Crispy Mongolian Beef
Prep Time
Cooking Mode
2 lbs. Sterling Silver® Tri-tip or Blade Steak, thinly sliced against the grain
Marinade:
2 tbsp water
2 tbsp corn starch
½ tsp baking soda
1 tbsp vegetable oil
1 tsp garlic powder
1 tbsp low sodium soy sauce
Vegetables:
2 green onion stalks
1 red bell pepper, medium size
6 garlic cloves, fine mince
1 tbsp fresh ginger, grated
1 tbsp vegetable oil
Sauce (can use a prepared Mongolian beef sauce):
½ cup low sodium soy sauce
½ cup beef stock
¼ cup sweet chili sauce
2 tbsp Shaoxing cooking wine (substitute Mirin if you can’t find)
2 tbsp hoisin sauce
1 tbsp. sriracha sauce
⅓ cup brown sugar
1 tsp kosher salt
½ tsp black pepper
2 tsp corn starch (mix with 2 tsp./10 mL of water to make a slurry)
Mongolian beef preparation:
½ cup peanut oil or canola/vegetable oil
2 lbs prepared beef
1 cup cornstarch
Prepared Mongolian Sauce
6 green onion stalks, white part included, cut into 1” (0.635 cm) pieces
2 lbs. Sterling Silver® Tri-tip or Blade Steak, thinly sliced against the grain
Marinade:
2 tbsp water
2 tbsp corn starch
½ tsp baking soda
1 tbsp vegetable oil
1 tsp garlic powder
1 tbsp low sodium soy sauce
Vegetables:
2 green onion stalks
1 red bell pepper, medium size
6 garlic cloves, fine mince
1 tbsp fresh ginger, grated
1 tbsp vegetable oil
Sauce (can use a prepared Mongolian beef sauce):
½ cup low sodium soy sauce
½ cup beef stock
¼ cup sweet chili sauce
2 tbsp Shaoxing cooking wine (substitute Mirin if you can’t find)
2 tbsp hoisin sauce
1 tbsp. sriracha sauce
⅓ cup brown sugar
1 tsp kosher salt
½ tsp black pepper
2 tsp corn starch (mix with 2 tsp./10 mL of water to make a slurry)
Mongolian beef preparation:
½ cup peanut oil or canola/vegetable oil
2 lbs prepared beef
1 cup cornstarch
Prepared Mongolian Sauce
6 green onion stalks, white part included, cut into 1” (0.635 cm) pieces
Directions
1Before slicing the beef, place thawed meat into the freezer for 30 minutes to 1 hour. This will help you to thinly slice the beef (optional).
2Remove from the freezer and slice thin, ¼" (.635 cm) strips, against the grain.
3Combine the water, cornstarch and baking soda and thoroughly whisk until combined and there are no lumps.
4Add the remaining ingredients to the mix and whisk to combine. Place beef strips into a resealable plastic bag and pour the marinade over the strips. Massage the bag to coat all the strips evenly. Marinate for a minimum of 1 hour and no more than 2. Store in the refrigerator
5Set aside and make the sauce.
6For the sauce: If using jarred sauce: Add the jarred sauce to a pot and heat through, remove from heat once complete. If making your own sauce, add the soy sauce, chicken stock, sweet chili sauce, wine, hoisin, and Sriracha to the pot and bring it to a rapid boil.
7Add the brown sugar, salt and pepper to the pot. Turn the heat down to simmer.
8Combine the cornstarch and water in a separate small bowl to create a slurry. Add the slurry to the sauce and bring it back to a rapid boil, then simmer until the sauce thickens and coats the back of a spoon. Set aside until needed to add to the beef.
9For the vegetables: Cut the red pepper and remove the stem and seeds. Slice into ¼" / (0.635 cm) strips about 1 to 1 ½" / (0.635 x 2.5 cm) in length.
10Mince the garlic. Grate the ginger with a microplane (or use jarred ginger). Slice the green onion into 1/4" (0.635 cm) slices
11Pour the vegetable oil into a sauce pot and place on medium-high heat. Add the red peppers, green onions, garlic and ginger and cook for approximately 5 minutes until the peppers begin to soften.
12For the Mongolian beef preparation: Remove the beef from the bag and thoroughly dredge in the cornstarch on both sides of the meat.
13Heat the oil over high heat in a skillet or wok. Once it heats up, add the slices of beef in small batches, cooking on both sides for approximately 1 minute per side. Remove from the oil and set aside until all the beef is cooked and crispy.
14Once all the beef is cooked, remove all but ¼ cup (60 mL) of the oil. Pour the prepared sauce into the heated wok. Heat the sauce for 1 minute, then add the cooked beef and green onions.
15Cook until the beef is coated and most of the sauce is clinging to the beef and there is only a small amount of sauce. Place cooked beef onto a platter and serve with steamed rice.
Disclaimer
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Personal Note
Personal Note
