forget takeout, with this dish you'll be eating much faster and better
Hey BuzyBeez it's dzung and today I'm partnering with Beef it's what's for dinner on
behalf of the beef checkoff to bring you this delicious and classic Chinese
takeout dish mongolian beef only it's better than takeout it's a crispy yet
tender beef stir-fry that's coated in this sweet and tangy sauce and it only
takes you about 20 minutes from start to finish so let's go ahead and get started
so here we're gonna use one pound of flank steak for this recipe I like flank
steak because it's tender not tough or chewy and it's great for stir-fry but
I'm gonna let our friend Chuck knows beef here tell you a little bit more
about this cut hey Alexa activate Chuck nose beef
what is flank steak flank steak is on the right side of tasty it's lean and
boneless with lots of intense beef flavor this guy is best when marinated
and grilled sliced edit stir-fried or oven broiled Chuck knows beef is a skill
that can be enabled on the Amazon echo or Google home or you can go on the web
site at Chuck nose beef comm to get information tips and recipes like he
said this cut is great for slicing thin and stir-fried so we're gonna do just
that I'm gonna start by cutting our flank steak in half and then take each
piece cut it on the diagonal against the grain I want to end up with thin strips
that's super easy to stir-fry you don't want it paper-thin but just enough so
that has a nice chew to it also here's another really quick tip when you're
slicing beef if it ever gets too hard or moves around too much go ahead and throw
your piece of meat in the freezer for about 15 minutes so it firms up a little
bit so that you can cut it easily a sharp knife also really helps out now
I'm gonna transfer all the meat into the bowl and then we'll season it with one
teaspoon of kosher salt some freshly cracked black pepper and a quarter cup
of corn starch which will help to tenderize but also make it crispy when
we cook it later and with my hands I'm just gonna give it
a quick toss to make sure all the beef slices are coated
this looks good so now I'm just gonna let this sit and hang out for about ten
minutes while I work on our sauce so in a bowl I'm gonna start by adding one
tablespoon of brown sugar two teaspoons of cornstarch to help our sauce thicken
up half a teaspoon of sesame oil half a cup of soy sauce half a cup of water and
half a cup of orange juice which will bring on that sweet and tangy nough stew
the sauce and now we'll just mix mix mix
so I know this looks like a lot of sauce but trust me once you cook it up it's
gonna reduce and then coat our beef nicely plus I like my mongolian beef to
be saucy like me all right our sauce is done our beef is done now it's time to
get cookin but first let's check in with our resident expert Alexa activate Chuck
nose beef how do i stir-fry let me walk you through this stir frying
is a quick and easy method for cooking beef dishes in a skillet or wok on the
stove want to see how it's done I'm good for now thanks he has a pretty witty
sense of humor makes me laugh a little bit so I'll keep him around all right so
I'm gonna add about one cup of avocado oil or in a cooking oil of choice with a
high smoke point into the wok turn the burner on to high heat let the oil get
hot and then we'll sear our meat in small batches and don't worry if the
beef is not fully cooked yet it's gonna finish cooking later with the sauce
I'll let the beef cook for about two to three minutes until it gets crispy on
the outside and with a slotted spoon I'll remove the beef onto a plate that
I've lined with some paper towels all right now I've removed most of the
cooking oil and with any residual left I'm going to turn the burner back on and
we're gonna add one tablespoon of minced ginger and about three cloves of minced
garlic let it sauté for a minute get fragrant and then we'll add in our sauce
I'll let it come to a rapid boil and in goes our meat let the sauce coat the
beef and once the sauce is thick enough like this I'm gonna toss in my chopped
green onions I use four stalks here cook it for another minute and our mongolian
beef is ready to be pleated see I told you all the sauce would reduce down also
I should mention that orange juice is not what you would typically find in
mongolian beef but I just love that it adds an extra depth of flavor to this
dish so I highly recommend it ah this smells incredible and I cannot wait to
taste it let's plate it so I have a bowl with a little bit of brown rice and
roasted broccoli hey Chuck where's the beef hopefully in your fridge marinating
for dinner or on your plate both are acceptable options see what I mean that
guy all right now let's serve our mongolian beef
I got a dig in real quick it's super flavorful tender and honestly it's such
a balanced meal that I feel really good about serving this even for meal prep
hope you guys give this recipe a try and let me know if you think it's better
than takeout thanks for watching and I'll see you next time bye