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Mongolian Beef

Name: Mongolian Beef
Ingredients: 450 g flank steak (or sub top round) (1lb ); 10 g soy sauce (marinade) (2t ); 10 g sesame oil (2t); 15 g Shaoxing cooking wine (or mirin/white wine) (1T); 1 g baking soda (¼t ); 10 g cornstarch (marinade) (1T); 5 g MSG (1t ); 200 g 1 1/2c cornstarch for dredging; 225 g bell peppers, sliced (2 medium); 75 g scallions, whites sliced thinly, greens cut into 2" pieces (1½ bunches); 15 g grated or minced (1T ginger); 25 g garlic, minced (5-6 cloves ); 5-6 dried chilies (e.g., Chile de Arbol); 360 ml peanut oil (for frying) (1.5c ); 60 g packed brown sugar (¼c ); 85 g soy sauce (sauce) (¼c ); 120 g beef stock (½c ); 5 g corn starch (sauce) (1 3/4t)

Crispy, saucy beef hits a spot like nothing else. Here’s my twist on the takeout favorite, Mongolian Beef. I promise this version packs all the flavor and crunch you love.

Ingredients

MARINADE:

450 g flank steak (or sub top round), 1lb
10 g soy sauce (marinade), 2t
10 g sesame oil, 2t
15 g Shaoxing cooking wine (or mirin/white wine), 1T
1 g baking soda, ¼t
10 g cornstarch (marinade), 1T
5 g MSG, 1t

DREDGE:

200 g 1 1/2c cornstarch for dredging

AROMATICS & VEG COOKING:

225 g bell peppers, sliced, 2 medium
75 g scallions, whites sliced thinly, greens cut into 2" pieces, 1½ bunches
15 g grated or minced, 1T ginger
25 g garlic, minced, 5-6 cloves
5-6 dried chilies, e.g., Chile de Arbol
360 ml peanut oil (for frying), 1.5c

WOK SAUCE:

60 g packed brown sugar, ¼c
85 g soy sauce (sauce), ¼c
120 g beef stock, ½c
5 g corn starch (sauce), 1 3/4t

Instructions

PREPARE THE BEEF:

Slice flank steak into three pieces along the grain. Then slice each piece against the grain into ¼” / .5cm strips.
In a bowl, combine sliced beef with soy sauce, sesame oil, Shaoxing, baking soda, 10g/1T cornstarch, and MSG. Toss to coat then marinate for 10-15 minutes.

DREDGE:

Place about 1.5c cornstarch in a medium bowl. Toss marinated beef strips in cornstarch, ensuring each piece is lightly coated.
Shake off excess using a colander or salad spinner. Let coated beef sit for 10 minutes to hydrate.

PREPARE THE VEGETABLES:

Grate or mince ginger and mince garlic. Keep separate.
Slice scallions, separating whites and greens. Thinly slice whites. Cut green tops into 2″/5cm pieces.
Slice bell peppers into ¼” strips.

PREPARE THE SAUCE:

In a bowl, mix brown sugar, soy sauce, beef stock, and 5g cornstarch. Stir until cornstarch is dissolved.

FRY THE BEEF:

Heat peanut oil in a wok or saucepan over medium heat to 375-400°F (190-205°C).
Fry beef in 3 batches, cooking for 2-3 minutes per batch until crispy. Avoid touching beef during frying. Transfer to a paper towel-lined tray.

STIR-FRY:

Remove the oil from the wok and wipe out any leftover solids with paper towels. Reheat wok over high heat until water sizzles upon contact.
Add a generous drizzle of peanut oil and dried chilies. Fry for 30 seconds.
Add scallion whites. Toss. Add ginger and garlic. Stir-fry for 1 minute, stirring constantly. Lower heat if necessary to be sure ginger and garlic don’t burn.
Add bell peppers and stir-fry for 90 seconds.
Pour in the sauce around the edge of the wok and bring to a simmer, cooking for 60-90 seconds until slightly thickened.
Add crispy beef to the wok and toss to coat with sauce. Add scallion greens and fold in.