Mongolian Beef
Mongolian Beef
Ingredients
For the Marinated Beef
- 2 pounds beef flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon avocado oil
- 4 tablespoons cornstarch
- 1/2 tablespoon baking soda
For the Sauce
- 1 cup water
- 1 1/2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon honey
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon cornstarch
For the Vegetables and Garnish
- 1 bunch green onions, cut into 1-inch pieces
- 1 yellow bell pepper, seeded and sliced
- 1 red chili pepper, thinly sliced (optional, for heat)
- 4 cups multi-grain rice, cooked, for serving
- 1 teaspoon sesame seeds, for garnish
- 2 tablespoons avocado oil, for cooking
Instructions
- 1
In a large bowl, combine the thinly sliced beef with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon avocado oil, 4 tablespoons cornstarch, and 1/2 tablespoon baking soda. Mix well to ensure the beef is evenly coated. Let it marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours.
⏱️ 5 min
- 2
While the beef marinates, prepare the sauce. In a separate bowl, whisk together 1 cup water, 1 1/2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon honey, 1 tablespoon garlic paste, 1 tablespoon ginger paste, a pinch of salt, a pinch of black pepper, and 1 tablespoon cornstarch until smooth. Set aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of avocado oil on a large griddle or in a wok over medium-high heat. Once hot, add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side until browned and cooked through. Remove the cooked beef from the griddle and set aside.
⏱️ 6 min
- 4
Add the remaining 1 tablespoon of avocado oil to the griddle. Add the sliced yellow bell pepper, green onions, and red chili pepper (if using). Sauté for 3-4 minutes until the vegetables are tender-crisp.
⏱️ 4 min
- 5
Return the cooked beef to the griddle with the vegetables. Give the prepared sauce a quick whisk to recombine any settled cornstarch, then pour it over the beef and vegetables. Stir continuously for 2-3 minutes until the sauce thickens and coats all the ingredients.
⏱️ 3 min
- 6
Serve the Mongolian beef immediately over cooked multi-grain rice. Garnish with sesame seeds.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
For the Marinated Beef
- 2 pounds beef flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon avocado oil
- 4 tablespoons cornstarch
- 1/2 tablespoon baking soda
For the Sauce
- 1 cup water
- 1 1/2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon honey
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon cornstarch
For the Vegetables and Garnish
- 1 bunch green onions, cut into 1-inch pieces
- 1 yellow bell pepper, seeded and sliced
- 1 red chili pepper, thinly sliced (optional, for heat)
- 4 cups multi-grain rice, cooked, for serving
- 1 teaspoon sesame seeds, for garnish
- 2 tablespoons avocado oil, for cooking
Instructions
- 1
In a large bowl, combine the thinly sliced beef with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon avocado oil, 4 tablespoons cornstarch, and 1/2 tablespoon baking soda. Mix well to ensure the beef is evenly coated. Let it marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours.
⏱️ 5 min - 2
While the beef marinates, prepare the sauce. In a separate bowl, whisk together 1 cup water, 1 1/2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon honey, 1 tablespoon garlic paste, 1 tablespoon ginger paste, a pinch of salt, a pinch of black pepper, and 1 tablespoon cornstarch until smooth. Set aside.
⏱️ 5 min - 3
Heat 1 tablespoon of avocado oil on a large griddle or in a wok over medium-high heat. Once hot, add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side until browned and cooked through. Remove the cooked beef from the griddle and set aside.
⏱️ 6 min - 4
Add the remaining 1 tablespoon of avocado oil to the griddle. Add the sliced yellow bell pepper, green onions, and red chili pepper (if using). Sauté for 3-4 minutes until the vegetables are tender-crisp.
⏱️ 4 min - 5
Return the cooked beef to the griddle with the vegetables. Give the prepared sauce a quick whisk to recombine any settled cornstarch, then pour it over the beef and vegetables. Stir continuously for 2-3 minutes until the sauce thickens and coats all the ingredients.
⏱️ 3 min - 6
Serve the Mongolian beef immediately over cooked multi-grain rice. Garnish with sesame seeds.
⏱️ 2 min