This is another American-born Chinese dish that is popular overseas. Let’s see how the chef makes Mongolian Beef that is way better than takeout!
1 lb flank steak
2 tablespoon soy sauce
1⁄4 cup cornstarch
1 large egg
1⁄4 cup onion, diced
1⁄4 cup red bell pepper, diced
1⁄4 cup green bell pepper, diced
vegetable oil, for frying (about 1 cup)
2 teaspoons vegetable oil
2 tablespoon green onions, sliced on the diagonal into one-inch lengths
2 tablespoon red chilli pepper
1 tablespoon ginger, sliced
1 tablespoon garlic, sliced
1⁄2 cup soy sauce
1⁄2 cup water
2 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon corn starch and water (1:1)
1. Slice beef and add soy sauce, egg and cornstarch
Slice the flank steak against the grain into 1/5″ thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
The Chef’s tips is adding cornstarch and egg to the beef. It makes the beef more tender and tasty.
2. In a large wok or skillet, stir fry the beef slices, add onion and red & green pepper.
After heat up the wok, then add the oil, and stir-fry garlic and green onion until fragrant. Add water, soy sauce, sugar and oyster sauce.
3. Add the beef back into the wok, and stir-fry for a while, then it’s done !
Try this dish with rice, you will feel full of energy!