MONGOLIAN BEEF RECIPE | JET TILA | FOOD NETWORK
This is another American-born Chinese dish that is part of our wok vocabulary. I will always firmly believe that dishes, like Mongolian beef and California roll, that were born in the States are authentic dishes. The secret to tender meat in the wok is the marinade. You will see this in many of my recipes. Baking soda tenderizes the meat, cornstarch and water create a slurry that brings in the baking soda and oil pre-lubricates the meat and keeps us from using too much oil in the wok.
Provided by Jet Tila
Categories main-dish
Total Time 2 hours 25 minutes
Cook Time 25 minutes
Yield 4 to 6 servings
Number Of Ingredients 20
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.
CHINESE MONGOLIAN BEEF | CHINA SICHUAN FOOD
Provided by Elaine
Categories Main Course
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 18
Steps:
- Cut the beef into thin slices.
- Add salt, black pepper powder, starch and light soy sauce in the beef within a small blow and mix evenly.
- Just before cooking process, add egg white to marinated beef and stir in one direction until you get a paste.
- Heat up cooking oil in wok and stir fry beef slices around 1 to 2 minutes or until the beef begins to change color.
- Move the beef slices out and leave the oil in wok. Add ginger slices, 2/3 of scallion sections and chili pepper shred to cook until aroma.
- Return the beef slices in wok, do a quick fry and stir in stir fry sauce. Turn off the fire and add green onion sections and the left scallion. Mix well.
- Transfer to serving bowl and serve hot.
Nutrition Facts : Calories 437 kcal, CarbohydrateContent 7 g, ProteinContent 25 g, FatContent 31 g, SaturatedFatContent 11 g, CholesterolContent 190 mg, SodiumContent 1144 mg, FiberContent 1 g, SugarContent 2 g, ServingSize 1 serving
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