Flank Steak Mongolian Beef

Instructions

Place a 16” nonstick sauté pan over high heat. Add the oil and when smoking add the beef in a single layer. Let cook for 2 minutes undisturbed.

Add the ginger, garlic, and chili (if using) and toss to combine.

Add the sauce and bring to a simmer until desired consistency is reached and the meat is just cooked through.

Add the scallion greens and toss to combine.

Difficulty

1 Sterling Silver® Flank steak

1 TB soy sauce

1 TB dry sherry or Chinese rice wine

1 tsp baking soda

2 tsp corn starch

Sauce:

2 TB soy sauce

1 TB hoisin sauce

1-3 tsp chili sauce (depending on how spicy you like it)

1 TB Chinese rice wine or dry sherry

2 tsp oyster sauce

2 tsp sugar

1-2 tsp sesame oil or chili sesame oil

To complete the dish:

1 TB neutral oil

3 scallions-green part only cut into 2” pieces

2 tsp minced ginger

1 tsp minced garlic

1 jalapeno chili-stemmed and seeded – cut into small squares (optional)