Mongolian Beef
Mongolian Beef
Ingredients
For the Beef Marinade
- 1 1/2 pounds flank steak, thinly sliced against the grain into small strips
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 tablespoons Kikkoman soy sauce
- 1 tablespoon cornstarch
For the Vegetables and Aromatics
- 1 bunch scallions, sliced into 1-inch pieces, plus more for garnish
- 1 yellow onion, peeled and sliced into crescent moon-shaped pieces
- 3 garlic cloves, smashed and finely chopped
- 1 inch fresh ginger, finely chopped
For the Sauce and Cooking
- 2 tablespoons vegetable oil, as needed for stir-frying
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch, for slurry
- 2 tablespoons water, for slurry
- 4 cups cooked white rice, for serving
Instructions
- 1
Prepare the vegetables and aromatics: Slice the scallions into approximately 1-inch pieces. Peel and slice the onion into crescent moon-shaped pieces. Smash the garlic cloves with a knife, then finely chop them. Finely chop the fresh ginger.
⏱️ 10 min
- 2
Prepare the beef marinade: Place the thinly sliced flank steak in a medium bowl. Season with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Add 4 tablespoons of Kikkoman soy sauce and 1 tablespoon of cornstarch. Mix thoroughly until the beef is well coated and set aside to marinate.
⏱️ 10 min
- 3
Heat a wok or large pan over medium-high heat. Add 2 tablespoons of vegetable oil. Once the oil is hot, add the chopped garlic and ginger and lightly fry until fragrant, about 30 seconds to 1 minute.
⏱️ 2 min
- 4
Add the marinated beef to the wok in a single layer if possible, and stir-fry until it begins to brown and is cooked through, about 3-5 minutes. You may need to do this in batches to avoid overcrowding the pan.
⏱️ 5 min
- 5
Stir in 1 tablespoon of oyster sauce, ensuring it coats the beef evenly.
⏱️ 1 min
- 6
Add the sliced onions to the wok and cook until they are slightly softened, about 2-3 minutes.
⏱️ 3 min
- 7
Incorporate the sliced scallions into the dish and stir-fry for another minute.
⏱️ 1 min
- 8
Prepare the cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl until smooth. Pour the slurry into the wok, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 2 min
- 9
Serve the Mongolian Beef hot, typically alongside white rice. Garnish with additional chopped scallions if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Beef
Ingredients
For the Beef Marinade
- 1 1/2 pounds flank steak, thinly sliced against the grain into small strips
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 tablespoons Kikkoman soy sauce
- 1 tablespoon cornstarch
For the Vegetables and Aromatics
- 1 bunch scallions, sliced into 1-inch pieces, plus more for garnish
- 1 yellow onion, peeled and sliced into crescent moon-shaped pieces
- 3 garlic cloves, smashed and finely chopped
- 1 inch fresh ginger, finely chopped
For the Sauce and Cooking
- 2 tablespoons vegetable oil, as needed for stir-frying
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch, for slurry
- 2 tablespoons water, for slurry
- 4 cups cooked white rice, for serving
Instructions
- 1
Prepare the vegetables and aromatics: Slice the scallions into approximately 1-inch pieces. Peel and slice the onion into crescent moon-shaped pieces. Smash the garlic cloves with a knife, then finely chop them. Finely chop the fresh ginger.
⏱️ 10 min - 2
Prepare the beef marinade: Place the thinly sliced flank steak in a medium bowl. Season with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Add 4 tablespoons of Kikkoman soy sauce and 1 tablespoon of cornstarch. Mix thoroughly until the beef is well coated and set aside to marinate.
⏱️ 10 min - 3
Heat a wok or large pan over medium-high heat. Add 2 tablespoons of vegetable oil. Once the oil is hot, add the chopped garlic and ginger and lightly fry until fragrant, about 30 seconds to 1 minute.
⏱️ 2 min - 4
Add the marinated beef to the wok in a single layer if possible, and stir-fry until it begins to brown and is cooked through, about 3-5 minutes. You may need to do this in batches to avoid overcrowding the pan.
⏱️ 5 min - 5
Stir in 1 tablespoon of oyster sauce, ensuring it coats the beef evenly.
⏱️ 1 min - 6
Add the sliced onions to the wok and cook until they are slightly softened, about 2-3 minutes.
⏱️ 3 min - 7
Incorporate the sliced scallions into the dish and stir-fry for another minute.
⏱️ 1 min - 8
Prepare the cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl until smooth. Pour the slurry into the wok, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 2 min - 9
Serve the Mongolian Beef hot, typically alongside white rice. Garnish with additional chopped scallions if desired.
⏱️ 1 min