Mongolian Beef
Mongolian Beef
Ingredients
For the Beef Marinade
- 1 1/2 pounds beef, sliced thinly against the grain
- 1 tablespoon baking soda
- 1 splash soy sauce
- 1 splash oyster sauce
- 1 tablespoon cornstarch
For the Mongolian Sauce
- 150 ml beef broth
- 75 ml soy sauce, (to reach 225-250ml total liquid with broth)
- 1 splash hoisin sauce, (to reach 225-250ml total liquid with broth and soy sauce)
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
For Stir-frying
- 2 tablespoons oil, plus more as needed
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 onion, medium, sliced
- 4 red chilies, whole dried
- 4 green onions, cut into 2-inch pieces
To Serve
- 4 cups cooked rice, optional
Instructions
- 1
Slice the beef into thin pieces against the grain. Place the sliced beef in a medium bowl.
⏱️ 5 min
- 2
To the beef, add 1 tablespoon of baking soda, a splash of soy sauce, a splash of oyster sauce, and 1 tablespoon of cornstarch. Mix thoroughly with a gloved hand to ensure all beef pieces are coated. The cornstarch helps tenderize the meat.
⏱️ 5 min
- 3
In a Pyrex measuring cup or small bowl, combine 150 ml of beef broth. Then, add soy sauce and hoisin sauce until the total liquid volume in the cup reaches approximately 225-250 ml. Add 1 tablespoon of granulated sugar and 1 tablespoon of cornstarch to the liquid mixture. Stir well to combine all sauce ingredients and set aside.
⏱️ 5 min
- 4
Heat 2 tablespoons of oil in a wok or large pan over high heat. Once hot, add the marinated beef in a single layer (you may need to do this in batches to avoid overcrowding). Sear until it turns golden brown and is cooked through. Once seared, remove the beef from the pan and set it aside.
⏱️ 5 min
- 5
In the same pan, add a little more oil if necessary. Add the minced garlic, minced ginger, sliced onion, whole dried red chilies, and green onions. Sauté, stirring constantly, until the aromatics are fragrant and the vegetables are slightly softened, about 2-3 minutes.
⏱️ 3 min
- 6
Pour the prepared Mongolian sauce into the pan with the sautéed vegetables. Stir continuously and cook until the sauce thickens to a desired consistency, about 1-2 minutes.
⏱️ 2 min
- 7
Return the seared beef to the pan with the thickened sauce and vegetables. Toss everything together to ensure the beef is thoroughly coated with the sauce.
⏱️ 1 min
- 8
The Mongolian beef is now ready. Serve immediately, optionally over a bed of cooked rice. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Beef
For the Beef Marinade
- 1 1/2 pounds beef, sliced thinly against the grain
- 1 tablespoon baking soda
- 1 splash soy sauce
- 1 splash oyster sauce
- 1 tablespoon cornstarch
For the Mongolian Sauce
- 150 ml beef broth
- 75 ml soy sauce, (to reach 225-250ml total liquid with broth)
- 1 splash hoisin sauce, (to reach 225-250ml total liquid with broth and soy sauce)
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
For Stir-frying
- 2 tablespoons oil, plus more as needed
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 onion, medium, sliced
- 4 red chilies, whole dried
- 4 green onions, cut into 2-inch pieces
To Serve
- 4 cups cooked rice, optional
Instructions
- 1
Slice the beef into thin pieces against the grain. Place the sliced beef in a medium bowl.
⏱️ 5 min - 2
To the beef, add 1 tablespoon of baking soda, a splash of soy sauce, a splash of oyster sauce, and 1 tablespoon of cornstarch. Mix thoroughly with a gloved hand to ensure all beef pieces are coated. The cornstarch helps tenderize the meat.
⏱️ 5 min - 3
In a Pyrex measuring cup or small bowl, combine 150 ml of beef broth. Then, add soy sauce and hoisin sauce until the total liquid volume in the cup reaches approximately 225-250 ml. Add 1 tablespoon of granulated sugar and 1 tablespoon of cornstarch to the liquid mixture. Stir well to combine all sauce ingredients and set aside.
⏱️ 5 min - 4
Heat 2 tablespoons of oil in a wok or large pan over high heat. Once hot, add the marinated beef in a single layer (you may need to do this in batches to avoid overcrowding). Sear until it turns golden brown and is cooked through. Once seared, remove the beef from the pan and set it aside.
⏱️ 5 min - 5
In the same pan, add a little more oil if necessary. Add the minced garlic, minced ginger, sliced onion, whole dried red chilies, and green onions. Sauté, stirring constantly, until the aromatics are fragrant and the vegetables are slightly softened, about 2-3 minutes.
⏱️ 3 min - 6
Pour the prepared Mongolian sauce into the pan with the sautéed vegetables. Stir continuously and cook until the sauce thickens to a desired consistency, about 1-2 minutes.
⏱️ 2 min - 7
Return the seared beef to the pan with the thickened sauce and vegetables. Toss everything together to ensure the beef is thoroughly coated with the sauce.
⏱️ 1 min - 8
The Mongolian beef is now ready. Serve immediately, optionally over a bed of cooked rice. Enjoy!
⏱️ 1 min