Getting the Wok Hot - Mongolian Beef

Mattman3969 · January 2015

Got a hankering for some Mongolian Beef so I got the egg goin at 550° and let it run for about 45mins. Meanwhile I prepped everything and got the rice goin.

Thin sliced flank being stir fried with with red pepper flakes

Remove the beef and added the garlic,ginger,onions and shrooms

Added the sauce and for 30-45secs and then the beef went back in and then added the green onions

And plated up with the rice

henapple · January 2015

Damn i hate you...makes my wok cook look pitiful. Nicely done.

MaC122 · January 2015

I am pumped up now to use my Wok!! Did you use peanut oil?

YEMTrey · January 2015

Nice looking meal.

FATC1TY · January 2015

I did mongolian beef last week, it was fantastic in my wok. Used peanut oil in the cooks, as well as some sesame oil and oyster sauce in my fried rice, which my twin 15 month olds ate an entire adult bowl of. Good lookin cook.

Mattman3969 · January 2015

@MaC122 - on this cook I used a stirfy oil I picked up at Fresh Market and really liked the flavor. I normally either use canola or peanut oil. This might become my go to

Mattman3969 · January 2015

henapple said:
Damn i hate you...makes my wok cook look pitiful. Nicely done.

Haven't seen one of your wok cooks yet but judging by your cooks lately I am sure they don't look pitiful.

Tinyfish · January 2015

Do you do delivery? I'm sure us Egger' s can keep you busy...

Mattman3969 · January 2015

Thanks guys. I got 2 thumbs up from Mrs 3969 on this one. Kinda feel like I am gettin the hang of the wok.

johnkitchens · January 2015

Great looking cook!

caliking · January 2015

Great cook. I would love some of that. Or maybe a lot of that!

Froman · January 2015

What is the wok made of? I have a carbon steel won I use on my electric range. I never thought of egging with a wok and am curious. Does it matter much?

Mattman3969 · January 2015

My wok is carbon steel. I have Wokked a few times on my electric cooktop but never really thought I had the heat I needed. The egg is a totally different beast. Controlling the fire is the whole challenge

tisoypops · January 2015

Please share the recipe... Mongolian beef is a favorite but have never made it myself. Moved away from my go to restaurant that served it up cheap for huge portions and nobody around my new home can make it well. Been planning on getting a wok, just haven't pulled the trigger yet.

Chubbs · January 2015

Froman said:
What is the wok made of? I have a carbon steel won I use on my electric range. I never thought of egging with a wok and am curious. Does it matter much?

If I may, real wok cooking is done at extremely high heats. To get the real wok effect, it is done over an open flame so that the food can remain very hot when adding more ingredients and lessening nutrient loss- traditional cooking on an electric range is very different. The pan gets cooled down every time you add additional ingredients then reheated therefore making the cook time longer and adding to nutrient loss.

Chubbs · January 2015

Nice cook, Matt. Looks great

MadcapMagician · January 2015

I have a cast iron Le Crueset wok, can I use that on my BGE

SGH · January 2015

Sorry it took me so long to respond. This work crap is really getting in the way of my cooking and forum time. However now that I have saw your post, let me say awesome job. Everything looks spectacular. Nice job brother =D>

SoCalWJS · January 2015

Looks very nice! I've woked a few times on my BGE with pretty good success. Sure is easy to get that thing hot! Still working on getting my sauces and seasonings down.

Care to share any details on your Mongolian Beef "sauce"?

sodigthisbigcrux · January 2015

superb!

Dyal_SC · January 2015

That looks freakin' awesome! =P~ Nice!!

Supercilious_In_5280 · January 2015

Wow. Looks great. I want a wok now. As someone above noted could you share the sauce recipe/brand?

Mattman3969 · January 2015

As requested here is the sauce mix I used for this one.
3tbs - soy sauce
1 1/2 tbs - agave nectar
1tsp - rice wine
2tbs - water
2tsp of cornstarch
2 tsp of chili sauce
if you want the sauce thicker just add a touch more cornstarch.

Mattman3969 · January 2015

MadcapMagician said:
I have a cast iron Le Crueset wok, can I use that on my BGE

I've never used a CI wok so someone else may have better insight. I personally would think it would retain to much heat and be very hard to manage heat distribution, meaning that although I can't turn the heat of the egg down once it blazing but I can remove the CS wok and it will cool off rather quickly. Once I get done with the proteins I will remove the wok briefly before I move to the garlic and veggies once the veggies are done it is blazing hot again and ready for the sauce and protein to added back in. I hope that makes sense.