Mongolian Beef

This recipe is from The Woks of Life. Going to be honest, we cut the complexity of the recipe way down, but it is at a detriment of the recipe. We wanted this to be more accessible on the weeknights. We call it "Mongo Beefo" for some reason. :)

Ingredients

• 1 cup - uncooked white rice
• 1 lb - flank steak, or other thin cut beef, slices into strips
• 1 bell pepper, sliced
• canola oil
• ¼ cup - light brown sugar
• ¾ cup - hot chicken stock
• ¼ cup - soy sauce
• 1 tsp - ginger, minced
• 8 dried chili peppers
• 3 garlic cloves, minced
• 1 bunch - green onions, sliced greens into 2 inch strips, and chopped whites
• 1½ tbs - corn starch

Steps

1. Cook white rice, as preferred by you.
2. In a small bowl, mix light brown sugar, hot stock, and soy sauce.
3. Heat a heavy amount of canola oil in a large pan high heat. Just before the oil starts to smoke, without overcrowding, spread a batch steak strips evenly, and sear for 1 minute on each side. Transfer then cooked beef to a plate. Continue cooking until all beef batches are cooked and transferred.
4. Drain remaining oil, leaving 1 tbs behind. Turn the heat to medium-high. Add the ginger and dried chili peppers. After about 15 seconds, add the garlic, bell pepper, and white parts of the scallions. Stir for another 15 seconds and add the premixed sauce.
5. Let the sauce simmer for about 2 minutes. Make a cornstarch slurry by mixing equal parts cornstarch and cold water. Slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the back of a spoon.
6. Add the beef and green parts of the scallions, and toss everything together for another 30 seconds Plate and serve with cooked rice!