mcostanza / Mongolian Beef

Ingredients

  • 2 pounds flank steak
  • 1 large broccoli crown or 2 small ones
  • 1 red, yellow, or orange bell pepper
  • 1 bunch of scallions
  • 3 or more garlic cloves
  • 1 square inch of ginger
  • 1 can sliced water chestnuts
  • 3 tablespoons cooking wine
  • 4 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 3 tablespoons water
  • 4 tablespoons peanut oil
  • 2 eggs
  • 1.5 tablespoons corn starch
  • 0.5 teaspoon white sugar
  • 1 teaspoon ground black pepper

Directions

  1. Crack the eggs into a bowl, then add the corn starch, sugar, 2 tablespoons soy sauce, and 1 tablespoon peanut oil. Whisk together until everything is mixed.

  2. Slice the flank steak along the grain into 3-inch wide strips. Slice each of these long strips diagonally across the grain into thin, bite-size pieces. See the first few pictures in this recipe for an example of how to do it.

  3. Mix the flank steak pieces with the marinade, then sprinkle with pepper. Marinade in the refrigerator for at least 30 minutes up to a few hours.

  4. Slice the broccoli, bell pepper, and all but 1 of the scallions into bite-size pieces, and store separately using small bowls or plates.

  5. Mince the garlic, the last scallion, and the ginger, and store together in a small bowl or plate. Tiny pieces!

  6. Stir together the cooking wine, hoisin sauce, water, and the last 2 tablespoons of soy sauce.

  7. Open the can of water chestnuts and drain the water.

  8. Heat the wok to high heat. When it's hot, add 1 tablespoon of peanut oil and heat. After the oil is heated, add the meat and stir fry in small batches until cooked. Depending on the wok this may be 4-5 minutes or more. This may require cooking multiple smaller batches of meat, in which case you may need to add another tablespoon of peanut oil at some point.

  9. Remove the meat from the wok into a serving dish.

  10. Add 1 more tablespoon of peanut oil to the wok. When it's hot, add the minced garlic, ginger, and scallions and stir fry constantly until it's fragrant and cooked, about 1-2 minutes.

  11. Add the hoisin/soy sauce/wine/water sauce and let it stir fry another 1-2 minutes.

  12. Add the broccoli and stir fry for 3-4 minutes.

  13. Add the scallions and stir fry for 2-3 minutes.

  14. Add the bell pepper and water chestnuts and stir fry for another 3-4 minutes.

  15. Remove the wok from heat. Add the meat back to the wok, stir until it is mixed with the vegetables, and serve immediately.

Update Message: mongolian beef stir fry

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