Jet shares his secrets for using a marinade to get super-tender meat and offers some tips on the best knife techniques for different foods as he makes this sweet and savory Mongolian beef dish!
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Mongolian Beef
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 2 hr 25 min (includes marinating time)
Active: 25 min
Yield: 4 to 6 servings
Ingredients
Beef:
1 1/2 pounds (750 grams) flank steak, trimmed
2 tablespoons (16 grams) cornstarch
2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons (30 milliliters) water
2 tablespoons (30 milliliters) vegetable oil
Sauce:
3 tablespoons (45 milliliters) oyster sauce
3 tablespoons (45 milliliters) hoisin sauce
2 tablespoons (30 milliliters) soy sauce
1/2 tablespoon (4 grams) cornstarch
1/2 teaspoon (2.5 milliliters) white vinegar
1 teaspoon minced garlic
1-inch piece ginger, peeled and thinly sliced
Stir-Fry:
3 tablespoons (45 milliliters) vegetable oil
4 cloves garlic, minced
1/2 red bell pepper, cut into large dice
1/2 green bell pepper, cut into large dice
1/2 medium onion, cut into large dice
3 scallions, whites sliced on the bias in 1-inch pieces and greens thinly sliced on the bias, separated
4 to 6 dried chiles
Directions
For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
Transfer to a platter and garnish with the scallion greens.
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Jet Tila’s Mongolian Beef | In the Kitchen with Jet Tila | Food Network
https://www.youtube.com/watch?v=lwsvHJni0PQ
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There is no with or against the grain. There is only along the grain or across the grain. Yoda told me so.
Hi, best wishes but the days of plastic wrap should be over, please get a dish with a lid.
Note all the plastic ever created is still in existence. its a very big problem.
Jet. Cooking beef. Friends. Best Jet. Cooking. Beef. 🥩. Friends. Best. Special. Jeff. 😊😊😊😊😊❤
SO well done. THANK YOU for not only showiing off the recipe, but taking the time to teach/explain CORE cooking and knife techniques – “the language of cooking skills” It’s so nice to learn solid techniques that can be applied to HUNDERDS of dishes, not just the one.