Recipe:
Sauce Ingredients:
6 Tbsp hoisin sauce
6 Tbsp dark soy sauce
4 Tbsp dark brown sugar
2 Tbsp rice vinegar 2 Tbsp mirin (cooking wine)
8 Tbsp water
Please note that all measurements are in tablespoons and are provided for 3 pounds of flank steak. It might be better for you to reduce this if you using a smaller amount.
Combine all ingredient, mix and set aside to allow sugar to dissolve. You can come back to it to stir several times.
This sauce is made in restaurants ahead of time and added to the dish as needed per order. You are also going to need flank steak. I am using a 3 pound piece. Flank is a cut that is located below the loin. This cut is very flavorful, lean and best when braised, or marinated and grilled. Cut Flank steak lengthwise and then cut each piece into strips or squares according to taste. You need to coat your steak in a dry ‘marinade
Coating / ’Dry Marinade:
1 cup cornstarch
½ tsp baking soda
1 tsp salt
1 tsp white pepper
Sometimes it is easier to coat your pieces all at once, then transfer the pieces to a colander to shake off the excess coating.
Add enough cooking oil to a large skillet. Use an oil with a high smoking point, something like: peanut oil or sunflower oil, since the beef pieces will be seared at a high heat. Fry all pieces until golden brown, then put them aside.
To assemble the Mongolian beef, you will need the following:
1 bunch spring onions
6 cloves of garlic (minced or sliced)
A 1 inch piece fresh ginger (grated or sliced)
Preferably in a large Wok, add 1-2 tablespoons of cooking oil. Add ginger and garlic and cook until slightly browned. Add the beef that has been put aside, then add the sauce and mix. Lower the temperature in order to simmer, closing the lid simmering for 5 minutes. Take off the heat and add spring onions. Serve with white rice or noodles.
Enjoy!
