roy's style monglian beef

This recipe is from one of my favorite restaurants - Roy's. I still remember the taste of the awesome Mongolian ribs... yummy. Too bad there's no Roy's in MN, but that won't stop me from having little bit of Roy's (at lower cost) at home. This recipe turned out great! My husband loved it. Since we didn't have ribs, we just used beef steak.  I will definitely make this dish again. 

Ingredients: 

Beef - 1 lbs (your choice of cut)

[Mongolian marinade]
Hoisin sauce - 1 cup
Honey - 2 TBS
Chili paste with garlic - 2 TBS 
Garlic - 2 cloves
Ginger - 2 tsp (about the same amount as garlic)

Prep:

1. In a blender, mince garlic and ginger until very fine. Squeeze the juice out a bit (use both juice and pieces)
2. In a Ziplock bag (or in a container), combine beef and Mongolian marinade including garlic/ginger juice and pieces. Let is marinade in the fridge for at least an hour (longer the better!)

 Cook: 

1. Heat the grill (indoor or outdoor) or frying pan if you don't own a grill. Let it heat up.
2. Add about 2 TBS of olive oil on the grill. 
3. When the oil is hot, grill the meat for about 4-5 minutes on one side. (It will appear like it's burnt, but don't worry, it's the good stuff!)
4. Turn the meat and grill for 5 minutes. **see TIPS
5. Turn on the sides if the meat is a thicker cut.
6. When all sides are nicely grilled, use a silicon brush and brush on the rest of the marinade on the meat. Let it cook for another minute or two.

Serve: 

1. Let the meat sit on a cutting board for at least 7-8 minutes before cutting the meat. Apparently it will help circulate the flavor throughout the meat, says the Grill Master (aka my husband). 
2. It pairs perfectly with garlic butter rice - Japanese or short-grain rice is better. 

Let it sit for a while.

TIPS

• Grilling depends mainly on what cut of meat you are using and what 'doneness' you are looking for. The above guideline is for reference. Try grilling one piece first to test it out first. :)