Kung Hei Fat Choi / Happy Chinese Lunar New Year. I very much enjoyed the Wonton Meatballs a few weeks ago so I remade them and pan-fried it this time! I can't figure out which cooking method I like better. They're both equally delicious whichever way you cook them. I also made Keto Mongolian Beef because I saw on a TV special that cooking with ginger during Chinese New Year brings good energy. I'm not a big fan of ginger, but I'm totally a big fan and welcoming of good energy.
RECIPE FOR MONGOLIAN BEEF
1 lb beef skirt steak (thinly sliced against the grain)
1 tbsp soy sauce
3/4 tbsp oyster sauce
2 tsps fish sauce
2 tsps toasted sesame oil
1 packet of Splenda/Stevia
3 cloves garlic (freshly minced)
3-inch ginger (thinly sliced lengthwise)
3 bulbs scallions cut into 3-inch lenghts
2 red chili peppers (seeds removed, sliced thinly)
Toasted sesame seeds (optional for garnish)
1. In a medium bowl, combine soy sauce, oyster sauce, fish sauce, Splenda and sesame oil. Add thinly sliced beef and let marinate for 20 mins
2. In the meantime, prepare garlic, ginger, and scallions
3. Heat 1 tbsp cooking oil (canola oil/peanut oil/vegetable oil) over medium high heat in a deep skillet or wok. Stir-fry the beef with the marinade until no longer pink. Remove from wok and set meat aside.
4. Add a bit more cooking oil, saute the ginger, garlic, peppers and white color parts of scallions. Saute until fragrant and garlic is just starting to turn brown (about 1 minute).
5. Add the pre-cooked beef and sauce to the skillet and combine with the aromatics. Add remaining scallions. Taste the beef if more seasoning is needed.
6. Serve immediately and garnish with sesame seeds