Shortcut Mongolian Ground Beef

35 minServes 6

Crispy ground beef nuggets in a sweet-spicy soy glaze with ginger, garlic, and scallions.

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prepSeparate scallion white and green parts, cut on diagonal into 2-inch pieces
prepMince ginger, chop garlic, seed and break up dried chili peppers
450 g ground beef	Marinate beef 20 min		Stir in slurry, beef & scallion greens
2 teaspoons Shaoxing wine (or dry cooking sherry, optional)
1 teaspoon soy sauce
1/4 teaspoon baking soda
180 ml hot water (or hot low sodium chicken or beef stock)		Pour in sauce, simmer until thickened
60 ml soy sauce
1 teaspoon dark soy sauce (optional)
50 g brown sugar (light or dark)
1 tablespoon cornstarch (for slurry)	Whisk cornstarch & water
2 tablespoons water (for slurry)
40 g cornstarch (for dredging)	Coat beef in cornstarch, fry until golden
60 ml neutral oil	Bloom chilies 1 min, add ginger 30 sec	Add scallion white & garlic, cook 30 sec
3–8 dried red chili peppers (optional)
2 teaspoons minced ginger
4 scallions (white and green parts separated, cut on diagonal into 2-inch / 5 cm pieces)

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