Epic Crispy Takeout Mongolian Beef at Home

This crispy Mongolian beef recipe is my new favorite at-home-takeout dish. Go to https://www.drinklmnt.com/brianlagerstrom to get a free sample pack with any order. ▶️WATCH NEXT: Takeout Orange Chicken: https://youtu.be/tVlx27mBCmo?si=CbNjrba73n1v_xdD 15 Minute Beef & Broccoli: https://youtu.be/NxXXSgwdLmU?si=Tte_mnpB35oTvNW- ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 🔪MY GEAR: WOK: https://amzn.to/3DKI8pB LAGERSTROM CHEF'S KNIFE: https://www.brianlagerstrom.com/shop WIRE SKIMMER: https://amzn.to/40d7pjw SALAD SPINNER/COLANDER: https://amzn.to/4fQeVXE MICROPLANE GRATER: https://amzn.to/3PqZmLf CUTTING BOARD: https://amzn.to/341OgnD QUARTER SHEET PAN + RACK: https://amzn.to/4j7xl94 FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo WOODEN SPOON: https://amzn.to/4jbg5jm AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** Crispy Mongolian Beef Recipe Marinade: ∙450g (1lb) flank steak (or sub top round) ∙10g (2t) soy sauce (marinade) ∙10g (2t) sesame oil ∙15g (1T) Shaoxing cooking wine (or mirin/white wine) ∙1g (¼t) baking soda ∙10g (1T) cornstarch (marinade) ∙5g (1t) MSG Dredge: ∙200g (1 1/2c) cornstarch for dredging Aromatics & Veg Cooking: ∙225g (2 medium) bell peppers, sliced ∙75g (1½ bunches) scallions, whites sliced thinly, greens cut into 2" pieces ∙15g (1T) ginger, grated or minced ∙25g (5-6 cloves) garlic, minced ∙5-6 dried chilies (e.g., Chile de Arbol) ∙360ml (1.5c) peanut oil (for frying) Wok Sauce: ∙60g (¼c packed) brown sugar ∙85g (¼c) soy sauce (sauce) ∙120g (½c) beef stock ∙5g (1 3/4t) corn starch (sauce) *Instructions:* Prepare the Beef: 1. Slice flank steak into three pieces along the grain. Then slice each piece against the grain into ¼” / .5cm strips. 2. In a bowl, combine sliced beef with soy sauce, sesame oil, Shaoxing, baking soda, 10g/1T cornstarch, and MSG. Toss to coat then marinate for 10-15 minutes. Dredge: 1. Place about 1.5c cornstarch in a medium bowl. Toss marinated beef strips in cornstarch, ensuring each piece is lightly coated. 2. Shake off excess using a colander or salad spinner. Let coated beef sit for 10 minutes to hydrate. 3. Prepare the Vegetables: 4. Grate or mince ginger and mince garlic. Keep separate. 5. Slice scallions, separating whites and greens. Thinly slice whites. Cut green tops into 2”/5cm pieces. 6. Slice bell peppers into ¼” strips. Prepare the Sauce: 1. In a bowl, mix brown sugar, soy sauce, beef stock, and 5g cornstarch. Stir until cornstarch is dissolved. Fry the Beef: 1. Heat peanut oil in a wok or saucepan over medium heat to 375-400°F (190-205°C). 2. Fry beef in 3 batches, cooking for 2-3 minutes per batch until crispy. Avoid touching beef during frying. Transfer to a paper towel-lined tray. Stir-Fry: 1. Remove the oil from the wok and wipe out any leftover solids with paper towels. Reheat wok over high heat until water sizzles upon contact. 2. Add a generous drizzle of peanut oil and dried chilies. Fry for 30 seconds. 3. Add scallion whites. Toss. Add ginger and garlic. Stir-fry for 1 minute, stirring constantly. Lower heat if necessary to be sure ginger and garlic don’t burn. 4. Add bell peppers and stir-fry for 90 seconds. 5. Pour in the sauce around the edge of the wok and bring to a simmer, cooking for 60-90 seconds until slightly thickened. 6. Add crispy beef to the wok and toss to coat with sauce. Add scallion greens and fold in. CHAPTERS: 0:00 Prepping the beef 2:35 Prepping veg, aromatics, & sauce 4:07 Frying the beef 5:34 Thirsty but hydrated 6:32 Alternative cooking methods 7:44 Stir frying 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3 #mongolianbeef #stirfry #takeoutrecipes