Mongolian Beef
Directions
- 1Cut the green onions into large chunks.
- 2Mince lots of garlic.
- 3Chop up lots of onions.
- 4Peel some ginger with a spoon and grate it.
- 5Slice the beef against the grain to get big pieces.
- 6Tenderize the beef with baking soda, add cornstarch, soy sauce, dark soy sauce, and Shaoxing cooking wine, and white pepper.
- 7Mix it up real good and let it marinate for 15 minutes.
- 8Make the sauce with oyster sauce, dark soy sauce, regular soy sauce, sugar, chicken bouillon, white pepper, and sesame oil.
- 9Heat your wok with a generous amount of oil, make sure the oil is nice and hot, and add in the beef.
- 10Do a shallow fry so it gets a nice crust and then you can strain it.
- 11To the wok, add your ginger and garlic, and if you want to make it spicy, you can add dried chili.
- 12Do not burn the garlic.
- 13Add in the onions. Make sure your heat is on high because this happens real quick.
- 14Make sure the onions still have a bite to them, add in the beef, then the sauce.
- 15Lastly, add all of the green onions.
- 16Serve it with some rice.
Ingredients
- 1 lb beef flank
- 3 tbsp cornstarch
- 0.25 tsp baking soda
- 1 tbsp shao xing wine
- 0.5 tbsp soy sauce
- 0.5 tbsp dark soy sauce
- 0.25 tsp white pepper
- 1 large onion
- 4 stalks green onions
- 4 cloves garlic
- 1 tsp ginger
- 4 dried chilies
- 1 tbsp oyster sauce
- 2 tsp sugar
- 1 tsp chicken bouillon
- 1 tsp sesame oil
- 0.33 cup cooking oil
- 1 steamed rice
Equipment
knifegraterwokwooden spoonstrainerbowl
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