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Getting the Wok Hot - Mongolian Beef

Mattman3969
Mattman3969 Posts: 10,457
edited January 2015 in EggHead Forum
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 image
Remove the beef and added the garlic,ginger,onions and shrooms
image Added the sauce and for 30-45secs and then the beef went back in and then added the green onions image And plated up with the rice image

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analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Comments

  • henapple
    henapple Posts: 16,025
    Damn i hate you...makes my wok cook look pitiful. Nicely done.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • MaC122
    MaC122 Posts: 797
    I am pumped up now to use my Wok!! Did you use peanut oil? 
    St. Johns County, Florida
  • YEMTrey
    YEMTrey Posts: 6,829
    Nice looking meal.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

  • FATC1TY
    FATC1TY Posts: 888
    edited 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.
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
  • Mattman3969
    Mattman3969 Posts: 10,457
    @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 image

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Mattman3969
    Mattman3969 Posts: 10,457
    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.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Tinyfish
    Tinyfish Posts: 1,755
    Do you do delivery? I'm sure us Egger' s can keep you busy...
  • Mattman3969
    Mattman3969 Posts: 10,457
    Thanks guys. I got 2 thumbs up from Mrs 3969 on this one. Kinda feel like I am gettin the hang of the wok.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • johnkitchens
    johnkitchens Posts: 5,227
    Great looking cook!

    Louisville, GA - 2 Large BGE's
  • caliking
    caliking Posts: 18,727
    Great cook. I would love some of that. Or maybe a lot of that!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Froman
    Froman Posts: 201
    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
    Mattman3969 Posts: 10,457
    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

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • tisoypops
    tisoypops Posts: 267
    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.
    LBGE | Conroe, TX
  • Chubbs
    Chubbs Posts: 6,929
    edited 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.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Chubbs
    Chubbs Posts: 6,929
    Nice cook, Matt. Looks great
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • MadcapMagician
    MadcapMagician Posts: 89
    edited January 2015
    I have a cast iron Le Crueset wok, can I use that on my BGE
    1 brand new XL BGE 1-22" WSM 1-Weber Performer 1-Four Seasons gasser West Islip, New York
  • SGH
    SGH Posts: 28,791
    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>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • SoCalWJS
    SoCalWJS Posts: 407
    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"?
    South SLO County
  • superb!
    Battle Ground, WA
    Large BGE,  MiniMax  and a Vision Kub.
    Could you call on Lady Day, could you call on John Coltrane?
  • Dyal_SC
    Dyal_SC Posts: 6,023
    That looks freakin' awesome! =P~ Nice!!
  • Wow. Looks great. I want a wok now. As someone above noted could you share the sauce recipe/brand?
  • Mattman3969
    Mattman3969 Posts: 10,457
    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.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Mattman3969
    Mattman3969 Posts: 10,457

    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.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Froman
    Froman Posts: 201
    I need to find a wok that fits on the egg and try this out. Thanks! Opened my eyes. Maybe I'll get back in to cooking with a wok more. :)
  • Nice job, looks great!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • Mickey
    Mickey Posts: 19,669
    =D> Very nice
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Matt! Totally wanting a Wok! Awesome!!!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • MaC122
    MaC122 Posts: 797

    Mattman3969

    thanks man...went to my local fresh market and this is the oil I use. It has an awesome onion smell to it. Thanks again

    St. Johns County, Florida
  • anzyegg
    anzyegg Posts: 1,104
    That's an awesome cook... We have a Fresh Market as well and I'm going to look for that. I had their beef for a stir fry I did and it was great.
  • theyolksonyou
    theyolksonyou Posts: 18,458
    Matt missed this one last week as I was traveling to the left coast. Killed it again!