The trick is to smoke the meat and not make the meat smoke

MONGOLIAN BEEF

  Date: November 11, 2015
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This was the third weekend in a row where I made dishes from The Essential Wok Cookbook. I was going to take a break but the PINEAPPLE FRIED RICE made such a big portion I deicded to use the leftovers as one of the four dishes I would serve this weekend. This recipe is another staple of Chinese restaurants. My butcher suggestd using beef short ribs instead of the flank steak called for. He thin sliced it for me so all I had to do was cut the strips into thirds. The dish itself was excellent, the meat had great flavor and was mostly very tender. I say mostly because some pieces did have a bit of gristle you needed to deal with. I did like the taste more than the other beef steaks I have used. I just need to trim a bit more carefully. The recipe was excellent with a thick and very flavorful sauce. When I saw this recipe called for 2 pounds of meat, i thought that was a lot. Most recipes call for 1 or at most 1 1/2 pounds. Now I know why. There were zero leftovers.
Recipe Source:
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Americas Hometown Favorites
The Essential Wok Cookbook (eBook):
Mongolian Beef - (n/a)
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS-Wok Spider
  • 16" Hand Hammered Wok
  • Wok Chuan (Ladle)
  • Ranch-T Lump Charcoal