Mongolian Beef
- Womenscorner Desk
- November 25, 2020
Ingredients :
- 1 1/2 pounds beef steak ( flank steak, rib eye steak or striploin steak are all good choices)
- 1/3 cup corn starch, maybe a little more.
- cup About 1 vegetable oil for frying
- 1 cup sliced water chestnuts, about 1 can rinsed
- 1 cup chopped bell peppers
For the sauce :
- 2 tbsp vegetable oil
- 3 cloves minced garlic
- 3/4 cup water
- 2 tbsp grated fresh ginger root
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- 1/4 cup low sodium soy sauce
- 1/2 cup hoisin sauce
- 1/4 cup brown sugar
- 3 tbsp rice wine vinegar
- 2 tsp crushed chili paste or chili flakes to taste, optional
Method : Try to not use beef straight from the fridge otherwise you will calm down the oil an excessive amount of when frying. i prefer to require it bent sit at temperature for a minimum of a half hour. Cut the meat steak, across the grain, into 1/4 inch thick strips. Dredge each side of the meat strips with corn starch and allow them to sit for 10 minutes, in order that the corn starch adheres to the meat. (You can start putting the sauce together while the meat sits.) Heat the oil during a hot wok to 375 degrees.
Fry the steak in about 3 batches, in order that it cooks very quickly. It only takes a few minute approximately to flash fry the meat. Pour off the oil from the wok completely. Add the meat back to the wok along immediately with the vegetables and sauce and simmer for less than a couple of minutes before serving over steamed rice or your favourite noodles.
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