|Recipe from: lilasapron|
The Realness/Mongolian Beef
in your wok, heat 1 tbsp of olive oil over med heat, and sauté 4-5 cloves of chopped garlic and 2 tbsp of minced ginger for a couple of minutes while stirring constantly. Don’t let that garlic get brown/scorched. Add 1/2 cup soy sauce, 1/3 cup hoisin sauce, 1/8 cup oyster sauce, 1/2 cup of water, and 1/2 cup of brown sugar. bring it to a boil, then reduce and let it simmer for 5 minutes. Transfer to a bowl, and set aside.
Slice a 1-2 lb skirt steak (or flank steak) as paper-thin as possible, against the grain. Throw the slices of beef into a large bowl, and add 1/2 cup soy sauce, 1/4 cup hoisin, 2 tbsp of white pepper, and 2 tbsp of cornstarch. Toss and mix it all around with your hands, getting the meat all gluey (giggity). Spread the meat out in a single layer on a baking sheet. after 10 minutes (or so), the cornstarch will form a coating on the beef that will make it damned delicious once it hits the hot oil in the wok, and will pull double duty in being a needed thickening agent in the sauce. In your wok (you have one, right? heat 2 tbsp of vegetable oil on high. When it’s crackling hot and ready, dump in your beef strips, and stir-fry for 3-4 minutes. Stir constantly. Scrape the bottom of the wok. There’s going to be shit browning/hardening on the bottom of the wok, but we’re going to deglaze it soon — it’s all going to come together. HA. Put your cooked steak into a bowl, set aside.
I recommend red onion and broccoli for this dish. You can, of course, add whatever veggies you like in a stir-fry. Heat a fresh 2 tablespoons of oil in the wok, and add a head of chopped broccoli, and a chopped red onion. Stir-fry for 4-5 minutes.
Veggies still in hot wok dump in sauce, and stir, stir. Add the beef. Stir, stir. Sauce will thicken up. And you need some green onions sliced thin for garnish.
Oh shit. I forgot to tell you to make a pot of white rice to serve this over. If you can’t figure that out on your own, then bless your heart.
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