Mongolian Beef

Name: Mongolian Beef
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Yield: 4 people
Ingredients: 1 pound flank steak; 3 tablespoons cornstarch; ¼ teaspoon baking soda; 1 tablespoon Shaoxing wine; 1 tablespoon soy sauce; 2 tablespoons oyster sauce; 2 tablespoons soy sauce; 4 teaspoons granulated sugar; 2 teaspoons chicken bouillion; 2 teaspoons sesame oil; 1 teaspoon ground black pepper; ⅓ cup vegetable oil; 1 large white onion; 4 teaspoons garlic; 1 teaspoon fresh ginger; green onions

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Marinating Time
15 mins
Total Time
40 mins
Servings
4 people
Calories
533 kcal
Course
Dinner

Mongolian Beef

Iris Hanson

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Mongolian Beef is tender slices of marinated flank steak crisped to perfection and tossed in a savory sauce with onions, garlic, and ginger. Then, the beef is garnished with green onions for a recipe based on the popular Chinese-American dish. No need for take-out when you taste how delicious and tender the beef is when made right at home!

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Ingredients

Servings

Marinade

1 pound flank steak, thinly sliced against the grain
3 tablespoons cornstarch
¼ teaspoon baking soda
1 tablespoon Shaoxing wine
1 tablespoon soy sauce

Sauce

2 tablespoons oyster sauce
2 tablespoons soy sauce
4 teaspoons granulated sugar
2 teaspoons chicken bouillion
2 teaspoons sesame oil
1 teaspoon ground black pepper

Mongolian Beef Preparation

⅓ cup vegetable oil
1 large white onion, halved, thinly sliced
4 teaspoons garlic, minced
1 teaspoon fresh ginger, minced
green onions, chopped for garnish

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Instructions

Marinade

To a medium bowl, add steak, cornstarch, baking soda, wine, and soy sauce. Stir to combine. Cover and let marinate in the refrigerator for 15 minutes, up to 1 hour.

Sauce

In a small bowl, combine oyster sauce, soy sauce, sugar, chicken bouillon, sesame oil, and black pepper. Set aside.

Preparing Mongolian Beef

To a large non-stick skillet over medium-high heat, add oil. Once the oil is hot, add the marinated steak in an even layer. Depending on the size of the skillet, you may have to work in batches. Cook for 2-3 minutes per side, or until crispy.
Transfer the cooked steak to a plate and tent to keep warm. Reserve 2-3 tablespoons of oil in the skillet, discarding the rest. Add onions and cook for 2-3 minutes or until softened slightly.
Reduce heat to medium. Add garlic and ginger and cook for 1 more minute. Add the cooked steak and sauce to the skillet. Stir to coat and cook for 3-5 more minutes, or until sauce is hot and bubbly and the beef is heated through.
Garnish with green onions. Serve warm.