Mongolian Beef With Steamed Jasmin Rice

Ingredients

• 2 lb. flank steak, sliced into 1/4-inch thick strips
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 1/4 cup cornstarch
• 1/2 cup vegetable oil, for frying the beef
Sauce
• 2 tablespoons minced ginger
• 5 dried red chili peppers (optional)
• 5 cloves garlic minced
• 1 cup water
• 1/2 cup soy sauce
• 2 tablespoons rice vinegar
• 1/2 cup brown sugar
• 1/2 cup scallions, cut into 1-inch long slices on the diagonal
• 1/4 cup carrot julienne

Instructions

1. In a bowl mix place the meat strips, 1/4 cup soy sauce and the hoisin sauce, mix well and marinate for 30 minutes to 1 hour.
2. Dredge the meat in the 1/4 cup of cornstarch until lightly coated.
3. Place a large wok over high heat, pour 1/2 cup of oil in wok and heat, spread the meat strips evenly in the wok, and let sear for 1 minute. Fry in smaller batches for best results! Turn over and let the other side sear for another 1 minute. Remove to a sheet pan and set aside.
4. Drain the oil from the wok, leaving about 1 tablespoon, reduce the heat to medium-high, add the ginger and dried chili peppers, (if using) and fry for 1 minute then add the garlic and fry for another 30 seconds. Add the soy sauce and water bring to a simmer, add the brown sugar, and stir until it dissolves.
5. Let the sauce simmer for about 2 minutes and slowly add the beef and stir well to fully incorporate then add scallions and toss everything for another 30 seconds.
6. 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.
7. Plate, garnish with the julienne carrot and serve with steamed jasmine rice.