Mongolian Beef Recipe

🧂 Ingredients

• 1 pound flank steak
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon baking soda
• 2 tablespoons cornstarch
• 1/4 cup soy sauce
• 1/4 cup beef stock

  or use chicken stock
• 2 tablespoons brown sugar

  or more to taste
• 1/2 cup vegetable oil

  for frying
• 1/2 cup cornstarch
• 10-12 spicy dried Chinese chilies

  or use chili de arbol - optional, for spicy
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced fresh garlic
• 2 tablespoons cornstarch
• 2 tablespoons water
• 5-6 scallions

  sliced
• For Garnish: Spicy chili flakes, sesame seeds, extra sliced scallions

Instructions

• 1 Slice the flank steak against the grain into thin strips (1/4 inch strips or
  thinner), then cut into bite-sized pieces. Add to a large bowl.
• 2 Whisk together the vegetable oil, soy sauce, cornstarch, and baking soda until
  smooth. Mix the sauce into the beef and marinate for 10 minutes. You can
  marinate longer if you'd like.
• 3 Whisk together the soy sauce, beef stock and brown sugar until the sugar is
  dissolved. Set aside.
• 4 Heat the 1/2 cup vegetable oil in a large pan or wok until very hot, but do not
  boil.
• 5 Toss the cuts of marinated beef with the 1/2 cup cornstarch to lightly coat. Tap
  off excess cornstarch and fry the beef in the wok for 1 minute per side, or
  until the beef is crispy. You may need to do this in batches. Remove from the
  oil and set onto a plate.
• 6 Once all the beef is stir fried, remove the oil but keep about a teaspoon. Add
  the dried peppers, ginger and garlic. Stir fry for 1 minute.
• 7 Pour in the reserved Mongolian beef sauce.
• 8 Swirl together the 2 tablespoons cornstarch with 2 tablespoon water to make a
  slurry. Pour it into the sauce and stir about 2 minutes, or until the sauce
  thickens up.
• 9 Stir in the reserved beef and slices scallions. Cook for 30 seconds to warm the
  beef.
• 10 Serve over cooked rice or noodles and garnish with spicy chili flakes, sesame
  seeds and fresh chopped green onion.

Nutrition Info