Recipe courtesy of Epcot Catering
Mongolian Ginger Beef
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 510
- Total Fat
- 24
- Saturated Fat
- 6
- Carbohydrates
- 30
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 42
- Cholesterol
- 104
- Sodium
- 3205
- Total: 2 hr 37 min
- Prep: 30 min
- Inactive: 2 hr
- Cook: 7 min
Ingredients
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.
- 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.
Cook’s Note
Fermented black beans and rice wine are readily available in Asian markets.