Ingredients
For the Beef & Marinade
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
For the Sauce & Assembly
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 1/4 cup dark brown sugar
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 4 scallions, whites and greens separated, cut into 2-inch pieces
- 3 tablespoons neutral oil, divided
- 1 teaspoon toasted sesame oil
First, Velvet the Beef
The most important step for tender stir-fried beef is velveting. In a medium bowl, combine the sliced flank steak with the low-sodium soy sauce, Shaoxing wine, cornstarch, and baking soda. Mix well until every piece of beef is coated. Let it marinate for at least 30 minutes.
While the beef marinates, prepare the sauce. In a small bowl, whisk together the 1/2 cup of low-sodium soy sauce, water, and dark brown sugar until the sugar is completely dissolved.
Next, Sear the Beef
Heat a large wok or skillet over high heat until it is smoking hot. Add 2 tablespoons of neutral oil.
Carefully add the marinated beef to the wok in a single layer, being careful not to overcrowd the pan. Let it sear without moving for ~1-2 minutes, until a deep brown crust forms. Then, stir-fry until the beef is just cooked through. Remove the beef from the wok and set it aside.
Finally, Make the Sauce and Finish the Dish
Reduce the heat to medium-high and add the remaining tablespoon of oil to the wok. Add the white parts of the scallions, the minced garlic, and the minced ginger. Stir-fry for about 30 seconds, until they are very fragrant.
Pour the prepared sauce mixture into the wok and bring it to a boil. Let it bubble for about 30-60 seconds, until it has reduced and thickened slightly.
Return the cooked beef to the wok. Toss everything together in the sauce for about a minute, until the beef is well-coated.
Turn off the heat. Add the green parts of the scallions and the toasted sesame oil. Give it one final toss and serve immediately with steamed rice.
Mongolian Beef
Ingredients
For the Beef & Marinade
- 1 lb flank steak thinly sliced against the grain
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
For the Sauce & Assembly
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 1/4 cup dark brown sugar
- 4 cloves garlic minced
- 1-inch piece fresh ginger minced
- 4 scallions whites and greens separated, cut into 2-inch pieces
- 3 tablespoons neutral oil divided
- 1 teaspoon toasted sesame oil
Instructions
- Mix sliced flank steak with soy sauce, Shaoxing wine, cornstarch, and baking soda. Marinate 30 minutes.
- Whisk together sauce ingredients: soy sauce, water, and brown sugar until dissolved.
- Heat wok over high heat until smoking. Add 2 tablespoons oil.
- Sear marinated beef in single layer until brown crust forms, 1-2 minutes. Stir-fry until just cooked. Remove from wok.
- Add remaining oil, scallion whites, garlic, and ginger. Stir-fry 30 seconds.
- Pour in sauce mixture, bring to boil and reduce 30-60 seconds.
- Return beef to wok, toss 1 minute to coat.
- Add scallion greens and sesame oil, toss once and serve with rice.
