Mongolian Beef | Chef John’s Cooking Class

Divide the beef flank steak into three equally large pieces. Then slant cut each piece into thin slices.

Shred the leek, chop the shallot, slice the jalapenos and carrot. Cut green onion into about 1-inch segments. Note: if you don't like spicy, you can remove the jalapeno seeds before slicing them.

Marinate: Combine 1 tbsp light soy sauce, 1 tbsp dark soy sauce, Shaoxing cooking wine, sugar, soda, egg, cornstarch, and beef in a mixing bowl. Use your fingers to stir until mixed thoroughly. Drizzle some oil, continue to mix well. Note: pay attention when mixing. The texture should not be watery.

With a large wok over high heat, add oil and broad bean paste with chili, stir fry about 1-2 minutes until fragrant. Add beef, gently stir using a spatula until the aroma of the broad bean paste with chili permeates into the beef. Add shallot and minced garlic, continue to stir until fragrant. Add chicken broth, sweet black rice vinegar, light soy sauce, dark soy sauce, oyster sauce, and sugar, Stir fry for several seconds. Add jalapenos, green onion, and leek. Stir to mix well. Add potato slurry to thicken. Drizzle some chili oil in the end. Mix well and serve.