Mongolian Beef

Start by preparing the marinade for the meat.

In a bowl, combine 2 tsp of vegetable oil, 2 tsp of mirin, 1 tsp of soy sauce, 1 tbsp of cornstarch, 1 tbsp of water, and 1/4 tsp of baking soda.

Cut 1 lb of flank steak against the grain into 1/4 inch pieces after freezing it for about 30 minutes.

Add the marinade to the cut meat and mix well, then cover and refrigerate for 20-30 minutes.

Heat 3/4 cup of vegetable oil in a large skillet over medium-high heat.

Dredge the marinated meat in cornstarch and cook in small batches for 1-2 minutes until browned, then remove from the pan.

Pour off all but 1 tablespoon of oil from the pan, then add 3 cloves of minced garlic and 8 chili peppers, cooking for about 20 seconds.

Add 1/4 cup of soy sauce, 3/4 cup of hot water, and 1/4 cup of brown sugar to the pan, along with 1 tbsp of ginger and the white parts of 6-8 bunches of scallions.

Let the mixture cook for a couple of minutes, then prepare a cornstarch slurry with 1.5 tbsp of cornstarch and 1/2 cup of water.

Drizzle the slurry into the pan while stirring to thicken the sauce until it coats the back of a spoon.

Return the cooked meat to the pan and stir to coat, cooking until most of the liquid is gone.

In the last 30 seconds, add the green tops of the scallions to wilt them in the dish.

Equipment Needed

Allergens