Mongolian Beef Takeout
Mongolian Beef Takeout
Ingredients
For the Beef
- 1 lb beef, thinly sliced against the grain
- 1/2 white onion, thinly sliced
- 4-5 green onion whites, sliced, greens saved for later
- 15 g garlic, minced (about 5 cloves)
- 1/2 tablespoon soy sauce
- 1/2 tablespoon mirin
- as needed salt
- as needed black pepper
- 1/4 cup cornstarch, for coating
- as needed neutral oil, for frying
- 3 dried chilies, small, optional
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 1/2 tablespoons brown sugar
- 1 tablespoon mirin
- to taste black pepper
For the Optional Cornstarch Slurry
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
- 1
Add the sliced beef to a bowl and season with 1/2 tablespoon soy sauce, 1/2 tablespoon mirin, salt, and black pepper. Mix well. For best results, let it marinate for 15–20 minutes.
⏱️ 5 min
- 2
Add 1/4 cup cornstarch to the marinated beef and toss until every piece of beef is lightly and evenly coated.
⏱️ 2 min
- 3
Heat a generous layer of neutral oil in a large pan over medium-high heat. Fry the beef in batches for about 2–3 minutes per batch, turning as needed, until browned and crispy. Remove the cooked beef and set aside.
⏱️ 6 min
- 4
Carefully discard most of the oil from the pan, leaving about 1 tablespoon in the pan.
⏱️ 1 min
- 5
Add the sliced green onion whites, minced garlic, and optional dried chilies to the pan. Sauté for about 30 seconds, until fragrant.
⏱️ 1 min
- 6
In a small bowl, mix together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 2 1/2 tablespoons brown sugar, 1 tablespoon mirin, and black pepper to taste. Pour the sauce into the pan with the aromatics and bring it to a simmer.
⏱️ 2 min
- 7
For a thicker sauce, stir together 1 teaspoon cornstarch and 1 tablespoon water in a small bowl to create a slurry. Gradually add the slurry to the simmering sauce, stirring constantly, until the sauce reaches your desired consistency.
⏱️ 1 min
- 8
Return the crispy beef to the pan and toss over high heat for 30 seconds. Add the reserved green onion greens and the thinly sliced white onions. Toss for another 1-2 minutes until all ingredients are evenly coated with the sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Beef Takeout
For the Beef
- 1 lb beef, thinly sliced against the grain
- 1/2 white onion, thinly sliced
- 4-5 green onion whites, sliced, greens saved for later
- 15 g garlic, minced (about 5 cloves)
- 1/2 tablespoon soy sauce
- 1/2 tablespoon mirin
- as needed salt
- as needed black pepper
- 1/4 cup cornstarch, for coating
- as needed neutral oil, for frying
- 3 dried chilies, small, optional
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 1/2 tablespoons brown sugar
- 1 tablespoon mirin
- to taste black pepper
For the Optional Cornstarch Slurry
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
- 1
Add the sliced beef to a bowl and season with 1/2 tablespoon soy sauce, 1/2 tablespoon mirin, salt, and black pepper. Mix well. For best results, let it marinate for 15–20 minutes.
⏱️ 5 min - 2
Add 1/4 cup cornstarch to the marinated beef and toss until every piece of beef is lightly and evenly coated.
⏱️ 2 min - 3
Heat a generous layer of neutral oil in a large pan over medium-high heat. Fry the beef in batches for about 2–3 minutes per batch, turning as needed, until browned and crispy. Remove the cooked beef and set aside.
⏱️ 6 min - 4
Carefully discard most of the oil from the pan, leaving about 1 tablespoon in the pan.
⏱️ 1 min - 5
Add the sliced green onion whites, minced garlic, and optional dried chilies to the pan. Sauté for about 30 seconds, until fragrant.
⏱️ 1 min - 6
In a small bowl, mix together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 2 1/2 tablespoons brown sugar, 1 tablespoon mirin, and black pepper to taste. Pour the sauce into the pan with the aromatics and bring it to a simmer.
⏱️ 2 min - 7
For a thicker sauce, stir together 1 teaspoon cornstarch and 1 tablespoon water in a small bowl to create a slurry. Gradually add the slurry to the simmering sauce, stirring constantly, until the sauce reaches your desired consistency.
⏱️ 1 min - 8
Return the crispy beef to the pan and toss over high heat for 30 seconds. Add the reserved green onion greens and the thinly sliced white onions. Toss for another 1-2 minutes until all ingredients are evenly coated with the sauce.
⏱️ 2 min