Mongolian Beef Scallion Stir-Fry

Ingredients

  • 1.5lbs skirt steak
  • Avocado oil for searing
  • 1-2 Green onions cut in 1.5” pieces (white part included)
  • ½ of a white onion quartered
  • Splash or two of rice wine vinegar
  • 3-4 cloves minced garlic
  • 1 tbsp grated ginger


1st Marinade

  • Orange juice - 2 tbsp
  • Olive oil - 1 tbsp
  • Splash rice wine vinegar


2nd marinade

  • 1 ⅓ tbsp cornstarch 
  • 1 ¼ tsp baking soda
  • 2 tbsp soy sauce
  • Freshly ground black pepper
  • 1 tbsp fish sauce


Sauce

  • 1 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tsp honey 
  • 1 tsp Better Than Chicken Bouillon
  • 1 tsp sesame oil - I have used olive oil in a pinch and it works as well
  • Ground black pepper


Garnish 

  • Red pepper flakes and sesame seeds


Method

  • Start by trimming the excess fat from the steak if needed
  • Marinate the flank steak with the first marinade for 30min - 2 hours

  • While steak is marinating, make the sauce by combining all ingredients in a bowl and set aside

  • Take steak out of 1st marinade and pat dry
  • Cut steak into manageable sizes first then and cut into small strips AGAINST the grain
  • Combine steak strips with second marinade and allow to sit for ~10 minutes


  • Heat avocado oil in a pan and cook meat to your liking
  • Remove steak from pan and set to the side
  • Deglaze pan with a little splash or two of rice wine vinegar and scrape up flavor bits
  • Add in white onion first, allow to cook for 1-2 minutes
  • Add in ginger and garlic and cook off until fragrant (about 30 sec - 1 minute)
  • Add steak back in and add sauce on top
  • Stir and cook for an additional ~2 min
  • Add in green onion, red pepper flakes, & sesame seeds to garnish
  • Serve over rice