Mongolian Beef

This Mongolian beef uses a two-stage wok technique that separates it from the sticky-sweet takeout versions. First, thin-sliced sirloin gets coated in a frothy egg white and water chestnut flour batter, then deep-fried until just lightly golden. Then the crispy strips get tossed in a punchy sauce built from dark soy, Thai chili paste, dry sherry, and chicken broth.

Water chestnut flour gives the coating a shatteringly light crunch that regular cornstarch can’t match. If you can’t find it at an Asian grocery, tapioca starch is the closest substitute.

The key move is frying the beef one slice at a time when you drop it in the oil. Dumping it all in at once drops the oil temperature and the pieces stick together into a clump. Small batches, quick fry, drain, then sauce.

Kitchen Tips

• Slice the steak across the grain while it’s partially frozen. You’ll get cleaner, thinner cuts.
• The oil is ready when a coated strip rises to the surface immediately after dropping in.
• Stir-fry the ginger and green onions for only 20 seconds. Any longer and they burn and turn bitter.
• Dribble the cornstarch paste in slowly and stir constantly. Too much at once turns the sauce gluey instead of glossy.

Variations

• Use flank steak instead of sirloin for a chewier, more traditional texture.
• Add dried red chilies to the stir-fry stage for extra heat.
• Skip the deep-frying step and pan-sear the coated slices in a few tablespoons of oil for a lighter version.