FeedingTheFiya

Mongolian Steak

Special Ingredient: Scallion oil (see recipe notes)

CourseMain Dish
Cuisine“Made In China”, American, Chinese

Servings	Prep Time
2People	5Minutes

Cook Time	Passive Time
15Minutes	35Minutes

Servings	Prep Time
2People	5Minutes

Cook Time	Passive Time
15Minutes	35Minutes

Ingredients

12oz Sirloin Steak1 Inch thick, you can substitute with flank or rib eye
2Stalk ScallionGreen part only, cut on bias for garnish
1tbsp Canola OilYou can substitute with any high smoke point oil

Marinade

1tsp Sesame Oil
1tsp Soy Sauce
1tsp Shaoxing WineYou can substitute with dry sherry wine
1tbsp Corn Starch

Sauce

1oz Soy Sauce
1oz Dark Soy Sauce
2tbsp Brown Sugar
2oz Low Sodium Beef StockYou can substitute with water
1Clove GarlicMinced
1/2tsp GingerMinced
1tsp Scallion OilPlus more for garnish
1/2tsp Chile PowderPlus more for garnish (both are optional)

Slurry

1tbsp Corn Starch
1tbsp Water

Instructions

Combine the marinade with the steak (wet ingredients first then coat with the corn starch). Allow the steak to rest for 30 minutes in room temp. In the mean time, make the slurry by mixing the corn starch and water. Set aside until later.
When the steak has reached room temp. In a pot, over high heat, add the scallion oil, ginger and garlic then fry until fragrant (10-15 seconds).
Add the rest of the sauce ingredients. When this mixture comes to a boil, reduce the heat to low and add the slurry to thicken the sauce. Taste and modify as needed at this point. Add water if it’s too salty and sugar if you’d like it sweeter. Remove from heat.
In a pan over med-high heat, add the canola oil and cook the steak to your liking (see chart above). Allow the steak to rest for 5 minutes before slicing.
Slice the steak or serve it whole. To keep the crunchy crust, don’t spoon over sauce until you are ready to serve. Garnish generously with scallions.

Recipe Notes

Although it looks weird, the corn starch coating gives the steak a crunchy crust. Don’t skip it.

Scallions play a prominent role in Mongolian Beef dishes, to keep with tradition I have used scallion oil to impart the flavor. You can add the white part of the scallions (minced) when frying the ginger and garlic as a substitute.

The Scallion Oil recipe can be found here.