MONGOLIAN BEEF MEATS PEPPERED STEAK
MONGOLIAN BEEF MEATS PEPPERED STEAK
This sumptuous dish pairs that sweet, sticky, Chinese takeout style Mongolian beef with the flavors of Jamaican peppered steak- allspice, pickapeppa sauce, onion powder, assertive green bell pepper that let's everyone know something good is going down in the kitchen. Sweet, sour, salty, a kiss of spice, and texture from crispy beef and quick cooked veg.
PREP TIME: 30 min. | COOK TIME: 20 min.
INGREDIENTS
- outside skirt steak - 2 pieces, 15 oz - onion powder
- 1 small onion cut into thick slices - salt
- 1 green bell pepper cut into thick slices - freshly cracked black
black pepper
- 2" piece of ginger cut into very thin strips - 4 tblsps cornstarch
- neutral oil for frying (canola, vegetable, avocado, etc)
INGREDIENTS FOR SAUCE
- 3 tblsps LS soy sauce - 1 tblsp Ketchup
- 3 tblsps white sugar - 1 tblsp white vinegar
- 1 tsp beef bouillon - 1/2 tblsp chili garlic sauce (adjust to
your spice preference)
INSTRUCTIONS
1. Slice skirt steak against grain, about 1/2 inch thick.
2. Season skirt steak with salt, allspice, a liberal sprinkling of onion powder, and freshly cracked black pepper. Set Aside.
3. Combine all sauce ingredients and set aside.
3. Prepare vegetables. Cut onion and bell pepper into thick slices. Cut ginger into very thin strips.
4. In a very hot pan, drizzle about a 1/2 tblsp of oil. Throw in onions and peppers. Don't move them for 30 seconds. Allow them to get some spots of color. Then toss them to get some color on the other side. Remove from pan and set aside. Really hot pan, really quick, just to get some color. We want crunchy vegetables. Get em in, get em out.
5. Combine steak with cornstarch.
6. Drizzle some more neutral oil in hot pan, about 2 tblsps. Fry off steak. I like to focus on getting really good color on one side, then flipping and cooking the next side a little less. So, one side has really good color and a little crunch but we're not over cooking the steak. A little pink is good, because we're still going to cook everything one more time. Remove steak and place on a plate. I had to cook my steak in 2 batches.
7. Once all steak has been fried off, toss out any excess oil in pan. Don't wipe out pan. With pan still hot, add sliced ginger. Let it have 15 seconds alone in the pan, sizzling off in residual bits of oil, then add in stir fry sauce, onions, peppers, and steak. Toss everything on high heat for another minute or two. Sauce will thicken quickly and give everything a nice shiny coat. Dinner is ready!
SUGGESTIONS/NOTES
If you're my mother or you're Jamaican, and you too need "gravy" with every meal, this dish, because of the cornstarch does not have a lot of gravy. All of the flavor really sticks to the meat. Because of this, I always make this dish along side my chicken stir fry. Lorna loves the combination of the two and it also accommodates people that don't eat red meat. It's a nice excuse to have a whole take-out at home feast.
Flank steak can be substituted for the skirt steak. And if you go with skirt steak make sure it's the much more tender outside skirt steak, as oppose to the tougher inside skirt steak.
* from left to right- vegetable prep, sliced, seasoned steak coated in cornstarch ready to be fried
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