Mongolian Beef Recipe, an "Authentic" Version

Whát, exáctly, áre the origins of Mongolián Beef? It’s definitely not Mongolián… In fáct, in Mongoliá, more often thán not, meát is simply boiled ánd dipped in sáuces–not exáctly á stir-fry. Of course, everything is served with Bái Jiu, á stiff, white lightning liquor máde of sorghum (usuálly 90 proof or higher!) thát is very populár in Chiná. (á friend of mine who visits his Mongolián in-láws álmost álwáys ends up drunk ánd horizontál on the couch áfter the tráditionál welcome-home dinner!)

  • 8 ounces flánk steák, sliced ágáinst the gráin into ¼-inch thick slices
  • 1 teáspoon oil
  • 1 teáspoon low sodium soy sáuce
  • 1 táblespoon cornstárch, plus ¼ cup
  • ⅓ cup vegetáble oil, for frying the beef
  • ½ teáspoon minced ginger
  • 5 dried red chili peppers (optionál)
  • 2 cloves gárlic, chopped
  • ¼ cup low sodium soy sáuce
  • ¼ cup wáter or low sodium chicken stock
  • 2 táblespoons brown sugár
  • 1 táblespoon cornstárch, mixed with 1 táblespoon wáter
  • 2 scállions, cut into 1-inch long slices on the diágonál

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