Mongolian Beef

We just loved this Mongolian Beef dish. This dish is easy and packed with great flavor. I used chili crisp in this dish but you can simply add red pepper flakes. The chili crisp really adds the heat so I use it sparingly. One of the keys to making this dish is to pound the steak thin, this makes the cooking time very quick.

If you are not familiar with chili crisp, the one pictured below is the one I use but you can find a number of companies that make them or you can make your own. Chili crisp is made with oil, garlic, onion, and various chili’s. It’s very thick and needs to be stirred before using. This is great on eggs, on noodles like the Dan Dan noodles we had last week or in recipes such as this one.

INGREDIENTS

1 1/2 pounds of 1 inch thick sirloin steak
1/3 cup of cornstarch
1/4 cup canola oil
Pinch of salt
1 Tablespoon grated ginger
4 Tablespoons minced garlic
Red pepper flakes or chili crisp to Tatse
1/3 cup tamari sauce
1/2 cup water
1/3 cup brown sugar
8 scallions, green parts only, cut into 2 inch pieces.

White rice for serving

DIRECTIONS

Slice the steak into 1/4 inch slices. Lay the slices flat, cover with plastic wrap and using a meat pounder pound the steak so it is thin and flat. Put the meat into a ziplock bag and add the cornstarch coating all of the pieces completely.
Add the canola oil into a large pan, heat the oil over medium high heat. Once the oil is hot add the steak to the pan in a single layer and cook for about 30 seconds on each side or until the steak has a good sear. Cook the steak in batches. Remove the steak from the pan once they have a sear and sprinkle with salt.
Once all the steak is cooked and removed from the pan add the ginger, and garlic , chili crisp or red paper flakes to the pan and sauté for 10-15 seconds. Stir in the tamari, water and brown sugar bringing the mixture to a boil.
Put all of the steak back into the pan with the sauce and let the sauce thicken this takes. A minute or two.
Turn off the heat and add the sliced scallions, stir to combine.
Serve warm over white rice.

Enjoy!

Anne