This is the definition of umami to us – Mongolian Beef. The first restaurant Tracy worked in, and cooked in, was a Mongolian Beef restaurant in Detroit, and if eating in an environment like that doesn’t help you fall in love with a food, eating it will.
This is an authentic mongolian beef recipe, complete with a little heat and a lot of flavor. There’s so much going on here, such depth, and so many layers to the dish that you really can play around with the recipe a lot. If you want to change things up by increasing the garlic, the ginger, adding some mushrooms, or adding some more heat, you can do it. No one’s going to complain!
Ingredients
1 head broccoli, florets, stems peeled and julienned
8 ounces (½ pound) flank steak, sliced thin against the grain
1 tablespoon minced garlic
1 tablespoon minced ginger
1 bunch scallions, whites minced, ¼ cup greens sliced for garnish
¼ cup soy sauce
1½ teaspoons sesame oil
1½ teaspoons sambal, or any kind of chili sauce you have on hand
¼ cup vegetable oil
1 tablespoon ground black pepper
½ red bell pepper (or a small one), sliced
¼ head of cabbage, shredded
1 small yellow onion, sliced
½ cup chicken, beef or vegetable stock
2 tablespoons oyster sauce
Serve with 1 cup cooked jasmine rice (½ cup per each serving)
Preparation
Make the marinade by combining the garlic, ginger, soy, sesame oil, scallion whites, sambal, 4 tablespoons vegetable oil and black pepper.
Place meat and enough marinade to cover in a container or Ziploc bag. Turn to coat.
Marinate in a refrigerator for at least 2 hours up to overnight, turning occasionally.
Heat a wok or 12” non-stick skillet over high heat. Add the remaining oil and swirl to coat the pan. When the oil is hot, add the beef and flash fry, about 15 seconds, leaving it rare.
Strain and set aside.
In the same pan, add a little more oil, onions and broccoli stems; stir-fry until soft. Season with salt, then add the cabbage and broccoli florets and toss. Add the stock.
Bring to a simmer, cook for 2-3 minutes.
Add beef, peppers and oyster sauce. Toss and heat through, about 2 minutes.
Check seasoning and adjust as necessary. Transfer the beef mixture to a serving platter or large pasta bowl. Drizzle with sesame oil and garnish with scallion greens.
Serve with a side of rice.
Mongolian Beef
Ingredients
- 1 head broccoli florets, stems peeled and julienned
- 8 ounces ½ pound flank steak, sliced thin against the grain
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 bunch scallions whites minced, ¼ cup greens sliced for garnish
- ¼ cup soy sauce
- 1½ teaspoons sesame oil
- 1½ teaspoons sambal or any kind of chili sauce you have on hand
- ¼ cup vegetable oil
- 1 tablespoon ground black pepper
- ½ red bell pepper or a small one, sliced
- ¼ head of cabbage shredded
- 1 small yellow onion sliced
- ½ cup chicken beef or vegetable stock
- 2 tablespoons oyster sauce
- Serve with 1 cup cooked jasmine rice ½ cup per each serving
Instructions
- Make the marinade by combining the garlic, ginger, soy, sesame oil, scallion whites, sambal, 4 tablespoons vegetable oil and black pepper.
- Place meat and enough marinade to cover in a container or Ziploc bag. Turn to coat.
- Marinate in a refrigerator for at least 2 hours up to overnight, turning occasionally.
- Heat a wok or 12” non-stick skillet over high heat. Add the remaining oil and swirl to coat the pan. When the oil is hot, add the beef and flash fry, about 15 seconds, leaving it rare.
- Strain and set aside.
- In the same pan, add a little more oil, onions and broccoli stems; stir-fry until soft. Season with salt, then add the cabbage and broccoli florets and toss. Add the stock.
- Bring to a simmer, cook for 2-3 minutes.
- Add beef, peppers and oyster sauce. Toss and heat through, about 2 minutes.
- Check seasoning and adjust as necessary. Transfer the beef mixture to a serving platter or large pasta bowl. Drizzle with sesame oil and garnish with scallion greens.
- Serve with a side of rice.
