Stir Fry Mongolian Beef

21/05/2019

Stir Fry Mongolian Beef
Stir Fry Mongolian Beef

For The Stir Fry

  • 570 g pound flank steak, 
  • 1 teaspoon baking soda, 
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 1/4 teaspoon black pepper
  • 5 teaspoons cornstarch,  divided
  • 15 ml  water,
  • 1 tablespoon vegetable oil, 
  • 1/2 teaspoon sesame oil
  • 3 tablespoons oyster sauce, 
  • 2 tablespoons soy sauce , 
  • 1 tablespoon rice vinegar, 
  • 1 tablespoon minced garlic, 
  • 1 tablespoon minced ginger, 
  • 6 dried red chilis
  • 1 small diced white onion, 
  • 1  diced red bell pepper, 
  • 1  diced green bell pepper, 
  • 3 sliced spring onions, 

Serves 8

Technique Use

  • Stir Fry

Equipment Used

Directions

  • Cut flank steak against the grain into 3/4-inch cubes.
  • In a medium-sized bowl combine steak, baking soda, salt, pepper, 1 tablespoon cornstarch, water, 1 tablespoon vegetable oil, and sesame oil.
  • Allow beef to marinate about 10 minutes while preparing the sauce and vegetables.
  • In a small bowl whisk together oyster sauce, soy sauce, rice vinegar, and 2 teaspoons cornstarch.
  • Heat wok or large saute pan over high heat.
  • Add 2 tablespoons oil, once hot add the beef and stir to coat.
  • Spread beef evenly in pan and allow to sear for 1 minute, stir and repeat, searing two more times, 3 minutes total cook time to brown the beef.
  • Add ginger, garlic, and dried chilis, stir-fry for 30 seconds.
  • Add onions and bell peppers, stir-fry for 2 minutes.
  • Slowly pour sauce into the pan, stirring until it thickens, about 30-seconds.
  • Taste beef and season with salt and pepper as desired.
  • Garnish with sliced spring onions and serve hot with rice.


Recipe and Pictures by www.jessicagavin.com