Mongolian Beef

Serves 4
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Directions

  1. 1Cut the green onions into large chunks.
  2. 2Cut the green onions into large chunks.
  3. 3Cut the green onions into large chunks.
  4. 4Mince lots of garlic.
  5. 5Mince lots of garlic.
  6. 6Mince lots of garlic.
  7. 7Chop up lots of onions.
  8. 8Chop up lots of onions.
  9. 9Chop up lots of onions.
  10. 10Peel some ginger with a spoon and then grate it.
  11. 11Peel some ginger with a spoon and then grate it.
  12. 12Peel some ginger with a spoon and then grate it.
  13. 13Slice the flank steak against the grain to get big pieces.
  14. 14Slice the flank steak against the grain to get big pieces.
  15. 15Slice the flank steak against the grain to get big pieces.
  16. 16Tenderize the beef with baking soda.
  17. 17Tenderize the beef with baking soda.
  18. 18Tenderize the beef with baking soda.
  19. 19Add in cornstarch, soy sauce, dark soy sauce for color, shao shing cooking wine, and white pepper (or black pepper).
  20. 20Add in cornstarch, soy sauce, dark soy sauce for color, shao shing cooking wine, and white pepper (or black pepper).
  21. 21Add in cornstarch, soy sauce, dark soy sauce for color, shao shing cooking wine, and white pepper (or black pepper).
  22. 22Mix it up real good and let it marinate for 15 minutes.
  23. 23Mix it up real good and let it marinate for 15 minutes.
  24. 24Mix it up real good and let it marinate for 15 minutes.
  25. 25Make the sauce by combining oyster sauce, dark soy sauce, regular soy sauce, sugar, chicken bouillon, white pepper and a little sesame oil.
  26. 26Make the sauce by combining oyster sauce, dark soy sauce, regular soy sauce, sugar, chicken bouillon, white pepper and a little sesame oil.
  27. 27Make the sauce by combining oyster sauce, dark soy sauce, regular soy sauce, sugar, chicken bouillon, white pepper and a little sesame oil.
  28. 28Do a little taste test of the sauce.
  29. 29Do a little taste test of the sauce.
  30. 30Do a little taste test of the sauce.
  31. 31Heat your wok with a generous amount of oil, making sure it's nice and hot.
  32. 32Heat your wok with a generous amount of oil, making sure it's nice and hot.
  33. 33Heat your wok with a generous amount of oil, making sure it's nice and hot.
  34. 34Add in the beef and shallow fry it until it gets a nice crust, about 90% cooked.
  35. 35Add in the beef and shallow fry it until it gets a nice crust, about 90% cooked.
  36. 36Add in the beef and shallow fry it until it gets a nice crust, about 90% cooked.
  37. 37Once the beef is about 90% cooked, strain it from the oil.
  38. 38Once the beef is about 90% cooked, strain it from the oil.
  39. 39Once the beef is about 90% cooked, strain it from the oil.
  40. 40To the wok, add ginger and garlic.
  41. 41To the wok, add ginger and garlic.
  42. 42To the wok, add ginger and garlic.
  43. 43If you want it spicy, add dried chili.
  44. 44If you want it spicy, add dried chili.
  45. 45If you want it spicy, add dried chili.
  46. 46Add in the onions and cook until barely translucent, making sure the heat is on high.
  47. 47Add in the onions and cook until barely translucent, making sure the heat is on high.
  48. 48Add in the onions and cook until barely translucent, making sure the heat is on high.
  49. 49Add in the beef.
  50. 50Add in the beef.
  51. 51Add in the beef.
  52. 52Pour in the sauce.
  53. 53Pour in the sauce.
  54. 54Pour in the sauce.
  55. 55Lastly, add all of the green onion and toss one last time.
  56. 56Lastly, add all of the green onion and toss one last time.
  57. 57Lastly, add all of the green onion and toss one last time.
  58. 58Serve with some rice.
  59. 59Serve with some rice.
  60. 60Serve with some rice.

Ingredients

  • 1 lb beef flank, sliced into 2 inch pieces
  • 1 lb beef flank, sliced into 2 inch pieces
  • 1 lb beef flank, sliced into 2 inch pieces
  • 1 large onion, 1/4 inch slices
  • 1 large onion, 1/4 inch slices
  • 1 large onion, 1/4 inch slices
  • 4 -5 green onion stalks, 2-3 inch pieces
  • 4 -5 green onion stalks, 2-3 inch pieces
  • 4 -5 green onion stalks, 2-3 inch pieces
  • 4 -5 cloves garlic, finely minced
  • 4 -5 cloves garlic, finely minced
  • 4 -5 cloves garlic, finely minced
  • 1 tsp ginger, grated
  • 1 tsp ginger, grated
  • 1 tsp ginger, grated
  • 4 -7 Dried chilies for spice
  • 4 -7 Dried chilies for spice
  • 4 -7 Dried chilies for spice
  • 3 tbsp cornstarch
  • 3 tbsp cornstarch
  • 3 tbsp cornstarch
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 1 tbsp shao xing wine (dry sherry or dry white wine is fine)
  • 1 tbsp shao xing wine (dry sherry or dry white wine is fine)
  • 1 tbsp shao xing wine (dry sherry or dry white wine is fine)
  • 0.5 tbsp soy sauce
  • 0.5 tbsp soy sauce
  • 0.5 tbsp soy sauce
  • 0.5 tbsp dark soy sauce
  • 0.5 tbsp dark soy sauce
  • 0.5 tbsp dark soy sauce
  • 0.25 tsp ground white pepper
  • 0.25 tsp ground white pepper
  • 0.25 tsp ground white pepper
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 0.5 tbsp dark soy sauce
  • 0.5 tbsp dark soy sauce
  • 0.5 tbsp dark soy sauce
  • 0.5 tbsp soy sauce
  • 0.5 tbsp soy sauce
  • 0.5 tbsp soy sauce
  • 2 tsp sugar
  • 2 tsp sugar
  • 2 tsp sugar
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • 1 tsp Sesame oil, or to taste
  • 1 tsp Sesame oil, or to taste
  • 1 tsp Sesame oil, or to taste
  • 0.5 tsp white or black pepper
  • 0.5 tsp white or black pepper
  • 0.5 tsp white or black pepper
  • 0.33 cup Cooking oil, for shallow fry
  • 0.33 cup Cooking oil, for shallow fry
  • 0.33 cup Cooking oil, for shallow fry
  • Steamed rice, to serve
  • Steamed rice, to serve
  • Steamed rice, to serve

Equipment

wok

Tips

  • Do not burn the garlic.
  • Make sure your heat is on high when adding onions.
  • Ensure the onions still have a bite to them.