BECKER MONGOLIAN BEEF
4 servings
Stir together in a small bowl:
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce or brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 tablespoon cornstarch
- ½ teaspoon sambal oelek, sriracha, or 2 dashes hot pepper sauce
Heat in a large skillet over medium heat:
- 2 tablespoons vegetable oil
Add and cook, stirring, for about 2 minutes:
- 4 garlic cloves, thinly sliced
- 1-inch piece ginger, peeled and julienned
With a slotted spoon, transfer the garlic and ginger to a plate. Increase the heat to medium-high and brown in batches:
- 1 pound beef flank steak, skirt steak, or sirloin flap (bavette), cut into thin strips
Transfer the meat to the plate as each batch is browned. When all the meat is browned, return it to the skillet, along with the soy sauce mixture, the garlic, and ginger. Cook, stirring, over medium heat for 3 to 4 minutes to thicken the sauce. Stir in:
- 8 green onions, thinly sliced on the diagonal
Remove from the heat, cover, and let stand for 5 minutes to wilt the green onions. Serve over:
- Cooked rice