2 minutes), then add Spicy Szechuan Sauce and sugar mix.
- Continue to stir-fry until steaming hot. Add fried beef, oil-blanched red bell peppers, ½ of the green onions and mix well.
- Place on a bed of fried rice sticks and garnish with green onions.
- Portion velvetized beef and refrigerate until ordered.
- When ordered, refry the beef for about 20 seconds, then cook the onions, celery, bell peppers, and baby corn as above.
- Two parts crushed fresh garlic with one part finely minced ginger root.
- Place in a pan, add enough oil to cover, and heat and stir until it reaches 170°F.
- Remove and refrigerate.
- For 10 lbs. sliced or cubed beef, dissolve 0.4 lb. (1C.) Marinade Seasoning in 1¼ C. water, then add 1 C. corn oil.
- Mix well and marinate meat for 30 minutes or more.
- Deep-fry ¼ lb of rice sticks at 350°F until fully expanded and fluffy, about 20 seconds. Do not fry too long, or the noodles will turn brown.
- Drain on paper towels.
For home cooks:
You can order products online from
Starport Gourmet, Walmart and Amazon.
