Mongolian Beef
Ingredients:
1 lb flank steak, thinly sliced against the grain
2 teaspoons Shaoxing wine
1 teaspoon soy sauce
1 teaspoon cornstarch
1 Tablespoon water
1/2 teaspoon baking soda
Searing the beef:
1/2 cup cornstarch
1/2 cup vegetable oil (for frying)
For the Sauce:
1/2 cup soy sauce
2 teaspoons dark soy sauce
3/4 cup water (heated in microwave)
1/4 cup dark brown sugar
Cook and Serve:
1 teaspoon ginger
10 dried red chili peppers
5 garlic cloves
8 scallions (cut into two inch pieces with the green and white parts seperated)
1 1/2 Tablespoons cornstarch
2 Tablespoons water
Instructions:
Prepare the Beef:
Pat the flank steak dry with paper towels and slice thinly against the grain.
Combine the cornstarch, Shaoxing wine, 1 Tablespoon of water, 1 teaspoon of soy sauce and the baking soda in a rimmed dish.
Place the sliced beef in the dish and toss until well-coated. Place in the refrigerate and marinade for 1 hour.
Fry the Beef:
Heat 1/2 cup of vegetable oil in a large skillet or wok over medium-high heat.
Dredge the beef in the cornstarch.
Add the beef in batches, frying until crispy and brown, about 2-3 minutes per side. Remove the beef from the oil and set aside on a paper towel-lined plate.
Make the Sauce:
Mix the hot water and brown sugar to dissolve. Mix in the soy sauces.
In the same skillet that the beef was cooked in or a clean pan, heat 2 teaspoons of vegetable oil.
Sauté the dried chilies and ginger until fragrant, about 30 seconds. Break open a few of the dried chilies for spicy heat. Add the garlic and white parts of the green onion. Saute for another 20 seconds.
Add the sauce mixture to the pan and allow to simmer for two to three minutes to thicken.
Combine Beef and Sauce:
Return the fried beef to the pan with the sauce. Add the green parts of the green onions and toss everything together until the beef is evenly coated with the sauce.
Serve:
Serve the Mongolian Beef over a bed of cooked white rice.