Mongolian Beef Steak
@thatdudecancook creates a Mongolian beef-style steak by pan-frying a cornstarch-coated steak and then simmering it in a savory, sweet, and spicy sauce made with garlic, ginger, and chilis.
@thatdudecancook creates a Mongolian beef-style steak by pan-frying a cornstarch-coated steak and then simmering it in a savory, sweet, and spicy sauce made with garlic, ginger, and chilis.
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Rub the steak with soy sauce and season generously with black pepper.
Dredge the steak in cornstarch, ensuring it is fully coated on all sides.
Heat oil in a large skillet over medium-high heat. Carefully place the coated steak in the hot oil and fry for about 2 minutes per side, until golden brown and crispy.
Remove the steak from the pan and set it aside on a wire rack to drain.
In the same pan, add the crushed garlic, sliced ginger, and dried chilis. Sauté for 2 minutes until fragrant.
Add the sherry to the pan, followed by the soy sauce, water, brown sugar, and white vinegar. Stir to combine and bring the sauce to a simmer for 1 minute.
Return the fried steak to the pan. Spoon the sauce over the steak and continue to simmer until the sauce thickens and glazes the steak.
Transfer the steak to a serving plate and pour the remaining sauce with the garlic, ginger, and chilis over the top.
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