Easy Mongolian Beef Recipe

• •
  1 lbs Beef Flank Steak, Boneless
• •
  2 tbsp Sherry, Dry
• •
  0.3 cup Soy Sauce, Low Sodium
• •
  3 tbsp Cornstarch
• •
  3 tbsp Brown sugar
• •
  2 tsp Ginger, Fresh Root
• •
  3 Garlic(9g)
• •
  5 Green Onion (Scallion)(75g)
• •
  5 Chile De Arbol, Dried(6g)

Instructions

1. 1Slice the flank or skirt steak thinly against the grain into strips about 1/4 inch thick. In a medium bowl, toss the beef with the Shaoxing wine and 2 tablespoons of the soy sauce until coated. Sprinkle the cornstarch over the beef and toss to coat evenly. Let sit for 5 minutes.
2. 2Heat a large skillet over high heat until very hot. Working in batches to avoid crowding, add the coated beef in a single layer and cook for 1–2 minutes per side until the edges are crisp and deeply browned. Transfer to a clean plate and repeat with remaining beef.
3. 3In a small bowl, whisk together the brown sugar and remaining soy sauce until the sugar dissolves. Set aside.
4. 4Reduce skillet heat to medium. Add the minced ginger, minced garlic, white parts of the green onions, and the whole dried chili peppers. Cook for 1 minute, stirring often, until fragrant.
5. 5Pour the soy sauce and brown sugar mixture into the skillet. Cook over medium heat, stirring often, for 2–3 minutes until the sauce thickens and turns glossy — it should coat the back of a spoon.
6. 6Return the browned beef and any collected juices to the skillet. Add the green parts of the green onions and stir to coat evenly. Cook for 1–2 minutes over medium heat until the beef is heated through and fully coated in the sauce.
7. 7Divide the Mongolian beef evenly into 4 meal-prep containers while hot. Allow to cool to room temperature before sealing and refrigerating.