Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Mongolian Beef (Sam the Cooking Guy)

Tender pieces of beef are quickly seared and tossed with red onion and peppers in a rich, sweet-savory sauce flavored with garlic, ginger and sesame. Serve with steamed rice for an easy Asian-inspired dinner.



Servings: About 4
Prep Time: 20 minutes
Cook Time: About 15 minutes

Ingredients:

  • 1 pound flank or skirt steak, cut against the grain into bite-size pieces
  • ⅓ cup cornstarch
  • ½ cup plus 3 tablespoons soy sauce, divided
  • 1 teaspoon sesame oil, divided
  • ½ cup water
  • ½ cup packed brown sugar
  • 2 tablespoons neutral cooking oil, plus more as needed
  • ½ red onion, thinly sliced
  • 2 red Holland peppers, halved lengthwise and sliced into half-moons
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 2 green onions, dark green portions thinly sliced
  • 1 teaspoon toasted sesame seeds

Instructions:

  1. Place the beef in a large bowl. Add the cornstarch, 3 tablespoons soy sauce and ½ teaspoon sesame oil. Toss thoroughly until the beef is evenly coated. Set aside.
  2. In a separate bowl, combine the water, remaining ½ cup soy sauce, brown sugar and remaining ½ teaspoon sesame oil. Stir until the sugar is mostly dissolved.
  3. Heat a wok or large skillet over medium-high to high heat. Add 1 tablespoon neutral oil.
  4. Add half of the beef in a single layer. Let it sear until nicely browned, then turn and cook the other side until almost cooked through. Transfer to a plate.
  5. Repeat with the remaining beef, adding additional oil if necessary. Transfer the beef to the plate.
  6. Return the wok to the heat and add a little more oil if needed. Add the red onion and peppers and stir-fry for about 2 minutes, until they begin to soften but remain slightly crisp.
  7. Add the garlic and ginger and stir-fry for about 30 seconds, just until fragrant.
  8. Pour in the soy sauce, water and brown sugar mixture. Stir and bring the sauce to a quick boil.
  9. Reduce the heat slightly and return the beef and any accumulated juices to the wok.
  10. Simmer for 2–3 minutes, stirring frequently, until the beef is cooked through and the sauce has thickened and coats the meat.
  11. Stir in the sliced green onions.
  12. Transfer to a serving dish and sprinkle with toasted sesame seeds. Serve immediately.

Tip: Cook the beef in batches rather than crowding the wok. This allows the meat to develop the browned, slightly crisp exterior that works especially well with the glossy sauce.

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