Mongolian Beef (Takeout Style)
Mongolian Beef (Takeout Style)
Ingredients
For the Mongolian Beef
- 1 pound beef, sliced thinly against the grain
- 1 1/2 cups oil, for frying
- 1 tablespoon hoisin sauce
- 1 tablespoon ground bean sauce
- 1 tablespoon chili bean sauce
- 1 tablespoon sesame paste
- 1 tablespoon garlic, minced
- 2 tablespoons granulated sugar
- 2 tablespoons Chinese cooking wine
- 1 tablespoon dark soy sauce
- 1/2 cup spring onions, chopped into 1-2 inch pieces
- 1/2 teaspoon sesame oil
For Serving
- 1/2 white onion, sliced
- 1 tablespoon water or broth, for sizzling
Instructions
- 1
Preheat a wok over a high-powered burner until it is very hot and begins to smoke. Add the frying oil to the hot wok.
⏱️ 2 min
- 2
Once the oil is hot (around 350-375°F or 175-190°C), carefully add the sliced beef to the wok. Cook the beef on high heat, stirring constantly with a ladle, until it is browned and cooked through, about 2-3 minutes.
⏱️ 3 min
- 3
Using a large metal colander, strain the cooked beef from the oil, allowing excess oil to drain. Set the fried beef aside.
⏱️ 1 min
- 4
Place a cast iron sizzling plate directly onto a high-powered burner to heat it thoroughly.
⏱️ 5 min
- 5
With the wok back on the burner (most of the oil should have been drained), add the hoisin sauce, ground bean sauce, chili bean sauce, and sesame paste. Stir-fry for about 30 seconds to combine and heat through.
⏱️ 1 min
- 6
Add the minced garlic to the sauces in the wok and stir-fry for another 30 seconds until fragrant.
⏱️ 1 min
- 7
Sprinkle the granulated sugar into the sauce mixture and stir until dissolved.
⏱️ 1 min
- 8
Pour in the Chinese cooking wine, followed by a drizzle of dark soy sauce. Stir all the sauce ingredients together until well combined.
⏱️ 1 min
- 9
Add the previously fried and strained beef back into the wok with the sauce. Toss to coat the beef evenly.
⏱️ 1 min
- 10
Add the chopped spring onions to the wok and continue to stir-fry everything together. If comfortable, carefully flambé the wok by tilting it slightly towards the flame to ignite the cooking wine vapors (optional, but adds flavor).
⏱️ 2 min - 11
Finish with a small drizzle of sesame oil and stir-fry briefly, again flambéing if desired.
⏱️ 1 min
- 12
Carefully remove the hot cast iron sizzling plate from the burner and place it on a heat-proof wooden base or trivet.
⏱️ 1 min
- 13
Arrange the sliced white onions onto the hot sizzling plate.
⏱️ 1 min
- 14
Scoop the cooked Mongolian beef mixture from the wok and place it on top of the onions on the sizzling plate.
⏱️ 1 min
- 15
Immediately squeeze a small amount of water or broth onto the hot plate to generate steam and a dramatic sizzling effect. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Mongolian Beef
- 1 pound beef, sliced thinly against the grain
- 1 1/2 cups oil, for frying
- 1 tablespoon hoisin sauce
- 1 tablespoon ground bean sauce
- 1 tablespoon chili bean sauce
- 1 tablespoon sesame paste
- 1 tablespoon garlic, minced
- 2 tablespoons granulated sugar
- 2 tablespoons Chinese cooking wine
- 1 tablespoon dark soy sauce
- 1/2 cup spring onions, chopped into 1-2 inch pieces
- 1/2 teaspoon sesame oil
For Serving
- 1/2 white onion, sliced
- 1 tablespoon water or broth, for sizzling
Instructions
- 1
Preheat a wok over a high-powered burner until it is very hot and begins to smoke. Add the frying oil to the hot wok.
⏱️ 2 min - 2
Once the oil is hot (around 350-375°F or 175-190°C), carefully add the sliced beef to the wok. Cook the beef on high heat, stirring constantly with a ladle, until it is browned and cooked through, about 2-3 minutes.
⏱️ 3 min - 3
Using a large metal colander, strain the cooked beef from the oil, allowing excess oil to drain. Set the fried beef aside.
⏱️ 1 min - 4
Place a cast iron sizzling plate directly onto a high-powered burner to heat it thoroughly.
⏱️ 5 min - 5
With the wok back on the burner (most of the oil should have been drained), add the hoisin sauce, ground bean sauce, chili bean sauce, and sesame paste. Stir-fry for about 30 seconds to combine and heat through.
⏱️ 1 min - 6
Add the minced garlic to the sauces in the wok and stir-fry for another 30 seconds until fragrant.
⏱️ 1 min - 7
Sprinkle the granulated sugar into the sauce mixture and stir until dissolved.
⏱️ 1 min - 8
Pour in the Chinese cooking wine, followed by a drizzle of dark soy sauce. Stir all the sauce ingredients together until well combined.
⏱️ 1 min - 9
Add the previously fried and strained beef back into the wok with the sauce. Toss to coat the beef evenly.
⏱️ 1 min - 10
Add the chopped spring onions to the wok and continue to stir-fry everything together. If comfortable, carefully flambé the wok by tilting it slightly towards the flame to ignite the cooking wine vapors (optional, but adds flavor).
⏱️ 2 min - 11
Finish with a small drizzle of sesame oil and stir-fry briefly, again flambéing if desired.
⏱️ 1 min - 12
Carefully remove the hot cast iron sizzling plate from the burner and place it on a heat-proof wooden base or trivet.
⏱️ 1 min - 13
Arrange the sliced white onions onto the hot sizzling plate.
⏱️ 1 min - 14
Scoop the cooked Mongolian beef mixture from the wok and place it on top of the onions on the sizzling plate.
⏱️ 1 min - 15
Immediately squeeze a small amount of water or broth onto the hot plate to generate steam and a dramatic sizzling effect. Serve immediately.
⏱️ 1 min