Simple Recipes for Every Day
Mongolian Beef

- Serves: 4
- Prep Time: 15 min
- Cook Time: 10 min
Ingredients
- 1 pound flank or skirt steak, thinly sliced against the grain
- 2 tablespoons Shaoxing wine or dry cooking sherry
- ¼ cup plus 2 tablespoons low-sodium soy sauce
- 3 tablespoons cornstarch
- 3 tablespoons vegetable or avocado oil
- 3 tablespoons light brown sugar
- 2 teaspoons minced peeled fresh ginger
- 3 garlic cloves, minced
- 5 green onions white and green parts, cut into 2 inch pieces
- 5 whole dried chili peppers
Method
- In a medium bowl, toss the steak with the Shaoxing wine and 2 tablespoons of the soy sauce until coated. Sprinkle with 2 tablespoons of the cornstarch and toss to coat.
- Heat 2 tablespoons of the oil in a large wok or heavy bottom skillet over medium-high heat. Once the oil is glistening, add the coated steak in a single layer and cook until the edges are crisp, about 1-2 minutes per side. Transfer to a plate.
- Meanwhile, in a small bowl, whisk together the remaining 1 tablespoon of cornstarch and 2 tablespoons of water to form a slurry. Add the brown sugar, the remaining ¼ cup of soy sauce, and ¾ cup water and stir to combine.
- In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Once the oil is glistening, add the ginger, garlic, white parts of the green onions, and peppers and cook, stirring often, until fragrant, about 1 minute. Add the sauce and cook, stirring often, until thickened, about 2-3 minutes. Add the green parts of the green onions along with the steak and any collected juices. Cook until the steak is evenly coated, 2 to 3 minutes.
Notes
If you want this dish to be even spicier, break open one or two of the chili peppers.