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Chef Don's
Favorite Beef Recipes
Mongolian Beef
Serves 2
1 lb. Flank Steak
1/4 cup Cornstarch
2 tsp. Vegetable Oil
1/2 tsp. Ginger, minced
1 Tbsp. Garlic, minced
1/2 cup Soy Sauce
1/2 cup Water
1/2 cup Brown Sugar
2 Tbsp. Sake
1/2 tsp. Red Pepper Flakes
2 Scallions, sliced
1 Medium Onion, sliced
Oil as needed
To
make the sauce- in a sauce pan heat 2 teaspoons of oil. Add garlic and
ginger, stir fry 10 seconds. Add soy sauce, wine and water. Add brown
sugar and dissolve into the sauce. Add red pepper flakes. Bring the
sauce to a boil and boil for 2-3 minutes. Remove from heat.
Slice
the flank steak against the grain into 1/4” thick slices. Tilt the
knife blade at a 45 degree angle to the top of the steak to get wider
cuts. Toss the steak slices with cornstarch and let the beef sit for 10
minutes (this is very important, do not skip).
Heat up about a
cup of oil in your wok to about medium heat. Add the beef slices to the
wok and cook for 3 minutes (or use a deep fryer).
Remove
the meat from the wok with a slotted spoon and drain on paper towels.
Drain all of the oil from the wok expect about a tablespoon. Add onions
to the wok and stir fry for 2 minutes. Add the steak back to the wok
and pour in the sauce. Cook while stirring until the sauce began to
bubble. Serve.
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