Mongolian Beef

Ingredients

Beef:

Marinade For Beef:

Cornstarch For Dredging:

Oil For Frying Flank Steak:

Garlic and Ginger:

Scallions:

Sauce:

Cornstarch Thickener:

Optional Dried Red Chili Peppers:

Rice:

Instructions

  1. Slice and marinate flank steak:
  2. Slice the beef across the grain into thin ¼-inch thick slices.
  3. Combine marinade ingredients in a medium-sized bowl.
  4. Add beef strips to the marinade, mix well.
  5. Cover beef and refrigerate for at least 1 hour.
  6. Prepare optional whole red chili peppers:
  7. Rinse off the peppers in cold water to remove any dust or pesticides.
  8. Place the peppers in a small bowl.
  9. Pour boiling water over the peppers to cover. Cover the bowl with a small plate and set aside for 20 minutes.
  10. Remove rehydrated peppers from hot water and drain in a small sieve; set aside.
  11. Prep garlic, ginger and scallions:
  12. Chop the garlic and mince the ginger; set aside.
  13. Slice scallions and set aside.
  14. Make the sauce and cornstarch thickener:
  15. In a small bowl add the brown sugar and the hot water whisking until the brown sugar is dissolved.
  16. Add ¼ cup low sodium soy sauce and ¼ teaspoon red pepper flakes, stirring to combine. Set the sauce aside.
  17. In a small bowl whisk 1 tablespoon cornstarch and 1 tablespoon cold water; set aside.
  18. Prepare flank steak for cooking:
  19. Spread ¼ cup cornstarch onto a plate.
  20. Dredge the marinated flank steak slices in the cornstarch until lightly coated.
  21. Heat ⅓ cup vegetalbe oil in a wok on high heat.
  22. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and sear for 1 minute. If necessary cook the meat in batches so it is not overcrowded in the wok.
  23. Turn over and let the other side sear for another 30 seconds.
  24. The beef should be seared with a crusty coating.
  25. Remove seared meat to a plate or small sheet pan.
  26. Prepare to cook garlic, ginger, and optional whole red peppers:
  27. Turn off the heat to the wok and carefully drain the oil from the wok, leaving 1 tablespoon behind.
  28. Turn on the heat to medium-high.
  29. Add the ginger and garlic to the wok. Stirring constantly cook for 15 seconds.
  30. If using optional rehydrated and drained whole red chili peppers toss into wok.
  31. Turn the heat down to medium.
  32. Cook the sauce:
  33. Pour the sauce into the wok.
  34. Let the sauce simmer for about 2 minutes then slowly whisk in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the back of a spoon.
  35. Finish the dish:
  36. Add the beef and scallions and toss everything together for another 30 seconds. NOTE: There should be almost no liquid, as the sauce should be clinging to the beef.
  37. Serve over steamed rice.

Comments

Makes 2 to 3 servings.

Refrigerate unused portions.

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