Mongolian Beef Sandwiches with Black Bean Aioli
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
Instructions:
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 a hot wok, coat with oil and stir-fry onions and serranos. Add beef slices and cook until rare. Add vegetables. Check for seasoning. Serve with pita bread and Black Bean Aioli. Suggested drink: Singha Beer
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. With the machine running, drizzle in oil, slowly at first until it emulsifies, then more quickly. Check for seasoning. Store in the refrigerator.
