With just a few simple additions to your
- sirloin beef (thinly sliced), 1 lb.
- all-purpose flour
- corn flour
- Thai 7-spice seasoning, 3 t
- chili powder, ½ t
- vegetable oil, 1 T
- garlic (minced), 3 cloves
- ginger (minced), 1 ½ t
- red chili pepper (deseeded, chopped), 1 ½
- Mirin, ½ c
- light soy sauce, 3 T
- oyster sauce, 1 T
- Hondashi seasoning, ½ t (plus 2 T hot water). You can replace the Hondashi seasoning with chicken or beef broth.
- green pepper (thinly sliced), 1
- onion (sliced), 1
- red onion (sliced), 1
- sesame seeds (toasted), 2 t
- cashew nuts (roasted), 1 handful
- scallions (thinly sliced), 2
- coriander (chopped), 1 handful
- Make sure the beef is dry when you slice it. In a small mixing bowl, combine the two flours and the Thai 7-spice seasoning. In small batches, coat the beef with the flour mixture and set aside.
- In a skillet or deep fryer, cook the beef on high heat for about 1 to 2 minutes; place the fried beef on a paper towel to sop up the excess oil.
- In a skillet, heat the oil with the 1 teaspoon of ginger, 2 cloves of garlic, and 1 chili pepper. Cook for 1 minute, then add the Mirin and cook for another 1 to 2 minutes. Add the soy sauce, oyster sauce, and Hondashi seasoning and cook for 2 more minutes to make a thick Mongolian beef sauce. Set aside.
- In the skillet, heat some more oil and saute a clove of garlic, ½ teaspoon of ginger, and ½ a chili pepper for 1 minute. Add the onions and green pepper; saute for 5 to 7 minutes until onions caramelize.
- Finally, add the Mongolian beef to the vegetables in the skillet, along with the reserved sauce. Warm in the skillet, then transfer to a serving bowl. Enjoy!