Mongolian Beef

 

Dad’s Mongolian Beef:  A Chinese Chef’s secrete

Ingredients Prep 10 min.  total 20 min.

Ingredients

Beef Marinade Stir Fry Ingredients

11 oz. New York Steak 1 med,  onion ( red or white)

1 tsp. baking soda 5 stalks scallions

1 T. corn starch 2 cloves garlic

2 T. water 1/2 red bell pepper

1 T. Oyster sauce (Kikkoman) 1/2 green bell pepper

1 tsp. soy sauce  ( “ ) 4 dried Chili pepper

1 tsp. Tamari  (“)

1/4 tsp white pepper

1 T. oil ( pre cooking)

1 T. corn starch ( pre cooking)

Sauce Cooking

1T Oyster sauce 1 oz. oil (to be added first)

1 T. soy sauce 2 oz. oil ( to be added second)

1/2 tsp. Tamari sauce 1 T. sesame oil

1/2 tsp chili sauce

1 tsp. sugar

1 T. cooking wine

Instructions Prep 10 minutes Total 20 minutes

1. Trim beef; cut away any white stringy gristle.  Cut  thin slices across the grain into bite size pieces.  Put  in bowl. Rinse with cold water and rinse away  myoglobin

2.In a bowl, add baking soda (1 tsp), cornstarch (1 tbsp), water, oyster sauce (1 tbsp), light soy sauce (1 tsp), tamari (1 tsp), and white pepper powder (0.25 tsp). Mix them thoroughly.

Squeeze the excess water out from the rinsed beef slices, firmly enough to get the water out, but not so firmly that the beef slices break apart. Add the beef slices into the marinade, and mix well. As you mix the beef into the marinade, the beef will soak it up.

3: Cut vegetables  On a separate cutting board, halve the onion (1 medium) to make a flat surface. It's much safer to cut it when it sits flat and steady on the cutting board. From there, chop it into 1/4-inch thick slices, and separate the slices by hand after.

Chop the scallions (5 stalks) into 1-inch pieces. Separate the white parts from the green parts.

Smash, peel, and mince the garlic (2 cloves).

To cut the green bell pepper and red bell pepper, sit them up with the stem up. Put your knife to the side of the stem and cut straight down. You should be able to avoid most of the seeds in the piece that you've cut away.

To make the strips more uniform, cut away the top and bottom edges of that piece to make a large rectangle, and then cut that rectangle into strips. Keep cutting away sides, making rectangles, and cutting strips for as much of each bell pepper as you need.

Step 4: Make sauce

To make the stir-fry sauce, mix together oyster sauce (1 tbsp), light soy sauce (1 tbsp), dark soy sauce (0.50 tsp), chili sauce (0.50 tsp), sugar (1 tsp), and cooking wine (1 tbsp) in a small bowl.

Step 5: Prepare beef for stir fry

Once the beef has absorbed all of the marinade, add oil (1 tbsp) to the beef and mix it in. The oil will help seal the marinade in and lock in the juices.

Then, add cornstarch (1 tbsp) to the beef as well and give it another mix. The cornstarch will help the beef crisp up in the frying process.

Step 6: Stir fry beef

Turn the stove to high heat, and let the wok heat up until it's just about to smoke, or barely smokes. You might see some color change in the center of the wok.

Add oil (1 oz), and swirl it around to coat the wok. Add the rest of the oil (2 oz), and let it heat for about a minute. Add the beef and fry it for about 1.5 minutes. The beef will be cooked through and even a little crispy by them.

Turn off the stove and remove the beef from the wok. Let the oil drain off as you scoop the beef out, so that the beef is not left sitting in a puddle of oil. Keep the cooked beef handy in a bowl nearby.

Pour the oil out from the wok into a separate container. You can reuse this oil for cooking other dishes. The oil that's remaining in the wok will be enough to finish cooking the rest of this dish.

Stir fry veggies

Turn the stove back on, and add the garlic, dried chili pepper, onion, and green onion whites, and green and red bell peppers. Fry them for about 1 to 1.5 minutes, until they're fragrant and cooked through.

Add the beef back in and stir fry for about 20 seconds.

Then add the sauce and the green parts of the green onion. Stir fry for 30 seconds more, then turn off the heat.

Finish by drizzling sesame oil (1 tbsp) over the top and mix to distribute. taste & plate