Jet shares his secrets for using a marinade to get super tender meat and some tips on the best knife techniques for different foods as he makes this sweet and savory Mongolian beef dish!
You can find the recipe at https://foodtv.com/39QVWAc
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Mongolian beef
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 2 hours and 25 minutes (including marinating time)
Active: 25 min
Yield: 4 to 6 servings

Ingredients

Beef:

750 grams flank steak, trimmed
2 tablespoons (16 grams) cornstarch
2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons (30 milliliters) of water
2 tablespoons (30 milliliters) vegetable oil

Sauce:

3 tablespoons (45 milliliters) oyster sauce
3 tablespoons (45 milliliters) hoisin sauce
2 tablespoons (30 milliliters) soy sauce
1/2 tablespoon (4 grams) cornstarch
1/2 teaspoon (2.5 milliliters) white vinegar
1 teaspoon minced garlic
A 1-inch piece of ginger, peeled and thinly sliced

Stir fry:

3 tablespoons (45 milliliters) vegetable oil
4 cloves garlic, minced
1/2 red pepper, cut into large dice
1/2 green pepper, cut into large dice
1/2 medium onion, cut into large dice
3 spring onions, the egg white cut diagonally into 2.5 cm pieces and the green thinly sliced, separated
4 to 6 dried chili peppers

Directions

For the beef: Cut the flank steak across the grain into 3/4 inch (19 millimeter) thick slices at an angle to create planks, then cut the planks into 3/4 inch (19 millimeter) cubes. Mix the cornstarch, baking soda, and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable and cornstarch mixture. Massage all ingredients into the meat. Cover and refrigerate for 2 to 12 hours.

For the sauce: Mix the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.

For the stir-fry: Heat the oil to medium-high in a wok or medium frying pan. Stir in the beef and cook until medium-rare, stirring constantly, about 3 minutes. Drain excess oil. Add the garlic and remaining ginger and cook for 20 to 30 seconds. Stir in the peppers and onions and cook until the edges of the onion and pepper begin to brown, about 2 minutes. Add the spring onion protein, dried chillies and sauce, stirring constantly and cooking for about 2 minutes, until the sauce thickens.

Place on a platter and garnish with the spring onions.

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Jet Tila's Mongolian Beef in the Kitchen with Jet Tila Food Network
https://www.youtube.com/watch?vlwsvHJni0PQ

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