Mongolian Beef

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Appears in Cook's Country February/March 2017

This sweet and spicy beef dish was popularized by Chinese American restaurants.

SERVES4 to 6

TIME1¼ hours

Mongolian Beef

WHY THIS RECIPE WORKS

We began by freezing the beef—flap meat worked best—to make for easier slicing. We then sliced the beef 1/8 inch thick and quickly fried it in peanut (or vegetable) oil. We let the sauce—made up of water, brown sugar, and soy sauce—cook dow...

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