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Mongolian Beef | The Quarantine Cook


-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


-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