0:05
We'll make glossy Mongolian beef.
0:07
Starting with a clean ingredient layout
0:09
so every component is measured, prepped,
0:11
and camera ready. Slice flank steak thin
0:14
against the grain and toss with
0:16
cornstarch until coated lightly. Shaking
0:18
excess for crisp brown edges and bloom
0:22
garlic and ginger until fragrant,
0:24
building a savory base that perfumes the
0:26
kitchen before sauce ingredients join.
0:28
Stir in soy sauce, water, and brown
0:30
sugar. Then simmer briefly until
0:33
slightly thickened into a shiny,
0:34
pourable glaze. Sear beef in hot oil in
0:38
batches so pieces brown quickly without
0:40
steaming, developing a flavorful crust
0:42
while staying tender inside. Return beef
0:45
to skillet and pour sauce over, tossing
0:47
over heat until glossy and beautifully
0:49
coated with clinging sweet savoriness.
