Better Than Take-Out Mongolian Beef
Ingredients
- 1.5 lbs beef flap meat or flank steak, trimmed
- 1/2 cup cornstarch
- 2 qt peanut or vegetable oil for frying
- 4 scallions, white parts minced, green parts cut into 1-inch pieces
- 2-4 small dried Sichuan chiles, stemmed and halved crosswise
- 4 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 3/4 cup water
- 2/3 cup packed brown sugar
- 6 tbsp soy sauce
Notes
- Place the beef in the freezer for 15 minutes to make it easier to slice.
- Instead of a straight-down cut, slice the beef at an angle to create more surface area for the sauce to cling to
- Do not substitute other cuts of meat as beef flap meat or flank steak are the most tender
- The best vessel to fry and cook this is a wok. If you do not have a wok, a large pan will work. This is my favorite wok.