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Mongolian Beef Recipe

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A flavorful and quick Mongolian Beef recipe featuring tender flank steak marinated and stir-fried in a savory-sweet sauce with garlic, ginger, and scallions. This dish is perfect for a delicious homemade Asian-inspired meal served with steamed rice.

Ingredients

Beef and Marinade

  • 1 lb flank steak, sliced into 1 1/2 inch pieces across the grain
  • 1/2 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon water
  • 1 tablespoon soy sauce
  • 1/4 teaspoon white pepper
  • 1 tablespoon vegetable oil
  • ½ cup cornstarch (for dredging)

Sauce

  • ¼ cup brown sugar
  • 1/2 cup beef broth
  • 1/4 cup soy sauce
  • 2 teaspoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoon water

Stir Fry Ingredients

  • ⅓ cup vegetable oil (for frying)
  • 1/2 small yellow onion, thinly sliced
  • 2 teaspoon ginger, minced
  • 4 cloves garlic, minced
  • 6 dried chili peppers
  • 5 stalks green onion (white and green parts separated, cut into 2 inch slices)

Instructions

  1. Marinate the beef: In a large mixing bowl, combine the sliced flank steak with baking soda, 1 tablespoon cornstarch, Shaoxing wine, water, soy sauce, white pepper, and vegetable oil. Mix thoroughly and allow the beef to marinate for at least 30 minutes to tenderize and infuse flavor.
  2. Mix Mongolian sauce: In a medium bowl, stir together brown sugar, beef broth, soy sauce, dark soy sauce, oyster sauce, and sesame oil until well combined. This creates the savory and sweet base for the dish.
  3. Dredge the beef: Place ½ cup cornstarch into a large bowl. Evenly coat each slice of marinated beef with cornstarch, shaking off any excess to ensure a light crust when fried.
  4. Cook the beef: Heat ⅓ cup vegetable oil in a wok or large skillet over medium-high heat until hot. Working in batches to avoid overcrowding, cook the beef slices in a single layer for 1 minute on each side until lightly browned and crispy. Remove the beef from the wok and set aside.
  5. Cook the stir fry aromatics: Drain oil from the wok, leaving about 1 tablespoon. Heat over medium heat and add sliced onion, minced ginger, garlic, dried chili peppers, and the white parts of the green onion. Sauté for about 1 minute until fragrant and aromatic.
  6. Add sauce and thicken: Pour in the prepared Mongolian sauce and bring it to a simmer for 1 to 2 minutes. Mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry, then slowly stir it into the simmering sauce until it thickens to a glossy consistency.
  7. Add beef and green onions: Return the cooked beef along with the green parts of the green onions to the wok. Toss everything together for about 30 seconds until the beef is fully coated and the green onions are slightly wilted.
  8. Serve: Serve the Mongolian beef immediately alongside steamed rice for a complete and satisfying meal.

Notes

  • Marinating the beef with baking soda tenderizes the meat for a more delicate texture.
  • Cooking the beef in batches prevents overcrowding, ensuring crispiness.
  • You can adjust dried chili peppers according to preferred spice level or omit for less heat.
  • Use fresh Shaoxing wine for authentic flavor, or substitute dry sherry if unavailable.
  • Serve with steamed jasmine or white rice and garnish with extra green onions if desired.

Find it online: https://recipethrive.com/mongolian-beef-recipe-2/