Mongolian Beef | The Quarantine Cook
INGREDIENTS
-Flank Steak
-Corn starch (enough to coat each piece of steak evenly)
-3 cloves of garlic peeled and chopped
-1 thumb-sized piece of ginger peeled and chopped
-3-4 Whole dried chilies (can sub chili flakes)
-1 bunch Green onions
-Vegetable oil for frying
-Sesame seeds for garnish
For The Stir Fry Sauce
-3/4 cup brown sugar
-1/3 cup soy sauce
-1 Tbsp hot sauce
METHOD
-Slice flank steak in half (along the grain), then slice your two smaller pieces against the grain at a 45-degree angle creating thin strips of steak
-In a mixing bowl combine sliced steak w/ corn starch. keep adding corn starch until all the steak is evenly coated
-Heat pan w/ veg oil on med-high heat for 10-15 mins
-Gently place strips of steak into oil, let fry for 3 mins
-Mince garlic and ginger, set aside.
-In a bowl combine sugar, soy sauce, and hot sauce. Stir until sugar is dissolved
-Remove steak from oil and place a wok or large pan on high heat
-Add 2 tbsp of veg oil, then add whole chilles.
-Fry chilies until blackened
-Add garlic and ginger, stir constantly. This will cook fast, so keep on close eye on the garlic
-As soon as the garlic turns light brown add in fried steak
-Pour in sauce and stir
-Let the pan bubble away for 1-2 mins for the sauce to reduce and get sticky
-Fold in sliced green onions and top with sesame seeds
