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
- Toss beef with cornstarch and rest 10 minutes.
- Sear beef in hot oil until edges crisp; remove.
- Cook garlic briefly, then add soy, sugar, and water.
- Reduce sauce slightly, return beef and toss.
- Add scallions at the end and serve with rice.
Notes
Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.