Mongolian Beef

[Octaveman]

Mongolian Beef

Serves 4 as Main Dish.

Mongolian beef has always been a favorite of my family for as long as I can remember. It's probably because of the rich, slightly sweet with a mild amount of heat, sauce combined with melt-in-your-mouth beef that has always won us over. Since learning how to cook with a wok it has been a goal of mine to make this dish and make it as my family likes it in the restaurants. I've tried so many versions of this dish that I've found and none of them came out the way I wanted. After making it the night before I decided to make it again except this time try something based on key ingredients that I felt contributed to the overall flavor I was looking for. This recipe has turned out to be exactly what I had hoped for all these years of trying and is without a doubt the best recipe for Mongolian Beef I've ever had. Hope you enjoy it.

• 
  

Main Ingredients:

• 1-1/2 lb Flank Steak
  
• 5 T Garlic, minced
  
• 2 tsp Ginger, grated
  
• 3 bunches of thin Green Onions
  
• 1 T Sechuan peppercorns, roasted
  
• 6 dried Red Peppers, whole
  
• 2 c oil
  
• 4 T oil
  

Marinade:

• 2 Egg Whites
  
• 1/4 c Cornstarch
  
• 2 T Dark Soy Sauce
  
• 2 T Shaoxing Rice Wine
  

Sauce:

• 5 T Hoisin Sauce
  
• 2 T Soy Sauce
  
• 2 T Bean Sauce
  
• 3 T Brown Sugar
  
• 1 T White Vinegar
  
• 1 T Sesame Oil
  
• 3 T Water
  

Slice flank steak into thin slices about 1" to 2" long. Put into zip lock bag and throw in cornstarch. Shake bag and make sure each piece is lightly coated. Add more cornstarch if needed. Put meat into bowl and add egg whites, fold to coat trying not to remove the cornstarch coating. Then add other ingredients and fold to coat. Let set for about an hour.

While meat is marinating, cut green onions into 2 inch pieces, mince garlic and grate ginger. Put Sechuan peppercorns in a small pan and toast over medium heat until frangrant. Let cool and grind to a powder using a mortar and pestle.

Once meat is done marinating, add two cups of oil to wok and heat to 325-350 degrees. Add individual slices of beef to hot oil in batches. I had about 6-8 slices going at a time. Let it flash fry to 30 to 45 seconds until the edges get brown and crispy. Drain on paper towels. When all beef has been fried, remove oil from wok and wipe down.

Put wok back on stove and heat to desired temp. Add oil and let it get hot. Add red peppers, garlic and ginger to wok and quickly stir for 10 seconds then add green onions. Continue to stir-try for about a minute then add fried beef back to wok. Before starting to mix, dust beef with ground Sechuan peppercorns. Give a quick stir to combine and heat ingredients then pour sauce over everything. Quickly stir to coat well and remove to plate.

There should be very little to no sauce left over. The meat should be nicely coated. Serve with your favorite rice.

Keywords: Beef, Chinese, Main Dish, Easy, Dinner

( RG1952 )