American
Mongolian Beef with Scallions
Crisp-edged flank steak and abundant scallion batons are tossed in a reduced ginger-soy glaze that stays savory, aromatic, and only moderately sweet.
4 servings · 25 minutes prep · 15 minutes cook
Ingredients
Beef and Scallions
- 1 1/4 pounds flank steak, sliced 1/4 inch thick against the grain
- 1 tablespoon light soy sauce
- 1/2 cup cornstarch
- 1/4 cup neutral oil
- 8 scallions, cut into 2-inch pieces, whites and greens separated
Ginger-Soy Glaze
- 1/2 cup water
- 1/4 cup light soy sauce
- 3 tablespoons packed brown sugar
- 1 tablespoon minced ginger
- 3 garlic cloves, minced
- 4 whole dried red chiles, snipped once
- 2 teaspoons rice vinegar
- 1/2 teaspoon toasted sesame oil
Directions
Marinate and Coat
- Toss the beef with 1 tablespoon soy sauce and rest 20 minutes. Separate the slices, dust with cornstarch, and shake away loose excess.
- Combine the water, remaining soy sauce, brown sugar, rice vinegar, and sesame oil.
Sear the Beef
- Heat half the oil in a large skillet over high heat. Sear beef in three uncrowded batches, adding oil as needed, until crisp-edged and a representative slice reaches {{temperature:145°F}}, 90 seconds to 2 minutes per batch; transfer to a rack or plate.
Reduce and Toss
- Pour off nearly all the oil, leaving only a thin film. Cook the ginger, garlic, chiles, and the white sections from the scallions for 20 seconds. Add the sauce and boil until reduced by about one-third and visibly syrupy, 2 to 3 minutes.
- Return the beef and toss 20 seconds. Add the reserved green scallion sections and toss just until glossy and slightly wilted, 15 seconds. Remove from the heat and rest for 3 minutes before serving.
