Chef Jet Tila of the Food Network’s Cutthroat Kitchen will tell you that Chinese-American dishes like Mongolian beef are worthy of a presence on our dinner tables. Below, he shares his recipe:
This is another American-born Chinese dish that is part of our wok vocabulary. I will always firmly believe that dishes that were born in the States, like Mongolian beef and California roll, are authentic dishes. The secret to tender meat in the wok is the marinade. You will see this in many of my recipes. Baking soda tenderizes the meat, cornstarch and water create a slurry that brings in the baking soda, and oil pre-lubricates the meat and keeps us from using too much oil in the wok.
4 to 6
For the Beef:
- 1 1/2 pounds flank steak, trimmed
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
For the Sauce:
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3 tablespoons oyster sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 3 teaspoons white vinegar
- 1/2 tablespoon cornstarch
For the Stir-Fry:
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 4 to 6 dried chilies
- 1/2 red bell pepper, cut into large dice
- 1/2 green bell pepper, cut into large dice
- 1/2 medium onion, cut into large dice
- 2 green onions, sliced
Slice the flank steak across the grain into 3/4-inch-thick slices on an angle to make planks, then cut the planks into 3/4-inch cubes. Place the steak in a shallow bowl and add the baking soda, salt, cornstarch, water, and vegetable oil. Massage all the ingredients into the meat. Set it aside until ready to use, or you can cover and refrigerate for a few days.
Combine all sauce ingredients and set aside.
Heat the oil to medium high in a wok or medium sauté pan, and sauté the garlic until light brown. Stir in the beef and allow to cook undisturbed for about 30 seconds. Stir and scrape the pan and cook for another 30 seconds. Stir in all the vegetables and let them cook for about 2 minutes, until the onion starts to turn translucent.
Add the sauce and, stirring constantly, let it cook for about 2 minutes, until the sauce thickens.
Stir in the sliced green onions and serve.
Reprinted from “101 Asian Dishes You Need to Cook Before You Die” by Jet Tila. Published by Page Street Publishing Co.