Mongolian Beef

Combine the sauce ingredients and set aside in a cool place. (Make sure the liquid isn’t warm so that it doesn’t activate the cornstarch.) Measure out the remaining ingredients before beginning.

Place saran wrap over the beef and use a meat tenderizer to pound it on each side. This makes it much more tender. Cut away any large areas of fat if needed.

Slice the meat (against the grain) into strips ¼-inch thick, the meat will plump up more when cooked. Pat it completely dry, sprinkle lightly with salt and pepper. Sprinkle with cornstarch and toss to coat on all sides.

Heat the oil over medium-high heat. Sear the meat in batches for 3-4 minutes per batch, (overcrowding the pan will cause the beef to steam instead of fry). Set aside.

Turn the heat off and add the wine, then set the heat to medium. Use a silicone spatula to 'clean' the bottom and sides of the skillet, this will add more flavor to the sauce. Reduce by half, 2-3 minutes. If using dried red chilies, add them during the last 30-60 seconds.

Stir the sauce and add it to the skillet. Bring it to a boil. Once thickened, reduce to a simmer. Add the beef back and toss to coat in the sauce for 2-3 minutes, it’ll thicken a little more. Remove from heat. Sprinkle with green onions and serve with rice!

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