Mongolian Beef for Saturday Blog Showcase

This week Lori at All That Splatters is hosting Saturday Blog Showcase. 

She and Ann at Thibeault's Table alternate hosting this fun event where we share outstanding recipes we've found on other blogs.  It's a wonderful way to show our blogging friends how much we enjoy and appreciate their recipes. 

Mongolian beef is one of my favorite menu items at out local Chinese restaurant, and when I saw this recipe at A nod is as good as a wink to a blind horse... I knew I wanted to try George's version of this classic stir fry.  I wanted medium heat so he suggested that, rather than the 12 small dried red chilies in his recipe, I start with a teaspoon of red pepper flakes.  We aren't sissies when it comes to heat, but I didn't want to overdue it.  I hope you will visit George's wonderful blog.  He has a way with words and always has some interesting facts to go along with his terrific recipes.

Mongolian Beef

Ingredients:

1 pound flank steak

1 tablespoon hoisin sauce

1 tablespoon oyster sauce

1 tablespoon dark sesame oil

1 tablespoon Chinese rice wine

4 cloves garlic, minced

6 whole green onions

12 small dried red chilies, crushed

1/4 cup peanut oil

Wok Sauce:

1 teaspoon minced tangerine zest

1/3 cup freshly squeezed tangerine juice

1/4 cup Chinese rice wine

2 tablespoons oyster sauce

1 tablespoon hoisin sauce

1 tablespoon dark sesame oil

1 tablespoon red wine vinegar

1 tablespoon cornstarch

Cut the flank steak against the grain into 1/4 inch wide strips.  In a small bowl combine the flank steak with hoisin sauce, oyster sauce, sesame oil, rice wine, and garlic.  Mix thoroughly to coat steak.  Cover and refrigerate for at least 15 minutes but not longer than 8 hours.

Cut the green onions on a sharp diagonal into 1-1/2 inch lengths.  Combine and set aside the onions and dried chilies.

Set aside the peanut oil.

In a small bowl combine the wok sauce ingredients and set aside.

Place a wok over the highest heat.  When the wok is very hot add half the cooking oil.  Roll the oil around to coat the inside and when the oil gives off just a wisp of smoke add the flank steak.  Stir and toss the steak until it loses its raw exterior color, about 1 minute.  Immediately transfer the flank steak to a plate.

Return the wok to the highest heat.  Add the remaining peanut oil and, when the oil is hot, add the green onions and chilies.  Stir and toss until the green onions brighten, about 2 minutes.

Stir the wok sauce and pour into the wok.  Return the flank steak to the wok, stir and toss until all the ingredients are glazed with sauce.  Taste and adjust seasonings.  Transfer the stir fry to a heated platter or 4 heated dinner plates and serve.

NOTE:   As mentioned above, I used 1 teaspoon red chili flakes instead of the dried whole chilies.  I substituted an orange for the tangerine because my market didn't have suitable tangerines.  And I added 1/2 cup chicken stock to the wok sauce because I wanted to have a little extra for the white rice I served with the stir fry.

Stir frying is a quick and easy way to prepare a great meal and a great way to add more vegetables to our diet.  I think I'm going to make cashew chicken next...and then shrimp and peppers...and then?