Mongolian Beef

Last week I was looking for a new recipe to try when I stumbled upon a recipe for Mongolian beef online.  My goal was to find one that was not too sweet and not too heavy.  After a few alterations, this was turned out quite nicely.  One suggestion:  After frying the meat, have all the ingredients for the sauce measured and ready to go so nothing burns along the way.

Printable Recipe

Ingredients
8 oz flank steak, sliced against the grain into ¼-inch thick slices
⅓ cup vegetable oil, for frying the beef
1 tsp. oil
1 tsp. soy sauce
1 Tbsp. cornstarch, plus ¼ cup
½ teaspoon minced ginger
3 dried red chili peppers (optional)
2 cloves garlic, chopped
¼ cup low sodium soy sauce
¼ cup water or chicken stock
1 tablespoon brown sugar
1 tablespoon cornstarch, mixed with 1 tablespoon water
2 scallions, cut into 1-inch long slices on the diagonal

Directions
Marinate the beef for 1 hour in 1 tsp. oil, 1 tsp. soy sauce, and 1 Tbsp. cornstarch. Dredge the meat in the remaining ¼ cup of cornstarch until lightly coated.

Heat ⅓ cup oil in the wok over high heat. Just before the oil starts to smoke, add the steak pieces evenly in the wok, and let sear for 1 minute. Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan with wire rack. The beef should be seared with a crusty coating.

Drain the oil from the wok, leaving about 1 tablespoon.  Adjust heat to medium-high. Add the ginger and dried chili peppers (if using). After about 15 seconds, add the garlic. Stir for another 10 seconds and add the soy sauce and water/chicken stock. Bring the sauce to a simmer, add the brown sugar, and stir until dissolved.

Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch/water mixture.  Stir until the sauce coats the back of a spoon. Add the beef and scallions and toss everything for another 30 seconds. There should be almost no liquid as the sauce should be clinging to the beef.