Wok-Fired Mongolian Beef: The Wolf's Way!
Dim Sim LimWok-Fired Mongolian Beef: The Wolf's Way!
Ingredients
For the Beef Marinade
- 1 1/2 pounds flank steak, sliced against the grain into 1/4-inch thick pieces
- 2 tablespoons cornstarch
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1/2 teaspoon baking soda
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For the Mongolian Sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce, Lee Kum Kee brand, of course!
- 1/4 cup brown sugar
- 1 tablespoon rice vinegar
- 1/2 cup water
- 1 teaspoon cornstarch
- 1/2 teaspoon chicken powder, for that extra savory kick!
- 1/4 teaspoon Yum Yum (MSG), optional, but highly recommended for that authentic flavor BOOM!
For the Wok Stir-Fry
- 2 tablespoons ginger, freshly minced
- 4 garlic, cloves, freshly minced
- 6 dried red chilies, or more if you like it spicy, broken in half
- 1 bunch green onions, cut into 1-inch pieces, white and green parts separated
- 2 cups vegetable oil, for frying the beef
- 2 tablespoons vegetable oil, for stir-frying aromatics
- as needed crispy chili oil, for garnish, a little extra heat and texture!
- as needed sesame seeds, toasted, for garnish
Instructions
- 1
First, let's get that beef ready! In a large bowl, combine your sliced flank steak with cornstarch, light soy sauce, Chinese cooking wine, baking soda, sesame oil, and black pepper. Mix it all up with your hands, making sure every piece of beef is coated. This is the secret to tender beef, my friends! Cover and let it marinate for at least 30 minutes at room temperature. This is your passive time, go grab a drink!
⏱️ 5 min
- 2
While the beef is doing its thing, let's whip up that glorious Mongolian sauce! In a separate bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce (Lee Kum Kee, of course!), brown sugar, rice vinegar, water, cornstarch, chicken powder, and a touch of Yum Yum (MSG, if you're smart!). Mix until everything is dissolved and smooth. This is where the flavor magic happens, baby!
⏱️ 5 min
- 3
Now, for the WOLF'S signature technique! Heat your wok over high heat until it's smoking. Add 2 cups of vegetable oil for frying. We're going for crispy beef here, not just cooked! Once the oil is shimmering and hot (around 375°F or 190°C), carefully add the marinated beef in batches. Don't overcrowd the wok, or your beef won't get crispy! Fry for 1-2 minutes per batch until beautifully golden brown and crispy. Use a metal spider or slotted spoon to remove the beef and drain on a wire rack set over paper towels. Reserve about 2 tablespoons of the frying oil in the wok, discard the rest. BOOM! Crispy beef achieved!
⏱️ 5 min•🌡️ 375
- 4
With the reserved oil still in the wok over high heat, toss in your minced ginger, minced garlic, and dried red chilies. Stir-fry for about 15-20 seconds until fragrant. Don't burn it, just get those aromatics singing!
⏱️ 1 min
- 5
Add the white parts of your green onions to the wok. Stir-fry for another 30 seconds. Keep that wok moving, we're building layers of flavor!
⏱️ 1 min
- 6
Give your Mongolian sauce a quick whisk again, then pour it into the wok. Bring it to a rapid boil, stirring constantly, until the sauce thickens and becomes glossy. This should only take about 1-2 minutes. Look at that shine! Insane!
⏱️ 2 min
- 7
Return the crispy fried beef to the wok. Add the green parts of your green onions. Toss everything vigorously to coat the beef evenly with that luscious sauce. This is where the magic happens, folks! Get that wok hei going!
⏱️ 1 min
- 8
Serve immediately over fluffy white rice. Garnish with a generous drizzle of crispy chili oil and a sprinkle of toasted sesame seeds. This isn't just Mongolian Beef, this is WOLF OF WOK STREET Mongolian Beef! 10 out of 10! Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWok-Fired Mongolian Beef: The Wolf's Way!
For the Beef Marinade
- 1 1/2 pounds flank steak, sliced against the grain into 1/4-inch thick pieces
- 2 tablespoons cornstarch
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1/2 teaspoon baking soda
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For the Mongolian Sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce, Lee Kum Kee brand, of course!
- 1/4 cup brown sugar
- 1 tablespoon rice vinegar
- 1/2 cup water
- 1 teaspoon cornstarch
- 1/2 teaspoon chicken powder, for that extra savory kick!
- 1/4 teaspoon Yum Yum (MSG), optional, but highly recommended for that authentic flavor BOOM!
For the Wok Stir-Fry
- 2 tablespoons ginger, freshly minced
- 4 garlic, cloves, freshly minced
- 6 dried red chilies, or more if you like it spicy, broken in half
- 1 bunch green onions, cut into 1-inch pieces, white and green parts separated
- 2 cups vegetable oil, for frying the beef
- 2 tablespoons vegetable oil, for stir-frying aromatics
- as needed crispy chili oil, for garnish, a little extra heat and texture!
- as needed sesame seeds, toasted, for garnish
Instructions
- 1
First, let's get that beef ready! In a large bowl, combine your sliced flank steak with cornstarch, light soy sauce, Chinese cooking wine, baking soda, sesame oil, and black pepper. Mix it all up with your hands, making sure every piece of beef is coated. This is the secret to tender beef, my friends! Cover and let it marinate for at least 30 minutes at room temperature. This is your passive time, go grab a drink!
⏱️ 5 min - 2
While the beef is doing its thing, let's whip up that glorious Mongolian sauce! In a separate bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce (Lee Kum Kee, of course!), brown sugar, rice vinegar, water, cornstarch, chicken powder, and a touch of Yum Yum (MSG, if you're smart!). Mix until everything is dissolved and smooth. This is where the flavor magic happens, baby!
⏱️ 5 min - 3
Now, for the WOLF'S signature technique! Heat your wok over high heat until it's smoking. Add 2 cups of vegetable oil for frying. We're going for crispy beef here, not just cooked! Once the oil is shimmering and hot (around 375°F or 190°C), carefully add the marinated beef in batches. Don't overcrowd the wok, or your beef won't get crispy! Fry for 1-2 minutes per batch until beautifully golden brown and crispy. Use a metal spider or slotted spoon to remove the beef and drain on a wire rack set over paper towels. Reserve about 2 tablespoons of the frying oil in the wok, discard the rest. BOOM! Crispy beef achieved!
⏱️ 5 min•🌡️ 375 - 4
With the reserved oil still in the wok over high heat, toss in your minced ginger, minced garlic, and dried red chilies. Stir-fry for about 15-20 seconds until fragrant. Don't burn it, just get those aromatics singing!
⏱️ 1 min - 5
Add the white parts of your green onions to the wok. Stir-fry for another 30 seconds. Keep that wok moving, we're building layers of flavor!
⏱️ 1 min - 6
Give your Mongolian sauce a quick whisk again, then pour it into the wok. Bring it to a rapid boil, stirring constantly, until the sauce thickens and becomes glossy. This should only take about 1-2 minutes. Look at that shine! Insane!
⏱️ 2 min - 7
Return the crispy fried beef to the wok. Add the green parts of your green onions. Toss everything vigorously to coat the beef evenly with that luscious sauce. This is where the magic happens, folks! Get that wok hei going!
⏱️ 1 min - 8
Serve immediately over fluffy white rice. Garnish with a generous drizzle of crispy chili oil and a sprinkle of toasted sesame seeds. This isn't just Mongolian Beef, this is WOLF OF WOK STREET Mongolian Beef! 10 out of 10! Enjoy!