MONGOLIAN BEEF

Ingredients

For the Beef

  • 1.12 lbs / 509 g skirt steak, thinly sliced

  • ½ cup / 64 g cornstarch

For the Marinade

  • 2 tsp / 10 ml soy sauce

  • ¼ tsp black pepper

  • ½ tsp baking soda

For the Sauce

  • 4 tbsp / 60 ml hoisin sauce

  • 2 tbsp / 30 ml soy sauce

  • 2 tbsp / 24 g brown sugar

  • 2 tsp / 10 ml hot sesame oil

  • 1 tbsp / 8 g cornstarch

  • ½ cup / 120 ml cold water

For the Aromatics

  • ½ cup / 120 ml vegetable oil

  • 5 slices ginger, thin

  • 4 cloves garlic, minced

  • 1 red chili pepper, chopped

  • 1 stalk green onion, finely chopped

For Garnish

  • ½ tsp sesame seeds

Method

1. Slice & Marinate the Beef: Thinly slice the skirt steak on an angle into ¼-inch thick pieces about 2 inches in length — always cut against the grain. Transfer to a bowl, add the marinade ingredients, and mix well. Let marinate for 10 minutes.

2. Coat the Beef: Add the cornstarch to a separate bowl or plate. Coat each slice of marinated beef evenly in the starch, shaking off any excess, ensuring no bare spots. Transfer to a clean plate.

3. Fry the Beef: Heat the vegetable oil in a large pan over medium heat. Fry the beef in small batches in a single layer for 1–2 minutes until crispy, flipping each piece halfway through. Do not overcook. Transfer to a wire rack or paper towel-lined plate to drain.

4. Make the Sauce: In a small bowl, combine all sauce ingredients and set aside.

5. Sauté the Aromatics: Drain all but 1 tsp / 5 ml of oil from the pan and reduce to low heat. Add the ginger, garlic, and red chili and sauté for 10 seconds.

6. Finish: Pour in the sauce and let it reduce and thicken. Toss in the fried beef and green onions and remove from heat.

7. Garnish: Top with sesame seeds and serve over white rice.

Additional Notes

Cut Against the Grain: I can't stress this enough — always cut your steak against the grain. It shortens the muscle fibers and makes a significant difference in tenderness. Don't skip this.

Cornstarch Coating & Frying: Take your time with both of these steps. Coat every individual piece evenly in cornstarch, shaking off the excess — no shortcuts. Same goes for frying. Work in batches, don't overcrowd the pan, and flip each piece individually. It's tedious, but the results speak for themselves.

Chilies: I used Thai red chilies. Use as many or as few as you'd like depending on your heat tolerance.