Mongolian Beef
Serves 1
Directions
- 1Slice the beef against the grain.
- 2Marinate the beef with soy sauce, water, baking soda, and cornstarch. Mix well.
- 3Prepare the sauce by mixing brown sugar, water, soy sauce, and dark soy sauce.
- 4Lightly coat the marinated beef in cornstarch, shaking off any excess.
- 5Fry the beef in oil on high heat until crispy, about 1-2 minutes per side.
- 6Sauté ginger, garlic, chilies, and onions in a pan.
- 7Add the fried beef to the pan with the sautéed ingredients.
- 8Pour the prepared sauce over the beef and vegetables.
- 9Add the cornstarch slurry to thicken the sauce.
- 10Once the sauce has thickened, add green onions and mix everything well.
Ingredients
- 2 lbs flank steak
- 2 tsp soy sauce
- 1 egg white
- 1 tsp baking powder
- 1 Tbs cornstarch
- 0.25 C light brown sugar
- 0.75 C chicken stock
- 0.5 C low sodium soy sauce
- 1 Tbs canola oil
- 3 Tbs minced garlic
- 2 Tbs minced ginger
- 3 whole dried chili
- 2 Tbs cornstarch
- 2 Tbs cold water
- 3 scallions
- 1 Tbs sesame seeds
Equipment
knifebowlswhiskpantongs
Tips
- The key to getting tender beef is slicing against the grain and velveting the meat.
- Do not overcook the beef.
- Serve with a big bowl of rice.
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