Mmmm.... Mongolian Beef...simple, straight forward and tasty. Still can't make it as tasty as the chef at my favorite restaurant Sheep King, but this recipe still makes a darned good dish. I think the secret at Sheep King is to drop the beef for just five to ten seconds in boiling hot oil before finishing with the onions and peppers in the wok, which keeps the beef tender.
INGREDIENTS
1 lb. flank steak, cut into thin strips (cut across the grain of the meat)
1 med. yellow onion, sliced
1 bunch green onions, cut 2 inches long
6-8 pieces dried hot chili peppers (red Chinese chili or Arbol chili)
2-3 slices ginger root
2 tbsp. cooking oil (high heat oil like peanut or safflower is preferred)
Marinade
1 tbsp. dark soy
2 tbsp. rice wine
2 tbsp. oyster sauce
1 tbsp. cornstarch
3-4 slices ginger root
PREPARATION
- Marinate the meat in the marinade for 35-40 minutes
- Heat up cooking oil in wok or heavy skillet until smoking
- Add yellow onion and cook over high heat for 1-2 minutes
- Add ginger, and chili peppers - cook for 15 seconds
- Add meat and cook for 2-4 minutes until done, adding green onions for last minute of cooking
Serve immediately with steamed rice.
