Mongolian Beef
Mongolian Beef
Ingredients
For the Beef Marinade
- 500 g flank steak, sliced thinly against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1 teaspoon baking soda
- 1 tablespoon water
- 1 tablespoon corn starch
- 1 tablespoon oil
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 1 teaspoon white pepper
- 1 tablespoon oyster sauce
- 1 tablespoon corn starch
- 1/4 cup water
Other Ingredients
- oil, for frying, sufficient amount
- spring onions, white and green parts, separated and sliced
- ginger, a few slices
- garlic, a few cloves, sliced
- 10-12 pieces dried chilies
Instructions
- 1
Slice the 500g flank steak thinly against the grain.
⏱️ 5 min
- 2
In a bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, 1 teaspoon baking soda, 1 tablespoon water, 1 tablespoon corn starch, and 1 tablespoon oil. Mix all ingredients thoroughly until the beef is well coated. Let the beef marinate for 20 minutes.
⏱️ 2 min
- 3
In a separate bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon sugar, 1 teaspoon white pepper, 1 tablespoon oyster sauce, 1 tablespoon corn starch, and 1/4 cup water. Mix well until the sauce is smooth and all ingredients are fully combined.
⏱️ 3 min
- 4
Slice the white and green parts of the spring onions, keeping them separate. Slice a few pieces of ginger and a few cloves of garlic. Have a handful (about 10-12 pieces) of dried chilies ready.
⏱️ 5 min
- 5
Heat a wok with a sufficient amount of oil for deep frying (enough to submerge the beef pieces) to 170°C.
⏱️ 3 min•🌡️ 170
- 6
Fry the marinated beef in batches until it is about 80% cooked and lightly browned on the outside, ensuring it remains tender inside. This should take approximately 1 minute per batch. Remove the fried beef from the wok and drain off any excess oil.
⏱️ 4 min
- 7
Remove most of the oil from the wok, leaving a small amount (just enough for stir-frying).
⏱️ 1 min
- 8
Add the sliced ginger, sliced garlic, and dried chilies to the hot wok. Stir-fry for a short time until they are fragrant.
⏱️ 1 min
- 9
Add the white parts of the sliced spring onions to the wok and stir-fry briefly.
⏱️ 1 min
- 10
Return the fried beef to the wok.
⏱️ 1 min
- 11
Pour the prepared sauce into the wok with the beef and vegetables. Stir-fry quickly, tossing constantly, until the sauce thickens and evenly coats all the beef pieces.
⏱️ 2 min
- 12
Add the green parts of the spring onions and stir-fry briefly to incorporate them into the dish.
⏱️ 1 min
- 13
Heat a sizzling plate on high heat until it is smoking hot.
⏱️ 2 min
- 14
Transfer the cooked Mongolian beef directly from the wok onto the hot sizzling plate.
⏱️ 1 min
- 15
Serve the Mongolian Beef immediately while it's still sizzling.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Beef
For the Beef Marinade
- 500 g flank steak, sliced thinly against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1 teaspoon baking soda
- 1 tablespoon water
- 1 tablespoon corn starch
- 1 tablespoon oil
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 1 teaspoon white pepper
- 1 tablespoon oyster sauce
- 1 tablespoon corn starch
- 1/4 cup water
Other Ingredients
- oil, for frying, sufficient amount
- spring onions, white and green parts, separated and sliced
- ginger, a few slices
- garlic, a few cloves, sliced
- 10-12 pieces dried chilies
Instructions
- 1
Slice the 500g flank steak thinly against the grain.
⏱️ 5 min - 2
In a bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, 1 teaspoon baking soda, 1 tablespoon water, 1 tablespoon corn starch, and 1 tablespoon oil. Mix all ingredients thoroughly until the beef is well coated. Let the beef marinate for 20 minutes.
⏱️ 2 min - 3
In a separate bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon sugar, 1 teaspoon white pepper, 1 tablespoon oyster sauce, 1 tablespoon corn starch, and 1/4 cup water. Mix well until the sauce is smooth and all ingredients are fully combined.
⏱️ 3 min - 4
Slice the white and green parts of the spring onions, keeping them separate. Slice a few pieces of ginger and a few cloves of garlic. Have a handful (about 10-12 pieces) of dried chilies ready.
⏱️ 5 min - 5
Heat a wok with a sufficient amount of oil for deep frying (enough to submerge the beef pieces) to 170°C.
⏱️ 3 min•🌡️ 170 - 6
Fry the marinated beef in batches until it is about 80% cooked and lightly browned on the outside, ensuring it remains tender inside. This should take approximately 1 minute per batch. Remove the fried beef from the wok and drain off any excess oil.
⏱️ 4 min - 7
Remove most of the oil from the wok, leaving a small amount (just enough for stir-frying).
⏱️ 1 min - 8
Add the sliced ginger, sliced garlic, and dried chilies to the hot wok. Stir-fry for a short time until they are fragrant.
⏱️ 1 min - 9
Add the white parts of the sliced spring onions to the wok and stir-fry briefly.
⏱️ 1 min - 10
Return the fried beef to the wok.
⏱️ 1 min - 11
Pour the prepared sauce into the wok with the beef and vegetables. Stir-fry quickly, tossing constantly, until the sauce thickens and evenly coats all the beef pieces.
⏱️ 2 min - 12
Add the green parts of the spring onions and stir-fry briefly to incorporate them into the dish.
⏱️ 1 min - 13
Heat a sizzling plate on high heat until it is smoking hot.
⏱️ 2 min - 14
Transfer the cooked Mongolian beef directly from the wok onto the hot sizzling plate.
⏱️ 1 min - 15
Serve the Mongolian Beef immediately while it's still sizzling.
⏱️ 1 min