Mongolian Beef

As an Amazon associate, I earn from qualifying purchases

Marinade:

∙450g (1lb) flank steak (or sub top round)

∙10g (2t) soy sauce (marinade)

∙10g (2t) sesame oil

∙15g (1T) Shaoxing cooking wine (or mirin/white wine)

∙1g (¼t) baking soda

∙10g (1T) cornstarch (marinade)

∙5g (1t) MSG

Dredge:

∙200g (1 1/2c) cornstarch for dredging

Aromatics & Veg Cooking:

∙225g (2 medium) bell peppers, sliced

∙75g (1½ bunches) scallions, whites sliced thinly, greens cut into 2" pieces

∙15g (1T) ginger, grated or minced

∙25g (5-6 cloves) garlic, minced

∙5-6 dried chilies (e.g., Chile de Arbol)

∙360ml (1.5c) peanut oil (for frying)

Wok Sauce:

∙60g (¼c packed) brown sugar

∙85g (¼c) soy sauce (sauce)

∙120g (½c) beef stock

∙5g (1 3/4t) corn starch (sauce)

Instructions:

Prepare the Beef:

1. Slice flank steak into three pieces along the grain. Then slice each piece against the grain into ¼” / .5cm strips.

2. In a bowl, combine sliced beef with soy sauce, sesame oil, Shaoxing, baking soda, 10g/1T cornstarch, and MSG. Toss to coat then marinate for 10-15 minutes.

Dredge:

1. Place about 1.5c cornstarch in a medium bowl. Toss marinated beef strips in cornstarch, ensuring each piece is lightly coated.

2. Shake off excess using a colander or salad spinner. Let coated beef sit for 10 minutes to hydrate.

Prepare the Vegetables:

1. Grate or mince ginger and mince garlic. Keep separate.

2. Slice scallions, separating whites and greens. Thinly slice whites. Cut green tops into 2”/5cm pieces.

3. Slice bell peppers into ¼” strips.

Prepare the Sauce:

1. In a bowl, mix brown sugar, soy sauce, beef stock, and 5g cornstarch. Stir until cornstarch is dissolved.

Fry the Beef:

1. Heat peanut oil in a wok or saucepan over medium heat to 375-400°F (190-205°C).

2. Fry beef in 3 batches, cooking for 2-3 minutes per batch until crispy. Avoid touching beef during frying. Transfer to a paper towel-lined tray.

Stir-Fry:

1. Remove the oil from the wok and wipe out any leftover solids with paper towels. Reheat wok over high heat until water sizzles upon contact.

2. Add a generous drizzle of peanut oil and dried chilies. Fry for 30 seconds.

3. Add scallion whites. Toss. Add ginger and garlic. Stir-fry for 1 minute, stirring constantly. Lower heat if necessary to be sure ginger and garlic don’t burn.

4. Add bell peppers and stir-fry for 90 seconds.

5. Pour in the sauce around the edge of the wok and bring to a simmer, cooking for 60-90 seconds until slightly thickened.

6. Add crispy beef to the wok and toss to coat with sauce. Add scallion greens and fold in.