Mongolian Beef

Serves 1
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Directions

  1. 1Slice 2 pounds of beef flank steak thinly and against the grain for a more tender chew.
  2. 2Add 1 teaspoon of baking soda and 1/2 cup of water to the sliced beef.
  3. 3Soak the beef in baking soda and water for 10 to 15 minutes, then rinse and drain well.
  4. 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.
  5. 5Marinate the beef in the refrigerator for 20 to 30 minutes.
  6. 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.
  7. 7Heat oil in a wok to 350-375 degrees Fahrenheit.
  8. 8Deep fry the beef in batches until lightly browned, then remove it from the pan and place on a wire rack.
  9. 9Remove excess oil from the pan, leaving about 2 tablespoons.
  10. 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.
  11. 11Whisk the prepared sauce again to redistribute and pour into the pan. Stir and cook until it begins to thicken.
  12. 12Add the beef to the sauce and stir until well coated.
  13. 13Add 1 bunch of green onions and continue to cook for another minute until wilted.
  14. 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.
Mongolian Beef | Clip Recipe