Mongolian Beef

Mongolian Beef

Serves 3-4

1 lb flank steak

1 T freshly minced ginger

1 T freshly minced garlic

1 bunch scallions

1/3 cup corn starch + 1 T for thickening sauce

¼ cup brown sugar

½ cup low sodium chicken stock

¼ cup soy sauce

1 T dark soy sauce

¼ cup Shaoxing cooking wine*

8 oz button mushrooms, stemmed and sliced into ¼ inch slices

Oil for frying

Mix brown sugar, stock, both soy sauces, wine and 1 T corn starch together in a bowl and set aside.

Cut the scallion whites into a fine dice and cut the light green stems into 1-2” pieces. Thinly slice the dark green tops for garnish.

Cut the steak into thin strips against the grain, 1-3” long. Place in a bowl and coat with corn starch. Add more if needed to fully coat the beef. Set aside.

In a wok over high heat add enough oil to shallow fry the steak. Bring oil up to 375 F and add the beef in batches and fry for 1-2 minutes or until browned on the outside. Set aside to drain on a rack of plate lined with paper towels. Remove most of the oil from the wok leaving 1-2 T remaining. Add in the mushrooms and cook over medium high heat for 3-4 minutes or until they are beginning to brown and give up their moisture.

Add ginger, garlic and minced scallions. Stir and cook until fragrant. Return the beef to the wok along with the scallion segments. Add the sauce and bring to a simmer. Stir vigorously and sauce should thicken and coat the beef and vegetables.

Serve immediately with white rice garnished with sliced green onions.