My freezer is packed with tons of meat. I found steak and was craving “Western Chinese Food” so I decided to make Mongolian beef. This dish is a quick on pot/stir fry dish. The meat comes out tender and juicy. The sauce is sticky, velvety, sweet, and a bit savory. Try this recipe out! You will love it!

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Serves: Two

Ingredients:

1 lb boneless ribeye sliced into thin strips – about 1/4 ” thick against the grain

6 garlic cloves roughly chopped

1/2 tsp grated ginger

2 Thai Chilies (For more spiciness, chop chilies and/or add more)

3 stalks of green onions chopped into 3″ pieces

1 tbsp cornstarch mixed with 1 tbsp water (slurry)

Marinade/Batter:

4 tbs cornstarch

1 tsp baking soda

1 egg white

1 tbs soy sauce

1 tbs Shaoxing Wine

Pinch of White Pepper

Sauce:

1/4 cup soy sauce

1/4 cup water

1 tbsp Shaoxing wine

4 tbspn of brown sugar (use more for more sweetness- taste the sauce before adding more)

Directions:

1. Combine all ingredients for the marinade/batter and coat steak with marinade in a bowl. Let the steak marinade for at least 30 minutes.
2. Combine ingredients for the sauce.
3. Add oil to a wok and add beef. Stir fry beef over high heat until you see the batter become golden on all sides. Transfer beef to a strainer to drain excess oil. Do not over cook your beef. This should be a quick fry for about 2 minutes.
4. Discard oil in wok and add new oil to saute garlic until fragrant. Add green onions, sauce, and chilis. Bring sauce to a low simmer.
5. Mix cornstarch with water (slurry) and add to sauce. Scrape fond off the bottom of the pan (this is flavor)!
6. Once the sauce thickens, add the beef. Mix beef so it is coated with the sauce.
7. Serve with rice.

Music Credit: David Cutter