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. 1Cut the flank steak against the grain into ¼-inch strips. In a medium bowl, toss the beef with the dry sherry and half the soy sauce until coated. Sprinkle with cornstarch and toss to coat evenly.
2. 2Heat oil in a large skillet over medium-high heat until shimmering, about 1 minute. Working in batches if needed to avoid crowding, add the coated beef in a single layer and cook 1–2 minutes per side until the edges are crisp and browned. Transfer to a clean plate.
3. 3In a small bowl, whisk together the remaining cornstarch and 2 tablespoons water to form a slurry. Stir in the brown sugar, remaining soy sauce, and ¾ cup water until combined and set aside.
4. 4Add the remaining oil to the same skillet over medium heat. Once shimmering, add the minced fresh ginger, minced garlic, and white parts of the green onions along with the dried chile de arbol. Cook, stirring often, until fragrant, about 1 minute.
5. 5Pour the sauce mixture into the skillet and cook over medium heat, stirring often, until thickened and glossy, 2–3 minutes. The sauce should coat the back of a spoon.
6. 6Return the beef and any collected juices to the skillet. Add the green parts of the green onions and stir to coat evenly. Cook over medium heat for 2–3 minutes until the beef is heated through and fully coated with sauce.
7. 7Divide the Mongolian beef evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.