Mongolian Beef (Print Version)

Tender, crispy-edged Mongolian Beef tossed in a glossy garlic ginger sauce with scallions and sesame.

# Ingredients:

For the beef

01 - 1 lb (450 g) flank steak, thinly sliced against the grain
02 - 1 tablespoon low-sodium soy sauce
03 - 1/2 teaspoon black pepper
04 - 1/4 cup (32 g) cornstarch
05 - 2 tablespoons neutral oil, plus more if needed

For the sauce

06 - 1/2 cup (120 ml) low-sodium soy sauce
07 - 1/2 cup (120 ml) low-sodium beef broth
08 - 1/3 cup (70 g) packed brown sugar
09 - 1 tablespoon hoisin sauce
10 - 1 tablespoon oyster sauce
11 - 1 teaspoon toasted sesame oil
12 - 1-2 teaspoons chili flakes, optional
13 - 1 tablespoon cornstarch mixed with 2 tablespoons water

For the stir-fry and finish

14 - 1 tablespoon neutral oil
15 - 1 medium yellow onion, thinly sliced
16 - 5 garlic cloves, minced
17 - 1 tablespoon freshly grated ginger
18 - 4 scallions, cut into 2-inch (5 cm) pieces
19 - 1 teaspoon toasted sesame seeds
20 - Steamed white rice, for serving

# Instructions:

01 - Toss the sliced flank steak with soy sauce and black pepper. Add the cornstarch and toss until the pieces are lightly coated. Let stand for 10 minutes while you mix the sauce.
02 - Whisk soy sauce, beef broth, brown sugar, hoisin sauce, oyster sauce, sesame oil, chili flakes, and the cornstarch slurry in a bowl. Set it near the stove.
03 - Heat 2 tablespoons neutral oil in a large wok or skillet over medium-high heat. Sear the beef in two batches in a single layer for 1-2 minutes per side, until browned at the edges. Transfer to a plate.
04 - Add 1 tablespoon oil to the pan if it looks dry. Stir-fry the onion for 1 minute, then add garlic and ginger and cook for 30 seconds until fragrant.
05 - Whisk the sauce again, then pour it into the pan. Simmer for 1-2 minutes, stirring, until glossy and thick enough to coat a spoon.
06 - Return the beef and any juices to the pan. Add the scallions and toss for 30-60 seconds until coated. Sprinkle with sesame seeds and serve hot over steamed rice.

# Notes:

01 - Best served immediately while the beef edges are still crisp.
02 - Slice the beef against the grain for the most tender bite.
03 - Reduce brown sugar by 1 tablespoon for a less sweet sauce.

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