Mongolian Beef
Mongolian Beef
Ingredients
For the Beef
- 1 1/2 pounds beef, thinly sliced, a cheap cut like flank steak or sirloin
- 1/2 teaspoon baking soda
- 2 tablespoons cornflour
For the Stir-fry
- 2 tablespoons oil, plus more as needed for cooking
- 1/2 red onion, sliced
- 1 tablespoon ginger, minced
- 1 teaspoon dried chili, or chili flakes, to taste
For the Sauce
- 1/2 cup dark stir-fry sauce, (e.g., soy sauce based)
- 1/4 cup light stir-fry sauce, (e.g., rice wine or chicken broth)
- 1 tablespoon cornflour
- 2 tablespoons water
For Garnish
- 2 spring onions, chopped
Instructions
- 1
Thinly slice the beef against the grain into bite-sized pieces.
⏱️ 5 min
- 2
In a medium bowl, combine the sliced beef with the baking soda and 2 tablespoons of cornflour. Mix thoroughly with your hands until the beef is well coated. This mixture will tenderize the meat and help it brown beautifully.
⏱️ 5 min
- 3
In a separate small bowl, whisk together the dark stir-fry sauce and light stir-fry sauce. Set aside.
⏱️ 2 min
- 4
Heat 1 tablespoon of oil in a large wok or skillet over high heat until shimmering. Add half of the marinated beef to the hot wok, spreading it into a single layer. Do not touch the beef for 1-2 minutes to allow it to sear and develop a crust. Once seared, stir-fry for another 1-2 minutes until browned. Remove the seared beef from the wok and set aside. Repeat with the remaining beef, adding more oil if needed.
⏱️ 6 min
- 5
Do not clean the wok. Add 1 tablespoon of oil to the wok. Add the sliced red onion, minced ginger, and dried chili. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min
- 6
Pour the prepared stir-fry sauce into the wok with the aromatics. Bring the sauce to a simmer.
⏱️ 1 min
- 7
In a small bowl, whisk together 1 tablespoon of cornflour and 2 tablespoons of water to create a slurry. Pour the cornflour slurry into the simmering sauce, stirring constantly until the sauce thickens to your desired consistency.
⏱️ 1 min
- 8
Return the seared beef to the wok. Add the chopped spring onions. Stir-fry briefly for 1-2 minutes to combine all ingredients and heat through, ensuring the beef and spring onions are coated in the thickened sauce.
⏱️ 2 min
- 9
Serve the Mongolian Beef immediately, ideally over steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Beef
For the Beef
- 1 1/2 pounds beef, thinly sliced, a cheap cut like flank steak or sirloin
- 1/2 teaspoon baking soda
- 2 tablespoons cornflour
For the Stir-fry
- 2 tablespoons oil, plus more as needed for cooking
- 1/2 red onion, sliced
- 1 tablespoon ginger, minced
- 1 teaspoon dried chili, or chili flakes, to taste
For the Sauce
- 1/2 cup dark stir-fry sauce, (e.g., soy sauce based)
- 1/4 cup light stir-fry sauce, (e.g., rice wine or chicken broth)
- 1 tablespoon cornflour
- 2 tablespoons water
For Garnish
- 2 spring onions, chopped
Instructions
- 1
Thinly slice the beef against the grain into bite-sized pieces.
⏱️ 5 min - 2
In a medium bowl, combine the sliced beef with the baking soda and 2 tablespoons of cornflour. Mix thoroughly with your hands until the beef is well coated. This mixture will tenderize the meat and help it brown beautifully.
⏱️ 5 min - 3
In a separate small bowl, whisk together the dark stir-fry sauce and light stir-fry sauce. Set aside.
⏱️ 2 min - 4
Heat 1 tablespoon of oil in a large wok or skillet over high heat until shimmering. Add half of the marinated beef to the hot wok, spreading it into a single layer. Do not touch the beef for 1-2 minutes to allow it to sear and develop a crust. Once seared, stir-fry for another 1-2 minutes until browned. Remove the seared beef from the wok and set aside. Repeat with the remaining beef, adding more oil if needed.
⏱️ 6 min - 5
Do not clean the wok. Add 1 tablespoon of oil to the wok. Add the sliced red onion, minced ginger, and dried chili. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min - 6
Pour the prepared stir-fry sauce into the wok with the aromatics. Bring the sauce to a simmer.
⏱️ 1 min - 7
In a small bowl, whisk together 1 tablespoon of cornflour and 2 tablespoons of water to create a slurry. Pour the cornflour slurry into the simmering sauce, stirring constantly until the sauce thickens to your desired consistency.
⏱️ 1 min - 8
Return the seared beef to the wok. Add the chopped spring onions. Stir-fry briefly for 1-2 minutes to combine all ingredients and heat through, ensuring the beef and spring onions are coated in the thickened sauce.
⏱️ 2 min - 9
Serve the Mongolian Beef immediately, ideally over steamed rice.
⏱️ 1 min