Let me guess! You always order some Mongolian Beef for takeouts and spend a lot of money on that. But what if it’s so easy to make and it’s way cheaper than you think, what do you say? The taste? Don’t worry about it! You may taste the best mongolian beef that you ever had.
Mongolian Beef (2-3 servings)
Ingredients:
- 3-4 green onions
- 5 cloves garlic
- 2.5 tsp (10g) grated ginger
- 17 oz (500g) thinly sliced beef (Beef for bulgogi, shabu shabu, or sukiyaki)
- Neutral-tasting oil
- 8 tbsp cornstarch
- 5 Vietnamese dried chilies (optional)
- 1/2 tbsp toasted sesame oil
Sauce:
- 1 tsp cornstarch
- 1 tbsp water
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp light corn syrup
- 1 tbsp mirin (or any cooking wine)
- 1 tbsp oyster sauce
- 1/2 tsp dark soy sauce
- Black pepper, to taste
Instructions:
PREP VEGETABLES
1. Cut the green onions into long strips. Transfer the white and green parts to two separate bowls.
2. Thinly slice some white parts for green onion oil.
3. Smash 5 cloves of garlic and finely mince it. Finely mince (or grate) a small knob of ginger.
MAKE SAUCE
In a small container, add the cornstarch, water, soy sauce, sugar, corn syrup, mirin, oyster sauce, dark soy sauce, and black pepper to taste. Mix together until the sugar is completely dissolved.
PREP BEEF
NOTE:
- For Mongolian beef, you can use any cut of beef. You can choose a cheap cut and cut it into thin strips. But if slicing the beef sounds like a hassle, get some bulgogi or shabu shabu cut at your local Asian grocery store.
1. Cut the beef into bite-sized pieces and transfer it to a mixing bowl.
2. Add some black pepper to taste. Toss together by adding the cornstarch (8tbsp) little by little. Make sure that every piece of beef is nicely coated.
3. To a wok (or pot), add some oil just enough to cover the beef. (Do NOT add the beef yet.) Heat it over medium heat. Once it reaches 120℃ (250℉), add in the beef. Once the beef is cooked through, remove from the wok and set aside.
STIR-FRY EVERYTHING
1. In another wok (or pan), heat the oil (2 tbsp) over medium heat. Once it’s nice and hot, add the thinly sliced green onions, garlic, and ginger.
2. Once you smell the amazing aroma, add the white parts of the green onions and saute for 30 seconds.
3. Add the dried chilies and give it a few stirs. Pour in the sauce and cook for 2-3 minutes or until the sauce has thickened.
4. Increase the heat to high and add the drained beef. Toss it around and coat the beef as fast as you can. Once it’s done, turn off the heat. Add the green parts of the green onions and sesame oil (1/2 tbsp). Give it a quick stir.
5. Serve with a bowl of hot rice. Enjoy~!
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Mongolian Beef
3
servingsIngredients
3-4 green onions
5 cloves garlic
2.5 tsp (10g) ginger
17 oz (500g) thinly sliced beef (Beef for bulgogi, shabu shabu, or sukiyaki)
Neutral-tasting oil
8 tbsp cornstarch
5 Vietnamese dried chilies (optional)
1/2 tbsp toasted sesame oil
- Sauce:
1 tsp cornstarch
1 tbsp water
3 tbsp soy sauce
2 tbsp sugar
1 tbsp light corn syrup
1 tbsp mirin (or any cooking wine)
1 tbsp oyster sauce
1/2 tsp dark soy sauce
Black pepper, to taste
Directions
- Prep Vegetables
- Cut the green onions into long strips. Transfer the white and green parts to two separate bowls.
- Thinly slice some white parts for green onion oil. Smash 5 cloves of garlic and finely mince it. Finely mince (or grate) a small knob of ginger.
- Make Sauce
- In a small container, add the cornstarch, water, soy sauce, sugar, corn syrup, mirin, oyster sauce, dark soy sauce, and black pepper to taste. Mix together until the sugar is completely dissolved.
- Prep Beef
- Cut the beef into bite-sized pieces and transfer it to a mixing bowl. Add some black pepper to taste. Toss together by adding the cornstarch (8tbsp) little by little. Make sure that every piece of beef is nicely coated.
- To a wok (or pot), add some oil just enough to cover the beef. (Do NOT add the beef yet.) Heat it over medium heat. Once it reaches 120℃ (250℉), add in the beef. Once the beef is cooked through, remove from the wok and set aside.
- Stir-Fry Everything
- In another wok (or pan), heat the oil (2 tbsp) over medium heat. Once it’s nice and hot, add the thinly sliced green onions, garlic, and ginger. Once you smell the amazing aroma, add the white parts of the green onions and saute for 30 seconds.
- Add the dried chilies and give it a few stirs. Pour in the sauce and cook for 2-3 minutes or until the sauce has thickened.
- Increase the heat to high and add the drained beef. Toss it around and coat the beef as fast as you can. Once it’s done, turn off the heat. Add the green part of the green onions and sesame oil (1/2 tbsp). Give it a quick stir.
- Serve with a bowl of hot rice. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- For mongolian beef, you can use any cut of beef. You can choose a cheap cut and cut it into thin strips. But if slicing the beef sounds like a hassle, get some bulgogi or shabu shabu cut at your local Asian grocery store.
8 Comments
Just made this tonight and it was so good!! Thank you so much for sharing this.
Made it yesterday, it was fantastic. All my friends that were over loved it, I made a triple batch for everyone to enjoy.
I am trying this tonight! Hello from Toronto (Canada)!
Hello from Kentucky! I showed my mom your Mongolian Beef episode, and she requested I make it for mother’s day. Thanks for the recipe!
Haha Hope you guys enjoyed it! Happy Mother’s Day! 🥳🥰
This was amazing!
So glad you liked it, Katie! Thank you for sharing that with us! 🤗
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