Mongolian Beef

Mongolian Beef

Ingredients for Marinating the beef:

• 1 lb. beef flank steak, sliced against the grain into ¼-inch-thick slices
• 2 tsp. canola or avocado oil
• 2 tsp. dry red wine
• 1 tsp. soy sauce
• 1 Tbsp. cornstarch
• 1 Tbsp. water
• ¼ tsp. baking soda

Ingredients for the Sauce:

• ¼ cup light brown sugar, packed
• ¾ cup hot water
• ¼ cup soy sauce
• 1 tsp. dark soy sauce (see note below)

Ingredients for Coating the Beef:

• ½ cup cornstarch
• ⅔ cup canola or avocado oil

Ingredients for the Rest of the Dish

• 1 1/2 cups broccolini
• 1 tsp. minced fresh ginger
• 8 dried red chilies
• 3 med. garlic cloves, finely chopped
• 4 scallions, white and green parts separated and cut on an angle into 2-inch pieces
• 1½ Tbsp. cornstarch
• 2 Tbsp. water

Directions:

1. In a medium bowl, combine the beef with the oil, wine, regular soy sauce, cornstarch, water and baking soda. Marinate for one hour.
2. Make the sauce next; in a small bowl, dissolve the brown sugar in the hot water. Mix in the regular soy sauce and dark soy sauce.
3. In a medium separate bowl, dredge the marinated beef slices in the ½ cup cornstarch until thoroughly coated.
4. Heat the oil in a wok or large nonstick skillet over high heat until just before it starts to smoke.
5. Working in batches so as not to crowd the pan, spread the beef slices evenly in the pan and shallow-fry them undisturbed for 2 minutes on each side to achieve a crusty coating. Transfer the beef to a plate.
6. To the same skillet over high heat, add one additional tablespoon of oil and the broccolini. Cook, stirring occasionally, until tender, 4-5 minutes.
7. Transfer the cooked broccolini to the plate with the steak.
8. Wipe the pan clean with a paper towel, then add one tablespoon of oil. Over medium-high heat, add the ginger and whole dried chilies. After 15 seconds, add the garlic and the scallion whites. Stir-fry for another 15 seconds. Add the sauce and simmer for 2 minutes.
9. In a small bowl, combine the cornstarch with the water to make a slurry, then slowly stir it into the pan.
10. Add the beef, broccolini and the green parts of the scallions. Toss everything together for 30 seconds, until the scallions are wilted and there is almost no standing sauce.
11. Serve on a bed of rice and sprinkle with toasted sesame seeds along with more green onion.

NOTE: If you want your dish to look authentic, use the dark soy sauce, available where Asian ingredients are sold, or make your own by combining 2 teaspoons soy sauce, ½ teaspoon molasses and ¼ teaspoon. sugar mixed well.