Mongolian Beef
Serves 1
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Mongolian Beef
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Serves 1
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Directions
1
Marinate the flank steak with soy sauce, shaoxing, oil, water, baking soda, and cornstarch for one hour.
2
Marinate the flank steak with soy sauce, shaoxing, oil, water, baking soda, and cornstarch for one hour.
3
Marinate the flank steak with soy sauce, shaoxing, oil, water, baking soda, and cornstarch for one hour.
4
Coat the beef in cornstarch and shake off any excess.
5
Coat the beef in cornstarch and shake off any excess.
6
Coat the beef in cornstarch and shake off any excess.
7
Sear the beef on both sides on high heat until crispy, about 1-2 minutes per side. Do not overcook.
8
Sear the beef on both sides on high heat until crispy, about 1-2 minutes per side. Do not overcook.
9
Sear the beef on both sides on high heat until crispy, about 1-2 minutes per side. Do not overcook.
10
For the sauce, combine light brown sugar, water, low sodium soy sauce, and dark soy sauce.
11
For the sauce, combine light brown sugar, water, low sodium soy sauce, and dark soy sauce.
12
For the sauce, combine light brown sugar, water, low sodium soy sauce, and dark soy sauce.
13
Sauté garlic, ginger, chili, and canola oil for 2-3 minutes.
14
Sauté garlic, ginger, chili, and canola oil for 2-3 minutes.
15
Sauté garlic, ginger, chili, and canola oil for 2-3 minutes.
16
Add the sauce to the sautéed ingredients and bring to a boil.
17
Add the sauce to the sautéed ingredients and bring to a boil.
18
Add the sauce to the sautéed ingredients and bring to a boil.
19
Whisk in the cornstarch slurry and boil for 3-4 minutes.
20
Whisk in the cornstarch slurry and boil for 3-4 minutes.
21
Whisk in the cornstarch slurry and boil for 3-4 minutes.
22
Add the seared beef and coat it with the sauce.
23
Add the seared beef and coat it with the sauce.
24
Add the seared beef and coat it with the sauce.
25
Garnish with scallions.
26
Garnish with scallions.
27
Garnish with scallions.
Ingredients
2 lbs flank steak thinly sliced against grain
2 lbs flank steak thinly sliced against grain
2 lbs flank steak thinly sliced against grain
2 tsp soy sauce
2 tsp soy sauce
2 tsp soy sauce
1 Tbs shaoxing
1 Tbs shaoxing
1 Tbs shaoxing
1 Tbs oil
1 Tbs oil
1 Tbs oil
1 Tbs water
1 Tbs water
1 Tbs water
1 tsp baking soda
1 tsp baking soda
1 tsp baking soda
1 Tbs cornstarch
1 Tbs cornstarch
1 Tbs cornstarch
0.25 C light brown sugar
0.25 C light brown sugar
0.25 C light brown sugar
0.75 C water
0.75 C water
0.75 C water
0.5 C low sodium soy sauce
0.5 C low sodium soy sauce
0.5 C low sodium soy sauce
2 Tbs dark soy sauce
2 Tbs dark soy sauce
2 Tbs dark soy sauce
1 Tbs canola oil
1 Tbs canola oil
1 Tbs canola oil
3 Tbs minced garlic
3 Tbs minced garlic
3 Tbs minced garlic
2 Tbs minced ginger
2 Tbs minced ginger
2 Tbs minced ginger
3 whole dried chili
3 whole dried chili
3 whole dried chili
2 Tbs cornstarch mixed with cold water
2 Tbs cornstarch mixed with cold water
2 Tbs cornstarch mixed with cold water
3 scallions cut into 1 inch pieces
3 scallions cut into 1 inch pieces
3 scallions cut into 1 inch pieces
a little bit salt
a little bit salt
a little bit salt
a little bit pepper
a little bit pepper
a little bit pepper
a little bit garlic powder
a little bit garlic powder
a little bit garlic powder
a little bit onion powder
a little bit onion powder
a little bit onion powder
a little bit paprika
a little bit paprika
a little bit paprika
a little bit chili powder
a little bit chili powder
a little bit chili powder
a little bit cumin
a little bit cumin
a little bit cumin
a little bit oregano
a little bit oregano
a little bit oregano
a little bit thyme
a little bit thyme
a little bit thyme
a little bit rosemary
a little bit rosemary
a little bit rosemary
a little bit dried parsley
a little bit dried parsley
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.
Mongolian Beef | Clip Recipe