Friday, April 25, 2008
2. Marinate the beef with cornstarch, sake, and some black pepper. Stir it around to make sure they are evenly applied. Leave it marinated in your refrigerator for an hour.
3. Let's make the sauce first. First, cook the minced garlic in oil.
Add soy sauce, and hoisin sauce (about 2 table spoons) to it.
Also, brown sugar is the key. It adds so much flavor.
Also sesame seeds and little bit of ginger powder.
Quickly, add little bit of water (one or two table spoon) to your sauce before things start to burn. Sugar burns easily so you need to add water to prevent that and also to allow the sauce to pick up any smoky caramelization flavor from high heat cooking.
Then mix your cornstarch in about 1 tbsp of cold water and add the mixture into the sauce. DO NOT add corn starch powder into the sauce by itself. You will get white chunks all over your master piece.
This is what the sauce looks like when it's ready.
4. Now you need to cook the marinated beef. First oil your wok.
5. Add the beef and cook it for 5-7 minutes in high heat.
6. Cut green onions and other vegetables while the meat is still cooking if you’re an efficient multi-tasker. Otherwise, prepare everything in the beginning.
7. Add the veges to the mix. Cook for additional 2-3 minutes until the mushrooms are cooked.
8. Just for a kick, I add some Chinese chili pepper paste.
9. Pour the sauce over and cook for another 1-2 minute while stirring gently to mix everything with the sauce.
That's how it looks when finished!
Enjoy your Mongolian beef!