Recipe for Mongolian Beef-Sunshine Seasons

[jaksmommy]

The best meal I had at Disney World was the Mongolian Beef at Sunshine Seasons in Epcot. Does anyone have a similar recipe? My husband refuses to go back just so I can get more, spoilsport.

 

[TheRustyScupper]

{Please excuse any mouth-watering-slobber on keyboard as I type this.}


Sunshine Seasons Mongolian Ginger Beef, Recipe courtesy Epcot Catering

Black Bean Garlic Sauce:
¼ c canola oil
¼ c fermented black beans rinsed and drained*
2 Tbl minced garlic
1 c chicken broth
2 Tbl soy sauce
¼ c rice wine*
2 tsp sugar
1 Tbl cornstarch
2 Tbl water
1 c soy sauce
1 Tbl chopped fresh garlic
¼ tsp sesame oil
1 tsp ground black pepper
2 lb beef flank steak
½ c julienne red peppers, about 3-inch long strips
½ c julienne green peppers
½ c julienne onions
1 c broccoli florets, blanched
1 c black bean garlic sauce
Green onions, for garnish
Steamed jasmine rice, for serving

[Note: *Fermented black beans and rice wine are readily available in Asian markets.]

For black bean sauce: Heat a wok or heavy skillet over medium-high heat. Add the oil, black beans and garlic. Stir-fry for 30 seconds. Add the chicken stock, soy sauce, rice wine, and sugar. Bring mixture to a boil stirring often. Mix cornstarch with water to create a slurry. Add to mixture and stir until sauce thickens.

For Mongolian Ginger Beef: Combine soy sauce, chopped garlic, sesame oil and black pepper in a large mixing bowl and whisk together. Slice flank steak on a bias, approximately 1/8-inch thick. Add to marinade, cover, and refrigerate for a minimum of 2 hours.

Lightly oil Mongolian grill or wok. Grill the beef for 2 minutes. Add the peppers, onions, and broccoli. Continue cooking for 1 to 2 minutes until beef is cooked throughout. Add sauce and toss with beef mixture. Coat well and remove from heat. Garnish beef with green onion straws and serve with steamed jasmine rice.

 

[jaksmommy]

{Please excuse any mouth-watering-slobber on keyboard as I type this.}


Sunshine Seasons Mongolian Ginger Beef, Recipe courtesy Epcot Catering

Black Bean Garlic Sauce:
¼ c canola oil
¼ c fermented black beans rinsed and drained*
2 Tbl minced garlic
1 c chicken broth
2 Tbl soy sauce
¼ c rice wine*
2 tsp sugar
1 Tbl cornstarch
2 Tbl water
1 c soy sauce
1 Tbl chopped fresh garlic
¼ tsp sesame oil
1 tsp ground black pepper
2 lb beef flank steak
½ c julienne red peppers, about 3-inch long strips
½ c julienne green peppers
½ c julienne onions
1 c broccoli florets, blanched
1 c black bean garlic sauce
Green onions, for garnish
Steamed jasmine rice, for serving

[Note: *Fermented black beans and rice wine are readily available in Asian markets.]

For black bean sauce: Heat a wok or heavy skillet over medium-high heat. Add the oil, black beans and garlic. Stir-fry for 30 seconds. Add the chicken stock, soy sauce, rice wine, and sugar. Bring mixture to a boil stirring often. Mix cornstarch with water to create a slurry. Add to mixture and stir until sauce thickens.

For Mongolian Ginger Beef: Combine soy sauce, chopped garlic, sesame oil and black pepper in a large mixing bowl and whisk together. Slice flank steak on a bias, approximately 1/8-inch thick. Add to marinade, cover, and refrigerate for a minimum of 2 hours.

Lightly oil Mongolian grill or wok. Grill the beef for 2 minutes. Add the peppers, onions, and broccoli. Continue cooking for 1 to 2 minutes until beef is cooked throughout. Add sauce and toss with beef mixture. Coat well and remove from heat. Garnish beef with green onion straws and serve with steamed jasmine rice.

Thank you so much! We have been back for 3 weeks and I can't stop thinking about it. I was trying to figure out a way for my boss to get some and ship it back to me (he is there now).

 

[jaksmommy]

{Please excuse any mouth-watering-slobber on keyboard as I type this.}


Sunshine Seasons Mongolian Ginger Beef, Recipe courtesy Epcot Catering

Black Bean Garlic Sauce:
¼ c canola oil
¼ c fermented black beans rinsed and drained*
2 Tbl minced garlic
1 c chicken broth
2 Tbl soy sauce
¼ c rice wine*
2 tsp sugar
1 Tbl cornstarch
2 Tbl water
1 c soy sauce
1 Tbl chopped fresh garlic
¼ tsp sesame oil
1 tsp ground black pepper
2 lb beef flank steak
½ c julienne red peppers, about 3-inch long strips
½ c julienne green peppers
½ c julienne onions
1 c broccoli florets, blanched
1 c black bean garlic sauce
Green onions, for garnish
Steamed jasmine rice, for serving

[Note: *Fermented black beans and rice wine are readily available in Asian markets.]

For black bean sauce: Heat a wok or heavy skillet over medium-high heat. Add the oil, black beans and garlic. Stir-fry for 30 seconds. Add the chicken stock, soy sauce, rice wine, and sugar. Bring mixture to a boil stirring often. Mix cornstarch with water to create a slurry. Add to mixture and stir until sauce thickens.

For Mongolian Ginger Beef: Combine soy sauce, chopped garlic, sesame oil and black pepper in a large mixing bowl and whisk together. Slice flank steak on a bias, approximately 1/8-inch thick. Add to marinade, cover, and refrigerate for a minimum of 2 hours.

Lightly oil Mongolian grill or wok. Grill the beef for 2 minutes. Add the peppers, onions, and broccoli. Continue cooking for 1 to 2 minutes until beef is cooked throughout. Add sauce and toss with beef mixture. Coat well and remove from heat. Garnish beef with green onion straws and serve with steamed jasmine rice.

Do you know if this is a recent recipe? I don't think there were beans in it, I hate beans.

 

[wiigirl]

Thanks for the recipe