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IFT17

June 25-28, 2017
Sands Expo Center, Las Vegas, NV

Mongolian beef with Sun Dried Tomato Julienne

Andy Chih from Culinary Farms

Ingredients:

8oz of Chuck or flat Iron Steak sliced into 1/4”  strips
1 cup of green onions cut into 2 1/2” segments
1 cup of thinly sliced yellow onions
2 tablespoons minced garlic
1 1/2 tablespoons minced ginger
1 1/2 cup of Sun Dried Tomato Julienne
2 tablespoons of Canola oil
1/4 cup of Soy sauce, 1 teaspoon for marinade
1/2 tablespoon of sugar
1/4 cup of Shaoxing Rice wine
1 teaspoon of toasted sesame seed oil

For the marinade: combine the sliced beef in a mixing bowl with the toasted seed oil, Soy sauce and sugar. Mix thoroughly until all the beef is coated with the marinade. Store in the refrigerator.

Then: heat the Canola oil in a wok until it is smoking. Add the beef to the wok and stir fry on high heat until it is partially cooked and it has released most of its juices. Pour the beef and its juices out into a bowl and return the wok to high heat and add a little more canola oil.
Once the oil is smoking again, add the onions and Sun Dried Tomatoes. and stir fry them together over high heat to lightly brown the onions.
Deglaze the wok with the Shaoxing Rice Wine and continue to stir fry and evaporate the rice wine by a half. Add back in the beef and its juices and stir fry until dry. Taste and adjust seasoning as needed.

Enjoy! Call us if you need more creative ideas for Dried Tomatoes: 916-375-3000

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