Mongolian Beef

Ingredients

For marinating the beef

• 454g / 1 pound beef

• 28g / 2 Tbsps Chinese cooking wine

• 1.9g / ⅓ tsp salt

• 1.2g / ½ tsp ground black pepper

• 2.8g / ½ tsp dark soy sauce

• 23g / 3 Tbsps cornstarch

• 1egg white

For making the sauce

• 5g / 2 tsps cornstarch

• 42g / 2.5 Tosps soy sauce

• 38g / 3 Tbsps brown sugar

• 18g / 1 Tbsp oyster sauce

• 120g / ½ cup water

• 5.5g / 1 tsp dark soy sauce

For frying and finishing

• 220g / 1 cup oil

• 9g / 1 Tbsp minced ginger

• 13.5g / 1.5 Tbsps minced garlic

• 90g / about 6 scallions, separate the white and green parts and cut into stalks

• 3.6g / 2 tsps chili flakes

• 9g / 1 Tbsp toasted sesame seeds as garnish

Directions

1. Cut the beef across the muscle grains into ⅛-inch thick slices. Add the beef, Chinese cooking wine, salt, ground black pepper, and dark soy sauce to a large mixing bowl and mix the meat for a few minutes or until all the liquid seasonings are absorbed.

2. Add cornstarch and egg white, and keep mixing the meat for a few minutes or until the meat becomes smooth and velvety. Set it aside for 30 minutes.

& Chef's Secret: Using cornstarch and egg to create a smooth marinade is a method called velveting in Chinese cuisine. It preserves the moisture of the meat while cooking, preventing the fibers from seizing up, and it gives you a juicy, tender texture that literally melts in your mouth. This marinade can be applied to chicken and pork as well.

3. While waiting, combine all the sauce ingredients in a bowl and mix well.

4. In a wok, heat 1 cup oil to 400°F / 204°C. Add the beef slices to the wok piece by piece and shallow-fry the meat in 2-3 batches over high heat for 30 seconds per side or until both sides are golden brown. Remove the beef from the oil and set it aside.

5. Pour out most of the oil, reserving 1 Tbsp in the wok. Add the minced ginger, garlic, the white part of the scallion stalks, and the dried red chilies (optional); stir over medium heat for 2 minutes. Add the sauce and continue to stir until it thickens.

6. Introduce the beef back into the wok, toss in the green part of the scallion stalks, and mix until the beef is well-coated.

7. Sprinkle the toasted sesame white rice.

seeds as a garnish and serve with