Mongolian Beef

• Marinating beef: 1 hour
• Prep and cooking time: 20 minutes
• Total time: 1 hour 20 minutes

Ingredients

Beef:

• 8-ounces flank steak, sliced against the grain into ¼-inch thick slices

Marinade For Beef:

• 1 teaspoon rice wine vinegar
• 1 teaspoon low sodium soy sauce
• 1 teaspoon vegetable oil that can withstand high heat point
• 1 tablespoon cornstarch

Cornstarch For Dredging:

• ¼ cup cornstarch

Oil For Frying Flank Steak:

• ⅓ cup vegetalbe oil that can withstand high heat point

Garlic and Ginger:

• 1 teaspoon fresh ginger, peeled and minced
• 2 cloves garlic, peeled and finely chopped

Scallions:

• 4 scallions, slice into 1-inch lengths on the diagonal; halve really thick scallions length-wise

Sauce:

• 2 tablespoons brown sugar
• ¼ cup hot water
• ¼ cup low sodium soy sauce
• ¼ teaspoon red pepper flakes

Cornstarch Thickener:

• 1 tablespoon cornstarch
• 1 tablespoon cold water

Optional Dried Red Chili Peppers:

• 6 whole dried red chili peppers, rehydrated in hot water

Rice:

• 1 recipe Steamed Rice

Ingredients

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.

Categorized in

• Asian

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