Mongolian Beef Sandwiches with Black Bean Aioli
 
submitted by artu 
 
2 lb.  flank steak, sliced against the grain. cut 12 larger slices for
  satays below
1/2 cup  canola oil
1 Tbsp  sesame oil
1/2 cup  thin soy sauce
1/2 cup  shaoshing wine or red wine
2 Tbsp  minced garlic
1/2 cup  chopped scallions
1/2 Tbsp  coarse ground black pepper
  canola oil
2   sliced red onions
2   minced serrano chiles
1/2 head  chopped white cabbage
1   red bell peppers, julienned
1   green bell peppers, julienned
2   carrots, thinly sliced
4   pita bread, toasted, grilled or heated in the oven
 
marinate steak in a bowl with oils, soy sauce, wine, garlic, scallions and black pepper. let 
stand 
at least 4 hours refrigerated. drain beef in another bowl and reserve with 12 larger slices for 
satays. 
in a hot wok, coat with oil and stir fry onions and serrano chiles. add beef and cook until 
rare. add 
vegetables. check for seasoning. serve with pita bread and black bean aioli. 
 
 
 
black bean aioli 
 
3 Tbsp  minced garlic
1 Tbsp  minced fermented black beans
1 Tbsp  minced ginger
2 Tbsp  rice wine vinegar
2   egg yolks
2 cup  canola oil
  salt and black pepper to taste
 
saute garlic, beans and ginger until soft. deglaze with vinegar and reduce by 80 percent. let 
cool 
completely. in a food processor, add mixture with yolks. while processor is on, drizzle in oil, 
slowly 
at first until it emulsifies then more quickly. check for seasoning. store in refrigerator. 
yield: 4 servings 
 
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-- 
(ID: 2995) Mirror: rec.food.recipes: Tue, Apr 5, 2005


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