Jet Tila's Mongolian Beef | In the Kitchen with Jet Tila | Food Network
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Published 2022-06-26
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Mongolian Beef
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 2 hr 25 min (includes marinating time)
Active: 25 min
Yield: 4 to 6 servings
Ingredients
Beef:
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
Sauce:
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
Stir-Fry:
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
Directions
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
• Jet Tila's Mongolian Beef | In the Ki... …
All Comments (21)
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I've seen Food Network shows before, and honestly, I thought the judges were all minor league chefs that weren't really that amazing and just pretentious. But this dude has changed my mind, super clean, super professional, great teacher, and not pretentious. Really was impressed.
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I love how he teaches while he cooks. I am learning a lot
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I love how you teach as you go. You make it simple for those of us who have never done it. You are a true master chef! Thank you sincerely
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Searched this menu on YouTube and found this with the highest views. Then went to the grocery store and bought all the ingredients. 5pm dinner is served and the wifey loves it… Thanks Chef!
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This mans knife skills are on point. I have been watching food network for probably 15 years and I swear I learned two new things watching this today.
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I’ve become such a fan of Jet Tila! He is one of my favorite chefs on TouTube!!
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I`m usually not a fan of these long videos...BUT, this Chef managed to squeeze about 90 minutes of information into a 21 minute video, and he did it with precise and effortless ease. He is a joy to watch and listen to. Jet Tila, that was excellent work. I`ll be making this today...in fact, the meat is marinating as I write this comment.
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Jet, you piled more tips into 20 minutes than 20 other cooking shows combined! Kudos to you!
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Chef Jet Tila is such a gentleman and awesome chef in his own right ! Thank you for sharing chef jet Tila with as many as possible! We always learn more from his videos
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This guy is a gem. Great cook and teacher.
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I LOVE your teaching skills. Wish Food Network had more of this on TV instead of all the competition games!
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Jet provides some of the most perfectly articulated recipes out there. I really appreciate the clarity, demystification and attention to detail in these videos
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Thank you Jet! I made this tonight this for dinner and it was perfect🙏. The onions were vegetables crunchy and retained their color. I marinated the meat overnight and it was very tender. So good… It had that wonderful melt in your mouth texture. I really believe the key to making Chinese food is not to over cook it. Thank you again.
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I tried your recipe and it tasted great! You’re a superb teacher. I’m not good in cooking but your simple, easy-to-follow steps really made the difference. Plus, you explained why you do certain things - I really appreciate that!
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Jet explains cooking so well. One can now cook with 100% confidence 😊
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I really liked how Jet explained the "why" behind what he doing/ Great stuff!
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I accidentally came across this channel and I like it very much! I like how he clean up everything while he cut things up. Learned a new way to cut bell peppers 👍. He is also very easy to understand.
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A very fine and friendly Chief confortable in his knowladge.
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Wow! All those cutting skills in one dish. Plus marinating and sauces—yum. Thank you!
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Love your cook coaching skills, your hints for technique, purchases & ingredients. I've tried this recipe w/good results. THANK U!
