Mongolian Beef

30 mins
Serves 1
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Directions

  1. 1Slice the flank steak thinly against the grain.
  2. 2Slice the flank steak thinly against the grain.
  3. 3Slice the flank steak thinly against the grain.
  4. 4Add the flank steak to a bowl with the marinade ingredients: 1/2 tablespoon of dark soy sauce, 1 tablespoon of white cooking wine, 1/2 tablespoon of soy sauce, 1/4 teaspoon of baking soda, 1/4 teaspoon of white pepper, and 3 tablespoons of cornstarch.
  5. 5Add the flank steak to a bowl with the marinade ingredients: 1/2 tablespoon of dark soy sauce, 1 tablespoon of white cooking wine, 1/2 tablespoon of soy sauce, 1/4 teaspoon of baking soda, 1/4 teaspoon of white pepper, and 3 tablespoons of cornstarch.
  6. 6Add the flank steak to a bowl with the marinade ingredients: 1/2 tablespoon of dark soy sauce, 1 tablespoon of white cooking wine, 1/2 tablespoon of soy sauce, 1/4 teaspoon of baking soda, 1/4 teaspoon of white pepper, and 3 tablespoons of cornstarch.
  7. 7Mix until fully coated and let it marinate for at least 15 minutes.
  8. 8Mix until fully coated and let it marinate for at least 15 minutes.
  9. 9Mix until fully coated and let it marinate for at least 15 minutes.
  10. 10In a separate bowl, mix together all the sauce ingredients: 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. Set aside.
  11. 11In a separate bowl, mix together all the sauce ingredients: 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. Set aside.
  12. 12In a separate bowl, mix together all the sauce ingredients: 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. Set aside.
  13. 13Heat 1/3 cup of oil in a pan or wok over medium-high heat.
  14. 14Heat 1/3 cup of oil in a pan or wok over medium-high heat.
  15. 15Heat 1/3 cup of oil in a pan or wok over medium-high heat.
  16. 16Fry the marinated beef, spreading it evenly, and cook for about 3 minutes per side.
  17. 17Fry the marinated beef, spreading it evenly, and cook for about 3 minutes per side.
  18. 18Fry the marinated beef, spreading it evenly, and cook for about 3 minutes per side.
  19. 19Remove the cooked beef from the pan and set aside.
  20. 20Remove the cooked beef from the pan and set aside.
  21. 21Remove the cooked beef from the pan and set aside.
  22. 22In the same oil, add 5 minced garlic cloves and 1 teaspoon of grated ginger. Sauté for about a minute until fragrant.
  23. 23In the same oil, add 5 minced garlic cloves and 1 teaspoon of grated ginger. Sauté for about a minute until fragrant.
  24. 24In the same oil, add 5 minced garlic cloves and 1 teaspoon of grated ginger. Sauté for about a minute until fragrant.
  25. 25Then add in 1 sliced white onion and sauté for about 2 minutes or until slightly translucent.
  26. 26Then add in 1 sliced white onion and sauté for about 2 minutes or until slightly translucent.
  27. 27Then add in 1 sliced white onion and sauté for about 2 minutes or until slightly translucent.
  28. 28Pour in the prepared sauce and let it simmer for 1-2 minutes until glossy and thickened.
  29. 29Pour in the prepared sauce and let it simmer for 1-2 minutes until glossy and thickened.
  30. 30Pour in the prepared sauce and let it simmer for 1-2 minutes until glossy and thickened.
  31. 31Add the cooked beef back into the pan and toss to coat evenly in the sauce.
  32. 32Add the cooked beef back into the pan and toss to coat evenly in the sauce.
  33. 33Add the cooked beef back into the pan and toss to coat evenly in the sauce.
  34. 34Finish with sliced green onions and serve hot.
  35. 35Finish with sliced green onions and serve hot.
  36. 36Finish with sliced green onions and serve hot.

Ingredients

  • 1 pound beef flank
  • 1 pound beef flank
  • 1 pound beef flank
  • 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 corn starch
  • 3 tablespoons corn starch
  • 3 tablespoons corn starch
  • 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 garlic cloves minced
  • 5 garlic cloves minced
  • 5 garlic cloves minced
  • 1 teaspoon grated ginger
  • 1 teaspoon grated ginger
  • 1 teaspoon grated ginger
  • 1 white onion, sliced
  • 1 white onion, sliced
  • 1 white onion, sliced
  • green onion, for garnish
  • green onion, for garnish
  • green onion, for garnish

Equipment

hybrid wokpanbowl

Tips

  • Serve hot over rice or noodles.