Epic Crispy Takeout Mongolian Beef

Steps

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1. 1
   Slice the flank steak into three pieces along the grain, then cut each piece against the grain into roughly 1/4-inch (0.5cm) strips.
   ▶ ≈0:14
2. 2
   Combine the beef strips with soy sauce, sesame oil, Shaoxing wine, baking soda, cornstarch, and MSG. Toss well and marinate for 10-15 minutes; the baking soda tenderizes the meat while the cornstarch helps retain moisture.
   ▶ ≈0:52
3. 3
   Toss the marinated beef in plenty of cornstarch until evenly coated, shake off excess using a colander or salad spinner, then let it rest for 10 minutes so the starch hydrates and bonds to the meat.
   ▶ ≈1:38
4. 4
   Prep the aromatics and veg: grate or mince the ginger, mince the garlic, slice scallion whites and cut greens into 2-inch pieces, and slice the bell peppers into strips.
   ▶ ≈2:35
5. 5
   Whisk together the brown sugar, soy sauce, beef stock, and cornstarch until the starch is fully dissolved to make the wok sauce.
   ▶ ≈3:53
6. 6
   Heat the peanut oil in a wok or saucepan over medium heat to about 375-400°F (190-205°C).
   ▶ ≈4:05
7. 7
   Fry the coated beef in three batches, 2.5-3 minutes each, without disturbing it so the crispy coating stays intact. Remove to a paper towel-lined tray once golden and crisp.
   ▶ ≈4:32
8. 8
   Pour off the frying oil and wipe out the wok, then reheat over high heat. Add a drizzle of peanut oil and the dried chilies, frying for about 30 seconds to bloom their flavor.
   ▶ ≈7:36
9. 9
   Add the scallion whites and toss, then stir in the ginger and garlic, cooking for about a minute while stirring constantly to prevent burning.
   ▶ ≈8:09
10. 10
    Add the sliced bell peppers and stir-fry over high heat for about 90 seconds until just softened.
    ▶ ≈8:29
11. 11
    Pour the prepared sauce around the edge of the wok, bring to a simmer, and cook for 60-90 seconds until slightly thickened.
    ▶ ≈9:01
12. 12
    Add the crispy fried beef and toss quickly to coat evenly in the sauce, keeping the sauce just enough to glaze the meat without softening the crispy coating.
    ▶ ≈9:14
13. 13
    Fold in the scallion greens and serve immediately to preserve the crisp vegetables and crunchy beef.
    ▶ ≈10:18