Mongolian Beef

Ingredients

Sauce:

• 3 Tbsp hoisin sauce
• 1 Tbsp sweet soy glaze
• 2 Tbsp brown sugar
• 1 Tbsp soy sauce
• 1 tsp white vinegar
• 3 Tbsp water

Fry Beef:

• 1 ½ pounds flank steak, sliced 5 mm thin against grain
• ¼ tsp salt
• ¼ tsp ground black pepper
• ½ cup corn starch
• 1 cup vegetable oil

Assemble

• 2 Tbsp vegetable oil
• 2 tsp minced ginger
• 2 Tbsp chopped garlic
• 6 dried red chilies
• 7 green onions cut into 2-inch strips
• Steamed white rice

Instructions

Sauce:

1. Combine sauce ingredients in a bowl whisking together until sugar is dissolved. Set aside.

Fry Beef:

1. In a bowl add salt and pepper to cornstarch and whisk to combine.
2. Add beef slices to cornstarch to coat on all sides.
3. Turn your stove on high to heat the oil in your pan. The oil will be ready when you place a wooden utensil in the center of the pan and see bubbles around the utensil.
4. Working in batches, add in beef slices in an even layer to fry on the first side for about 2-3 minutes or until crispy and golden brown.
5. Flip the beef slices and cook on the other side and cook for about 1 minute or until golden brown.
6. Transfer the cooked beef to a plate lined with paper towels. Repeat this process with the rest of the beef slices.

Assemble:

1. Turn heat to high and add in oil. When oil gets hot add in dried ginger, garlic, and chilies stir frying until fragrant.
2. Add in the beef and stir to coat with chili and aromatics for about 30 seconds. Add in the sauce and stir fry to coat beef with sauce.
3. Then add in green onions and toss with beef. Transfer to plate and serve with steamed white rice. Serve immediately.