Mongolian Beef

Ingredients

• 300 grams Flank Steak ((Or Sirloin Cut))
• 4-5 Tablespoons Potato Starch Powder
• 1 Tablespoon Mirim
• 4-5 Stalks Green Onions
• 1.5 Tablespoons Minced Garlic
• 2 Tablespoons of Soy Sauce
• 1 Tablespoon Oyster Sauce
• 1 Tablespoon Mirim
• 1.5 Tablespoons Sugar
• 1/2 Tablespoon Sesame Oil

Instructions

1. 1

   --- Prep Steps ---

2. 2

   Cut the flank steak into thin strips. Place the strips in a mixing bowl. Place in 1 Tablespoon of Mirim and give it a mix. Set it aside for 5 minutes.

3. 3

   Cut the ends off of 4-5 stalks of green onion. (If there are larger stalks, split it in half). Then measure with your pointer finger and cut the stalks into finger-length pieces.

4. 4

   --- Make Marinade Sauce ---

5. 5

   Mix Soy Sauce (2 Tablespoons), Oyster Sauce (1 Tablespoon), Mirim (1 Tablespoon), Sugar (1.5 Tablespoons), Sesame Oil (0.5 Tablespoon)

6. 6

   --- Fry Beef Pieces ---

7. 7

   Take out a plastic bag or Ziploc. Place in 4-5 Tablespoons of Potato Starch. Then place the beef strips into the bag (note: try to shake off any excess liquid on the beef strips before adding to the starch). Then close the bag and give it a thorough shake. The beef pieces should be well-coated on both sides.

8. 8

   Add a layer of oil into a large pot or work. Once the oil gets hot enough, add the beef strips in. Fry them until you see some light browning on the surface - it should be slightly crispy. Take each piece out and rest on a paper-towel or a rack.

9. 9

   Next, take out another wok or frying pan. Place it on medium-high heat. Scoop in 1 Tablespoon of oil. Then add 1.5 Tablespoon of minced garlic. Mix it around. Once the minced garlic start to dance and sizzle in the oil, give your marinade sauce a quick stir and add it into the pan.

10. 10

    Stir the marinade and once it begins to rapidly bubble, add the beef pieces in. Toss it in the sauce until the beef pieces get coated evenly. Then add-in the green onion stalks. Stir for 30 more seconds. Turn off heat.

11. 11

    Serve on top of rice. Bon Appetit!