Mongolian Beef

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

Serves 4

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Mongolian Beef

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Serves 4

Directions

1Cut the green onions into large chunks.
2Mince lots of garlic.
3Chop up lots of onions.
4Peel some ginger with a spoon and then grate it.
5Slice the flank steak against the grain to get big pieces.
6Tenderize the beef with baking soda.
7Add in cornstarch, soy sauce, dark soy sauce for color, shao shing cooking wine, and white pepper (or black pepper).
8Mix it up real good and let it marinate for 15 minutes.
9Make the sauce by combining oyster sauce, dark soy sauce, regular soy sauce, sugar, chicken bouillon, white pepper and a little sesame oil.
10Do a little taste test of the sauce.
11Heat your wok with a generous amount of oil, making sure it's nice and hot.
12Add in the beef and shallow fry it until it gets a nice crust, about 90% cooked.
13Once the beef is about 90% cooked, strain it from the oil.
14To the wok, add ginger and garlic.
15If you want it spicy, add dried chili.
16Add in the onions and cook until barely translucent, making sure the heat is on high.
17Add in the beef.
18Pour in the sauce.
19Lastly, add all of the green onion and toss one last time.
20Serve with some rice.

Ingredients

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

Mongolian Beef

Mongolian Beef

Directions

Ingredients

Equipment

Tips

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