Mongolian Beef with Pork Fried Rice

Aromatic Mongolian Beef with savory fried rice - an iron-boosting, energy-giving feast!

1. 1

   Prepare the Beef

   • For easier slicing, place the flank steak in the freezer for 20-30 minutes until firm. Slice the beef very thinly (about 1/4-inch thick) against the grain.
   • In a medium bowl, combine the sliced beef with 1 tablespoon of the soy sauce and the entire 1/4 cup of cornstarch.
   • Toss thoroughly with your hands until every piece of beef is evenly and lightly coated. Set aside to marinate while you prepare the sauce.
2. 2

   Mix the Sauce

   • In a small bowl or liquid measuring cup, whisk together the remaining soy sauce, water, packed brown sugar, minced garlic, and grated ginger.
   • Continue whisking until the brown sugar is mostly dissolved. Set the sauce mixture aside.
3. 3

   Shallow-Fry the Beef

   • Heat the vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat. The oil should reach about 350°F (175°C) or be hot enough that a piece of beef sizzles immediately.
   • Working in two or three batches to avoid overcrowding, carefully add the beef to the hot oil in a single layer.
   • Fry for 1-2 minutes per side, until golden brown and crispy. The beef cooks very quickly.
   • Use a slotted spoon to transfer the cooked beef to a wire rack or a plate lined with paper towels to drain excess oil.
   • Repeat with the remaining beef.
4. 4

   Combine and Finish

   • Carefully pour out all but 1 tablespoon of oil from the wok or skillet. Return it to medium heat.
   • Add the white parts of the scallions and stir-fry for 30 seconds until fragrant.
   • Give the sauce a final whisk and pour it into the wok. Bring it to a vigorous simmer, stirring constantly.
   • Allow the sauce to bubble and thicken for 1-2 minutes, until it can coat the back of a spoon.
   • Return the crispy beef to the wok along with the green parts of the scallions. Toss quickly to coat everything in the glossy sauce.
   • Cook for just 30-60 seconds more, then immediately remove from the heat to prevent the beef from becoming soggy.
5. 5

   Serve Immediately

   • Serve the Mongolian Beef hot over steamed jasmine or basmati rice. Garnish with sesame seeds if desired.