Mongolian Beef (Without Using a Wok)

Method7 steps · about 20 min

1. 1

   Step 1: Combine all the sliced flank steak with the 2 tbsp Shaoxing wine, 1 tsp grated marinade ginger and ½ tsp salt. Mix gently to coat and refrigerate 15 minutes.

   Refrigerate flank steak marinade · 15 minUses 1 lb (about 450 g) flank steak, sliced against the grain ¼ inch thick · 2 tbsp Shaoxing wine for marinade · 1 tsp grated ginger for marinade · ½ tsp salt for marinade

2. 2

   Step 2: Mix all the sauce ingredients in a bowl: ¼ cup chicken stock, 2 tbsp light soy sauce, 2 tsp dark soy sauce, 2 tbsp sugar and 2 tsp sauce cornstarch. Reserve the whole sauce.

   Uses ¼ cup chicken stock for sauce · 2 tbsp light soy sauce for sauce · 2 tsp dark soy sauce for sauce · 2 tbsp sugar for sauce · 2 tsp cornstarch for sauce

3. 3

   Step 3: When ready to cook, add the ¼ cup coating cornstarch to all the marinated beef from step 1 and mix to coat every slice.

   Uses All the beef and marinade from step 1 · ¼ cup cornstarch for beef coating

4. 4

   Step 4: Heat all 3 tbsp peanut oil in a large nonstick skillet until hot. Spread the coated beef from step 3 with minimal overlap. If the skillet is smaller than 12 inches, cook the beef in two batches in the same pan oil. For each batch, sear the first side without moving about 1 minute until golden, then flip and cook the other side about 40 seconds. Transfer each batch to the same plate; the centers may still be pink and will finish cooking in step 7. Reserve the residual pan oil.

   Sear beef first side — per batch · 1 minUses 3 tbsp peanut oil for searing · All the coated beef from step 3, in one or two batches

5. 5

   Step 5: After all the beef is removed, leave about 1 tbsp of the actual residual oil from step 4 in the skillet. If there is excess oil, remove it carefully with kitchen paper held in tongs. Keep the reserved beef separate.

   Uses About 1 tbsp actual residual pan oil retained after searing

6. 6

   Step 6: Add the 2 tsp minced aromatic ginger, all 3 minced garlic cloves and the whites from all 4 green onions to the retained pan oil from step 5. Cook and stir about 30 seconds until fragrant.

   Fry ginger garlic and onion whites · 1 minUses All the separately retained approximately 1 tbsp pan oil from step 5 · 2 tsp minced ginger for aromatics · 3 garlic cloves, minced · Whites from the 4 green onions

7. 7

   Step 7: Stir the whole mixed sauce from step 2 to suspend its cornstarch and pour it into all the aromatics and retained oil from step 6. Stir immediately until thickened; this may take only a couple of seconds. Return all the seared beef from step 4 and the reserved greens from the 4 green onions. Toss until coated and the beef reaches 63°C (145°F), then remove from the heat and rest at least 3 minutes. Serve promptly as 4 servings, with optional ready steamed rice. Refrigerate leftovers within 2 hours and use within 3–4 days; reheat to 74°C (165°F).

   Uses All the sauce from step 2 · All the aromatics and retained pan oil from step 6 · All the seared beef batches reserved from step 4 · Reserved greens from the 4 green onions · Plain ready steamed rice for serving, optional