My go-to dish when ordering Chinese takeout? Mongolian beef of course! I found this video on YouTube which explains the process far better than any written blog post could but here is the recipe written out for your grocery list.
INGREDIENTS:
1/8 tsp sugar
1/4 tsp salt
1 onion
2 bell peppers
Meat of your liking (I like tri tip)
1 1/2 tsp soy sauce
1 1/2 tsp oyster sauce
1/2 tsp dark soy sauce
1/4 tsp sugar
3/4 tsp baking soda
4 tsp cornstarch
1/4 tsp black pepper powder
5 tsp water
2 tsp sesame oil
2 tsp oil
4 slices of ginger (or ginger paste)
4 stalks of green onion
4 cloves of garlic
Chili flakes if you like it spicy
Cornstarch slurry:
1/2 cup water
1/2 tsp cornstarch
PREPARATION:
Chop up your bell peppers, onions and green onions into stir fry-style strips. Chop up your garlic and ginger. Slice your beef into thin slices. Place sliced meat in a bowl and add soy sauce, oyster sauce, dark soy sauce, sugar, baking soda, cornstarch, black pepper and a little water. Mix together and add sesame oil and your cooling oil of choice. Next, make the corn starch slurry in a measuring cup which is 1/2 tsp of corn starch and 1/2 cup water. Now, heat up a wok or frying pan with your oil of choice. When the oil is hot, add a little bit of sugar and salt to the pan. Add the onion and pepper strips to the pan. Remove after 60 seconds. Add ginger slices/paste to the pan. Let the ginger release some flavor and add the seasoned beef. Cook until golden. Add chopped garlic and green onions to the pan. Add chili flakes. Season the beef with additional oyster sauce, soy sauce and rice vinegar. Once meat is cooked through, add the corn starch slurry. This mixture will thicken over a few seconds. Add the bell peppers and onions to the pan and you’re done! I like to serve my Mongolian beef with white rice. Enjoy!
