Mongolian Beef
This Mongolian Beef recipe is a crispy homemade version that's less sweet and more flavorful than restaurant versions, featuring tender beef and vibrant vegetables.
Equipment
- wok
Ingredients
Marinade
- 1 pound flank steak sliced against the grain into ¼-inch thick slices
- 2 teaspoons neutral oil such as vegetable, canola, or avocado oil
- 2 teaspoons Shaoxing wine or dry cooking sherry, optional
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- ¼ teaspoon baking soda
Sauce
- ¼ cup light brown sugar
- ¾ cup hot water or hot low sodium chicken or beef stock
- ¼ cup soy sauce
- 1 teaspoon dark soy sauce optional
Coating and Searing
- ½ cup cornstarch
- ⅔ cup neutral oil
Rest of the Dish
- 1 teaspoon ginger minced
- 8 pieces dried red chili peppers optional
- 3 cloves garlic finely chopped
- 4 pieces scallions white and green parts separated, cut on the diagonal into 2-inch pieces
- 1 ½ tablespoons cornstarch mixed with 2 tablespoons water to make a slurry
Instructions
Preparation
- Combine the sliced beef with the marinade ingredients and marinate for 1 hour.
- In a small bowl, mix the sauce ingredients.
- Dredge the marinated beef slices in cornstarch until thoroughly coated.
- Heat ⅔ cup neutral oil in a wok over high heat, then sear the beef pieces.
- Drain the oil, leaving 1 tablespoon, then add ginger and chili peppers.
- Add garlic and white part of the scallions, stir and add the sauce.
- Let the sauce simmer and slowly stir in the cornstarch slurry.
- Add the beef and green parts of scallions, toss together until just wilted.
- Serve with steamed rice!
Notes
If the beef looks too dry after marinating, add a tablespoon of water to it.
Nutrition
Serving: 1plateCalories: 383kcalCarbohydrates: 31gProtein: 26gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 68mgSodium: 960mgPotassium: 504mgFiber: 1gSugar: 14gVitamin A: 385IUVitamin C: 3mgCalcium: 53mgIron: 3mg
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