Check out China Poblano’s twist on Mongolian beef

Photo: Beverly Poppe

The Details

China Poblano
Cosmopolitan, 698-7900.
Monday-Thursday, 11:30 a.m.-11:30 p.m.; Friday-Sunday, 10 a.m.-11:30 p.m.

China Poblano chef Shirley Chung.

Mongolian beef is a Chinese staple, but the version most of us know is actually a variant on the original. “In China, only the central northern area has cattle, so beef is a luxury item,” China Poblano executive chef Shirley Chung explains. “The dish used to be only a stir-fry; however, in America there’s a lot more beef ... [that’s] why Mongolian beef is more of an American dish.”

Now, you can live that American (Mongolian) dream in the confines of your own home with Chung’s Mongolian Beef Hot Lettuce.

Mongolian Beef Hot Lettuce

(serves 2-4)


14-oz. New York strip loin steak (cut into two portions)

3 scallions

1 head romaine lettuce

2 tbsp. canola oil

1 tsp. fresh chopped garlic

1 tsp. fresh minced ginger

5 shishito peppers

1 cup oyster sauce

1 cup Chinese rice wine

1 tsp. sesame seeds

sea salt to taste

¾ cup potato starch

¾ cup dark soy sauce

1 cup light soy sauce

2½ tbsp. black rice vinegar


Marinate steaks in oyster sauce and rice wine for 4-6 hours. Mix potato starch with 3/4 cup cold water until well-combined and set aside.

Simmer soy sauces, vinegar and one quart of water in a large saucepot over medium-high heat. Slowly stir in potato slurry and allow sauce to thicken. Once it returns to a simmer, remove from heat and set aside. Using the scallions’ white parts only, slice lengthwise to create strips. Store in a bowl of ice water.

Grill marinated steaks until medium rare. Transfer steaks to cutting board and let rest for a couple minutes. Trim off ends and chop them into small pieces. Reserve steaks to slice later.

Add oil to a large skillet on high heat. Reduce heat to medium and sauté garlic and ginger for 10 seconds. Be careful not to burn the garlic. Add chopped steak ends, shishito peppers and green onion strips. Sauté until pepper skins begin to blister, then add rice wine and half a cup of soy sauce dressing. Combine everything and remove pan from heat. Add lettuce leaves to pan and toss with sauce to coat evenly.

Transfer lettuce to a small platter. Slice steak and lay atop lettuce. Drizzle 1/4 cup of dressing and sprinkle with sesame seeds. Serve warm.

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