Mongolian Beef

Crispy-edged beef in a sweet soy-garlic sauce with lots of scallions.

Ingredients

• 500 g flank steak, thinly sliced
• 60 g cornstarch
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 120 ml water
• 3 garlic cloves, minced
• 4 scallions, cut in sections
• 2 tbsp neutral oil

Method

1. Toss beef with cornstarch and rest 10 minutes.
2. Sear beef in hot oil until edges crisp; remove.
3. Cook garlic briefly, then add soy, sugar, and water.
4. Reduce sauce slightly, return beef and toss.
5. Add scallions at the end and serve with rice.

Notes

Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.