Mongolian Beef With Chinese Restaurant Cooking Secrets

First, find the direction of the grain (which way the muscle fibers are aligned), then slice across the grain into 1x2-inch (2.5x5-cm) size and 1/8-inch (0.4 cm) thick pieces rather than parallel with it.

In a mixing bowl combine beef with salt, water, egg, starch, and cooking oil. Toss to mix well, and refrigerate for 1 hour. (Tip: marinate the beef this way will help to tenderize it.) 

Velveting: in a wok over high heat, bring 2 cups of cooking oil to 250-300°F/120-150°C, and deep-fry the beef until no longer pink. Remove from heat and drain. 

Return the wok to the stove, add a few pieces of sliced garlic, sliced ginger, diced dried red chili, chopped green onion, chopped onion, sliced red and green chilis, sliced carrots, and pepper oil. Stir to mix well.

Add soy sauce, oyster sauce, sugar, vinegar, beef, slurry to thicken, and chili oil.

Stir-fry several times until completely mixed.

Enjoy!

Velveting, or guo you (passing through oil) in Mandarin, is a technique that Chinese chefs use to make their meats so deliciously silky and tender. Similar to browning in French cuisine, velveting locks in the original flavor and texture of the protein before it is finished in the next cooking step. You can substitute with pan-frying with two tbsps of oil to achieve similar result.