Mongolian Beef

Method11 steps

1. 1

   Step 1: Slice the flank steak (1 lb) against the grain into ¼-inch (6 mm) slices. Mix all the beef with the 2 tsp marinade oil, optional 2 tsp Shaoxing wine, 1 tsp marinade soy sauce, 1 tbsp marinade cornstarch, 1 tbsp marinade water and ¼ tsp baking soda. Cover and marinate in the refrigerator for 1 hour.

   Marinate the beef for 1 hour · 60 minUses 1 lb flank steak · 2 tsp neutral oil for marinade · 2 tsp Shaoxing wine, optional · 1 tsp soy sauce for marinade · 1 tbsp cornstarch for marinade · 1 tbsp water for marinade · ¼ tsp baking soda

2. 2

   Step 2: While the beef marinates, dissolve all the ¼ cup light brown sugar in the ¾ cup hot sauce water. Stir in the ¼ cup sauce soy sauce and optional 1 tsp dark soy sauce; keep this sauce separate from the beef. Wash and dry the ginger (1 tsp) and scallions (4), mince the ginger and chop the garlic (3). Cut the scallions into 2-inch (5 cm) lengths, keeping the white and green parts separate. If using the dried chilies, leave them whole or break one or two in half for extra heat. Mix all the 1½ tbsp slurry cornstarch with its separate 2 tbsp water. Have everything ready before heating the wok.

   Uses ¼ cup light brown sugar · ¾ cup hot water for sauce · ¼ cup soy sauce for sauce · 1 tsp dark soy sauce, optional · 1 tsp ginger, minced · 8 dried red chili peppers, optional · 3 garlic cloves, chopped · 4 scallions, white and green parts separated

3. 3

   Step 3: After the full hour of marination, check the beef. If it looks dry, mix in the separate additional 1 tbsp marinade water. Dredge the marinated slices in cornstarch drawn from the ½ cup coating allowance until each slice is coated. Shake off loose starch and discard any unused coating starch that has contacted the raw beef.

   Uses All the beef and marinade from step 1 · The optional additional 1 tbsp marinade water, only if the beef looks dry · Cornstarch drawn from the ½ cup coating allowance, as needed

   
4. 4

   Step 4: Heat the ⅔ cup searing oil in a wok over high heat. Just before the oil begins to smoke, spread the coated beef in an even layer. Sear the first face for about 1 minute, until crisp. Work in batches if needed to avoid crowding; repeat the face-by-face procedure for the remaining beef.

   Sear the first face for about 1 minute · 1 minUses All the coated beef from step 3, excluding unused coating starch · ⅔ cup neutral oil for searing

   
5. 5

   Step 5: Turn the beef slices and sear the second face for about 1 minute, until crisp. Continue cooking if necessary until every slice is cooked through and reaches at least 63°C (145°F). Turn off the heat and lift all the beef onto a clean plate, leaving the oil in the wok.

   Sear the second face for about 1 minute · 1 minUses All the beef and searing oil from step 4

   
6. 6

   Step 6: Rest the cooked beef on its clean plate for at least 3 minutes before returning it to the sauce. Keep the wok off the heat during this rest.

   Rest the cooked beef for at least 3 minutes · 3 minUses All the cooked beef lifted onto the clean plate in step 5

7. 7

   Step 7: Carefully pour off the excess searing oil, leaving 1 tbsp in the wok. Set the excess aside to cool for other cooking. Return the wok to medium-high heat, add the prepared ginger and optional dried chilies, and stir for 15 seconds.

   Fry the ginger and chilies for 15 seconds · 1 minUses The cooked searing-oil reservoir from step 5; retain 1 tbsp in the wok · All the 1 tsp minced ginger and optional 8 dried chilies prepared in step 2

   
8. 8

   Step 8: Add the prepared chopped garlic and white scallion pieces to the ginger and chilies in the wok. Stir-fry for another 15 seconds, until fragrant.

   Fry the garlic and white scallions for 15 seconds · 1 minUses The fried ginger, optional chilies and retained pan oil from step 7 · All the chopped garlic and white scallion pieces from step 2

9. 9

   Step 9: Pour all the prepared brown-sugar soy sauce into the wok with the fried aromatics. Bring to a simmer and simmer for about 2 minutes.

   Simmer the sauce for about 2 minutes · 2 minUses All the fried aromatics and retained pan oil from step 8 · All the separate sauce mixed in step 2

   
10. 10

    Step 10: Stir the prepared cornstarch slurry again. Add it slowly to the simmered sauce while stirring, until the sauce coats the back of a spoon.

    Uses All the simmered sauce and aromatics from step 9 · The slurry made with 1½ tbsp cornstarch and 2 tbsp water in step 2, added gradually as needed

11. 11

    Step 11: Return all the cooked, rested beef to the thickened sauce and add all the prepared green scallion pieces. Toss for about 30 seconds, until the scallions just wilt and the sauce clings to the beef. If the sauce is still loose, turn up the heat and continue tossing until almost no liquid remains. Share between four portions and serve hot with ready steamed rice.

    Uses All the thickened sauce and aromatics from step 10 · All the cooked beef after its rest in step 6 · All the green scallion pieces from step 2 · Ready steamed rice for serving, as needed