Mongolian Beef
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4 people
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Calories
396 kcal
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Course
Main Course
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Cuisine
Chinese
Mongolian Beef
Description
This Mongolian Beef recipe begins by marinating thinly sliced beef tenderloin with cornstarch and Shaoxing wine to tenderize the meat and lock in moisture, a technique known as velveting. The beef is partially cooked in hot oil then removed. Aromatics like garlic and ginger are stir-fried to release fragrance, before reintroducing the beef alongside a combination of oyster sauce, soy sauces, sesame oil, sugar, and white pepper. The beef finishes cooking with scallions added at the end for freshness.
The dish results in tender, juicy beef coated with a glossy sauce that balances umami and a subtle sweetness. Cooking over high heat in a wok or skillet ensures quick searing while preserving tenderness. Serving it immediately with steamed rice helps absorb the sauce and round out the meal.
Paying attention to cutting the beef against the grain improves tenderness. The sauce should not be overly thick or sticky but maintain a smooth coating consistency.
Ingredients
- 12 oz. beef tenderloin thinly sliced
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 cloves garlic minced
- 1 inch ginger peeled, thinly sliced
- 2 talks scallions cut into 2-inch strips
Marinade:
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 teaspoon Chinese rice wine or Shaoxing wine
Mongolian Beef Sauce:
- 2 teaspoons oyster sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon dark soy sauce
- 3 dashes ground white pepper
- 1/4 teaspoon sesame oil
- 1 tablespoon sugar or to taste
- salt to taste
Instructions
- Marinate the beef slices with the marinade ingredients for 30 minutes. Heat a wok with 1 tablespoon of cooking oil and stir-fry the marinated beef until it is half-cooked. Dish out and set aside.
- Heat the remaining 1 tablespoon of oil and stir-fry the garlic and ginger until aromatic. Add the beef back into the wok, followed by the Sauce.
- Continue to stir-fry until the beef slices are almost done, then add the scallions. Stir briefly. Dish out and serve immediately with steamed rice.
Notes
- Cut beef against the grain to enhance tenderness.
- Marinate beef with cornstarch and wine to keep it juicy and silky, employing a velveting technique.
- Stir-fry beef quickly on high heat in a wok or skillet for best texture.
- Avoid over-thickening the sauce; it should coat beef smoothly without becoming sticky.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 396kcal | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 21g | 42% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 72mg | 24% |
| Sodium | 533mg | 22% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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