Mongolian Beef Sandwiches with Black Bean Aioli

Name: Mongolian Beef Sandwiches with Black Bean Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds flank steak, sliced against the grain; 1/2 cup canola oil; 1 tablespoon sesame oil; 1/2 cup thin soy sauce; 1/2 cup Shaoxing or red wine; 2 tablespoons minced garlic; 1/2 cup chopped scallions; 1/2 tablespoon coarsely ground black pepper; Canola oil; 2 red onions, sliced thinly; 2 serranos, minced; 1 head white cabbage, halved, 1 half reserved for another use, the other, shredded; 1 red bell peppers, julienned; 1 green bell peppers, julienned; 2 carrots, thinly sliced; 4 pita bread, toasted, grilled or heated in the oven; Black Bean Aioli, as an accompaniment, recipe follows; 3 tablespoons minced garlic; 1 tablespoon minced fermented black beans; 1 tablespoon minced ginger; 2 tablespoons rice wine vinegar; 2 egg yolks*; 2 cups canola oil; Salt and black pepper

Servings: persons

1 1/2 pounds flank steak, sliced against the grain
1/2 cup canola oil
1 tablespoon sesame oil
1/2 cup thin soy sauce
1/2 cup Shaoxing or red wine
2 tablespoons minced garlic
1/2 cup chopped scallions
1/2 tablespoon coarsely ground black pepper
Canola oil
2 red onions, sliced thinly
2 serranos, minced
1 head white cabbage, halved, 1 half reserved for another use, the other, shredded
1 red bell peppers, julienned
1 green bell peppers, julienned
2 carrots, thinly sliced
4 pita bread, toasted, grilled or heated in the oven
Black Bean Aioli, as an accompaniment, recipe follows
3 tablespoons minced garlic
1 tablespoon minced fermented black beans
1 tablespoon minced ginger
2 tablespoons rice wine vinegar
2 egg yolks*
2 cups canola oil
Salt and black pepper

1
Marinate steak in a bowl with oils, soy sauce, wine, garlic, scallions, and black pepper.
2
Let stand at least 4 hours refrigerated.
3
Drain beef.
4
In a hot wok, coat with oil and stir-fry onions and serranos.
5
Add beef slices and cook until rare.
6
Add vegetables.
7
Check for seasoning.
8
Serve with pita bread and Black Bean Aioli.
9
Suggested drink: Singha Beer
10
Saute garlic, beans, and ginger until soft.
11
Deglaze with vinegar and reduce by 80 percent.
12
Let cool completely.
13
In a food processor, add mixture with yolks.
14
With the machine running, drizzle in oil, slowly at first until it emulsifies, then more quickly.
15
Check for seasoning.
16
Store in the refrigerator.

2001

kcal

Calories

190

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 1/2 pounds flank steak, sliced against the grain, 1/2 cup canola oil, 1 tablespoon sesame oil, 1/2 cup thin soy sauce, and more.

Yes, Mongolian Beef Sandwiches with Black Bean Aioli falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!