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Mongolian Beef

Amazing Mongolian Beef Recipe


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  • Author: Jerome Lizano
  • Prep Time: 1hr 15 mins
  • Cook Time: 10 mins
  • Total Time: 1 hr 25 mins

Description

Compared to the restaurant versions you’re undoubtedly used to, this recipe for Mongolian beef is crispy, delicious, and lower in sweetness. There’s a reason it’s one of our most popular dishes!


Ingredients

Scale
  • 8 ounces flank steak
  • (225g, sliced against the grain into 1/4-inch thick slices)
  • 1 teaspoon vegetable oil (plus 1/3 cup for frying)
  • 1 teaspoon soy sauce
  • 1 tablespoon cornstarch (plus 1/4 cup, divided)
  • 2 tablespoons brown sugar
  • 1/4 cup hot water (or hot low sodium chicken or beef stock)
  • 1/4 cup low sodium soy sauce or 1 1/2 tablespoons water and 2 1/2 tablespoons regular soy sauce
  • 1/2 teaspoon ginger (minced)
  • 5 dried red chili peppers (optional)
  • 2 cloves garlic (chopped)
  • 1 tablespoon cornstarch (mixed with 1 tablespoon water to make a slurry)
  • 2 scallions (cut into 1-inch long slices on the diagonal)

Instructions

1. Sliced beef should be mixed with 1 tablespoon cornstarch, 1 teaspoon soy sauce, and 1 teaspoon oil. For one hour, marinate. After marinating, the beef should still be pretty juicy. Add a tablespoon of water if it seems too dry.

2. After that, lightly coat the beef slices in the remaining 1/4 cup of cornstarch.

3. Brown sugar should be combined with boiling water (or low sodium chicken or beef stock) in a small bowl until the sugar is completely dissolved. Add a quarter cup of low-sodium soy sauce. If low sodium soy sauce is not available, use 2 1/2 tablespoons of regular soy sauce and 1 1/2 tablespoons of water instead. Give the sauce a taste and adjust the amounts of sugar, soy sauce, water, and stock to your personal preference because different soy sauce brands have varying levels of saltiness.

4. In the wok, heat approximately 1/3 cup of vegetable oil over high heat. Spread the flank steak pieces evenly in the wok just before the oil begins to smoke, and sear for one minute (depending upon the heat of your wok). For another 30 seconds, flip the food over and let the other side sear. Transfer to a baking sheet. To direct the oil to one side, tilt it just a little (lean it on a cookbook or cutting board). The beef ought to be crusted and browned.

5. Heat the wok to medium-high after removing all but one tablespoon of the oil. Add the dried chili peppers and ginger, if using. Add the garlic about 15 seconds later. After another ten seconds of stirring, add the prepared sauce.

6. After about two minutes of simmering, slowly stir in the cornstarch slurry mixture. Cook the sauce until it is sufficiently thick to coat the back of a spoon.

7. For another 30 seconds, combine everything before adding the beef and scallions. Since the sauce should be sticking to the steak, there should be almost no liquid. If there is any remaining sauce, turn the heat up a little and whisk until it thickens. Steamed rice is served with the dish!