Jet shares his secrets for using a marinade to get super-tender meat and offers some tips on the best knife techniques for different foods as he makes this sweet and savory Mongolian beef dish!
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RECIPE COURTESY OF JET TILA
Total: 2 hr 25 min (includes marinating time)
Active: 25 min
Yield: 4 to 6 servings
1 1/2 pounds (750 grams) flank steak, trimmed
2 tablespoons (16 grams) cornstarch
2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons (30 milliliters) water
2 tablespoons (30 milliliters) vegetable oil
3 tablespoons (45 milliliters) oyster sauce
3 tablespoons (45 milliliters) hoisin sauce
2 tablespoons (30 milliliters) soy sauce
1/2 tablespoon (4 grams) cornstarch
1/2 teaspoon (2.5 milliliters) white vinegar
1 teaspoon minced garlic
1-inch piece ginger, peeled and thinly sliced
3 tablespoons (45 milliliters) vegetable oil
4 cloves garlic, minced
1/2 red bell pepper, cut into large dice
1/2 green bell pepper, cut into large dice
1/2 medium onion, cut into large dice
3 scallions, whites sliced on the bias in 1-inch pieces and greens thinly sliced on the bias, separated
4 to 6 dried chiles
For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
Transfer to a platter and garnish with the scallion greens.
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Jet Tila’s Mongolian Beef | In the Kitchen with Jet Tila | Food Network
16 Replies to “Jet Tila's Mongolian Beef | In the Kitchen with Jet Tila | Food Network”
You're like the brother I never had!!! Can I come over to eat?!?! ???
Yum yum looks absolutely delicious
Love your recipes and techniques I’m going to cook this tomorrow thanks for the hints. Love your watch looks like a PP Aquanaut beautiful
I love this guys voice and how he talks. So satisfying to listen to
Just found you, i have a 'bazzilion' times tried to replicate this delicious dish at home and failed miserably.
You have not only schooled me but gifted me the solution of how it's done so thankyou Sir. I'm off shopping now…ta ta for now. U.K Johnnie.
I love Mongolian beef . It’s look. Very good .
Great video. Subscribing. Thanks
I love this recipe and have made it a ton do times. Also, there are so many amazing little tips in this video that I use not only in my other Asian cooking, but pretty much all my dishes. It’s really a great video.
Wow I love how this is presented. Super great and informative. Thank you.
In the 60 years I’ve dined in San Francisco and Oakland CA Chinatowns I have never seen bell peppers in Mongolian Beef. Don’t think I would like it.
I just ate this like an hour ago ?
What knife are you using? That's a really cool looking knife that seems quite functional as well! Thanks!
Great teaching technique easy to learn from..??
Excellent explanations and tips. I’m hooked!
Fantastic video. really good instructions with explaining why. I love it. *Question* what is the knife you are using?
Limp and falling apart? Very good
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