# [[Crispy Mongolian Beef]] **Prep Time:** **Cook Time:** **Yield:** ## Ingredients - [[Crispy Mongolian Beef - Shopping List|Shopping List]] Marinade: - 450g (1lb) flank steak (or sub top round) - 10g (2t) soy sauce (marinade) - 10g (2t) sesame oil - 15g (1T) Shaoxing cooking wine (or mirin/white wine) - 1g (¼t) baking soda - 10g (1T) cornstarch (marinade) - 5g (1t) MSG Dredge: - 200g (1 1/2c) cornstarch for dredging Aromatics & Veg Cooking: - 225g (2 medium) bell peppers, sliced - 75g (1½ bunches) scallions, whites sliced thinly, greens cut into 2" pieces - 15g (1T) ginger, grated or minced - 25g (5-6 cloves) garlic, minced - 5-6 dried chilies (e.g., Chile de Arbol) - 360ml (1.5c) peanut oil (for frying) Wok Sauce: - 60g (¼c packed) brown sugar - 85g (¼c) soy sauce (sauce) - 120g (½c) beef stock - 5g (1 3/4t) corn starch (sauce) ## Directions Prepare the Beef: 1. Slice flank steak into three pieces along the grain. Then slice each piece against the grain into ¼” / .5cm strips. 2. In a bowl, combine sliced beef with soy sauce, sesame oil, Shaoxing, baking soda, 10g/1T cornstarch, and MSG. Toss to coat then marinate for 10-15 minutes. Dredge: 1. Place about 1.5c cornstarch in a medium bowl. Toss marinated beef strips in cornstarch, ensuring each piece is lightly coated. 2. Shake off excess using a colander or salad spinner. Let coated beef sit for 10 minutes to hydrate. 3. Prepare the Vegetables: 4. Grate or mince ginger and mince garlic. Keep separate. 5. Slice scallions, separating whites and greens. Thinly slice whites. Cut green tops into 2”/5cm pieces. 6. Slice bell peppers into ¼” strips. Prepare the Sauce: 1. In a bowl, mix brown sugar, soy sauce, beef stock, and 5g cornstarch. Stir until cornstarch is dissolved. Fry the Beef: 1. Heat peanut oil in a wok or saucepan over medium heat to 375-400°F (190-205°C). 2. Fry beef in 3 batches, cooking for 2-3 minutes per batch until crispy. Avoid touching beef during frying. Transfer to a paper towel-lined tray. Stir-Fry: 1. Remove the oil from the wok and wipe out any leftover solids with paper towels. Reheat wok over high heat until water sizzles upon contact. 2. Add a generous drizzle of peanut oil and dried chilies. Fry for 30 seconds. 3. Add scallion whites. Toss. Add ginger and garlic. Stir-fry for 1 minute, stirring constantly. Lower heat if necessary to be sure ginger and garlic don’t burn. 4. Add bell peppers and stir-fry for 90 seconds. 5. Pour in the sauce around the edge of the wok and bring to a simmer, cooking for 60-90 seconds until slightly thickened. 6. Add crispy beef to the wok and toss to coat with sauce. Add scallion greens and fold in. #### Notes - Broccoli works well <iframe width="640" height="360" src="https://www.youtube.com/embed/oIrXVTyb5EE" title="Epic Crispy Takeout Mongolian Beef at Home" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" referrerpolicy="strict-origin-when-cross-origin" allowfullscreen></iframe> [0:00](https://www.youtube.com/watch?v=oIrXVTyb5EE&t=0s) Prepping the beef [2:35](https://www.youtube.com/watch?v=oIrXVTyb5EE&t=155s) Prepping veg, aromatics, & sauce [4:07](https://www.youtube.com/watch?v=oIrXVTyb5EE&t=247s) Frying the beef [5:34](https://www.youtube.com/watch?v=oIrXVTyb5EE&t=334s) Thirsty but hydrated [6:32](https://www.youtube.com/watch?v=oIrXVTyb5EE&t=392s) Alternative cooking methods [7:44](https://www.youtube.com/watch?v=oIrXVTyb5EE&t=464s) Stir frying