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Mongolian Beef

Raking up leaves this afternoon after taking the boys to the park. Fired up the egg for a wok cook. Got it stabilized at 400 dome which was around 500 in the wok with an IR gun. While the egg heated up I made the sauce on the stove.

Sauce:

2 Tbsp veg oil
2Tsp ginger
2Tbsp garlic
1/2 cup water
1/2 cup soy
3/4 dark brown sugar.

 

Original recipe is a PF Chang rib off from Food.com

Heat until sauce thickens, it will really get thick once in the wok. Meantime cut up your flank steak, we used New York strip this time since store did have any flank, into strips and coat with corn starch. Let it sit for ten minutes.
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Put a cup of oil to heat up in the wok and add meat, cooking until browned.
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Once cooked pull out meat and discard oil. Then put meat back in and add sauce
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Once sauce starts to thicken add in some broccoli trees
image

Done: overcooked the broccoli a tad
image

Plated with some sticky rice and gingerbread spiced ale
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Wife's comment was I love this even tho my rings won't fit tomorrow!  :laugh:

NW IA

Comments

  • Dyal_SCDyal_SC Posts: 4,037
    That.Looks.INCREDIBLE!!!
  • @Dyal_SC Thanks and it was!

    NW IA
  • calikingcaliking Posts: 8,206
    Very nice! Thanks for the recipe.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • @caliking Thanks it was super easy and very tasty altho quite salty but in a good way.

    NW IA
  • Looks amazing! This is when the smell o meter would be a perfect addition to your post.
    LBGE Virginia Beach, Virginia
  • Looks very good.  The corn starch is key on Mongolian Beef.  That is what lets the sauce cling to the meat.  Good job.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • MickeyMickey Posts: 17,539
    Nice cook
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • @eggoMatic That would be awesome as it does smell quite good!
    NW IA
  • @village idiot Thanks, the last time I did this the oil wasn't quite hot enough so the corn starch was a little goopy and not good.
    NW IA
  • @Mickey Thanks
    NW IA
  • I now have a man crush on you. When can I come over for dinner?
    Be careful, man! I've got a beverage here.
  • @travisstick :\"> Anytime your lost in Iowa let me know!
    NW IA
  • Philly35Philly35 Posts: 671
    Where are you located at in Iowa? I'm from Iowa as well. I'm up by the Great Lakes.
    NW IOWA
  • @Philly35 Orange city
    NW IA
  • That looks awesome...looks like I need to add a Wok to the wish list...Looks like there are a lot of IA smokers here...I'm in Pleasant Hill...Just SE of DSM...lucky its still a 3 hour drive...any less, I would have been in the truck...
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
  • @Mike_the_BBQ_Fanatic Grew up in Marshalltown so I make the drive regularly. welcome anytime.
    NW IA
  • Greeno55Greeno55 Posts: 621
    Love Mongolian Beef.

    Dumb question maybe, but why so much oil? I guess with wok cooks I'm just used to using only a couple tablespoons.
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
  • @Greeno55 with Mongolian beef it is more fried than door fried so you need the meat covered in oil.
    NW IA
  • Philly35Philly35 Posts: 671
    All you Iowa eggers need to come up here this winter and come ice fishing! Iowa eggers get together!
    NW IOWA
  • Philly35 said:

    All you Iowa eggers need to come up here this winter and come ice fishing! Iowa eggers get together!</blockquote


    sounds like fun

    NW IA
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