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Mongolian Beef

a bowl of homemade mongolian beef served on top of white rice with chop sticks
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.