Mongolian Beef Sandwiches

Ingredients

• 2 pounds flank steak, sliced against the grain, cut 12 thick slices for satays
• ½ cup canola oil
• 1 tablespoon sesame oil
• ½ cup thin soy sauce
• ½ cup shaoshing wine or red wine
• 2 tablespoons garlic; minced
• ½ cup scallions; chopped
• ½ tablespoon coarse ground-black pepper
• canola oil
• 2 red onions; sliced
• 2 serrano chiles; minced
• ½ head white cabbage; chopped
• 1 red bell peppers; julienned
• 1 green bell peppers; -julienned
• 2 carrots; thinly sliced
• 4 pita bread, toasted; grilled or heated in the oven

Procedures

1. Marinate steak in a bowl with oils, soy sauce, wine, garlic, scallions and black pepper.
2. Let stand at least 4 hours refrigerated.
3. Drain beef in another bowl and reserve with 12 larger slices for satays.
4. In a hot wok, coat with oil and stir fry onions and serrano chiles.
5. Add beef and cook until rare.
6. Add vegetables.
7. Check for seasoning.
8. Serve with pita bread and black bean aioli.