Ingredients
Black Bean Garlic Sauce:
- 1/4 cup canola oil
- 1/4 cup fermented black beans rinsed and drained
- 2 tablespoons minced garlic
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1/4 cup rice wine
- 2 teaspoons sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup soy sauce
- 1 tablespoon chopped fresh garlic
- 1/4 teaspoon sesame oil
- 1 teaspoon ground black pepper
- 2 pounds beef flank steak
- 1/2 cup julienne red peppers, about 3-inch long strips
- 1/2 cup julienne green peppers
- 1/2 cup julienne onions
- 1 cup broccoli florets, blanched
- 1 cup black bean garlic sauce
- Green onions, for garnish
- Steamed jasmine rice, for serving
Directions
For black bean sauce: Heat a wok or heavy skillet over medium-high heat. Add the oil, black beans and garlic. Stir-fry for 30 seconds. Add the chicken stock, soy sauce, rice wine, and sugar. Bring mixture to a boil stirring often. Mix cornstarch with water to create a slurry. Add to mixture and stir until sauce thickens.
Note: Fermented black beans and rice wine are readily available in Asian markets.
For Mongolian Ginger Beef: Combine soy sauce, chopped garlic, sesame oil and black pepper in a large mixing bowl and whisk together. Slice flank steak on a bias, approximately 1/8-inch thick. Add to marinade, cover, and refrigerate for a minimum of 2 hours.
Lightly oil Mongolian grill or wok. Grill the beef for 2 minutes. Add the peppers, onions, and broccoli. Continue cooking for 1 to 2 minutes until beef is cooked throughout. Add sauce and toss with beef mixture. Coat well and remove from heat. Garnish beef with green onion straws and serve with steamed jasmine rice.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By robinrenee_28
Texas
on April 06, 2011
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I really enjoyed this recipe. I use whole black beans instead of fermented beans. I usually just put the meat in the marinate right before I cook and it tastes fantastic! I am new to cooking so I was really happy that my husband gave a super huge thumbs up and has asked for it three times so far in the past two weeks. :
By OrthoFoodieT
San Marino, CA
on September 01, 2010
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I made this with a package Black pepper and garlic sauce that was very good but I think there was too much soy sauce n the marinade. I had to add some sugar to the dish at the end to make it edible. We ate it with lots of rice so that was ok. I don't think I need to marinate the beef for that long. We still ate quite a bit. I also added more vegetables than the recipe asked for. Chinese long beans are quite good in addition to the veggies included in the recipe.
By mlafontant_11588234
brooklyn, NY
on January 19, 2009
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I like .. read this recipe 4 times.. back and forth between the title and the recipe.. missing ginger and a very confusing recipe.... at what point do you mix the garlic sauce with the beef?
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