Mongolian Beef

Ingredients

• 1 lb flank or flat-iron steak, sliced thin against the grain
• 1/3 cup cornstarch, for coating the beef
• 1/2 tsp baking soda (optional, for extra tenderness)
• 3 tbsp vegetable oil, for frying
• 1 tbsp fresh ginger, minced
• 4 cloves garlic, minced
• 1/2 cup low-sodium soy sauce
• 1/2 cup packed light brown sugar
• 1/2 cup water
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp cornstarch mixed with 2 tbsp cold water, for the sauce
• 4 scallions, cut into 1.5-inch pieces, white/light green separated from dark green
• Steamed white rice, for serving

Before you cook

• Slice the steak thinly against the grain so each piece is no thicker than a pencil
• Toss the sliced beef with the cornstarch and baking soda until every piece is coated and no dry powder sits at the bottom of the bowl
• Mince the ginger and garlic
• Whisk the soy sauce, brown sugar, water, sesame oil, and red pepper flakes together in a bowl
• Cut the scallions into pieces, keeping the white and light green separate from the dark green tops

Steps

1. Let the cornstarch-coated beef sit at room temperature for 10 minutes
2. Heat the 3 tablespoons of vegetable oil in a wok or large skillet over high heat until it shimmers and just starts to smoke
3. Shake any loose cornstarch off half the beef slices and lay them into the hot oil in a single layer, leaving space between pieces
4. Sear the beef undisturbed for 1 minute until the bottom is crisp and deep golden
5. Flip each piece and sear the other side for 1 minute, then lift the beef out onto a plate
6. Add a little more oil to the pan if it looks dry, then repeat the searing with the second batch of beef and set it aside with the first batch
7. Lower the heat to medium and add the minced ginger and garlic to the same pan
8. Stir the ginger and garlic for 15 seconds until fragrant, not browned
9. Pour the soy sauce mixture into the pan and bring it to a simmer, scraping up any browned bits stuck to the bottom
10. Stir the cornstarch-water slurry once more, then pour it into the simmering sauce
11. Simmer the sauce for 1 to 2 minutes, stirring constantly, until it thickens enough to coat the back of a spoon
12. Return all the seared beef to the pan along with the white and light green scallion pieces
13. Toss everything together for 30 seconds until the beef is glossy and every piece is coated in sauce
14. Scatter the dark green scallion tops over the finished beef
15. Serve immediately over steamed white rice