Does cooking over the natural gas fire on the stove count?
Mongolian Beef, rice, salad …. And the Mongolian Beef is traditional, not Chinese.
Pretty straightforward. Choose a lean cut …. Flank, sirloin, something like that, 1 1/2 lbs. Slice across the grain, 1/4” thick by 1” wide. Toast 2 tsp sichuan peppercorns, 3 tbsp cumin seeds, 12 red Chinese Chiles (med hot) for about 2 minutes. Reserve to 2 small bowls, separating the peppers from the cumin and peppercorns. Immediate grind the cumin/peppercorns in a mortar and pestle or spice grinder until you have some powdered and some chunks. Reserve to one of your bowls and the Chiles to the other.
Now, cut 3-4 celery stalks into 1” chunks. Cut 1/2 a white onion from pole to pole into 1/2” slices. Hold them in a bowl. Dice or crush 3 cloves garlic into the peppercorn/cumin bowl. Mix with your fingers. Add 1 tbsp soy sauce, pepper/cumin/garlic mix, and beef to a bowl and mix well by hand. Set aside.
Heat a wok over medium high heat, add 1 tbsp vegetable oil and bring to smoking, add onions and celery. Cook, stirring and tossing until slightly charred and tender. Reserve to a bowl. Add 1 tbsp oil to the wok, get scorching hot, add half the beef. Cook for 1 minute without disturbing, then toss and stir for another minute. Reserve and then add another tbsp oil, get smoking hot, add the other half the beef. Cook in same fashion as first half. Now add the first half of beef back, the onions and celery. Cook, stirring and tossing for about 2 minutes until the beef is developing a crust. Then add the Chiles and cook for another 30 seconds..
Serve immediately with rice.
Adapted from J. Kenji Lopez-Alt’s Mongolian Lamb.
Toasting the spices
Mise en Place
Cooking
On the plate with a fresh green salad!
Mongolian Beef, rice, salad …. And the Mongolian Beef is traditional, not Chinese.
Pretty straightforward. Choose a lean cut …. Flank, sirloin, something like that, 1 1/2 lbs. Slice across the grain, 1/4” thick by 1” wide. Toast 2 tsp sichuan peppercorns, 3 tbsp cumin seeds, 12 red Chinese Chiles (med hot) for about 2 minutes. Reserve to 2 small bowls, separating the peppers from the cumin and peppercorns. Immediate grind the cumin/peppercorns in a mortar and pestle or spice grinder until you have some powdered and some chunks. Reserve to one of your bowls and the Chiles to the other.
Now, cut 3-4 celery stalks into 1” chunks. Cut 1/2 a white onion from pole to pole into 1/2” slices. Hold them in a bowl. Dice or crush 3 cloves garlic into the peppercorn/cumin bowl. Mix with your fingers. Add 1 tbsp soy sauce, pepper/cumin/garlic mix, and beef to a bowl and mix well by hand. Set aside.
Heat a wok over medium high heat, add 1 tbsp vegetable oil and bring to smoking, add onions and celery. Cook, stirring and tossing until slightly charred and tender. Reserve to a bowl. Add 1 tbsp oil to the wok, get scorching hot, add half the beef. Cook for 1 minute without disturbing, then toss and stir for another minute. Reserve and then add another tbsp oil, get smoking hot, add the other half the beef. Cook in same fashion as first half. Now add the first half of beef back, the onions and celery. Cook, stirring and tossing for about 2 minutes until the beef is developing a crust. Then add the Chiles and cook for another 30 seconds..
Serve immediately with rice.
Adapted from J. Kenji Lopez-Alt’s Mongolian Lamb.
Toasting the spices
Mise en Place
Cooking
On the plate with a fresh green salad!
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