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Mongolian Beef

Mongolian Beef

Mongolian Beef is a savory dish of marinated flank steak, cooked to perfection with a flavorful sauce.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 4 servings
Calories 383 kcal

Equipment

  • Wok
  • Mixing bowl

Ingredients
  

For marinating the beef

  • 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

For the 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

For coating and searing the beef

  • ½ cup cornstarch
  • ⅔ cup neutral oil

For the 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/5cm pieces
  • 1 ½ tablespoons cornstarch mixed with 2 tablespoons/30ml water to make a slurry

Instructions
 

Cooking Instructions

  • Combine the sliced beef with the marinade ingredients (the neutral oil, Shaoxing wine, light soy sauce, cornstarch, water, and baking soda). Marinate for 1 hour.
  • In a small bowl, mix the sauce. Dissolve the brown sugar in the hot water or stock, then stir in the light and dark soy sauces.
  • Next, dredge the marinated beef slices in the cornstarch until thoroughly coated.
  • Heat the ⅔ cup neutral oil in a wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and sear for 1 minute on each side, until you have a crispy coating.
  • Drain the oil from the wok (save it for other cooking), leaving 1 tablespoon behind. Turn the heat to medium-high. Add the ginger and dried chili peppers, if using.
  • After about 15 seconds, add the garlic and white parts of the scallions. Stir for another 15 seconds and add the premixed sauce.
  • Let the sauce simmer for about 2 minutes, and slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the back of a spoon.
  • Add the beef and green parts of the scallions, and toss everything together for another 30 seconds.
  • Plate and serve with steamed rice!

Notes

The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.

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
Keyword beef dish, Mongolian Beef, Stir Fry
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