Mongolian Beef

Dark Sauce

• 2 ml1/2 tsp Minor's Original Chicken Base
• 50 g4 tbsp white sugar
• 60 ml4 tbsp water
• 90 ml3/8 cup Lee Kum Kee Low Sodium Soy Sauce or Kikkoman
• 15 ml1 tbsp Lee Kum Kee Mushroom Soy Sauce
• 15 ml1 tbsp Lee Kum Kee Panda Brand Oyster Sauce or Lee Kum Kee premium
• 23 g2 tbsp Michiu rice cooking wine or Shaoxing

Alkaline Soy Marinade

• 235 ml1 cup water
• 2 ml1/2 tsp baking soda
• 80 ml3/8 cup Lee Kum Kee Low Sodium Soy Sauce

Flank Steak

• 340 g12 oz flank steak sliced against the grain into ⅛-inch pieces

Egg White Velveting

• 1/21/2 egg white
• 1 ml1/4 tsp white pepper
• 15 ml1 tbsp potato starch or cornstarch
• 2 ml1/2 tsp neutral oil (vegetable, canola, or peanut)

Passing Through the Oil

• neutral oil (vegetable, canola, or peanut) for submerging beef

Final Stir-Fry

• 5 ml1 tsp neutral oil
• 10 ml2 tsp dehydrated minced garlic reconstituted in hot water 20-30 min and drained
• 60 ml4 tbsp dark sauce
• 13 g1 tbsp white sugar
• 2 ml1/2 tsp toasted sesame oil
• green onion tops cut into 2-inch pieces

Instructions

1. 1 Make the dark sauce by adding ¼ cup water, ½ teaspoon Minor's Original Chicken Base, and ¼ cup white sugar to a small saucepan. Bring to a simmer over medium heat and whisk until sugar and chicken base dissolve. Remove from heat and add ⅜ cup soy sauce, 1 tablespoon mushroom soy sauce, 1 tablespoon oyster sauce, and 2 tablespoons Michiu or Shaoxing rice cooking wine. Whisk until incorporated and let cool; this can be stored covered in the refrigerator for up to 1 month.
2. 2 Prepare the flank steak by identifying the long muscle fibers and cutting with the grain into 1.5-inch sections. Turn each section perpendicular to you, angle your knife at about 30-40 degrees, and slice against the grain into pieces about ⅛ inch thick (freeze for 20-30 minutes if difficult to slice). Combine 1 cup water with ½ teaspoon baking soda and stir until dissolved, then add ⅓ cup soy sauce. Submerge the sliced steak in this alkaline marinade and refrigerate for a full 24 hours (or longer for more tenderness).
3. 3 Velvet the beef by removing it from the marinade and patting dry thoroughly with paper towels. Add ½ egg white and ⅛ teaspoon white pepper to the beef and stir until evenly coated. Add 1 tablespoon potato starch and gently massage it into the slices until fully covered. Add ½ teaspoon neutral oil and stir to distribute, then refrigerate for at least 30 minutes or up to overnight.
4. 4 Heat neutral frying oil to 175°C350°F in a Dutch oven or deep pot. Working in batches, add the velveted beef slices and immediately agitate so they don't clump together. Fry for 60-90 seconds until the edges are browned but centers remain tender. Remove the beef to a wire rack set over a baking sheet to drain.
5. 5 Complete the final stir-fry by heating 1 teaspoon neutral oil in a wok over medium-high heat. Add 2 teaspoons of reconstituted dehydrated garlic and fry for 10-15 seconds without browning. Add ¼ cup prepared dark sauce and 1 tablespoon white sugar, stir until sugar dissolves and bring to a boil, letting it reduce and thicken for about 30 seconds. Add the fried flank steak and toss in the sauce for 30-60 seconds, then add ½ teaspoon sesame oil and 1-2 ounces green onion tops cut into 2-inch pieces. Toss everything together for 15-20 seconds and serve immediately.