Name: Mongolian Beef
Prep time: 10 min
Cook time: 10 min
Yield: 4, 4 servings
Cuisine: Chinese
Ingredients: 3 tablespoons soy sauce; 1 teaspoon salt; 1 tablespoon brown sugar; 1 1/2 tablespoons cornstarch; 2 tablespoons rice vinegar; 1/2 tablespoon cornstarch; 3 tablespoons water; 2 tablespoons cooking oil; 2 tablespoons ginger (julienned); 1 pound sirloin or flank steak; Dash black pepper (to taste); 1/2 cup scallions (about 2 stalks, cut into 1-inch pieces)

Instructions

1. Marinate the beef: Pour cooking oil, cornstarch, salt and black pepper over the beef. Use your fingers to gently massage the ingredients into the beef.
Allow the beef to marinate at room temperature for 30 minutes.
Prepare the sauce by combining soy sauce, water, rice vinegar, brown sugar and cornstarch. Set aside.
Heat 2 tablespoons of cooking oil in a wok over high heat.
As the oil is heating up, add the julienned ginger to the wok.
Stir-fry the beef in small batches. For each batch, spread the beef out in a single layer in the wok, then wait for a few seconds before flipping them over.
Remove the beef from the wok just as it starts to turn brown. Some pink is okay because it will finish cooking with the sauce. It should take less than a minute to fry each batch.
Return all of the beef to the wok, then pour the sauce over the beef.

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Chef's Notes

Notes- Flank steak and sirloin steak are recommended cuts for Mongolian Beef but you can also use ribeye and tenderloin. Stew meats like chuck and round are not recommended for this dish.
- Freezing the beef for about 30 – 60 minutes before you slice into it makes it much easier to cut. Slice against the grain.