Mongolian Beef

cooking.nytimes.com

HarmonicMama

1 pound flank steak

2 tablespoons soy sauce

2 teaspoons toasted sesame oil

2 tablespoons light or dark brown sugar, packed

1 tablespoon mirin

¼ teaspoon ground white pepper (optional)

2 tablespoons cornstarch

3 tablespoons vegetable oil, plus more as needed

1 (1-inch) piece ginger, peeled and thinly sliced

6 medium cloves garlic, peeled and chopped

8 to 10 whole dried red chiles, such as Tianjin or chile de árbol, or ½ to ¾ teaspoon crushed red pepper, to taste

6 scallions, trimmed and sliced into 2-inch pieces

2 tablespoons Shaoxing wine or dry sherry

4 cups steamed jasmine rice

Directions at cooking.nytimes.com

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