Mongolian Beef Sandwiches with Black Bean Aioli

Ingredients

• 1 1/2 pounds flank steak, sliced against the grain
• 1/2 cup canola oil
• 1 tablespoon sesame oil
• 1/2 cup thin soy sauce
• 1/2 cup Shaoxing or red wine
• 2 tablespoons minced garlic
• 1/2 cup chopped scallions
• 1/2 tablespoon coarsely ground black pepper
• Canola oil
• 2 red onions, sliced thinly
• 2 serranos, minced
• 1 head white cabbage, halved, 1 half reserved for another use, the other, shredded
• 1 red bell peppers, julienned
• 1 green bell peppers, julienned
• 2 carrots, thinly sliced
• 4 pita bread, toasted, grilled or heated in the oven
• Black Bean Aioli, as an accompaniment, recipe follows

Directions

Marinate steak in a bowl with oils, soy sauce, wine, garlic, scallions, and black pepper. Let stand at least 4 hours refrigerated. Drain beef.

In a hot wok, coat with oil and stir-fry onions and serranos. Add beef slices and cook until rare. Add vegetables. Check for seasoning. Serve with pita bread and Black Bean Aioli.

Suggested drink: Singha Beer

Black Bean Aioli:

• 3 tablespoons minced garlic
• 1 tablespoon minced fermented black beans
• 1 tablespoon minced ginger
• 2 tablespoons rice wine vinegar
• 2 egg yolks*
• 2 cups canola oil
• Salt and black pepper

Saute garlic, beans, and ginger until soft. Deglaze with vinegar and reduce by 80 percent. Let cool completely.

In a food processor, add mixture with yolks. With the machine running, drizzle in oil, slowly at first until it emulsifies, then more quickly. Check for seasoning. Store in the refrigerator.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.