Mongolian Beef
Serves 1
Directions
- 1Cut the green onions into large chunks.
- 2Mince a lot of garlic.
- 3Chop up a lot of onions.
- 4Peel some ginger with a spoon.
- 5Grate the ginger.
- 6Slice the flank steak against the grain to get big pieces.
- 7Tenderize the beef with baking soda.
- 8Add in cornstarch.
- 9Add soy sauce.
- 10Add dark soy sauce for color.
- 11Add Shaoxing cooking wine.
- 12Add white pepper.
- 13Mix it up real good and let it marinate for 15 minutes.
- 14Make the sauce with some oyster sauce.
- 15Add dark soy sauce.
- 16Add regular soy sauce.
- 17Add sugar.
- 18Add chicken bouillon.
- 19Add white pepper.
- 20Add a little sesame oil.
- 21Mix the sauce.
- 22Do a taste test of the sauce.
- 23Heat your wok with a generous amount of oil.
- 24Add in the beef.
- 25Shallow fry the beef so it gets a nice crust.
- 26Stir the beef.
- 27Strain the beef once it's about 90% cooked.
- 28Add ginger and garlic to the wok.
- 29Add dried chili if you want to make it spicy.
- 30Do not burn the garlic.
- 31Add in the onions.
- 32Make sure your heat is on high because this happens real quick.
- 33Make sure the onions still have a bite to them.
- 34Add in the beef.
- 35Add the sauce.
- 36Add all of the green onions.
- 37Serve with some rice.
Ingredients
- 1 bunch Green onions
- Garlic
- Onions
- Ginger
- Flank steak
- Baking soda
- Cornstarch
- Soy sauce
- Dark soy sauce
- Shaoxing cooking wine
- White pepper
- Black pepper
- Oyster sauce
- Sugar
- Chicken bouillon
- Sesame oil
- Oil
- Dried chili
Equipment
WokKnifeCutting boardSpoonGraterStrainer
Tips
- Make sure your heat is on high when cooking the onions because it happens real quick.
- Make sure the onions still have a bite to them.
- Do not burn the garlic.
- You can add black pepper instead of white pepper.
- You can add dried chili if you want to make it spicy.
- Cook beef until it's about 90% cooked.
- Shallow fry the beef to get a nice crust.
- Mix ingredients for the sauce and taste test it before adding to the dish to ensure it's to your liking.
- Serve with rice for a complete meal.
- Let the beef marinate for 15 minutes before cooking it.
- Slice the flank steak against the grain to get big pieces.
- Use a spoon to peel the ginger easily and effectively.
- Mince all the garlic thoroughly.
- Cut green onions into large chunks for better texture and presentation.
- Do a taste test of the sauce before mixing it with the rest of the ingredients.
- Use a generous amount of oil when heating your wok.
- Stir fry on high heat
Related recipes
Chili Garlic Noodles
Chinese · Soup10m
Spicy Wontons
Chinese · Soup
Creamy Dan Dan Noodles
Chinese · Soup
Chinese Hot and Sour Soup
Chinese · Soup
Tomato beef soup (罗宋汤)
Chinese · Soup
15-Minute Steamed Chicken
Chinese · Soup
Steamed Chicken with Chinese Sausage and Mushrooms
Chinese · Soup
Mapo Tofu
Chinese · Soup
Egg Drop Soup
Chinese · Soup
Ground Beef Mongolian Noodles
Chinese · Soup
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup