How To Make Mongolian Beef Better Than Takeout 蒙古牛肉 | Hunger Pangs

Cut 4 scallions into one inch pieces for the green part and mince the white part into a separate bowl.

Add 1 tablespoon of freshly grated ginger and 4 cloves of minced garlic to the bowl with the white scallion parts.

Add 4 Sichuan chili pods to the bowl; if unavailable, alternatives include chili de arbol or red pepper flakes.

Prepare the sauce by mixing 6 tablespoons of light soy sauce, 3/4 cup of water, and 2/3 cup of packed brown sugar in a measuring cup and mix until dissolved.

Slice 1.5 pounds of flap meat against the grain into three-inch wide pieces after freezing for easier cutting.

Coat the sliced beef with 1/2 cup of corn starch using chopsticks or hands to ensure even coverage.

Heat 3 cups of oil in a Dutch oven to 375 degrees Fahrenheit for deep frying.

Fry the beef in three batches for about 2-4 minutes depending on desired crispiness, then drain on a wire rack.

In a wok over medium-high heat, add 1 tablespoon of the frying oil and sauté the green scallions, minced white scallions, ginger, garlic, and chili pods for 30-45 seconds.

Pour the prepared sauce into the wok and cook for 6-8 minutes until it thickens and becomes glossy.

Add the fried beef and scallions to the sauce and toss to combine.

Equipment Needed

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