Jet shares his secrets for utilizing a marinade to get super-tender meat and offers some pointers on the best knife strategies 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
Overall: 2 hr 25 min (includes marinating time).
Active: 25 min.
Yield: 4 to 6 portions.
Components.
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 big dice.
1/2 medium onion, cut into big dice.
3 scallions, whites sliced on the predisposition in 1-inch pieces and greens very finely sliced on the bias, separated.
4 to 6 dried chiles.
Instructions.
For the beef: Slice the flank steak throughout the grain into 3/4-inch (19 millimeters)- thick slices on an angle to make slabs then cut the slabs into 3/4-inch (19 millimeters) cubes. Integrate the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and reserved. Location the steak in a shallow bowl and add the water, veggie, and cornstarch mixture. Massage all the components 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 pipes off excess oil. Add the garlic and staying 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 Area with Jet Tila|Food Network.
I love Mongolian Beef, can’t wait to try this one, looks delicious.
Whoever’s reading this, i pray that whatever you’re going through gets better and whatever you’re struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen=
Just read your comment on DB. You are such an encouragement to others.
Keep up the good work, from your eternal sister in Christ somewhere near Seattle.
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Looks amazing 😻. Love me some Mongolian beef ! Thanks for sharing your wonderful recipe
Hello, Connie how are you doing today?
this is an excellent instructional video, and I’ve always like chef Jet as a judge on Alton Browns competition shows and he is a fantastic teacher and an awesome cook too, thanks so much for this vid
Jet is amazing, try his beef with broccoli. Jet makes cooking seem so simple but delicious.
Hello
Great video jet. I love your teaching style.
You can also use a good garlic press to get ginger fine cut and get that juice out as well. Especially if you are using it for garlic already! Cooking the meat cold, like Jet did gives it a sear on the outside, but keeps the middle at a lower temp in that hot wok. I have done this type of cooking so many times myself and love seeing it. Thank you Jet!
I have a Japanese grater for ginger (and garlic.) It’s pretty quick and no waste.
This was so great to watch. Such great tutorial and pleasant and totally making this ! Thank you !
Hello, Diana how are you doing today?
Looks delish Chef! Thanks for all the valuable lessons. I’m working on knowing certain sauces by heart; I’d like this with broccoli. I too am seasoning a new carbon steel wok today.
Love how you explain every step. Can’t wait for more.
Hello, Colleen how are you doing today?
Great chef and teacher. Really enjoy watching you.
Hello. Rachel how are you doing today?
I respect Jet immensely! He really knows his audience even showing us how to chop that veg! Thank you!
I’m a white girl who are at a Chinese restaurant in my home town my entire upbringing and I always ordered Mongolian Beef.
I appreciate this recipe to much!!!
Hello, Diana how are you doing today?
you can always use those scraps for broths/soups too 🙂 great vid!
DUH
Hey jet. Looks great. I love Mongolian beef, .can it be made without peppers? Tyvm
Ty for educating a novice cook like myself. I can’t wait to try this! 🙂
Hello, Gorgeous how are you doing today?
that is one of the best video by Jet. really love his technique and how he teaches
Hello, Julien how are you doing today?
Looks amazing. I’ll have to try it. Thanks so much.
Hello, Katharine how are you doing today?
This looks so yummy. Thank you for the recipe in the description box!
This guy is saying everything I’m thinking. Like about him eyeballing the sauce amounts, cutting with the grain on steak, beef cook time on wok, and about the scallions.
Would it be more effective to pull the meat out of the fridge 15 to 20 minutes prior to putting it into the wok?