Mongolian Beef Recipe
Ménggǔ Niúròu 
(AKA Cōng Bào Niúròu - Scallion Beef)
Mongolian Beef
Submitted By: Taz


Ingredients:

1 lb Beef Flank Steak (Cèyì Niúpái) - sliced thin across the grain
¼ Cup Potato Starch (Mǎlíngshǔ Diànfěn)
¼ Cup Vegetable Oil (Shíyòngyóu)
6 cloves Fresh Garlic (Dàsuàn) - minced
2 inch piece Fresh Ginger (Jiāng) - minced
6 Green Onions (Cōng Bào) - cut into 2 inch lengths
⅓ Cup Water
½ Cup Light Soy Sauce (Shēng Chōu)
¼ - ½ Cup Chinese Brown Sugar (Piàn Táng) - amount depends on how sweet you like it
1 Tbs Shao Xing Rice Wine (Liàojiǔ)
1 Tbs Hoisin Sauce (Hǎixiān Jiàng)
1 tsp Toasted Sesame Oil (Zhīmayóu)
¼ tsp Ground White Pepper (Bái Hújiāo)

Preparation:
  1. Place your beef in the freezer for 15-20 minutes to 'firm up' (this makes it easier to slice very thin) - Once 'firm', slice across the grain into apx ⅛ inch thick slices
  2. Add the potato starch to the sliced beef and mix to thoroughly coat - Set aside for 15 minutes
  3. Heat vegetable oil in a wok or large pan until a pinch of potato starch sizzles immediately (apx 350ºF) - Once oil is hot, add the beef (in batches) to the oil and fry for 2 minutes until browned - Transfer to absorbent paper and set aside until needed
  4. Drain off all but 2 Tbs of the oil form the wok/pan and heat until shimmering
  5. Add the ginger and stir fry for 10-15 seconds - Add the garlic and continue to stir fry until very fragrant (apx 2 minutes)
  6. Add the water, soy sauce, rice wine, Hoisin sauce, sesame oil, and white pepper - Thoroughly combine
  7. Add the brown sugar and bring to a boil - Allow to boil (stirring occasionally) for 4-5 minutes to reduce and fully dissolve sugar
  8. Add the fried beef to the sauce and continue to cook (stirring regularly) for an additional 2-3 minutes to heat through
  9. Add the green onions and stir fry for 1 minute
  10. Remove from heat and serve immediately over crispy fried rice vermicelli or alongside steamed rice
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