Mongolian Beef with Bavette Steak

This is a little twist on another recipe using the Bavette Steak, which in my personal opinion creates a more tender and rich Mongolian Beef. 

• 1 lb Bavette Steak, sliced into 1/2" thick slices against the grain 
• 3-4 Tbsp vegetable oil 
• 1/4 cup cornstarch 
• 1/2 tsp ground white pepper 
• 1 bunch of green onions, stems cut into 2" segments, green tops thinly sliced for garnish 
• 1 Tbsp ginger, finely chopped 
• 2 red Fresno chiles, thinly sliced 
• 2 tsp Gochugaru 
• 1/2 cup brown sugar 
• 1/4 cup dark soy sauce 
• 1/4 cup soy sauce 
• 1/4 cup water 
• Pinch of Kosher Salt 
• Splash of rice vinegar 
• Thai basil 
• 5 Garlic Cloves, finely chopped 

Method 

1. Slice the Bavette steak across the grain in 1/2" slices. 
2. Season your wok on medium high heat with some vegetable oil, swirl a couple of times until it begins to smoke. Discard and wipe out any excess oil. 
3. Add another 3 to 4 tablespoons of vegetable oil and heat again over medium high heat. 
4. In a bowl mix together the cornstarch, white pepper and a pinch of salt, mix this well. Dredge the beef in the bowl of cornstarch so it coats evenly. 
5. Once the oil is hot, shake off any excess corn starch from the beef and shallow fry each piece of beef in batches, 2 - 3 minutes per side. Once browned place in a separate bowl for later. 
6. Leave the heat on medium-high and add in the 2" cut pieces of green onion for about 30 seconds to sear. 
   
7. Add in ginger, Fresno chiles and Gochugaru and stir for 45 seconds. 
8. Add brown sugar, stir fry that in and add dark soy sauce, regular soy sauce, water and a splash of rice vinegar. Let boil and reduce for 3 minutes. 
9. Add back in the beef and toss until evenly coated. 
10. Turn off the heat and add in Thai basil and finely chopped garlic and stir. 
11. Plate over fried rice or jasmine rice.