Mongolian Beef

30 mins
Serves 1
tiktok.com

Directions

  1. 1Season the 1 pound of beef flank with half a tablespoon of dark soy sauce, 1 tablespoon of white cooking wine, half a tablespoon of soy sauce, 1/4 teaspoon of baking soda, 1/4 teaspoon of white pepper, and 3 tablespoons of cornstarch.
  2. 2Season the 1 pound of beef flank with half a tablespoon of dark soy sauce, 1 tablespoon of white cooking wine, half a tablespoon of soy sauce, 1/4 teaspoon of baking soda, 1/4 teaspoon of white pepper, and 3 tablespoons of cornstarch.
  3. 3Season the 1 pound of beef flank with half a tablespoon of dark soy sauce, 1 tablespoon of white cooking wine, half a tablespoon of soy sauce, 1/4 teaspoon of baking soda, 1/4 teaspoon of white pepper, and 3 tablespoons of cornstarch.
  4. 4Mix until well combined and let it marinate for 15 minutes.
  5. 5Mix until well combined and let it marinate for 15 minutes.
  6. 6Mix until well combined and let it marinate for 15 minutes.
  7. 7For the sauce, combine 1 tablespoon of oyster sauce, half a tablespoon of dark soy sauce, half a tablespoon of soy sauce, 1 teaspoon of chicken bouillon, 2 teaspoons of sugar, half a teaspoon of white pepper, and 1 teaspoon of sesame oil.
  8. 8For the sauce, combine 1 tablespoon of oyster sauce, half a tablespoon of dark soy sauce, half a tablespoon of soy sauce, 1 teaspoon of chicken bouillon, 2 teaspoons of sugar, half a teaspoon of white pepper, and 1 teaspoon of sesame oil.
  9. 9For the sauce, combine 1 tablespoon of oyster sauce, half a tablespoon of dark soy sauce, half a tablespoon of soy sauce, 1 teaspoon of chicken bouillon, 2 teaspoons of sugar, half a teaspoon of white pepper, and 1 teaspoon of sesame oil.
  10. 10Set a hybrid wok to medium heat and add 1/3 cup of oil.
  11. 11Set a hybrid wok to medium heat and add 1/3 cup of oil.
  12. 12Set a hybrid wok to medium heat and add 1/3 cup of oil.
  13. 13Add the marinated meat to the hot oil, spread evenly, and cook for about 3 minutes per side (total 6 minutes).
  14. 14Add the marinated meat to the hot oil, spread evenly, and cook for about 3 minutes per side (total 6 minutes).
  15. 15Add the marinated meat to the hot oil, spread evenly, and cook for about 3 minutes per side (total 6 minutes).
  16. 16Remove the cooked meat from the wok.
  17. 17Remove the cooked meat from the wok.
  18. 18Remove the cooked meat from the wok.
  19. 19In the same oil, sauté 5 minced garlic cloves and 1 teaspoon of grated ginger for about a minute.
  20. 20In the same oil, sauté 5 minced garlic cloves and 1 teaspoon of grated ginger for about a minute.
  21. 21In the same oil, sauté 5 minced garlic cloves and 1 teaspoon of grated ginger for about a minute.
  22. 22Add 1 white onion and sauté for about 2 minutes or until slightly translucent.
  23. 23Add 1 white onion and sauté for about 2 minutes or until slightly translucent.
  24. 24Add 1 white onion and sauté for about 2 minutes or until slightly translucent.
  25. 25Add the beef back into the wok.
  26. 26Add the beef back into the wok.
  27. 27Add the beef back into the wok.
  28. 28Pour in the prepared sauce and sauté for about 2 more minutes.
  29. 29Pour in the prepared sauce and sauté for about 2 more minutes.
  30. 30Pour in the prepared sauce and sauté for about 2 more minutes.
  31. 31Add some green onion and toss to combine.
  32. 32Add some green onion and toss to combine.
  33. 33Add some green onion and toss to combine.
  34. 34Serve the Mongolian beef over a bed of white rice and enjoy.
  35. 35Serve the Mongolian beef over a bed of white rice and enjoy.
  36. 36Serve the Mongolian beef over a bed of white rice and enjoy.

Ingredients

  • 1 pound beef flank, cut into smaller pieces
  • 1 pound beef flank, cut into smaller pieces
  • 1 pound beef flank, cut into smaller pieces
  • 0.5 tablespoon dark soy sauce
  • 0.5 tablespoon dark soy sauce
  • 0.5 tablespoon dark soy sauce
  • 1 tablespoon white cooking wine
  • 1 tablespoon white cooking wine
  • 1 tablespoon white cooking wine
  • 0.5 tablespoon soy sauce
  • 0.5 tablespoon soy sauce
  • 0.5 tablespoon soy sauce
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon white pepper
  • 0.25 teaspoon white pepper
  • 0.25 teaspoon white pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons cornstarch
  • 3 tablespoons cornstarch
  • 1 tablespoon oyster sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon oyster sauce
  • 0.5 tablespoon dark soy sauce
  • 0.5 tablespoon dark soy sauce
  • 0.5 tablespoon dark soy sauce
  • 0.5 tablespoon soy sauce
  • 0.5 tablespoon soy sauce
  • 0.5 tablespoon soy sauce
  • 1 teaspoon chicken bouillon
  • 1 teaspoon chicken bouillon
  • 1 teaspoon chicken bouillon
  • 2 teaspoons sugar
  • 2 teaspoons sugar
  • 2 teaspoons sugar
  • 0.5 teaspoon white pepper
  • 0.5 teaspoon white pepper
  • 0.5 teaspoon white pepper
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame oil
  • 0.33 cup oil
  • 0.33 cup oil
  • 0.33 cup oil
  • 5 minced garlic cloves
  • 5 minced garlic cloves
  • 5 minced garlic cloves
  • 1 teaspoon grated ginger
  • 1 teaspoon grated ginger
  • 1 teaspoon grated ginger
  • 1 white onion
  • 1 white onion
  • 1 white onion
  • green onion
  • green onion
  • green onion

Equipment

hybrid wok
Mongolian Beef | Clip Recipe