Mongolian Beef (Better Than Takeout!)
Mongolian Beef (Better Than Takeout!)
Ingredients
For the Marinade
- 1/2 tablespoon dark soy sauce
- 1 tablespoon white cooking wine
- 1/2 tablespoon soy sauce
- 1/4 teaspoon baking soda
- 1/4 teaspoon white pepper
- 3 tablespoons cornstarch
- 1 pound flank steak, thinly sliced against the grain
For the Sauce
- 1 tablespoon oyster sauce
- 1/2 tablespoon dark soy sauce
- 1/2 tablespoon soy sauce
- 1 teaspoon chicken bouillon
- 2 teaspoons sugar
- 1/2 teaspoon white pepper
- 1 teaspoon sesame oil
For the Mongolian Beef (Cooking)
- 1/3 cup oil
- 5 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 white onion, sliced
- as needed green onions, sliced, for garnish
- as needed sesame seeds, for garnish
- as needed seasonings, for garnish (e.g., furikake-like seasoning)
Instructions
- 1
Slice the 1 pound flank steak thinly against the grain into small, bite-sized pieces. Add the sliced beef to a bowl. To the beef, add 1/2 tablespoon dark soy sauce, 1 tablespoon white cooking wine, 1/2 tablespoon soy sauce, 1/4 teaspoon baking soda, 1/4 teaspoon white pepper, and 3 tablespoons cornstarch. Mix until the beef is fully coated. Let the beef marinate for at least 15 minutes.
⏱️ 5 min
- 2
In a separate bowl, combine 1 tablespoon oyster sauce, 1/2 tablespoon dark soy sauce, 1/2 tablespoon soy sauce, 1 teaspoon chicken bouillon, 2 teaspoons sugar, 1/2 teaspoon white pepper, and 1 teaspoon sesame oil. Whisk all the sauce ingredients together until well combined. Set aside.
⏱️ 3 min
- 3
Heat 1/3 cup of oil in a pan or wok over medium-high heat. Add the marinated beef to the hot oil, spreading it evenly in the pan. Cook for about 3 minutes per side, for a total of 6 minutes, until the meat is cooked through and browned. Remove the cooked beef from the pan and set it aside on a plate.
⏱️ 6 min
- 4
In the same pan with the remaining oil, add the 5 minced garlic cloves and 1 teaspoon grated fresh ginger. Sauté for about 1 minute until fragrant.
⏱️ 1 min
- 5
Add the 1 sliced white onion to the pan. Sauté for about 2 minutes, or until the onion is slightly softened and translucent.
⏱️ 2 min
- 6
Pour the prepared sauce into the pan with the garlic, ginger, and onions. Stir and let it simmer for 1 to 2 minutes until the sauce becomes glossy and thick.
⏱️ 2 min
- 7
Add the cooked beef back into the pan with the sauce and vegetables. Toss everything together to coat the beef evenly in the sauce.
⏱️ 1 min
- 8
Add sliced green onions to the pan and toss to combine. Serve hot over a bed of white rice or noodles. Garnish with additional green onions and a sprinkle of sesame seeds and other seasonings.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Beef (Better Than Takeout!)
For the Marinade
- 1/2 tablespoon dark soy sauce
- 1 tablespoon white cooking wine
- 1/2 tablespoon soy sauce
- 1/4 teaspoon baking soda
- 1/4 teaspoon white pepper
- 3 tablespoons cornstarch
- 1 pound flank steak, thinly sliced against the grain
For the Sauce
- 1 tablespoon oyster sauce
- 1/2 tablespoon dark soy sauce
- 1/2 tablespoon soy sauce
- 1 teaspoon chicken bouillon
- 2 teaspoons sugar
- 1/2 teaspoon white pepper
- 1 teaspoon sesame oil
For the Mongolian Beef (Cooking)
- 1/3 cup oil
- 5 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 white onion, sliced
- as needed green onions, sliced, for garnish
- as needed sesame seeds, for garnish
- as needed seasonings, for garnish (e.g., furikake-like seasoning)
Instructions
- 1
Slice the 1 pound flank steak thinly against the grain into small, bite-sized pieces. Add the sliced beef to a bowl. To the beef, add 1/2 tablespoon dark soy sauce, 1 tablespoon white cooking wine, 1/2 tablespoon soy sauce, 1/4 teaspoon baking soda, 1/4 teaspoon white pepper, and 3 tablespoons cornstarch. Mix until the beef is fully coated. Let the beef marinate for at least 15 minutes.
⏱️ 5 min - 2
In a separate bowl, combine 1 tablespoon oyster sauce, 1/2 tablespoon dark soy sauce, 1/2 tablespoon soy sauce, 1 teaspoon chicken bouillon, 2 teaspoons sugar, 1/2 teaspoon white pepper, and 1 teaspoon sesame oil. Whisk all the sauce ingredients together until well combined. Set aside.
⏱️ 3 min - 3
Heat 1/3 cup of oil in a pan or wok over medium-high heat. Add the marinated beef to the hot oil, spreading it evenly in the pan. Cook for about 3 minutes per side, for a total of 6 minutes, until the meat is cooked through and browned. Remove the cooked beef from the pan and set it aside on a plate.
⏱️ 6 min - 4
In the same pan with the remaining oil, add the 5 minced garlic cloves and 1 teaspoon grated fresh ginger. Sauté for about 1 minute until fragrant.
⏱️ 1 min - 5
Add the 1 sliced white onion to the pan. Sauté for about 2 minutes, or until the onion is slightly softened and translucent.
⏱️ 2 min - 6
Pour the prepared sauce into the pan with the garlic, ginger, and onions. Stir and let it simmer for 1 to 2 minutes until the sauce becomes glossy and thick.
⏱️ 2 min - 7
Add the cooked beef back into the pan with the sauce and vegetables. Toss everything together to coat the beef evenly in the sauce.
⏱️ 1 min - 8
Add sliced green onions to the pan and toss to combine. Serve hot over a bed of white rice or noodles. Garnish with additional green onions and a sprinkle of sesame seeds and other seasonings.
⏱️ 1 min