I know that Nine Dragons isn’t always listed on people’s “to eat” list, but I can’t help but have a soft spot for it. The first and only time I ate there was in 2008, and while I keep meaning to go back, I’ve only managed to dine at the adjacent counter service since then.
I’ve always loved how they’ve managed to turn what most people think of as fast food cuisine and elevate it to something a little more special.
This is one of the dishes that was ordered when I dined there, and I can’t believe I haven’t made it before… It is criminally easy to make, and it tastes outstanding. While it is a little easier to make with a wok, you really don’t need one. Just be sure, if you’re using a frying pan, that when it comes to the stir-frying, just keep everything moving. The longest part of the recipe is cooking the meat and once that’s done, the rest of it comes together very quickly.
So the goal is to cook it all quickly, evenly, and completely, without burning anything. Also, be sure when you cook the meat to drain the excess marinade, otherwise the mixture will look very grainy and unappealing (though still taste fine).
The only real change I’d make to this recipe is, since I love a lot of sauce, I’d double the amount of sauce used. While it did make enough sauce to cover everything, I really just love my food to swim in sauce!
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As is served at Nine Dragons, China Pavilion, EPCOT
- 8 tablespoons water
- 1/2 teaspoon salt
- 1/2 teaspoon chicken base
- 1/2 teaspoon sugar
- 2 egg whites
- 2 teaspoons cornstarchSauce-
- 2 tablespoons soy sauce
- 2 teaspoons oyster sauce (optional)
- 2 teaspoons mirin (or wine)
- 2 teaspoons chicken stock
- 1 teaspoon chicken base
- 1 teaspoon sugar
- white pepper, to taste
- 2 teaspoons cornstarch
- 1/4 teaspoon sesame oil
- 1 pound beef flank steak, sliced
- 1 green pepper, cut into chunks
- 1 red pepper, cut into chunks
- 1 small onion, cut into chunks
- 2 cups cooking oil
Combine all marinade ingredients and mix well. Add beef and allow to marinated for at least 30 minutes or overnight. Mix all sauce ingredients and set aside, allowing ingredients to infuse for 30 minutes or overnight.
Add cooking oil to warm wok or large frying pan. Drain marinade from the beef, and add beef and cook on medium-high until almost cooked through. Remove beef from heat, strain, and set aside. Return about 1 teaspoon of oil to the wok, stir fry onions and peppers for about 30 seconds. Pour sauce over vegetables and allow to cook, stirring occasionally with a spatula.
When the sauce mixture begins to darken, put beef back in the mixture and stir fry quickly, until the beef is warmed, cooked through, and peppers are softened.
Serve immediately with white rice.