Epic Crispy Takeout Mongolian Beef at Home

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken provides a leaner option, while pork is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds a unique flavor, while white sugar is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers heart-healthy fats, while canola is budget-friendly.

Slice flank steak into three pieces parallel to the grain, then slice against the grain into 1/4 inch pieces.

Combine sliced beef with marinade: 10 g soy sauce, 10 g sesame oil, 15 g Shaoxing cooking wine, 1/4 teaspoon baking soda, 10 g cornstarch, and 5 g MSG. Toss to combine and marinate for 10-15 minutes.

Pour about 1 1/2 cups of cornstarch into a bowl and coat the marinated beef with it, shaking off excess starch.

Let the coated beef sit for 10 minutes on a sheet tray.

Grate a 3-inch knob of ginger and mince 5-6 cloves of garlic.

Slice 75 g of scallions, keeping the white and green parts separate. Cut 2 bell peppers into 1/4 inch strips.

In a bowl, combine 60 g brown sugar, 85 g soy sauce, 120 g beef stock, and 5 g cornstarch to make the sauce.

Heat a wok over medium heat and add about 1 1/2 cups peanut oil, heating to 375-400°F.

Carefully drop 1/3 of the coated beef into the hot oil and fry for 2-3 minutes without touching it.

Remove the crispy beef to a paper towel-lined sheet tray and repeat with the remaining beef.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens