Mongolian Beef

1. 1
   prep

   Slice the beef and coat with cornstarch.

   1.Slice the flank steak thinly against the grain into strips about 3mm thick.

   2.Pat the beef slices dry with paper towels — this helps the cornstarch stick.

   3.Toss the beef slices with ¼ cup cornstarch in a bowl until every piece is evenly coated.

   TIPPartially freezing the steak for 20 minutes makes slicing paper-thin pieces much easier.
2. 2
   prep

   Mix the sauce and cornstarch slurry.

   1.In a small bowl, stir together soy sauce, water, and brown sugar until the sugar dissolves. Set aside.

   2.In a separate small bowl, mix 1 tbsp cornstarch with 2 tbsp water to make a slurry. Set aside.
3. 3
   fry · ~5 min

   Sear the beef in batches.

   1.Heat ½ cup oil in a wok or large skillet over high heat until shimmering.

   2.Add half the coated beef in a single layer. Do not crowd the pan.

   3.Fry for 45–60 seconds per side until deeply browned and crispy at the edges.

   4.Remove beef with a slotted spoon and drain on paper towels. Repeat with remaining beef.

   5.Carefully pour off all but 1 tbsp of the oil from the wok.

   TIPHigh heat is key — sear the beef fast so it crisps without overcooking. Crowding the pan creates steam and ruins the crust.
4. 4
   saute · ~2 min

   Build the aromatic sauce.

   1.Return the wok with the reserved 1 tbsp oil to medium heat.

   2.Add the minced ginger, garlic, and red chili flakes. Stir-fry until fragrant, about 30 seconds.

   3.Pour in the soy sauce mixture and bring to a simmer, scraping up any browned bits.

   TIPWatch the garlic carefully — it can burn quickly and turn bitter.
5. 5
   simmer · ~1 min

   Thicken the sauce.

   1.Give the cornstarch slurry a quick stir, then drizzle it into the simmering sauce while stirring.

   2.Let the sauce bubble and thicken for about 1 minute until glossy and coats the back of a spoon.

   3.Stir in the pinch of salt.
6. 6
   saute · ~2 min

   Toss beef and scallions in the sauce.

   1.Add the seared beef back to the wok and toss well to coat every piece.

   2.Add the white parts of the scallions and stir-fry for 1 minute.

   3.Add the green scallion parts and toss for 30 seconds until they just begin to wilt.

   TIPAdd the green scallion tops last so they keep their fresh color and slight crunch.
7. 7
   garnish

   Garnish with sesame seeds and serve immediately.

   1.Transfer to a serving plate and sprinkle with toasted sesame seeds.

   2.Serve hot over steamed rice.

Cuisines we love