Mongolian Beef
Mongolian Beef
Ingredients
For the Marinade
- 500 g beef, sliced thinly
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon baking soda
- 2 tablespoons corn starch
- 2 tablespoons water
- 1 tablespoon oil
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon oyster sauce
- 2 tablespoons sugar
- 1 teaspoon white pepper
- 1/2 cup water
- 1 tablespoon corn starch
Other Ingredients
- 1 cup oil, for deep frying
- 30 g ginger, sliced
- 30 g garlic, sliced
- 1 bunch spring onions, sliced (white and green parts separated)
Instructions
- 1
Place the thinly sliced beef into a bowl. Add 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of baking soda, 2 tablespoons of corn starch, and 2 tablespoons of water to the beef. Mix all the ingredients thoroughly by hand until the beef is well combined and coated. Add 1 tablespoon of oil to the marinated beef and mix again. This helps prevent the beef from sticking together during frying. Set the beef aside to marinate for at least 15 minutes.
⏱️ 5 min
- 2
In a separate bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of Shaoxing wine, 1 tablespoon of oyster sauce, 2 tablespoons of sugar, and 1 teaspoon of white pepper. Pour in 1/2 cup of water and add 1 tablespoon of corn starch to the sauce mixture. Stir until all the ingredients are fully dissolved and well mixed. Set aside.
⏱️ 5 min
- 3
Slice 30g of ginger and 30g of garlic. Roughly chop 1 bunch of spring onions into 2-inch pieces, separating the white parts from the green parts.
⏱️ 10 min
- 4
Heat 1 cup of oil in a wok until it is smoking hot. Carefully add the marinated beef into the hot oil. Deep fry the beef for 30 seconds or until it turns crispy. Remove the fried beef from the wok using a strainer, shaking off any excess oil. Pour out most of the oil from the wok, leaving just a little bit behind.
⏱️ 5 min
- 5
Add the sliced ginger and garlic to the wok with the remaining oil. Stir fry until the ginger and garlic are fragrant. Add the white parts of the spring onions to the wok. Continue to stir fry until the spring onions are fragrant.
⏱️ 5 min
- 6
Pour the prepared sauce mixture into the wok with the aromatics. Bring the sauce to a boil and let it thicken slightly. Return the fried beef to the wok. Add the green parts of the spring onions. Quickly toss all the ingredients together until the beef is thoroughly coated in the sauce. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Beef
For the Marinade
- 500 g beef, sliced thinly
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon baking soda
- 2 tablespoons corn starch
- 2 tablespoons water
- 1 tablespoon oil
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon oyster sauce
- 2 tablespoons sugar
- 1 teaspoon white pepper
- 1/2 cup water
- 1 tablespoon corn starch
Other Ingredients
- 1 cup oil, for deep frying
- 30 g ginger, sliced
- 30 g garlic, sliced
- 1 bunch spring onions, sliced (white and green parts separated)
Instructions
- 1
Place the thinly sliced beef into a bowl. Add 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of baking soda, 2 tablespoons of corn starch, and 2 tablespoons of water to the beef. Mix all the ingredients thoroughly by hand until the beef is well combined and coated. Add 1 tablespoon of oil to the marinated beef and mix again. This helps prevent the beef from sticking together during frying. Set the beef aside to marinate for at least 15 minutes.
⏱️ 5 min - 2
In a separate bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of Shaoxing wine, 1 tablespoon of oyster sauce, 2 tablespoons of sugar, and 1 teaspoon of white pepper. Pour in 1/2 cup of water and add 1 tablespoon of corn starch to the sauce mixture. Stir until all the ingredients are fully dissolved and well mixed. Set aside.
⏱️ 5 min - 3
Slice 30g of ginger and 30g of garlic. Roughly chop 1 bunch of spring onions into 2-inch pieces, separating the white parts from the green parts.
⏱️ 10 min - 4
Heat 1 cup of oil in a wok until it is smoking hot. Carefully add the marinated beef into the hot oil. Deep fry the beef for 30 seconds or until it turns crispy. Remove the fried beef from the wok using a strainer, shaking off any excess oil. Pour out most of the oil from the wok, leaving just a little bit behind.
⏱️ 5 min - 5
Add the sliced ginger and garlic to the wok with the remaining oil. Stir fry until the ginger and garlic are fragrant. Add the white parts of the spring onions to the wok. Continue to stir fry until the spring onions are fragrant.
⏱️ 5 min - 6
Pour the prepared sauce mixture into the wok with the aromatics. Bring the sauce to a boil and let it thicken slightly. Return the fried beef to the wok. Add the green parts of the spring onions. Quickly toss all the ingredients together until the beef is thoroughly coated in the sauce. Serve immediately.
⏱️ 5 min