Easy Mongolian Beef | The best recipe out there (8 years strong!) | The Woks of Life

Wash the beef to hydrate it and add a tablespoon of water.

Add cornstarch and baking soda to the beef for tenderizing.

Dredge the beef in cornstarch until lightly coated on all sides.

Heat 2/3 cup of avocado oil in a cast iron skillet.

Fry the dredged beef in batches until crispy and brown.

Remove the beef and let it drain in a strainer.

Toast dried peppers and ginger in the remaining oil over low heat.

Add white portions of scallions and garlic to the toasted aromatics and toss briefly.

Stir the sauce ingredients in hot water until sugar dissolves, then let it simmer.

Slowly stir in cornstarch slurry to thicken the sauce.

Add the crispy beef and scallions to the sauce, tossing to coat.

Equipment Needed

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