Mongolian Beef
User Reviews
4.9
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Prep Time
35 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
4
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Calories
383 kcal
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Cuisine
Chinese
Mongolian Beef
Description
This dish begins with flank steak sliced thinly against the grain and marinated in oil, Shaoxing wine, soy sauce, cornstarch, water, and baking soda to tenderize and flavor the beef. The slices are dredged in cornstarch to provide a crisp crust when seared in hot oil for a minute each side. The beef is set aside while the excess oil is removed, leaving a tablespoon to cook aromatics.
Ginger, garlic, and optionally dried red chili peppers are briefly stir-fried to release their fragrances before adding the prepared brown sugar, soy sauce mixture. The sauce thickens with a cornstarch slurry before the beef and scallions are returned to the wok, allowing everything to coat evenly. The texture contrast of crispy edges on the beef combined with a sticky, sweet-savory sauce accented by garlic and ginger makes an indulgent entrée.
This recipe achieves its distinctive flavor and texture through the marinating and quick high-heat searing steps paired with a robustly seasoned Asian-inspired sauce.
Ingredients
For marinating the beef:
- 1 pound flank steak (sliced against the grain into 1/4-inch/6mm thick slices)
- 2 teaspoons neutral oil (such as vegetable, canola, or avocado oil)
- 2 teaspoons Shaoxing wine (or dry cooking sherry, optional)
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 teaspoon baking soda
For the sauce:
- 1/4 cup light brown sugar
- 3/4 cup water or hot low sodium chicken or beef stock, hot
- 1/4 cup soy sauce
- 1 teaspoon dark soy sauce (optional)
For coating and searing the beef:
- 1/2 cup cornstarch
- 2/3 cup neutral oil
For the rest of the dish:
- 1 teaspoon ginger (minced)
- 8 red chili pepper optional, dried
- 3 cloves garlic (finely chopped)
- 4 scallions (white and green parts separated, cut on the diagonal into 2-inch/5cm pieces)
- 1 1/2 tablespoons cornstarch (mixed with 2 tablespoons/30ml water to make a slurry)
Instructions
- Combine the sliced beef with the marinade ingredients (the neutral oil, Shaoxing wine, light soy sauce, cornstarch, water, and baking soda. Marinate for 1 hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.
- In a small bowl, mix the sauce. Dissolve the brown sugar in the hot water or stock, then stir in the light and dark soy sauces.
- Next, dredge the marinated beef slices in the cornstarch until thoroughly coated.
- Heat 2/3 cup neutral oil in a wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and sear for 1 minute on each side, until you have a crispy coating. Turn off the heat and transfer the beef to a plate.
- Drain the oil from the wok (save it for other cooking), leaving 1 tablespoon behind. Turn the heat to medium-high. Add the ginger and dried chili peppers, if using. If you want the dish spicier, break 1-2 chilies in half. After about 15 seconds, add the garlic and white parts of the scallions. Stir for another 15 seconds and add the premixed sauce.
- Let the sauce simmer for about 2 minutes, and slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the back of a spoon.
- Add the beef and green parts of the scallions, and toss everything together for another 30 seconds. The scallions should just be wilted, and there should be almost no liquid, as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened. Plate and serve with steamed rice!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 31g | 10% |
| Protein | 26g | 52% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 68mg | 23% |
| Sodium | 960mg | 40% |
| Potassium | 504mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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