Mongolian Beef

thewoksoflife.com

Paul Burn

subheading: FOR MARINATING THE BEEF:

1 pound flank steak (sliced against the grain into ¼-inch/6mm thick slices)

2 teaspoons neutral oil (such as vegetable, canola, or avocado oil)

2 teaspoons Shaoxing wine (or dry cooking sherry, optional)

1 teaspoon soy sauce

1 tablespoon cornstarch

1 tablespoon water

¼ teaspoon baking soda

1 Egg

subheading: FOR THE SAUCE:

¼ cup light brown sugar

¾ cup hot water (or hot low sodium chicken or beef stock)

¼ cup soy sauce

1 tbsp Oyster sauce

1 teaspoon dark soy sauce (optional)

subheading: FOR COATING AND SEARING THE BEEF:

½ cup cornstarch

⅔ cup neutral oil

subheading: FOR THE REST OF THE DISH:

1 teaspoon ginger (minced)

8 dried red chili peppers (optional)

3 cloves garlic (finely chopped)

1 Onion, cut in wedges

4 scallions (white and green parts separated, cut on the diagonal into 2-inch/5cm pieces)

1 ½ tablespoons cornstarch (mixed with 2 tablespoons/30ml water to make a slurry)

Note: Ingredients may have been altered from the original.

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