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Jet Tila’s Mongolian Beef | In the Kitchen with Jet Tila | Food Network



Jet shares his secrets for using a marinade to get super-tender meat and offers some tips on the best knife techniques for different foods as he makes this sweet and savory Mongolian beef dish!
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Mongolian Beef
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 2 hr 25 min (includes marinating time)
Active: 25 min
Yield: 4 to 6 servings

Ingredients

Beef:

1 1/2 pounds (750 grams) flank steak, trimmed
2 tablespoons (16 grams) cornstarch
2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons (30 milliliters) 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
1-inch piece ginger, peeled and thinly sliced

Stir-Fry:

3 tablespoons (45 milliliters) vegetable oil
4 cloves garlic, minced
1/2 red bell pepper, cut into large dice
1/2 green bell pepper, cut into large dice
1/2 medium onion, cut into large dice
3 scallions, whites sliced on the bias in 1-inch pieces and greens thinly sliced on the bias, separated
4 to 6 dried chiles

Directions

For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine 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 the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.

For the sauce: Combine 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 saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.

Transfer to a platter and garnish with the scallion greens.

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Jet Tila’s Mongolian Beef | In the Kitchen with Jet Tila | Food Network

42 Comments

  2. @nivek5031

    Mongolian beef? That Chinese-American, comfort, delicious classic? THAT WHAT? Where on earth do YOU come from? šŸ‚šŸ’©

  14. @COSMIC-NINJA

    I really like how he broke down the steps, how to use the šŸ”Ŗ& how to even open the šŸ§„ etc for us newbies! Iā€™ve learned so much in this is one videošŸ˜Š šŸ¤—

  17. @Teambuci

    Hi brother, regarding cutting against the grain etc, since you're cubing it, it actually doesn't make a difference if you cut across or along the grain first. Because if you think about it, you're gonna have a cube so the regardless of how you do it, you won't have a slab of meat running along the grain. šŸ‘

  18. @Teambuci

    The scrapping of the wok is so excruciating. šŸ˜µ I've never seen a more excruciating fry. I think you needed more oil mate.

  25. @Pepehusbil

    Hi I like u way to make food , I like to now where to bay the wook U use, it seems to be a very nice wook, Thanks from swedenšŸ‘ // Robert

  26. @air-drive

    I have tried many time to make the Chinese Beef, and I have come to the conclusion that unless you are Chinese working/owning a Chinese restuarant, you cannot do it theright way, the woks in Restaurants will put your cooker to shame, it is all flash fried in a minute or two.

  34. @leahpitman2731

    I saved this one!!!! Iā€™ve been stuck inside my house not wanting to catch the flu as Iā€™m older and already have pain issues. Iā€™ve been learning all I can and have made some awesome stir fry dishes. Great slicing tips! Thank you! Only thing that concerns me is the flavor of the baking soda as much as you used. Perhaps it just looked like you used a lot. When I use it I have measured only 1/3 tsp. The marinade didnā€™t incorporate any other flavors to soak into the meat. So when you stated the meat will soak up the flavors, all I could see was flavor of too much baking soda because I donā€™t think of salt as a flavor. Now, I have heard of rinsing off the baking soda before cooking. Thank you for a great teaching video!!!!

  38. @yusrachamiye2302

    Thank you so much for this LOVELY RECIPE, I exactly followed your steps and it is my pleasure to tell Thank you from me and from my family.

  40. @kierstoncostabile

    I made this dish today it turned out awesome you explained everything with patients easy to understand I will make this dish again thank you for this delicious recipe šŸ™‚

  41. @yagzyalcntas553

    learned a lot of cool tricks! But when I cut onion, i cut it in half FIRST, before cutting the front and rear ends bacause then I have a flat surface to support it.

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