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home > recipes > meat > mongolian beef sandwiches with black bean aioli
2 pounds flank steak, sliced against the grain. Cut 12 larger slices for satays below 1/2 cup canola oil 1 tablespoon sesame oil 1/2 cup thin soy sauce 1/2 cup shaoshing wine or red wine 2 tablespoons minced garlic 1/2 cup chopped scallions 1/2 tablespoon coarse ground black pepper Canola oil 2 sliced red onions 2 minced serrano chiles 1/2 head chopped white cabbage 1 red bell peppers, julienned 1 green bell peppers, julienned 2 carrots, thinly sliced 4 pita bread, toasted, grilled or heated in the oven Marinate steak in a bowl with oils, soy sauce, wine, garlic, scallions and black pepper. Let stand at least 4 hours refrigerated. Drain beef in another bowl and reserve with 12 larger slices for satays. In a hot wok, coat with oil and stir fry onions and serrano chiles. Add beef and cook until rare. Add vegetables. Check for seasoning. Serve with pita bread and black bean aioli. BLACK BEAN AIOLI: 3 tablespoons minced garlic 1 tablespoon minced fermented black beans 1 tablespoon minced ginger 2 tablespoons rice wine vinegar 2 egg yolks 2 cups canola oil Salt and black pepper to taste Saute garlic, beans and ginger until soft. Deglaze with vinegar and reduce by 80 percent. Let cool completely. In a food processor, add mixture with yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Check for seasoning. Store in refrigerator. Yield: 4 servings

Mongolian Beef Sandwiches with Black Bean Aioli


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keyword: mongolian
keyword: sandwiches
keyword: black
keyword: aioli
ethnicity: chinese
recipes for meat
recipes by artu
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(posted April 1, 2005)

2 pounds
flank steak, sliced against the grain. Cut 12 larger slices for
satays below
1/2 cup
canola oil
1 tablespoon
sesame oil
1/2 cup
thin soy sauce
1/2 cup shaoshing
wine or red wine
2 tablespoons minced
garlic
1/2 cup chopped scallions
1/2 tablespoon
coarse ground black pepper
Canola oil
2 sliced red onions
2 minced serrano chiles
1/2 head chopped white
cabbage
1 red bell peppers, julienned
1
green bell peppers, julienned
2 carrots, thinly sliced
4
pita bread, toasted, grilled or heated in the oven

Marinate steak in a bowl with oils, soy
sauce, wine, garlic, scallions and black pepper. Let stand at least 4 hours refrigerated. Drain beef in another bowl and reserve with 12 larger slices for satays. In a hot wok, coat with oil and stir fry onions and serrano chiles. Add beef and cook until rare. Add vegetables. Check for seasoning. Serve with pita bread and black bean aioli.

BLACK BEAN AIOLI:
3 tablespoons minced
garlic
1 tablespoon minced
fermented
black
beans
1 tablespoon minced ginger
2 tablespoons
rice wine vinegar
2
egg yolks
2 cups
canola oil
Salt and black pepper to taste

Saute
garlic, beans and ginger until soft. Deglaze with vinegar and reduce by 80 percent. Let cool completely. In a food processor, add mixture with yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Check for seasoning. Store in refrigerator.
Yield: 4 servings


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