Mongolian beef

  • 1 lb sirloin steak or flank steak, sliced
  • 1 tsp vegetable oil
  • 1 tsp light soy sauce
  • 1 tbsp cornstarch
  • ¼ cup cornstarch for dredging
  • 2 tbsp brown sugar
  • ¼ cup hot water
  • ¼ light soy sauce
  • ½ tsp ginger
  • 2 cloves garlic minced
  • 1 tbsp cornstarch (mixed with cold water
  • 2 scallions in inch long pieces

Combine sliced beef with oil, tsp of soy sauce and the tbsp of cornstarch. Mix and marinate for an hour. Dredge with the ¼ cup of cornstarch.

In a small bowl, mix sugar and water until dissolved. Add soy sauce.

Heat 1/3 cup of vegetable oil in wok, before it starts to smoke spread steak evenly and sear for 1 minute, flip and sear for 30 seconds. Remove to a sheet pan, beef should be seared with a crust.

Leave 1 tbsp of oil in wok, add ginger and after 15 seconds, garlic. After 10 seconds add the premixed sauce, simmer for 2 minutes and slowly stir in cornstarch and water slurry. Cook until sauce has thickened. Add beef and scallions and toss for 30 seconds. Sauce should cling to the beef. Serve with steamed rice.

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