Mongolian Beef

30 mins
Serves 1
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Directions

  1. 1Cut 1 lb of beef flank into smaller pieces.
  2. 2Season the beef 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. 3Mix the beef until well combined and let it marinate for 15 minutes.
  4. 4For the sauce, mix 1 tablespoon of oyster sauce, 1/2 tablespoon of dark soy sauce, 1/2 tablespoon of soy sauce, 1 teaspoon of chicken bouillon, 2 teaspoons of sugar, 1/2 teaspoon of white pepper, and 1 teaspoon of sesame oil.
  5. 5Set the hybrid wok to medium heat and add 1/3 cup of oil.
  6. 6Add the marinated meat to the wok, spread evenly, and cook for about 3 minutes per side.
  7. 7After 6 minutes, the meat is ready, take it out of the wok.
  8. 8In the same oil, sauté 5 minced garlic cloves and 1 teaspoon of grated ginger for about a minute.
  9. 9Add 1 white onion and sauté for about 2 minutes or until slightly translucent.
  10. 10Add the beef back into the wok along with the prepared sauce.
  11. 11Toss for about 2 more minutes.
  12. 12Add in some green onion and toss.
  13. 13The Mongolian beef is ready to enjoy.

Ingredients

  • 1 lb beef flank
  • 0.5 tbsp dark soy sauce
  • 1 tbsp white cooking wine
  • 0.5 tbsp soy sauce
  • 0.25 tsp baking soda
  • 0.25 tsp white pepper
  • 3 tbsp cornstarch
  • 1 tbsp oyster sauce
  • 0.5 tbsp dark soy sauce
  • 0.5 tbsp soy sauce
  • 1 tsp chicken bouillon
  • 2 tsp sugar
  • 0.5 tsp white pepper
  • 1 tsp sesame oil
  • 0.33 cup oil
  • 5 minced garlic cloves
  • 1 tsp grated ginger
  • 1 white onion
  • green onion

Equipment

hybrid wok

Tips

  • Serve over a bed of white rice.