Mongolian Beef
Directions
- 1Cut the green onions into large chunks.
- 2Mince lots of garlic.
- 3Chop up lots of onions.
- 4Peel and grate some ginger with a spoon.
- 5Slice the beef flank against the grain to get big pieces.
- 6Tenderize the beef with baking soda, cornstarch, soy sauce, dark soy sauce, ShaoXing cooking wine, and white pepper. Mix it up real good and let it marinate for 15 minutes.
- 7Make the sauce with oyster sauce, dark soy sauce, regular soy sauce, sugar, chicken bouillon, white pepper, and sesame oil.
- 8Heat your wok with a generous amount of oil and add in the marinated beef. Do a shallow fry so it gets a nice crust.
- 9Once it's about 90% cooked, strain the beef from the oil and set it aside.
- 10To the wok, add your ginger and garlic.
- 11Add dried chilies if you want to make it spicy.
- 12Add in the onions. Make sure your heat is on high because this happens real quick.
- 13Make sure the onions still have a bite to them. Add in the beef and then the sauce.
- 14Add all the green onions.
- 15Serve 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 ground white pepper
- 1 tbsp oyster sauce
- 2 tsp sugar
- 1 tsp chicken bouillon
- 1 tsp sesame oil
- 0.33 cup cooking oil
- 1 large onion
- 4 green onion stalks
- 4 garlic cloves
- 1 tsp ginger
- 4 dried chilies
- 1 steamed rice
Equipment
knifecutting boardgraterwokwooden spoonstrainerbowlplatechopsticks