Recipe for Mongolian Beef – This Mongolian Beef Recipe is a crispy, flavorful homemade version that is less sweet than the gloopy restaurant Mongolian Beef you’re probably used to.
- 8 ounces flank steak, sliced against the grain into 1/4-inch thick slices
- 1 teaspoon oil
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch, plus 1/4 cup
- 1/3 cup vegetable oil, for frying the beef
- 1/2 teaspoon minced ginger
- 5 dried red chili peppers (optional)
- 2 cloves garlic, chopped
- 1/4 cup low sodium soy sauce
- 1/4 cup water or low sodium chicken stock
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch, mixed with 1 tablespoon water
- 2 scallions, cut into 1-inch long slices on the diagonal
- Marinate the beef for 1 hour in 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Dredge the meat in the remaining 1/4 cup of cornstarch until lightly coated.
- Heat 1/3 cup oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and let sear for 1 minute (depending upon the heat of your wok). Turn over and let the other side sear for another 30 seconds.
- Remove to a sheet pan; tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.
- Drain the oil from the wok, leaving 1 tablespoon behind, and turn the 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 chicken stock (or water). 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 slurry mixture–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. If you still have sauce, increase the heat slightly and stir until thickened.