Mongolian Beef
A Chinese-American restaurant stir-fry of tender flank steak in a sweet-savory soy sauce; despite its name it originates from Chinese/Taiwanese cuisine rather than Mongolia.
Ingredients
| 1 1/2 lb | 680 g | flank steak, trimmed |
| 1 tsp | 5 ml | baking soda |
| 1 tsp | 5 ml | salt |
| 2 tbsp | 30 ml | cornstarch |
| 2 tbsp | 30 ml | water |
| 2 tbsp | 30 ml | vegetable oil (for beef) |
| 1 tsp | 5 ml | minced garlic (sauce) |
| 1 tsp | 5 ml | minced ginger |
| 3 tbsp | 45 ml | oyster sauce |
| 3 tbsp | 45 ml | hoisin sauce |
| 2 tbsp | 30 ml | soy sauce |
| 3 tsp | 15 ml | white vinegar |
| 1/2 tbsp | 7.5 ml | cornstarch (sauce) |
| 3 tbsp | 45 ml | vegetable oil (stir-fry) |
| 3 | cloves garlic, minced | |
| 4-6 | dried chilies | |
| 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 | |
| 2 | green onions, sliced |
Instructions
- Slice the flank steak across the grain into 3/4-inch (19 mm)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 mm) cubes.
- Place the steak in a shallow bowl and add the baking soda, salt, cornstarch, water and vegetable oil. Massage all the ingredients into the meat. Set it aside until ready to use, or cover and refrigerate for a few days.
- Combine all sauce ingredients and set aside.
- Heat the oil to medium high in a wok or medium sauté pan, and sauté the garlic until light brown.
- Stir in the beef and allow to cook undisturbed for about 30 seconds. Stir and scrape the pan and cook for another 30 seconds.
- Stir in all the vegetables and let them cook for about 2 minutes, until the onion starts to turn translucent.
- Add the sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
- Stir in the sliced green onions and serve.