Mongolian Beef
Mongolian Beef with tender strips of crispy beef, sweet and savory notes from brown sugar and soy sauce, aromatic hints of garlic and ginger, and a mild heat from dried chiles.
Ingredients
- 1.5 pounds beef flap meat trimmed and sliced thin
- 6 tablespoons cornstarch
- 2 to 3 cups vegetable or peanut oil for frying
- 4 scallions: white parts finely chopped green parts cut into 1-inch pieces
- 3 to 5 dried árbol chiles about 2 inches each, stems removed, halved
- 3 garlic cloves finely minced
- 1 teaspoon ground ginger
- 3/4 cup water
- 2/3 cup light brown sugar packed
- 5 tablespoons soy sauce
- 4 cups cooked jasmine or long-grain white rice
Instructions
- Freeze beef strips for 15 minutes, then slice thin and coat with cornstarch.
- Heat oil to 375°F in a Dutch oven. Fry beef in three batches until crispy, about 4 minutes per batch. Maintain oil temperature between batches. Drain beef on a wire rack.
- Heat 1 tablespoon frying oil in a skillet over medium-high. Cook scallion whites, chiles, garlic, and ginger until fragrant, 30 seconds.
- Add water, brown sugar, and soy sauce. Simmer until sauce thickens, about 6-8 minutes.
- Combine fried beef and scallion greens with sauce. Toss to coat, 1 minute. Serve with rice.