Mongolian Beef

Tender beef slices get glossy and caramelized in a savory-sweet sauce studded with crispy onions and a gentle kick of heat. The key is velveting the meat first, a Chinese technique that keeps every bite impossibly tender and juicy. Perfect for a weeknight dinner that tastes like takeout but comes together in under an hour.

Ingredients

1 lb flank steak, sliced against the grain into 1/4-inch thick slices

2 tsp neutral oil (vegetable, canola, or avocado)

2 tsp Shaoxing wine or dry cooking sherry (optional)

1 tsp soy sauce

1 tbsp cornstarch

1 tbsp water

1/4 tsp baking soda

1/4 cup light brown sugar

3/4 cup hot water or low-sodium chicken or beef stock

1/4 cup soy sauce

1 tsp dark soy sauce (optional)

1/2 cup cornstarch for coating

2/3 cup neutral oil for frying

1 tsp ginger, minced

8 dried red chili peppers (optional)

3 cloves garlic, finely chopped

4 scallions, white and green parts separated, cut diagonally into 2-inch pieces

1 1/2 tbsp cornstarch mixed with 2 tbsp water for slurry

Instructions

Combine the sliced beef with the marinade ingredients: 2 tsp neutral oil, Shaoxing wine, 1 tsp soy sauce, 1 tbsp cornstarch, 1 tbsp water, and baking soda. Marinate for 1 hour. If the beef looks too dry after marinating, add a tablespoon of water.

In a small bowl, mix the sauce by dissolving the brown sugar in the hot water or stock, then stir in the 1/4 cup soy sauce and dark soy sauce.

Dredge the marinated beef slices in the 1/2 cup cornstarch until thoroughly coated.

Heat 2/3 cup neutral oil in a wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok and sear for 1 minute on each side until crispy. Turn off the heat and transfer the beef to a plate.

Drain the oil from the wok, leaving 1 tablespoon behind. Turn the heat to medium-high. Add the ginger and dried chili peppers if using. For extra spice, break 1–2 chilies in half. After about 15 seconds, add the garlic and white parts of the scallions. Stir for another 15 seconds and add the sauce.

Let the sauce simmer for about 2 minutes, then slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the back of a spoon.

Add the beef and green parts of the scallions, and toss everything together for another 30 seconds. The scallions should just be wilted, and the sauce should be clinging to the beef with almost no liquid remaining. If sauce remains, increase heat slightly and stir until thickened. Serve with steamed rice.