Recipe
Marinade:
2 lbs flank or sirloin steak
1 tbsp baking soda
2 tbsp cornstarch
1 tsp kosher salt
2 tbsp olive oil
2 tsp soy sauce
1 tsp mirin
Sauce:
2 tbsp oyster sauce
1 tbsp hoisin sauce
2 tbsp soy sauce
2 tbsp brown sugar
6 cloves of garlic minced
2 tsp minced ginger
green onion for garnish
1/4 cup vegetable oil for frying
Instructions:
Slice the steak into cube slices and set aside.
In a bowl, combine the baking soda, cornstarch, kosher salt, vegetable oil, soy sauce, and mirin to make the marinade.
Toss the steak in the marinade until evenly coated. Cover and refrigerate for at least 1 hour or overnight.
Sauce:
In a separate bowl, combine the oyster sauce, hoisin sauce, soy sauce, and brown sugar to make the sauce mixture. Set aside.
Stir-frying:
Heat vegetable oil in a wok or pan over medium-high heat.
Add the marinated steak in batches and fry until golden for about 2-3 minutes per batch. Set the cooked steak aside.
In the same pan, add minced garlic, minced ginger. Sauté for 30 seconds on medium heat.
Add the sauce mixture to the pan and bring it to a simmer.
Return the cooked steak to the pan.
Stir well to combine all the ingredients and cook for an additional 5 minutes.
Serving:
Serve the Mongolian Beef over warm rice, allowing the delicious flavors to mingle and garnish with green onion. Enjoy!