Mongolian Beef
This Mongolian Beef recipe is a crispy homemade version that's less sweet and more flavorful than typical restaurant versions.
Equipment
- wok
Ingredients
Marinade
- 1 pound flank steak sliced against the grain into ¼-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
- 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 each scallions white and green parts separated, cut on the diagonal into 2-inch/5cm pieces
- 1 ½ tablespoons cornstarch mixed with 2 tablespoons/30ml 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 together.
- Dredge the marinated beef slices in the cornstarch until thoroughly coated.
- Heat ⅔ cup neutral oil in a wok over high heat and sear the beef for 1 minute on each side.
- Drain the oil from the wok, leaving 1 tablespoon behind, and add ginger and chili peppers.
- Add garlic and scallion whites, then stir in the sauce and simmer for 2 minutes.
- Slowly stir in the cornstarch slurry and cook until thickened.
- Add the beef and scallion greens, toss together for another 30 seconds.
- Plate and serve with steamed rice!
Notes
Adjust chili peppers for desired spiciness.
Nutrition
Serving: 1servingCalories: 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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