Mongolian Beef Sandwiches with Black Bean Aioli

submitted by artu

2 pounds flank steak, sliced against the grain. Cut 12 larger slices for
satays below
1/2 cup canola oil
1 tablespoon sesame oil
1/2 cup thin soy sauce
1/2 cup shaoshing wine or red wine
2 tablespoons minced garlic
1/2 cup chopped scallions
1/2 tablespoon coarse ground black pepper
Canola oil
2 sliced red onions
2 minced serrano chiles
1/2 head chopped white cabbage
1 red bell peppers, julienned
1 green bell peppers, julienned
2 carrots, thinly sliced
4 pita bread, toasted, grilled or heated in the oven

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 another bowl and reserve with 12 larger slices for
satays.
In a hot wok, coat with oil and stir fry onions and serrano chiles. Add beef and cook until
rare. Add
vegetables. Check for seasoning. Serve with pita bread and black bean aioli.



Black Bean Aioli

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 to taste

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. While processor is on, drizzle in oil,
slowly
at first until it emulsifies then more quickly. Check for seasoning. Store in refrigerator.
Yield: 4 servings

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