Description
Delicious Mongolian Beef recipe that is savory, slightly sweet, and full of flavor. Tender slices of beef in a rich sauce with hints of ginger and garlic, perfect for a quick and satisfying meal.
Ingredients
Units
Scale
For marinating the beef:
- 1 pound flank steak, sliced against the grain into 1/4-inch/6mm 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
- 1/4 teaspoon baking soda
For the sauce:
- 1/4 cup light brown sugar
- 3/4 cup hot water (or hot low sodium chicken or beef stock)
- 1/4 cup soy sauce
- 1 teaspoon dark soy sauce (optional)
For coating and searing the beef:
- 1/2 cup cornstarch
- 2/3 cup neutral oil
- 1 teaspoon ginger, minced
- 8 dried red chili peppers (optional)
- 3 cloves garlic, finely chopped
- 4 scallions, white and green parts separated, cut on the diagonal into 2-inch/5cm pieces
- 1 1/2 tablespoons cornstarch, mixed with 2 tablespoons/30ml water to make a slurry
For the rest of the dish:
Instructions
- Combine the sliced beef with the marinade ingredients: Mix neutral oil, Shaoxing wine, soy sauce, cornstarch, water, and baking soda. Marinate for 1 hour.
- Mix the sauce: Dissolve brown sugar in hot water or stock, then add soy sauces.
- Dredge beef in cornstarch: Coat marinated beef slices in cornstarch.
- Sear the beef: Heat oil in a wok, sear beef until crispy, then set aside.
- Prepare the dish: Stir-fry ginger, chili peppers, garlic, and scallions. Add premixed sauce and cornstarch slurry. Cook until thickened.
- Combine everything: Add beef and green scallions, toss until coated. Serve with steamed rice.
