Mongolian Beef
Ingredients: scallions, freshly grated ginger, garlic, Sichuan chili pods, light soy sauce · 30 min cook time · 550kcal · $18.50
Ingredients
4pieces scallions, 1tablespoon freshly grated ginger, 4cloves garlic, 4pieces Sichuan chili pods, 6tablespoons light soy sauce, 0.75cups water, 0.67cups brown sugar, 1.5pounds flap meat, 0.5cups corn starch, 3cups oil for frying
Instructions
1. Cut the green part of the scallions into one inch pieces and mince the white part, placing them in two separate bowls.
2. Add one tablespoon of freshly grated ginger, four cloves of minced garlic, and Sichuan chili pods to the bowl with the minced white scallions.
3. In a measuring cup, mix light soy sauce, water, and packed brown sugar until the sugar is dissolved.
4. Slice the flap meat against the grain on a bias, then transfer to a large bowl and coat evenly with corn starch.
5. Heat oil in a Dutch oven to 375 degrees Fahrenheit and fry the beef in batches until crispy, then let drain on a wire rack.
6. In a wok over medium-high heat, add a tablespoon of frying oil and sauté the aromatics and white scallions.
7. Pour in the sauce and let it cook down until it tightens and caramelizes into a glossy consistency.
8. Add the fried beef and green scallions into the wok, toss together for about a minute, and serve.
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