Las Vegas Sun

October 24, 2017

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Recipe: Mongolian beef with steamed rice

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Palace Station’s food star has long been the Oyster Bar’s pan roast, but a new dish at the Grand Café is gaining, according to staff at the casino near the Strip.

“We have a new Asian menu inside our Grand Café, and the Mongolian beef entrée has been the star. Our guests can’t seem to get enough of this dish,” said Palace Station Food and Beverage Director Keith Cawthern.

Even churned out by cheap Chinese restaurants, this specialty is tasty. Imagine how much tastier it is with choice flank steak simmered in a sauce swirling with garlic, ginger and hot Japones chile.

Ingredients

• 1 cup vegetable oil (reserve 2 tsp for the sauce)

• 1/2 tsp garlic, minced

• 1 tbsp ginger, minced

• 1/2 cup soy sauce

• 1/2 cup water

• 1/4 cup hoisin sauce

• 1 lb flank steak (sliced diagonally in a bias cut against the grain into bite-size pieces)

• 1/4 cup oyster sauce

• 1/2 cup granulated sugar

• 1/4 cup corn starch

• 3 large green onions, cut diagonally into 1-inch pieces

• 1/4 cup red bell peppers, cut into 2-inch strips

• 1/4 cup green bell peppers, cut into 2-inch strips

• 1/2 cup yellow onion, cut into 2-inch strips

• 2 dry Japones chile pods

Directions

1. Add 2 tsp oil to saucepan over medium heat. When oil is hot, add garlic, ginger, soy sauce and water before garlic and ginger burn.

2. Add sugar, hoisin and oyster sauce and bring to a boil, simmering for 2-3 minutes or until the sauce thickens. Remove from heat and set whole pan aside.

3. Dip steak strips in corn starch to coat, shaking off excess, and set aside.

4. Add remaining oil to wok over medium heat. When oil is hot, add beef and sauté just until it begins to brown (1-2 minutes).

5. Gently stir steak for even cooking on both sides, then remove from oil and place on a paper towel to drain.

6. Pour oil out of wok and return the pan to heat, putting the steak back in along with the chili pods to sauté for about a minute.

7. Add prepared sauce and simmer for another minute, stirring occasionally.

8. Add green peppers, red peppers and onions, and cook for 1 minute.

9. Add green onions and cook for 30 seconds.

10. Serve with steamed white rice.

For crispy noodle garnish

1. Soak 1 cup of vermicelli rice noodles in water for 30 minutes, then drain.

2. Heat 3-4 cups of salad oil to 375 degrees.

3. Add noodles to oil for 10 seconds.

4. Remove noodles from oil and allow to cool on paper towel to remove excess oil.

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