An Inspired Cook

Mongolian beef is one of my favorite take out dishes.  There’s just something about that crispy beef covered in a delectable thick sauce that is packed with flavor and clings to every bite.  Asian dishes can sometimes be challenging but since I started following “Woks of Life“, I am learning more about wok cooking and trying new techniques that make Asian food taste so good.  This is one of their most popular dishes and I can see why.  Ever since they posted instructions on how to prepare beef for stir fry I’ve been anxious to try it out.  It cooks up with a crispy texture but so tender it almost melts in your mouth.  It’s so good you might think it came from your favorite restaurant.  If you love Mongolian Beef, I guarantee you will love this recipe!

It starts with the beef and the cut.  Flank steak and chuck steak are recommended for Asian beef dishes.  However, I didn’t have that on hand but I did have a flat iron steak that was perfectly marbled for stir fry.  Thin sliced beef is best for stir fry and easier to slice when the beef is partially frozen.

Here is the steps for prepping the beef straight from the “Woks of Life“.   First step is to tenderize the beef by adding baking soda and water to the beef.  Massage the beef and refrigerate  for 1 – 2 hours.  I placed my beef in a zip lock bag and actually let it sit a bit longer.  It made such a difference, I’ve never made any stir fry beef that was this tender before!

Rinse the beef thoroughly under running water until it washes clear.  Pat dry and add vegetable oil, cornstarch, oyster sauce or soy sauce and Shaoxing wine.

Let that sit for 15 – 30 minutes.  At that point your beef is ready to use.

Heat your wok with 1/3 cup of vegetable oil until almost smoking.  Just before you place the meat into the wok, dredge each piece of beef in cornstarch and place evenly in the in the wok.  Fry for 1 minute, then turn the meat over to cook another 30 seconds. Fry in batches and if needed add additional oil to the wok and heat up before adding more beef to fry.

As the batches of beef are fried, place in a bowl lined with a paper towel to blot the excess oil.  I took a bite and it is so tender and crunchy at the same time.  Delicious!!

When all the beef has been fried, leave enough oil (approx 1 tablespoon) in the wok and turn the heat down to medium high.  Add grated ginger, garlic and dried red chiles.  Stir fry for 10 – 15 seconds.

Next add soy sauce and water to the wok.  Bring the sauce to a simmer, add brown sugar and stir the pot to scrape up any bits of ginger and garlic.  Continue to simmer until all the brown sugar has dissolved.

Stir in the cornstarch slurry and stir the sauce as it begins to thicken.  It should be a dark thick sauce and coat the back of a spoon.

Return the beef and sliced green onions.  Toss the beef and onions in the sauce until it clings to every piece.

Are you ready!

Serve with rice.




Mongolian Beef (adapted from the Woks of Life)

10 ounces Flat Iron Steak, sliced thin against the grain**
1/2 teaspoon Baking Soda
1 1/2 tablespoons Water
1 teaspoon Vegetable Oil
1 teaspoon Oyster Sauce or Soy Sauce
1 teaspoon Shaoxing Wine
1/3 cup Cornstarch (for dredging)
1/3 cup Vegetable Oil plus more for frying
1 teaspoon Ginger, grated on a microplane grater
2 cloves Garlic, grated on a microplane grater
6 Dried Red Chiles (I used Tien Tsin Chili Peppers)
1/4 cup Soy Sauce
1/4 cup Water
2 tablespoons Brown Sugar
1 tablespoon Cornstarch Slurry  (1 tablespoon Cornstarch plus 1 tablespoon Water)
2 Green Onions, sliced diagonally thin

To prep the beef:  Slice the steak in thin strips against the grain.  Place beef in a zip lock bag and add baking soda and water.  Massage the meat through the plastic until all the liquid has been absorbed.  Refrigerate for 1 – 2 hours.

Rinse beef thoroughly.  Drain and pat dry.  Add cornstarch, oil, oyster sauce or soy sauce and Shaoxing wine. Stir well and set aside to marinate for 15 – 30 minutes.

Add 1/3 cup cornstarch to a medium sized bowl.  Dredge the beef slices in the cornstarch.  Do these in batches.

Heat the vegetable oil in the wok over high heat.  When the oil is near to smoking, spread the beef slices evenly in the wok and let sear for 1 minute.  Turn the beef over and let sear another 30 seconds to 1 minute more.  Remove beef to a platter lined with a paper towel.  If needed add more oil and continue to fry beef in batches.

Drain the oil from the wok leaving 1 tablespoon and turn heat down to medium high.  Add the garlic, ginger and dried chiles.  Let cook for 15 seconds then add the soy sauce and water.  Bring the sauce to a simmer and add the brown sugar.  Stir the sauce as the brown sugar dissolves.

Let the sauce simmer for 2 minutes then slowly stir in the cornstarch slurry.  You want the sauce to thicken enough to coat the back of a spoon.

Add the beef and sliced green onion back to the wok and toss together until all has been coated in the sauce.  Serve with jasmine rice.

**Slicing the beef while partially frozen makes it easier to slice.