Crispy Mongolian Beef

RECIPES

CRISPY MONGOLIAN BEEF

APRIL 17, 2021

A hearty dish to cook when you’ve got a little more time in the kitchen. A great dish to feed all of your friends when you're having a night in playing games or to make for someone special when it's date night. You can't go wrong with this one.

Prep Time: 1 hour (marinating)
Cook time: 25 minutesTotal
Time: 1 hour 25 minutes
Serving Size: 4

Ingredients

8 oz	Flank steak (sliced against the grain into 1/4-inch thick slices)
5	Dried red chili peppers (optional)
2	Diced Scallions
2	Cloves chopped garlic
2 tbsp	Brown sugar
1 tsp	Yóu Yóu Tea Seed Oil (plus 1/3 cup for frying)
1 tsp	Soy sauce
1 tbsp	Cornstarch (plus 1/4 cup, divided)
1 tbsp.	Cornstarch (mixed with 1 tablespoon water)
1/2 tsp	Minced ginger
1/4 cup	Hot water (or hot low sodium chicken or beef stock)
1/4 cup	Low sodium soy sauce

Instructions

Combine sliced beef with 1 teaspoon Yóu Yóu Tea Seed Oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Marinate for 1 hour.
Dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated.
In a small bowl, mix brown sugar and hot water until sugar dissolves. Mix in 1/4 cup low sodium soy sauce.
Heat 1/3 cup Yóu Yóu Tea Seed Oil in a wok over high heat. Just before the Yóu Yóu starts to smoke, spread the flank steak pieces evenly in the wok, and sear for about 1 minute. Turn over and let the other side cook for another 30 seconds. Separate onto a sheet pan.
Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat up to medium-high. Add ginger and dried chili peppers, if using. After about 15 seconds, add garlic. Stir for another 10 seconds then add the premixed sauce.
Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch mixture. Cook until the sauce has thickened enough to coat the back of a spoon.
Add the beef and scallions and toss everything together for another 30 seconds.
Ready to serve

Notes