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Mongolian Beef



16 ounces flank steak, sliced against the grain into 1/4-inch thick slices
2 tablespoon plus 1/4 cup cornstarch
1/2 cup vegetable oil, for frying the beef
1 teaspoon minced ginger
1/2 teaspoon chili peppers
3 cloves garlic, chopped
1/4 cup low sodium soy sauce
1/4 cup low sodium chicken stock
3 tablespoons brown sugar
1 cup chives cut into 1 inch strips.


Marinate the beef for 1 hour in 2 teaspoon oil,2 teaspoon soy sauce, and 1 tablespoon cornstarch.


Dredge the meat in the remaining cornstarch until lightly coated.

Heat oil in the wok over high heat.
Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok.
Let sear for 1 minute (depending upon the heat of your wok).

Fry in smaller batches for best results!

Turn over and let the other side sear for another 30 seconds.

Remove to a sheet pan; tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board).
The beef should be seared with a crusty coating.

Drain the oil from the wok, leaving 1 tablespoon behind
Turn the heat to medium-high.
Add the ginger and dried chili peppers.
After about 15 seconds, add the garlic.
Stir for another 10 seconds.
Add the low sodium soy sauce and chicken stock.
Bring the sauce to a simmer,

add the brown sugar, and stir until dissolved.

Let the sauce simmer for about 2 minutes.

Mix 2 tablespoon cornstarch, with 2 tablespoon water.

Slowly stir in the mixture–until the sauce coats the back of a spoon.
Add the beef and chives .
Toss everything for another 30 seconds.

There should be almost no liquid as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened.


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