S1Ep10-Mongolian Beef 蒙古牛肉

RECIPE BELOW: This is a popular beef dish served at many Chinese-American restaurants as well as being a top favorite take out item. You probably won't find this on any Chinese menu outside of the US and the only thing Mongolian about this is the use of beef.

Serves 4 Ingredients:
• 1# beef flank steak, tenderloin, sirloin or skirt steak (options: use *chuck eye fillet, top round or bottom round) cut against the grain ¼ slices
• ½ Tsp ground white pepper
• 1 Tsp sesame oil-for marinade
• 1 Tbsp lite-low sodium soy sauce- for marinade
• ½ C tapioca starch or cornstarch-lightly coat beef
• 3 Tbsp minced ginger
• 4-5 cloves garlic, minced
• 5 fresh or dried red chilies *optional
• 6 green scallions, cut in 2” sections
• 1 Tsp baking soda *only if using chuck eye fillet, top round or bottom round beef
• ½ C light-low sodium soy sauce-for sauce
• ½ C low sodium chicken broth-for sauce
• ¼ C brown sugar-for sauce (more or less to taste)
• 1 Tbsp Shaoxing wine or dry sherry
• 1 Tsp cornstarch mixed with 2Tbsp water for slurry-for thickening sauce, cornstarch will sink to the bottom of the bowl or cup, stir before using
• Vegetable oil for frying & stir fry

For the sauce, mix the soy sauce, chicken broth, and brown sugar together in a bowl


**Always wash & rinse vegetables before using
**Always adjust the seasonings to your personal taste

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