# Mongolian Beef

This recipe is a restaurant-style Mongolian beef dish that evokes a sense of nostalgia.

- Servings: 4 servings
- Cuisine: Chinese
- Category: Dinner
- Language: en

## 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

## Instructions

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

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8yMy91w/
- Recipe page: https://www.cliprecipe.com/recipe/50eb6f77-d822-4e3d-a265-c763d2bbf62e
- Extracted: 2025-12-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt