Chinese

Mongolian Beef

Name: Mongolian Beef
Total time: 35 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb flank steak, sliced 1/4-inch thick against the grain; 1/4 cup cornstarch (for dredging); 1/2 cup low-sodium soy sauce; 1/2 cup packed dark brown sugar; 1 tbsp fresh ginger, minced; 4 cloves garlic, minced; 6 scallions, cut into 2-inch batons; 1/2 cup vegetable oil (for frying)

Crispy velveted flank steak tossed in a glossy sweet-savory soy-ginger sauce with bundles of scallions.

35 minutes

Serves 3

Dinner

Contains common allergens

Soy Wheat

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Instructions

6 steps

1
Toss the sliced flank steak with the cornstarch until each piece is evenly and lightly coated, then let it sit for 10 minutes so the surface dries and crisps better during frying.

2
While the beef rests, whisk together the soy sauce, brown sugar, and 1/3 cup water in a bowl until the sugar fully dissolves; set this sauce aside.
3
Heat the vegetable oil in a wok or deep skillet over medium-high until it shimmers at about 350°F, then fry the beef in two batches for 2 minutes per batch until the edges turn deep brown and crisp; transfer to a wire rack.
4
Pour off all but 1 tablespoon of oil, add the ginger and garlic, and stir-fry for 30 seconds until fragrant but not browned.
5
Pour in the reserved sauce and simmer for 2 to 3 minutes until it reduces to a syrupy glaze that coats the back of a spoon.
6
Return the fried beef to the wok along with the scallion batons, tossing constantly for 1 minute until everything is glossy and the scallions just soften, then serve immediately over steamed rice.

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