Easy Mongolian Beef Recipe

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  Beef Flank Steak, Boneless(454g)
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  Sherry, Dry(30g)
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  Soy Sauce, Low Sodium(60g)
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  Cornstarch(45g)
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  Brown sugar(45g)
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  Ginger, Fresh Root(10g)
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  Garlic
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  Green Onion (Scallion)
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  Chile De Arbol, Dried(10g)

Instructions

1. 1In a medium bowl, toss the steak with the Shaoxing wine and 2 tablespoons of the soy sauce until coated. Sprinkle with 2 tablespoons of the cornstarch and toss to coat.
2. 2Heat 2 tablespoons of the oil in a large wok or heavy bottom skillet over medium-high heat. Once the oil is glistening, add the coated steak in a single layer and cook until the edges are crisp, about 1-2 minutes per side. Transfer to a plate.
3. 3Meanwhile, in a small bowl, whisk together the remaining 1 tablespoon of cornstarch and 2 tablespoons of water to form a slurry. Add the brown sugar, the remaining ¼ cup of soy sauce, and ¾ cup water and stir to combine.
4. 4In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Once the oil is glistening, add the ginger, garlic, white parts of the green onions, and peppers and cook, stirring often, until fragrant, about 1 minute. Add the sauce and cook, stirring often, until thickened, about 2-3 minutes. Add the green parts of the green onions along with the steak and any collected juices. Cook until the steak is evenly coated, 2 to 3 minutes.