(upbeat instrumental music)
- [Voiceover] We're gonna thinly slice
half of a small onion.
On our green onions, we're gonna separate
the white parts from the green part.
We're gonna cook the white part with our regular onion.
And then we're gonna take the rest of the green onion,
and we're gonna cut it into pieces
about three quarters to an inch long.
I have one clove of garlic.
I'm gonna give it a good smash,
and then I'm gonna give it a rough chop.
I have some ginger here,
and I'm gonna slice it, give it a rough chop,
and I want about the same amount of ginger
as what I have garlic.
To eight ounces of thinly-sliced strip steak,
I'm gonna add some rice wine,
some soy sauce, and then I'm gonna mix this in.
Now, I'm gonna add a pinch of salt,
and a pinch of sugar, then we'll mix this in.
Now, I'm gonna add some cornstarch.
If I can ever get it to come out the bowl.
There we go.
Now, we're gonna give this a good mix
until all of the white spots are gone.
Time to make our sauce.
We've got some chicken stock
that we're gonna add some dark soy sauce.
That gives us a nice color,
a little bit of raw sugar, I don't use a lot of sugar.
Restaurants use a lot, but I don't use very much.
We'll add some oyster sauce.
Give it a good mix, and set it aside until we need it.
To a hot wok, we're gonna add some oil,
and we're gonna swirl that oil around.
Make sure the pan is coated really good.
We're gonna add our onion,
and the white part of our green onion.
And when our onion starts to soften up a little bit,
we're gonna add the tops of the green onion.
And when the tops of the green onion
start to show signs of cooking,
we're gonna take all the onions out.
We're gonna put just a little bit more oil in the pan.
As soon as the oil's hot,
we're gonna add our garlic and ginger.
This'll help flavor the oil.
As soon as I can smell ginger and garlic,
I'm gonna put the beef in,
and I'm gonna try to kind of spread it out
into a single layer.
I want it to sear a little bit.
This bein' a home stove,
I don't have nearly the power that the restaurants do,
so I gotta kind of cheat a little bit.
And about 30 seconds later,
I'm gonna kind of flip this meat over a little bit,
and try to sear the other side.
About 30 seconds later, I'm actually gonna start
stir frying now.
And what I'm lookin' for,
is I'm lookin' to get some sear on this,
and get rid of the red spots.
I'm not cookin' it all the way through.
When the meat's about 75 to 80% done,
I'm gonna take it out,
and I'm gonna put it over here with our onions.
Now, I'm gonna add the sauce and bring it to a boil.
When the sauce is boiling really good,
I'm gonna put the meat and the onions back in there.
Now, I'm gonna add my sesame oil.
I always add sesame oil at the end,
because if you put it in early, it loses flavor.
The more you cook sesame oil,
the more the flavor it loses, so just put it in at the end.
So, now I add my cornstarch slurry.
This is just one tablespoon of cornstarch,
one tablespoon of water mixed up,
and what this is gonna do is, it's gonna thicken the sauce.
And now it's ready to plate.
Okay, I know I'm gonna get the comment
that this is not a Mongolian dish, it's a Chinese dish,
and that is kind of correct.
It's actually an Americanized Chinese dish.
The Chinese restaurants in the States,
I guess developed this dish to tailor to the American taste,
and they named it the most exotic name
they could come up with.
And that at the time was Mongolia,
so they named it Mongolian Beef,
and it's a very popular dish.
Now, typically in the Chinese restaurants,
or westernized Chinese restaurants,
the beef is marinated and then they lightly fry it
before they put it into the stir fry.
I tend to stay away from that now.
I don't know if it's any healthier the way I do it,
but I prefer not to fry it.
Plus, it doesn't make as big a mess in the kitchen,
less cleanup.
Also, in westernized Chinese restaurants,
they use a lot more sugar.
I only put a little bit of sugar.
If you want it to taste like the restaurants,
fry your beef and load it up with sugar.
Anyway, let's give this dish a try.
Hmm.
That's why this dish is so popular.
It's...
uhm.
That oyster sauce just brings it out.