The MONGOLIAN BEEF Experiment!
The most popular steak in Chinese restaurant is Mongolian Beef. It’s sweet and savory at the same time and really amazing. Now the big question is, can sous vide make it even better than the traditional version? Well let’s find out.
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Ingredients
Ny Strip Steak
Corn Starch
Salt
Pepper
Rice
Garlic
Shallots
Ginger
Hot chili flakes
Mongolian Beef Sauce
1/2 Cup Low Sodium Soy Sauce
1/2 Cup Beef Broth
4 tbsp Hoisin sauce
1 tsp Sesame Oil
1 tbsp Brow Sugar
Step 1
Start by seasoning your steak with salt, freshly ground pepper and garlic powder. Bag up the steak for sous vide and cook it @135°F / 57°C for 2 hours.
Step 2
While the steak is cooking move on to the sauce. In a bowl add 1/2 cup of low sodium soy sauce, 1/2 cup of beef broth, 4 tbsp of hoisin sauce, 1 tsp of sesame oil and 1 tbsp of brown sugar and mix well.
Step 3
In a pan with some oil add some minced shallots, minced garlic, minced ginger and some hot chili flakes. Mix well and let it cook under low heat, once it gets a little bit of color add your sauce. Let it simmer on med-low heat until it reduces to half and your sauce is done.
Step 4
Once the steak is ready take it out of the bag and pat it dry. Sear the steak using the flamethrower to make sure it gets a nice crust.
Step 5
Then slice it thin and plate it with some rice and your sauce. Your MONGOLIAN BEEF is done, ENJOY!
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