Mongolian Beef

American-Asian staple

Category
Dinner
Cuisine
Asian
Serves
6 servings
Time
20 minutes
From
Jet Tila

beef

Adapted from: https://www.foodnetwork.com/fnk/recipes/mongolian-beef-7963944

Ingredients

  • 1 1/2 pounds (750 grams) flank steak, trimmed
  • 2 tablespoons (16 grams) cornstarch
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 tablespoons (30 milliliters) water
  • 2 tablespoons (30 milliliters) vegetable oil
  • 3 tablespoons (45 milliliters) oyster sauce
  • 3 tablespoons (45 milliliters) hoisin sauce
  • 2 tablespoons (30 milliliters) soy sauce
  • 1/2 tablespoon (4 grams) cornstarch
  • 1/2 teaspoon (2.5 milliliters) white vinegar
  • 1 teaspoon minced garlic
  • 1-inch piece ginger, peeled and thinly sliced
  • 3 tablespoons (45 milliliters) vegetable oil
  • 4 cloves garlic, minced
  • 1/2 red bell pepper, cut into large dice
  • 1/2 green bell pepper, cut into large dice
  • 1/2 medium onion, cut into large dice
  • 3 scallions, whites sliced on the bias in 1-inch pieces and greens thinly sliced on the bias, separated
  • 4 to 6 dried chiles

Instructions

For the beef

  1. Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes.
  2. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside.
  3. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture.
  4. Massage all the ingredients into the meat.
  5. Cover and refrigerate for 2 to 12 hours.

For the sauce

  1. Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.

For the stir-fry

  1. Heat the oil to medium-high in a wok or medium saute pan.
  2. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes.
  3. Drain off excess oil.
  4. Add the garlic and remaining ginger and saute 20 to 30 seconds.
  5. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes.
  6. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
  7. Transfer to a platter and garnish with the scallion greens.