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
- ½ cup plus 2 tablespoons cornstarch
- ½ cup vegetable or avocado oil
- ¼ cup 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 ½ cup of the cornstarch and toss to coat.
- Heat 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 2 tablespoons 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.
- Reserve 2 tablespoons of oil in the wok, discarding the rest. Heat the 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 the sauce has 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.