Jet Tila's Mongolian Beef | In the Kitchen with Jet Tila | Food Network

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!Get the recipe ▶ https://foodtv.com/39QVWAcSubscribe to Food Network ▶ http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Mongolian BeefRECIPE COURTESY OF JET TILALevel: EasyTotal: 2 hr 25 min (includes marinating time)Active: 25 minYield: 4 to 6 servingsIngredientsBeef:1 1/2 pounds (750 grams) flank steak, trimmed2 tablespoons (16 grams) cornstarch2 teaspoons baking soda1 teaspoon kosher salt2 tablespoons (30 milliliters) water2 tablespoons (30 milliliters) vegetable oilSauce:3 tablespoons (45 milliliters) oyster sauce3 tablespoons (45 milliliters) hoisin sauce2 tablespoons (30 milliliters) soy sauce1/2 tablespoon (4 grams) cornstarch1/2 teaspoon (2.5 milliliters) white vinegar1 teaspoon minced garlic1-inch piece ginger, peeled and thinly slicedStir-Fry:3 tablespoons (45 milliliters) vegetable oil4 cloves garlic, minced1/2 red bell pepper, cut into large dice1/2 green bell pepper, cut into large dice1/2 medium onion, cut into large dice3 scallions, whites sliced on the bias in 1-inch pieces and greens thinly sliced on the bias, separated4 to 6 dried chilesDirectionsFor 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.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#JetTila #MongolianBeef #FoodNetwork #InTheKitchenWithJetTilaJet Tila's Mongolian Beef | In the Kitchen with Jet Tila | Food Networkhttps://www.youtube.com/watch?v=lwsvHJni0PQ
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