hi hello everyone! Tonight we're cooking a crispy Mongolian Beef that's based off of a PF Chang's hack that I wrote last week. We're going to explore a few of the different ways this dish is made (including angus vs. flank steak, tianjin peppers, and more), plus the all important corn starch searing method that is well known for Mongolian Beef.

Freshen up on the recipe here, bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS (dry)

• 1 lb top cut angus sirloin steak

• 4 cloves garlic

• 1 tbsp ginger (about 1 inch)

• 2 green onions

• 1/2 medium sweet white onion

• 6-8 dried tianjin peppers

• 1/3 cup corn starch

• corn starch slurry

INGREDIENTS (sauce)

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 3 tbsp dark soy sauce

• 2 tbsp black vinegar

• 2 tbsp brown sugar

• 1 tbsp shaoxing wine

• 1/4 cup stock

INGREDIENTS (marinade)

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 2 tbsp sesame oil

• 1/4 tsp white pepper

• 2 tbsp shaoxing wine

• 1/4 tsp corn starch