Mongolian Beef

Mongolian beef is one of the most popular Chinese takeout dishes of all time. Crispy tender beef covered in a sweet and savory sauce with lots of green onions— it’s like the perfect stir-fry dish that you’ve dreamed of, right? What? Looks too complicated to make? Don’t worry about it. I’ll show you just how easy it can be!

Mongolian Beef (3-4 servings)

Ingredients:

• 1 lb (450g) beef flank steak (or any cut of beef)
• 4 green onions, divided
• 5 cloves garlic
• 2 tsp (8g) grated ginger
• 1/2 cup cornstarch, to coat
• 1 cup (240ml) neutral-tasting oil (canola, avocado, vegetable oil, etc.), for frying
• 4 dried chilies (such as Vietnamese dried chilies, Peperoncino, etc.) (optional)
• 1/2 tbsp toasted sesame oil

Marinade:

• 1/2 tbsp soy sauce
• 1/2 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
• 1/4 tsp white pepper (or black pepper)
• 1/4 tsp baking soda
• 1 tbsp cornstarch
• 1 tbsp neutral-tasting oil

Sauce:

• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp dark soy sauce
• 1.5 tbsp sugar
• 1 tbsp honey
• 1 tbsp Shoaxing wine (or mirin, dry sherry, water, etc.)
• Black pepper, to taste
• 1 tsp cornstarch
• 1 tbsp water

Instructions:

MARINATE BEEF

1. Cut the beef into bite-sized pieces. (Make sure to cut against the grain and slice on an angle.) Transfer to a mixing bowl.

2. Add the soy sauce, Shaoxing wine, white pepper, baking soda, cornstarch, and oil. Give it a good massage. Cover and marinate in the refrigerator for 20 minutes.

PREP VEGETABLES

1. Cut the green parts of the green onions into 2-inch (5cm) pieces. Thinly slice some white parts.

2. Finely chop the garlic cloves. Grate a small knob of ginger, about 2 teaspoons.

MAKE SAUCE

In a small container, mix together the soy sauce, oyster sauce, dark soy sauce, sugar, honey, Shaoxing wine, black pepper, cornstarch, and water. Set aside.

MAKE MONGOLIAN BEEF

1. Add 1/2 cup of cornstarch into a tray, lightly coat the beef pieces, and transfer them to another tray.

(Normally, restaurants briefly blanch the beef in hot oil because it locks in moisture and helps the meat stay tender and juicy during the final stir-fry. So, to get a similar effect, let’s do some shallow-frying.)

2. In a large wok (or pan), heat 1 cup of oil over high heat. When the oil is hot but not smoking, carefully add the beef in batches. Fry for 2 minutes or until crispy and golden brown. Drain on a wire rack. Strain the oil through a fine mesh strainer, leaving about 2 tablespoons in the wok.

3. Turn on the heat to medium heat. Add the white parts of the green onions, garlic, ginger, and dried chilies. Saute for 1 minute or until fragrant. Give the sauce a quick stir and add it to the wok. Bring it to a boil.

4. When the sauce starts bubbling, increase the heat to high. Add the beef back in and toss everything together for 30 seconds or until nicely coated.

5. Turn off the heat. Add the remaining green onions, sesame oil, and give it a final mix. Serve with hot rice. Enjoy!

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