Mongolian beef Chinese American

Method

1. 1 Slice the beef into thin strips and marinate in soy sauce for 30 minutes.
2. 2 Coat the pan with a thick layer of cornstarch, shake off excess, and fry at 190 degrees for 3 minutes.
3. 3 The thick cornstarch coating is the highlight of this version; the thick crust helps retain the very sweet sauce.
4. 4 Fry again for 60 seconds at 205 degrees for a crispy crust.
5. 5 Simmer soy sauce with sugar, black vinegar, garlic, ginger, and dried chili peppers until thickened.
6. 6 Toss the beef with the sauce for 20 seconds, then add the chopped scallions and stir for 10 seconds.

With an appliance

• Air fryer 35 min

  Replace steps 2 and 4: spray oil evenly, then set the air fryer to 205 degrees for 12 minutes, shaking the basket at minute 7.