Mongolian Beef
Mongolian Beef
Ingredients
For the Beef Velveting
- 1 1/2 pounds flank steak, sliced against the grain into 1/4-inch thick pieces
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 tablespoon vegetable oil
- 1/2 teaspoon baking soda
- 1 1/2 tablespoons cornstarch
- 2 tablespoons cornstarch, for coating
- 3 cups vegetable oil, for frying
For the Sauce
- 1/2 cup brown sugar, packed
- 1/4 cup water
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
For the Stir-fry
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 6 dried red chilies, or to taste
- 1/2 white onion, sliced
- 1/2 cup green onions, chopped, for garnish
- 1 tablespoon cornstarch
- 2 tablespoons water, for slurry
Instructions
- 1
Prepare the beef for velveting: In a medium bowl, combine the sliced flank steak with Shaoxing wine, 1 tablespoon soy sauce, 1 tablespoon water, 1 tablespoon vegetable oil, and baking soda. Mix thoroughly until the liquid is absorbed. Add 1 1/2 tablespoons cornstarch and mix until the beef is well coated. Let marinate at room temperature for 30 minutes.
⏱️ 5 min
- 2
While the beef marinates, prepare the sauce: In a small bowl, whisk together brown sugar, 1/4 cup water, 1/4 cup soy sauce, and dark soy sauce until the sugar is dissolved. Set aside.
⏱️ 5 min
- 3
Prepare the cornstarch slurry for thickening: In a very small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water until smooth. Set aside.
⏱️ 2 min
- 4
After marinating, lightly coat the beef with the additional 2 tablespoons of cornstarch, ensuring each piece is dusted.
⏱️ 3 min
- 5
Heat 3 cups of vegetable oil in a large wok or deep skillet over medium-high heat to 350°F (175°C). Fry the beef in batches, ensuring not to overcrowd the pan, until crispy and lightly browned, about 1-2 minutes per batch. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining beef.
⏱️ 10 min•🌡️ 350
- 6
Carefully drain most of the oil from the wok, leaving about 1 tablespoon. Add the minced ginger, minced garlic, and dried red chilies to the hot oil. Sauté for 30 seconds until fragrant.
⏱️ 2 min
- 7
Add the sliced white onion to the wok and sauté for 2-3 minutes until slightly softened.
⏱️ 3 min
- 8
Return the fried beef to the wok. Pour the prepared sauce over the beef and vegetables. Bring to a simmer.
⏱️ 2 min
- 9
Stir the cornstarch slurry once more, then slowly pour it into the simmering sauce, stirring constantly until the sauce thickens to your desired consistency.
⏱️ 1 min
- 10
Remove from heat and stir in the chopped green onions. Toss everything together to combine.
⏱️ 1 min
- 11
Serve immediately with steamed white rice.
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Beef
For the Beef Velveting
- 1 1/2 pounds flank steak, sliced against the grain into 1/4-inch thick pieces
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 tablespoon vegetable oil
- 1/2 teaspoon baking soda
- 1 1/2 tablespoons cornstarch
- 2 tablespoons cornstarch, for coating
- 3 cups vegetable oil, for frying
For the Sauce
- 1/2 cup brown sugar, packed
- 1/4 cup water
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
For the Stir-fry
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 6 dried red chilies, or to taste
- 1/2 white onion, sliced
- 1/2 cup green onions, chopped, for garnish
- 1 tablespoon cornstarch
- 2 tablespoons water, for slurry
Instructions
- 1
Prepare the beef for velveting: In a medium bowl, combine the sliced flank steak with Shaoxing wine, 1 tablespoon soy sauce, 1 tablespoon water, 1 tablespoon vegetable oil, and baking soda. Mix thoroughly until the liquid is absorbed. Add 1 1/2 tablespoons cornstarch and mix until the beef is well coated. Let marinate at room temperature for 30 minutes.
⏱️ 5 min - 2
While the beef marinates, prepare the sauce: In a small bowl, whisk together brown sugar, 1/4 cup water, 1/4 cup soy sauce, and dark soy sauce until the sugar is dissolved. Set aside.
⏱️ 5 min - 3
Prepare the cornstarch slurry for thickening: In a very small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water until smooth. Set aside.
⏱️ 2 min - 4
After marinating, lightly coat the beef with the additional 2 tablespoons of cornstarch, ensuring each piece is dusted.
⏱️ 3 min - 5
Heat 3 cups of vegetable oil in a large wok or deep skillet over medium-high heat to 350°F (175°C). Fry the beef in batches, ensuring not to overcrowd the pan, until crispy and lightly browned, about 1-2 minutes per batch. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining beef.
⏱️ 10 min•🌡️ 350 - 6
Carefully drain most of the oil from the wok, leaving about 1 tablespoon. Add the minced ginger, minced garlic, and dried red chilies to the hot oil. Sauté for 30 seconds until fragrant.
⏱️ 2 min - 7
Add the sliced white onion to the wok and sauté for 2-3 minutes until slightly softened.
⏱️ 3 min - 8
Return the fried beef to the wok. Pour the prepared sauce over the beef and vegetables. Bring to a simmer.
⏱️ 2 min - 9
Stir the cornstarch slurry once more, then slowly pour it into the simmering sauce, stirring constantly until the sauce thickens to your desired consistency.
⏱️ 1 min - 10
Remove from heat and stir in the chopped green onions. Toss everything together to combine.
⏱️ 1 min - 11
Serve immediately with steamed white rice.