Mongolian Beef
Serves 1
Directions
- 1Slice 2 pounds of beef flank steak thinly and against the grain for a more tender chew.
- 2Add 1 teaspoon of baking soda and 1/2 cup of water to the sliced beef.
- 3Soak the beef in baking soda and water for 10 to 15 minutes, then rinse and drain well.
- 4Marinate the beef with 2 tablespoons of Chinese cooking wine, 2 tablespoons of soy sauce, 1/4 cup of cornstarch, 1 tablespoon of oil, and 2 tablespoons of water.
- 5Marinate the beef in the refrigerator for 20 to 30 minutes.
- 6Prepare the stir-fry sauce by combining 1/4 cup of soy sauce, 2 tablespoons of brown sugar, 1 tablespoon of cornstarch, and 3/4 cup of water, and set aside.
- 7Heat oil in a wok to 350-375 degrees Fahrenheit.
- 8Deep fry the beef in batches until lightly browned, then remove it from the pan and place on a wire rack.
- 9Remove excess oil from the pan, leaving about 2 tablespoons.
- 10Add 5 cloves of minced garlic, 1 thumb-sized ginger, and 1/2 teaspoon of dried red chili peppers to the pan and stir-fry.
- 11Whisk the prepared sauce again to redistribute and pour into the pan. Stir and cook until it begins to thicken.
- 12Add the beef to the sauce and stir until well coated.
- 13Add 1 bunch of green onions and continue to cook for another minute until wilted.
- 14Serve the Mongolian beef with steamed rice or stir-fried noodles and enjoy.
Ingredients
- 2 pounds beef flank steak
- 1 teaspoon baking soda
- 0.5 cup water
- 2 tablespoons Chinese cooking wine
- 2 tablespoons soy sauce
- 0.25 cup cornstarch
- 1 tablespoon oil
- 2 tablespoons water
- 0.25 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 0.75 cup water
- oil
- 5 cloves garlic
- 1 thumb size ginger
- 0.5 teaspoon dried red chili peppers
- 1 bunch green onions
Equipment
knifecutting boardbowllidcolanderwokthermometertongsstrainerwhiskwooden spatula
Tips
- Flank steak is great for this recipe, but you can also use sirloin, skirt steak, or New York strip.
- Make sure to slice the beef thinly and against the grain for a more tender chew.
- Velveting is a cooking technique that makes the meat moist and velvety soft.
- Cook in batches as needed to prevent the oil temperature from plummeting.
- Serve this Mongolian beef with steamed rice or stir-fried noodles.
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