Mongolian Beef
Mongolian Beef
Ingredients
For the Beef
- 500 g beef, thinly sliced
- 1 teaspoon baking soda
- 1/4 cup water
- 1 1/2 tablespoons cornstarch
For the Sauce
- 1/2 cup soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine vinegar
- 3 tablespoons sugar
- 1 teaspoon sesame oil
- 1/4 cup water
- 1 tablespoon cornstarch
For Frying and Aromatics
- oil, for frying
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 cup scallions, chopped
Instructions
- 1
Slice the beef thinly. Add 1 teaspoon baking soda to the sliced beef. Pour in 1/4 cup water and mix well. Let the beef marinate for 15 minutes.
⏱️ 2 min
- 2
After marinating, add 1 1/2 tablespoons cornstarch to the beef and mix until it is thoroughly coated.
⏱️ 3 min
- 3
In a separate bowl, combine 1/2 cup soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice wine vinegar, 3 tablespoons sugar, 1 teaspoon sesame oil, 1/4 cup water, and 1 tablespoon cornstarch. Mix all ingredients well until fully combined.
⏱️ 5 min
- 4
Heat a generous amount of oil in a wok or large pan over medium-high heat. Fry the marinated beef in batches until it is crispy and golden brown. Remove the fried beef from the pan and set aside.
⏱️ 8 min
- 5
In the same pan, add 1 tablespoon minced garlic, 1 tablespoon minced ginger, and the white parts of the 1/2 cup chopped scallions. Sauté until fragrant, about 1-2 minutes.
⏱️ 2 min
- 6
Pour the prepared sauce mixture into the pan with the aromatics. Bring the sauce to a simmer, stirring continuously, until it thickens.
⏱️ 3 min
- 7
Return the crispy fried beef to the pan. Toss the beef thoroughly to ensure it is evenly coated with the thickened sauce.
⏱️ 2 min
- 8
Garnish with the remaining green parts of the scallions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Beef
For the Beef
- 500 g beef, thinly sliced
- 1 teaspoon baking soda
- 1/4 cup water
- 1 1/2 tablespoons cornstarch
For the Sauce
- 1/2 cup soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine vinegar
- 3 tablespoons sugar
- 1 teaspoon sesame oil
- 1/4 cup water
- 1 tablespoon cornstarch
For Frying and Aromatics
- oil, for frying
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 cup scallions, chopped
Instructions
- 1
Slice the beef thinly. Add 1 teaspoon baking soda to the sliced beef. Pour in 1/4 cup water and mix well. Let the beef marinate for 15 minutes.
⏱️ 2 min - 2
After marinating, add 1 1/2 tablespoons cornstarch to the beef and mix until it is thoroughly coated.
⏱️ 3 min - 3
In a separate bowl, combine 1/2 cup soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice wine vinegar, 3 tablespoons sugar, 1 teaspoon sesame oil, 1/4 cup water, and 1 tablespoon cornstarch. Mix all ingredients well until fully combined.
⏱️ 5 min - 4
Heat a generous amount of oil in a wok or large pan over medium-high heat. Fry the marinated beef in batches until it is crispy and golden brown. Remove the fried beef from the pan and set aside.
⏱️ 8 min - 5
In the same pan, add 1 tablespoon minced garlic, 1 tablespoon minced ginger, and the white parts of the 1/2 cup chopped scallions. Sauté until fragrant, about 1-2 minutes.
⏱️ 2 min - 6
Pour the prepared sauce mixture into the pan with the aromatics. Bring the sauce to a simmer, stirring continuously, until it thickens.
⏱️ 3 min - 7
Return the crispy fried beef to the pan. Toss the beef thoroughly to ensure it is evenly coated with the thickened sauce.
⏱️ 2 min - 8
Garnish with the remaining green parts of the scallions before serving.
⏱️ 1 min