If you’re in the mood for a hearty meal, beef is just the ticket — especially if it’s made in the Chinese tradition. That’s what’s on the menu tonight as we grab a Bite with Belkys.

The Chef: Kenny Tang
The Restaurant: Kenny Tang’s in Coral Springs
The Dish: Mongolian Beef


1 lb. Flank Steak
1/4 cup water
1/2 tbs. salt
1 tbs. corn starch
1/2 tbs.baking powder
1/8 tsp. white pepper
1/2 tsp. sugar
1/4 tbs. minced garlic
1 tsp. oyster sauce
1/2 tsp. duck soy sauce
1/2 tsp. thin soy sauce
2 tsp. vegetable oil
2 tsp. sesame oil
1/2 cup onion
3 oz. snow peas
1oz. scallions
1/4 cup red wine

Method of Preparation:

-Start by trimming the fat off both sides of your flank steak, then slice into bite sized pieces. Put the meat in a bowl and set aside.

– Mix together baking powder, cornstarch, soy sauce and water. Blend well and pour over the meat. Add the rest of the water and blend until the meat is thoroughly coated.

– Next– put vegetable oil in a hot wok and add the beef. Cook about a minute on high heat- then take it out and set aside. Put more oil in the wok and add onions, snow peas and red wine.

– Put the beef back in and give it a toss. Add oyster sauce and two kinds of soy sauce- duck soy and thin soy. Add scallions, a little more corn starch and some sesame oil. When it’s blended…. it’s ready.

To Plate:

Chef Kenny plates with stir-fried asparagus, rice and the mongolian beef. He garnishes with decorative carrots, greens and cilantro.

Serving suggestion: Cabernet Sauvignon

Serves: 2

Kenny Tang’s
10615 W. Atlantic Blvd.
Coral Springs, FL 33071

Bring in a printed copy of the recipe to Kenny Tang’s for a complimentary glass of wine when you order the Mongolian Beef. The offer is good through Feb. 13.

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