“I’m-a make you beg for it, plead for it
Till you feel like you breathe for it
Till you do any and everything for it
Wake up and dream for it
Till it’s got you gasping for air”

Black, black widow, baby!!

Probably I’m waaaay over my head when it comes to “TRYING” to rhyme words for the sake of driving the point home, but Hey!! I love re-trying different cooking ideas, that aint your normal “To- go dishes. I am pleased with the outcome of this “Black Widow” dish.

This is the Hot!! Spicy Bees Knees!!  I mean really Ha -ha- HOT dish, hence the name”.

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Mongolian beef is a dish served in Chinese-American restaurants consisting of sliced beef, specifically flank steak, and stir-fried with vegetables in a savory brown sauce, usually made with hoisin sauce, soy sauce, and chili peppers. The beef is commonly paired with scallions or mixed vegetables and is often not spicy. The dish is often served over crispy fried cellophane noodles or steamed rice.

I have prepared this dish before, but it was the normal version of it. Mildly hot with a sweet and sticky touch to it. To me it was good and definitely tasty, but I had this brilliant  idea of making it Mind blowing and yesterday, was the perfect day to “Bring the House Down.”

Making “Black Widow – Mongolian Beef”

Prep time : 15 mins   Cock time: 25 mins    Total time: 40 mins

Yields/Serves = 2 pax

*Main Ingredients*

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-1/4 kg of Flank beef

-a handful of all purpose flour {Or corn starch, arrow root powder, potato starch}

-6 cloves of garlic

-1/4 cup of soy sauce

-1/4 cup of water

-1/4 cup of sugar

-1 tsp of black pepper

-a pinch of salt

-1 cup of vegetable oil {deep frying}

-3 small bullet peppers {red & green}

*Method*

  1. NB: How to slice the flank beef”

Cut the meat into long, thick stripes. Tilt your sharp knife back almost on its flat base and diagonally slice the meat thinly, until all meat is cut – Please Note: the meat has to be fresh and not refrigerated or just from frozen.

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2. Add black pepper to the meat, Coat the meat with the flour, then set aside for 2 mins. Pre- heat a non sticking pan with a cup of vegetable oil over medium high heat. The oil has to be HOT.

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3. Deep fry the floured beef into the hot oil for 4 mins, till its golden brown.

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4. When you add in the beef to the oil, it will feel really sticky, but give it a min to fry, then try to dissemble them using a wooden /metal spatula.

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5. As it continues to fry, Prep the sauce. {This being my favorite part} Quick, and simple.

Pour in a 1/4 cup of soy sauce in a small dish, add the same amount of water and sugar. Whisk or mix them together, till all sugar dissolves.

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6. Switch off the stove, remove the beef  and have paper towels on a dish to drain the excess oil. Totally drain out the extra oil on the pan.

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7. Thinly chop up the garlic. Using the same pan, heat it on medium high. Add in the garlic, fry for a min {don’t brown it} Add in the fried beef and cook for 4 mins.

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Add in the pinch of  salt after adding the meat – combine well.

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8. Add in the sauce and let it simmer until the consistency is thick.

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9. Once the sauce has thickened, switch off heat and serve.

Final outcome before garnish.

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Garnished it with sea-same seeds and bullet peppers.

“Crispy but tender pieces of beef coated in a thick, sweet and a little salty sauce. It’s almost like eating beef candy!”

Yuuuumaholic.!!

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You can serve over rice or noodles or have a “Black widowcheese sandwich like I did this morning.

Love and Love

TD.

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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