Mongolian Beef Sandwiches with Black Bean Aioli

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  • Level: Easy
  • Total: 54 min
  • Prep: 20 min
  • Inactive: 4 min
  • Cook: 30 min
  • Yield: 4 servings
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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

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


  1. 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:

  1. 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.