Mongolian Beef

Ingredients

• 1 lbs flank steak or sandwich steak (thinly sliced across the grain)
• 1/3 teaspoon baking soda
• 1 tablespoon light soy sauce or regular soy sauce (for the beef)
• 1 tablespoon Shaoxing wine (optional)
• 1 tablespoon water (for the marinade)
• 1 tablespoon cornstarch (for the marinade)
• 3 tablespoons cornstarch (for dredging the beef)
• 1/2 cup vegetable oil
• 5 cloves garlic (minced)
• 1 thumb ginger (minced)
• 3 tablespoons light soy sauce or regular soy sauce (for the sauce)
• 2 tablespoons dark soy sauce
• 6 tablespoons brown sugar
• 1/2 cup water (for the sauce)
• 1/3 teaspoon red pepper flakes (optional)
• 1/2 tablespoon cornstarch (for the slurry)
• 2 tablespoons water (for the slurry)
• 1 cup green onions (chopped)
• 1 teaspoon toasted sesame oil (optional)

Instructions

1. 1

   Combine the beef, baking soda, 1 tablespoon of light soy sauce, Shaoxing wine, 1 tablespoon of water, and 1 tablespoon of cornstarch in a bowl. Mix well until the beef feels tacky, then let it rest for 20 to 30 minutes.

2. 2

   Add 3 tablespoons of cornstarch and toss until the beef slices are evenly coated. Let it rest for 10 minutes so the coating sets.

3. 3

   Heat the vegetable oil in a wok or wide pan over medium-high heat until it shimmers.

4. 4

   Fry the beef in batches for about 1 minute per side, working so the pan is not crowded. Remove from the pan and place on a plate lined with paper towels. Set aside.

5. 5

   Carefully pour off the excess oil, leaving about 3 tablespoons in the pan.

6. 6

   Add the garlic, ginger, and red pepper flakes. Saute for 20 to 30 seconds, just until fragrant. Do not let the garlic brown.

7. 7

   Pour in 3 tablespoons of light soy sauce and the dark soy sauce. Stir to combine.

8. 8

   Add the brown sugar and stir until it fully dissolves.

9. 9

   Pour in 1/2 cup of water. Bring to a boil, then simmer over medium heat for 2 to 3 minutes.

10. 10

    Combine 1/2 tablespoon of cornstarch and 2 tablespoons of water in a small bowl. Stir until smooth.

11. 11

    Pour the cornstarch mixture into the pan a little at a time while stirring, adding only as much as needed to thicken the sauce.

12. 12

    Return the fried beef to the pan. Toss until the slices are fully coated with the sauce.

13. 13

    Add half of the green onions and toss.

14. 14

    Add the toasted sesame oil and the remaining green onions. Toss one more time.

15. 15

    Transfer to a serving plate and serve hot with steamed rice.