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Jet Tila's Mongolian Beef | In the Kitchen with Jet Tila | Food Network

Byamazingfoodstv


Jet shares his secrets for using a marinade to get super-tender meat and offers some tips on the best knife techniques for different foods as he makes this sweet and savory Mongolian beef dish!
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Mongolian Beef
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 2 hr 25 min (includes marinating time)
Active: 25 min
Yield: 4 to 6 servings

Ingredients

Beef:

1 1/2 pounds (750 grams) flank steak, trimmed
2 tablespoons (16 grams) cornstarch
2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons (30 milliliters) water
2 tablespoons (30 milliliters) vegetable oil

Sauce:

3 tablespoons (45 milliliters) oyster sauce
3 tablespoons (45 milliliters) hoisin sauce
2 tablespoons (30 milliliters) soy sauce
1/2 tablespoon (4 grams) cornstarch
1/2 teaspoon (2.5 milliliters) white vinegar
1 teaspoon minced garlic
1-inch piece ginger, peeled and thinly sliced

Stir-Fry:

3 tablespoons (45 milliliters) vegetable oil
4 cloves garlic, minced
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
3 scallions, whites sliced on the bias in 1-inch pieces and greens thinly sliced on the bias, separated
4 to 6 dried chiles

Directions

For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.

For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.

For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.

Transfer to a platter and garnish with the scallion greens.

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Jet Tila’s Mongolian Beef | In the Kitchen with Jet Tila | Food Network

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31 Comments

  1. Nicely done. Now, no sugar is added at any time in this recipe, wow. Can you please fill me in on this, Mongolian Beef usually, or at least, I thought has a little sweet taste to it, thank you.

  17. And work nicely, never work nice. You did that over and over and over again. Obviously, you don't care about adverbs. Adverbs modify verbs and adjectives. Nice is an adjective. Nicely is an adverb. You never say it works nice.

  18. I hope you don't mind we English lesson. The last thing you're going to cut is not the last thing you're going to cut are. Predicates agree with subjects not with objects the last thing is, not the last thing are, no matter a plural object. The last thing you're going to cut is apples. Not are apples. Thing (no matter how many words intervene) is, never thing are.

  19. I'm not ashamed to say- flank steak is expensive for me (at least it is in my town), so I would use bottom round or ball tip like I do for many other dishes. I just cook it a little longer and slower. Can't wait to try this recipe though!

  24. Wow Jet, I only wished I would have found your video before the one I followed. You are such a great teacher. Your food looks amazing. I can't wait to follow your recipe next time I make this dish, which happens to be one of my favorties. Thank you. God Bless and have a wonderful time on the Food Network Channel. I was hoping you were going to beat Bobby Flay in the Holiday cook off. Haha there's always a next time. Just know we're rooting for you.

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