Mongolian Beef

Ingredients

Contains: wheat, peanut, soy, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/4 cup chicken stock
• 1 1/2 tablespoons cornstarch
• 3 tablespoons hot chili oil
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon dry sherry
• 2 teaspoons sugar
• 2 teaspoons soy sauce
• 2 teaspoons crushed red pepper flakes
• 1 pound flank steak, thinly sliced (see Cook's Note)
• 2 tablespoons peanut oil
• 2 tablespoons chopped garlic
• 1 bunch Swiss chard - rinsed, stems removed and cut into 1/2 inch slices
• 2 green onions, cut into thin slivers about 2 inches long
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the chicken stock, cornstarch, hoisin sauce, oyster sauce, dry sherry, sugar and soy sauce in a bowl until smooth, then set aside.

2. Pat the sliced flank steak dry and toss it with the salt and black pepper.

3. Heat the peanut oil in a large skillet or wok over high heat. Cook the beef in batches, in a single layer, for 1 to 2 minutes per side until browned and it reaches 145°F (63°C) in the thickest part. Let the beef rest 3 minutes, then remove it from the pan.

4. Lower the heat to medium-high. Add the hot chili oil and crushed red pepper flakes and cook for 30 seconds, then add the chopped garlic and stir for 30 seconds.

5. Add the sliced Swiss chard to the pan and stir-fry for 2 to 3 minutes until just wilted.

6. Return the beef and any juices to the pan. Stir the sauce mixture again and pour it in. Cook 1 to 2 minutes, stirring, until the sauce thickens and coats the beef.

7. Scatter the green onion slivers over the beef, toss once more and serve hot.