How To Hibachi: Mongolian Beef Tenderloin

 Ingredient List:

• 2 x 6-8 oz filet mignon
• 1/2 t kosher salt, plus more for seasoning
• 1/4 t black pepper
• 1 T water, 
• 1 T  vegetable oil,
• 1/2 t sesame oil
• 3 T oyster sauce, 
• 2 T soy sauce , 
• 1 T rice vinegar, 
• 1 T minced garlic, 
• 1 T minced ginger, 
• 6 dried red chilis
• 1/2 cup diced white onion, 
• 1 cup diced red bell pepper, 
• 1 zuccini cubed
• 1 can mini corns, drained
• 1 cup diced green bell pepper, 
• 2 T sliced green onions

Instructions:

• Cut filet mignon steaks into 3/4-inch cubes.
• In a medium-sized bowl combine steak, baking soda, salt, pepper, 1 T cornstarch, water, 1 T vegetable oil, and sesame oil. Marinate ~10 minutes while preparing the sauce and vegetables.
• In a small bowl whisk together oyster sauce, soy sauce, rice vinegar, and 2 t cornstarch.
• Heat griddle high heat.
• Add 2 T oil, once hot add the beef and stir to coat.
• Spread beef evenly in pan and allow to sear for 1 minute, stir and repeat, searing two more times, 3 minutes total cook time to brown the beef.
• Add ginger, garlic, and dried chilis, toss on hot griddle for 30 seconds.
• Add onions and bell peppers, toss on hot griddle for 2 minutes.
• Slowly pour sauce over griddle, tossing until it thickens, about 30-seconds.
• Taste beef and season with salt and pepper as desired.
• Garnish with sliced green onions and serve hot with rice.