Mongolian Beef
Serves 1
Directions
- 1Marinate the flank steak with soy sauce, shaoxing, oil, water, baking soda, and cornstarch for one hour.
- 2Coat the beef in cornstarch and shake off any excess.
- 3Sear the beef on both sides on high heat until crispy, about 1-2 minutes per side. Do not overcook.
- 4For the sauce, combine light brown sugar, water, low sodium soy sauce, and dark soy sauce.
- 5Sauté garlic, ginger, chili, and canola oil for 2-3 minutes.
- 6Add the sauce to the sautéed ingredients and bring to a boil.
- 7Whisk in the cornstarch slurry and boil for 3-4 minutes.
- 8Add the seared beef and coat it with the sauce.
- 9Garnish with scallions.
Ingredients
- 2 lbs flank steak thinly sliced against grain
- 2 tsp soy sauce
- 1 Tbs shaoxing
- 1 Tbs oil
- 1 Tbs water
- 1 tsp baking soda
- 1 Tbs cornstarch
- 0.25 C light brown sugar
- 0.75 C water
- 0.5 C low sodium soy sauce
- 2 Tbs dark soy sauce
- 1 Tbs canola oil
- 3 Tbs minced garlic
- 2 Tbs minced ginger
- 3 whole dried chili
- 2 Tbs cornstarch mixed with cold water
- 3 scallions cut into 1 inch pieces
- a little bit salt
- a little bit pepper
- a little bit garlic powder
- a little bit onion powder
- a little bit paprika
- a little bit chili powder
- a little bit cumin
- a little bit oregano
- a little bit thyme
- a little bit rosemary
- a little bit dried parsley
Tips
- The key to getting the beef tender is slicing against the grain and velveting the meat.
- Do not overcook the beef when searing.
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