CHINA WOK MONGOLIAN BEEF RECIPES

Steps:

• For the beef: 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. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
• For the sauce: 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: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. 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. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
• Transfer to a platter and garnish with the scallion greens.

Steps:

• Marinade 20- 30 minutes.
• Use highest heat for all steps.
• Heat a wok to the smoking point.
• Pour in the oil.
• When very hot stir fry the beef until just cooked.
• Remove to drain off oil.
• Clean the wok if necessary.
• Reheat with a little more oil.
• Stir fry the seasoning ingredients for a few seconds until you get a strong aroma.
• Stir in the vegetables; keep stirring until heated through, about two minutes.
• Pour in the sauce and stir until it starts to bubble.
• Return the meat and stir to blend well.
• Thicken a little with the cornstarch mixture.
• Stir in a few drops of sesame oil.
• Serve at once.