Shaved Steak Mongolian Beef Stir Fry with Chef Robert

Shaved Steak Mongolian Beef Stir Fry

INGREDIENTS:
Beef:
1 lb. Bertolino Food Certified Angus Beef® Shaved Steak
1 lg green pepper, cut into ½ inch dice
1 lg yellow pepper, cut into ½ inch dice
½ lg onion, cut into ½ inch dice
1 bunch scallions, cut into 1.5-inch segments (split the thicker white ends down the middle)
5 dried chili peppers, whole (optional)
½ c canola oil
1 Tbsp soy sauce
2 Tbsp corn starch
Sauce:
4 Tbsp brown sugar
½ c hot water or stock
½ c low sodium soy sauce
1 tsp ginger, minced
2 cloves garlic, minced
2 Tbsp corn starch

METHOD:
1. Cut shaved steak into ½ inch wide strips and place in bowl.
2. Marinate beef with 1 Tbsp. soy sauce
3. For the sauce, mix all ingredients together and set aside.
4. Heat Wok (or large sauté pan) with ½ cup canola until the oil is 400 F.
5. Quickly toss marinated beef with corn starch and fry in hot oil. You want to keep the oil hot, so it is better to fry in smaller batches than all the beef at once. Once beef is cooked remove from oil with a slotted spoon or strainer and set aside.
6. Pour off remaining oil and leave 1 Tbsp. in the pan.
7. Sauté peppers and onions in pan for 2 minutes until just softened.
8. Add scallions (and chilis if using) and sauté 30 seconds.
9. Pour in sauce and bring to a simmer.
10. Simmer for 30 seconds and add beef back in and toss to combine.
11. Serve immediately over your favorite rice or Lo Mein Noodle.