This is my version of Mongolian Beef
and I make mine with tons of shishito peppers,
lots of ginger, big green onions or leeks,
a lot of garlic.
I'm gonna show you how to make the sauce really quickly
and I serve it up with jasmine rice.
Jasmine rice is one and half cups of water
to one cup of jasmine rice.
You combine them together, bring them to a boil
and it cooks in about 15 minutes.
I add a little pinch of salt to the water
as it's coming to a boil as well.
For the stir fry,
I'm using just a big 'ole cast iron skillet
and we're going to get the beef nice and crispy
by tossing it in a light dusting of a little corn starch.
For the meat, I get little six ounce portions
of thin-cut sirloin, nice and lean.
Flank steak is awesome for this dish.
So we thinly slice this
and then we're going to season the meat
with a little salt and pepper or Sichuan pepper.
So a little salt and Sichuan pepper will be coming.
Now for the sauce, I just whisk it up in a bowl
and I pour it down over the whole dish when we're done.
Thank you, sweetheart.
A little Sichuan pepper or black pepper, your choice.
The sauce I put a little bit of water in a bowl,
like a quarter of a cup, just to thin out the hoisin.
Then I add about a quarter cup of hoisin.
Kind of a Chinese barbecue vibe going on there.
Smoked soy sauce or soy sauce or a soy sauce substitute.
This is smoked shoyu.
A little Worcestershire sauce, a couple of glugs.
Sweeten it up with a little light brown sugar,
about two tablespoons, and a little sesame oil.
Whisk this up.
(whisk whisking)
So here's our Mongolian sauce ready and waiting for us.
I'm gonna dredge the meat very lightly
in a little bit of corn starch.
For two pounds of meat, I use maybe three four tablespoons
of corn starch total.
Shake off the excess and brown the meat in two batches.
When we come back, we're going to add the shishito peppers,
and talk about those,
ginger, garlic, and tons of green onion.
I'll meet you right back here in a couple.
(audience clapping)
Okay, these are beautiful spring onions
I'm running my knife through here.
You can use leeks or a couple of fat bunches of scallions
for our Mongolian beef.
I'm taking our last batch of corn starch-dusted beef
with sichuan pepper out of our giant cast iron skillet.
And now the fun part.
We're gonna add a whole bunch,
a couple of boxes or buy about a pound of shishito peppers.
What's fun about shishito peppers
and padron peppers as well, is one in ten of them are spicy,
but you never know which ones.
(audience laughing)
To that, I'm gonna throw in
fat match sticks of lots of ginger.
This we're going to just blister and combine
and then we're going to throw in
all of our coarsely chopped,
coarsely chopped on the bias,
green onion or leeks or scallions.
Pretty easy going the onion action.
And then lots of garlic.
I'm gonna toss these guys around
and you see how they're getting blistered like that,
that's what you're looking for there.
Alright, so we're gonna put our crispy beef back in.
Look at that.
And our sauce, our Mongolian sauce.
Woo, we're gonna take a quick break and come on back.
So, you're not getting this from a takeout.
We sauteed, high-temp cooked actually, stir fried,
tons of shishito,
a whole big bunch of big fat spring onions,
tons of ginger root, fresh garlic,
crispy beef with the sichuan pepper,
added the sauce and it glazes it.
Look at that, look at the color of that,
it's like mahogany colored.
Yum!
And what I like to do is fill the bowl
with the peppers and beef
and then put a little rice off to the side.
I don't want a big 'ole bowl of rice.
I want a big 'ole bowl of meat
and peppers.
And then we're gonna put a little
of our jasmine rice off to the side so we eat less rice
and more of our protein and shishito peppers.
Get yourself some chopsticks and you're ready to go!
(audience applauding)