Mongolian Beef
This is another one that tastes even better if you refrigerate it overnight.
A Chinese-American stir-fry made with tenderized flank steak that is coated, marinated, and quickly cooked with aromatics and vegetables in a savory oyster sauce.
Use a wok if you have one; otherwise a Dutch oven works well, and a large skillet will also do the job.
Ingredients
A key to stir-fries is giving the meat a velvety coating. Here we achieve that texture using baking soda and a small amount of xanthan.
Beef
- 1½ lb (750 g) Flank Steak, or a skirt or sirloin will work
Coating
- 1 tsp baking soda, to tenderize
- 1 tsp salt
- Very small pinch Xanthan
- 2 tbsp (30 ml) water
- 2 tbsp (30 ml) neutral oil
Sauce
Chinese-American versions of this dish are often quite sweet. The amount of allulose here provides balance without making the sauce noticeably sweet. If you prefer the sweeter restaurant style, simply double or triple the amount of allulose.
- 1 tsp garlic
- 1 tsp ginger
- 2 tsp Allulose
- 3 tbsp (45 ml) oyster sauce
- 3 tbsp (45 ml) soy sauce
- 3 tsp (16 ml) white vinegar, to balance sweetness and salt
Stir-Fry
- 3 tbsp (45 ml) neutral oil
- 3 cloves garlic, minced
- 4–6 dried chilies
- ½ red bell pepper, cut into large dice
- ½ green bell pepper, cut into large dice
- ½ medium onion, cut into large dice
- 2 green onions, sliced
Method
Prep
- Slice the flank steak across the grain into ¾-inch (19 mm) thick slices on an angle to make planks, then cut the planks into ¾-inch (19 mm) cubes.
- Place the steak in a shallow bowl and add the Coating ingredients. Massage the ingredients into the meat and set aside until ready to cook. The mixture may also be covered and refrigerated for a few days.
- Mince the garlic and ginger.
- Combine all sauce ingredients in a bowl and set aside.
Stir-Fry
- Heat the oil in a wok or medium sauté pan over medium-high heat. Add the dried chiles and cook for about 15–20 seconds until fragrant. Add the garlic and sauté until lightly browned.
- Add the beef and cook undisturbed for about 30 seconds. Stir, scraping up any browned bits, then cook for another 30 seconds.
- Add the bell peppers and onion and cook for about 2 minutes, until the onion begins to turn translucent.
- Add the prepared sauce and stir constantly for about 2 minutes, until the sauce thickens.
- Remove from heat.
- Stir in the sliced green onions and serve.
Storage
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Not recommended due to the texture of the cooked vegetables.
- Reheat quickly in a hot skillet or wok until just warmed through.