Ingredients:

  • 500 g Flank Steak or Skirt Steak (thinly sliced against the grain)
  • 1 tbsp Light Soy Sauce
  • 1 tsp Baking Soda (Bicarbonate of Soda)
  • 1 large Egg White
  • 50 g Cornstarch
  • 500 ml Neutral Cooking Oil (for shallow frying)
  • 120 ml Water or Low-Sodium Beef Stock
  • 60 ml Light Soy Sauce
  • 60 ml Dark Soy Sauce
  • 80 g Dark Brown Sugar (packed)
  • 2 tbsp Rice Vinegar
  • 1 tsp Sesame Oil
  • 1 tbsp Neutral Cooking Oil
  • 2 tbsp Fresh Ginger, minced finely
  • 4 cloves Garlic, minced finely
  • 100 g Spring Onions (Scallions), sliced into 2-inch lengths

Instructions:

  1. Slice the Beef: Slice the flank steak thinly, cutting against the grain. This ensures maximum tenderness.
  2. Velvet the Beef: In a mixing bowl, combine the sliced beef with 1 tbsp of light soy sauce, baking soda, and the egg white. Mix well until tacky (the velveting process).
  3. Rest: Allow the beef to rest at room temperature for 15 minutes, or chill for up to 30 minutes.
  4. Coat: Just before cooking, toss the rested beef slices thoroughly with the cornstarch until every piece is coated. Shake off any excess starch.
  5. Combine Sauce Ingredients: In a separate bowl, whisk together the water/stock, light soy sauce, dark soy sauce, brown sugar, rice vinegar, and sesame oil. Set aside.
  6. Heat the Oil: Heat 500 ml of neutral oil in a wok over medium-high heat until it reaches 180°C (350°F).
  7. Flash Fry in Batches: Carefully drop about one-third of the coated beef into the hot oil. Fry for 1–2 minutes, turning occasionally, until golden brown and crispy. Do not overcrowd the pan.
  8. Drain: Remove the crispy beef immediately using a spider strainer and place it on a wire rack or paper towel-lined plate to drain excess oil. Repeat with the remaining beef batches.
  9. Sauté Aromatics: Carefully drain most of the cooking oil from the wok, leaving about 1 tbsp behind. Return the wok to medium heat. Add the minced ginger and garlic. Sauté for 30–60 seconds until fragrant.
  10. Add the Sauce: Give the reserved sauce mixture one final whisk and pour it into the wok. Increase the heat to high and bring the sauce to a rapid boil, stirring constantly.
  11. Thicken and Glaze: Boil the sauce for 1–2 minutes. It should rapidly reduce, bubble, and become thick and glossy.
  12. Combine: Turn off the heat. Return the crispy beef immediately to the sauce. Toss quickly to coat evenly.
  13. Finish: Stir in the white sections of the spring onions first, then toss through the green sections. Serve the Crispy Mongolian Beef immediately with steamed rice.