Mongolian Beef
User Reviews
5
12 reviews
Excellent
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
15 mins
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Total Time
40 mins
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Servings
3 -4 Servings
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Course
Main Course
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Cuisine
International
Mongolian Beef
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A recipe for homemade Mongolian Beef! Thin slices of marinated beef are pan-fried until crispy and coated in a thickened, glistening sweet soy sauce.
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Ingredients
Marinade
- 1 pound flank steak thinly-sliced against the grain, 450 grams
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce 15 ml
- 1 tablespoon vegetable oil 15 ml
- 1/2 teaspoon baking soda
- Pinch white pepper
Sauce:
- 1 tablespoon cornstarch + 1 tablespoon water to make slurry
- 1/4 cup soy sauce 60 ml
- 1/4 cup water 60 ml
- 2 tablespoons dark brown sugar
Stir-fry:
- 1/4 cup corn starch 30 grams
- 1/4 cup vegetable oil 60 ml
- 3 garlic minced, cloves
- 1 teaspoon ginger fresh, julienned
- 4 green onions cut into 2 inch (5 cm) pieces, white and green parts divided
- white rice for serving, steamed
Instructions
To marinate the beef:
- Place the thinly sliced beef in a medium bowl. Add the cornstarch, soy sauce, vegetable oil, baking soda, and white pepper. Gently massage until the mixture is combined and evenly coats the beef. Set aside for 15 minutes or cover and refrigerate for up to 1 hour.
To make the sauce:
- In a medium bowl, whisk together the cornstarch with 1 tablespoon water.
- Whisk in the soy sauce, water, and dark brown sugar until smooth. Set aside.
To cook:
- In a large wok or pan, place 1/4 cup vegetable oil over medium high heat.
- Coat the marinated beef in the 1/4 cup cornstarch.
- Once thoroughly heated, add half the marinated, cornstarch-coated beef in an even, single layer. Cook until crisped and just golden, about 2 minutes. Flip to cook the other side until golden, another 2 minutes. Remove to a towel-lined plate and repeat with other half of the beef. Remove and discard all but 1 tablespoon of the oil.
- Add the garlic, ginger, and white parts of the green onion to the wok (which should only have the 1 tablespoon of oil).
- Continuously stir until fragrant and the white pieces of the green onion are lightly softened, about 1 minute. Pour in the set aside sauce.
- Once bubbling and starting the thicken, stir in the crispy beef and green parts of the green onion. Continue to cook and stir just until the beef is cooked through and evenly coated in the sauce.
- Remove from heat and serve immediately with steamed white rice.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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