Where does Mongolian Beef come from? Nobody really knows at this point really but its beautifully sauced, and crisped beef makes it an all-time take-out classic that we all love. Well, hold on to your hats, brother we're about to take this to another level.
SUPPLIES USED
Serves: 2-4
INGREDIENTS
Rice Ingredients
- 2 cups rice
- 2 cups water
Mongolian Beef Ingredients
- 1lb Flank steak, sliced
- Vegetable Oil
- 1/4 cup Cornstarch
- 1/2 tsp ground white pepper
- Pinch of salt
- 1 bunch green onions
- 1 Tbsp ginger, finely chopped
- 2 red Fresno chiles, thinly sliced
- 2 tsp gochugaru
- 1/2 cup brown sugar
- 1/4 cup dark soy sauce
- 1/4 cup soy sauce
- 1/4 cup water
- Splash Rice Vinegar
- Thai Basil
- 5 Garlic cloves, finely chopped
- Green onions, thinly sliced
- Broccoli florets, optional
INSTRUCTIONS
Rice Method:
- Before cooking the rice, wash thoroughly 2x.
- Place into a rice cooker and add equal parts of water.
- Cook until rice is fully cooked.
Beef Method:
- Slice the flank steak into ½-inch thick slices. Freeze for 15-20 minutes prior to help with cutting. Add slices to a medium bowl.
- Season the wok with 3-4 tablespoons of vegetable oil over medium-high heat, swirling occasionally, until the oil begins to smoke. Discard that oil and wipe it out with a paper towel.
- Add another 3-4 tablespoons of oil and heat again over medium-high.
- While the oil heats, toss the beef together with cornstarch, ground white pepper, and a pinch of salt.
- Once the oil is hot, shake off the excess starch from the beef and shallow each piece of beef in batches for 2-3 minutes per side. Place to the side as they finish browning.
- Leave the heat on medium-high and add in green onions that have been cut into 2-inch segments. Sear for 30 seconds, toss and sear again until caramelization forms.
- Add in finely chopped ginger, thinly sliced Fresno chiles and gochugaru. Stir fry for 45 seconds.
- Add brown sugar, stir fry that in then add dark soy sauce, regular soy sauce, water, and a splash of rice vinegar. Let boil and reduce for 3 minutes.
- Add in the beef, and toss and stir to coat thoroughly.
- Turn off the heat and add in thai basil and finely chopped garlic. Stir to combine.
Broccoli Method:
- Break broccoli into separate florets onto a baking sheet lined with aluminum foil.
- Coat with oil and roast 425F until browned and lightly crisped.
Assembly:
- Into a bowl, heavily add the steamed rice.
- Top the rice with the cooked beef with extra sauce.
- Top with thinly shaved green onions with a side of broccoli and serve.
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