Mongolian Beef

Mongolian Beef

20 mins
Serves 4
Serves

Directions

  1. 1.

    Cut the green onions into large chunks.

  2. 2.

    Mince lots of garlic.

  3. 3.

    Chop up lots of onions.

  4. 4.

    Peel some ginger with a spoon and grate it.

  5. 5.

    Slice the beef against the grain to get big pieces.

  6. 6.

    Tenderize the beef with baking soda, add cornstarch, soy sauce, dark soy sauce, and Shaoxing cooking wine, and white pepper.

  7. 7.

    Mix it up real good and let it marinate for 15 minutes.

  8. 8.

    Make the sauce with oyster sauce, dark soy sauce, regular soy sauce, sugar, chicken bouillon, white pepper, and sesame oil.

  9. 9.

    Heat your wok with a generous amount of oil, make sure the oil is nice and hot, and add in the beef.

  10. 10.

    Do a shallow fry so it gets a nice crust and then you can strain it.

  11. 11.

    To the wok, add your ginger and garlic, and if you want to make it spicy, you can add dried chili.

  12. 12.

    Do not burn the garlic.

  13. 13.

    Add in the onions. Make sure your heat is on high because this happens real quick.

  14. 14.

    Make sure the onions still have a bite to them, add in the beef, then the sauce.

  15. 15.

    Lastly, add all of the green onions.

  16. 16.

    Serve it with some rice.

  1. 1.

  2. 2.

  3. 3.

  4. 4.

  5. 5.

  6. 6.

  7. 7.

  8. 8.

  9. 9.

  10. 10.

  11. 11.

  12. 12.

  13. 13.

  14. 14.

  15. 15.

  16. 16.

Ingredients

  • 1 lb beef flank
  • 3 tbsp cornstarch
  • 0.2 tsp baking soda
  • 1 tbsp shao xing wine
  • 0.5 tbsp soy sauce
  • 0.5 tbsp dark soy sauce
  • 0.2 tsp white pepper
  • 1 large onion
  • 4 stalks green onions
  • 4 cloves garlic
  • 1 tsp ginger
  • 4 dried chilies
  • 1 tbsp oyster sauce
  • 2 tsp sugar
  • 1 tsp chicken bouillon
  • 1 tsp sesame oil
  • 0.3 cup cooking oil
  • 1 steamed rice

Equipment

knife grater wok wooden spoon strainer bowl

Tips

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