Mongolian Beef
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.
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