Mongolian Beef
From april13 14 years agoIngredients
- 1 lb flank steak shopping list
- 1/2 cup green onions; or 2 individual stalks (or large white onion chopped for less 'onion-y' flavor :) shopping list
- 5 - 8 fresh cayenne peppers (red chile peppers); whole shopping list
- 1 large carrot shopping list
- 1 large green bell pepper shopping list
- 2 tbsp peanut oil shopping list
- 1 tsp cornstarch shopping list
- marinade shopping list
- 3 tbsp rice wine vinegar shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp baking soda shopping list
- 3 tbsp cornstarch shopping list
- 1 tsp chili oil shopping list
- 1 tsp sesame oil shopping list
- 1 tsp sugar shopping list
- 4 tbsp soy sauce shopping list
- Sauce shopping list
- 2 tbsp rice wine vinegar shopping list
- 3 tbsp hoisin sauce shopping list
- 1 tsp hot chili garlic sauce shopping list
- 2 tbsp soy sauce shopping list
- 3/4 c hot water shopping list
How to make it
- Remove fat from steak and cut across the grain into 1/4 thick long strips.
- Mix chili oil, sesame oil & sugar into soy sauce and stir well.
- Put beef into plastic storage container and add rice wine; mix well with fingers.
- Add 1 ingredient at a time. After each ingredient, mix well with fingers so it is evenly distributed through all the meat. 1st - salt, 2nd - baking soda, 3rd - cornstarch.
- Last, add soy sauce mixture and mix well. Cover container with lid and refrigerate for 3 hours.
- After 3 hours marinading: Heat wok on medium/high to high heat.
- Mix all sauce ingredients together in 1 bowl. Set next to wok.
- Add a little bit of water to 1 tsp cornstarch (enough for it to dissolve), mix and set next to wok. It is a thickener for the sauce.
- Cut 1/2 inch off both ends of green onions and discard. Then cut green onions, 3/4 inch in length (or dice green onions).
- Cut stems off from red chile peppers.
- De-seed green bell peppers and cut into 1/4 thick lengthwise pieces.
- Cut tip of carrots. Use a potato peeler to peel 1st layer of skin from carrot all around. Cut carrot in 1/2 (horizontally). Cut carrot lengthwise about 1/8 inch thick pieces. Set aside.
- Add 2 tbsp peanut oil to heated wok & let oil heat for 1 minute.
- Slowly add beef into wok and cook for 6 minutes (until brown) while stirring every 2 minutes.
- Add onions, chile peppers, bell peppers, carrots then sauce mixture. Mix ingredients around and let come to a boil. Stir occasionally.
- Add cornstarch mix and stir until sauce thickens.
People Who Like This Dish 4
- WallyWok Bozeman, Montana
- butterflyfairy Carrizozo, NM
- daniellerose San Jacinto, CA
- bostyn San Diego, CA
- 77mini Buffalo, NY
- momo_55grandma Mountianview, AR
- april13 San Antonio, TX
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The Rating
Reviewed by 3 people-
I love this recipe will print try and save AWSOME thanks
momo_55grandma in Mountianview loved it -
This turned out fantastic and so easy! I only had Skirt Steak which is very close. MUCH easier than it looks for those who read the comments. 7 Forks if I could.
77mini in Buffalo loved it -
My wife pulled a pound of sirloin out of the freezer and didn't tell me. 3 days later it is defrosted in the fridge and I needed to use it up. Searched my "favorites" and came back to this. I didn't have carrots and had red bell pepper along with ...more
77mini in Buffalo loved it
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