Spicy Mongolian Beef 11.04.2016

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With just a few simple additions to your grocery list, you can make an authentic Mongolian beef recipe that will knock everyone’s socks off. Spicy Mongolian beef is actually a lot easier than it sounds, and with a big skillet or wok, the recipe practically makes itself. Enjoy this Mongolian beef dish on its own or with some steamed white rice.

Ingredients:

• 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

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Instructions:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!