Mongolian Beef
This easy and flavorful Mongolian Beef recipe features tender slices of beef stir-fried with garlic, ginger, and scallions in a sweet and savory soy-based sauce. With a hint of brown sugar and a glossy finish, this dish pairs perfectly with steamed rice or noodles for a quick weeknight meal.
Equipment
- 1 Wok or Skillet
Ingredients
- 1 lb beef flank sliced into 2 inch pieces
- 1 large onion 1/4 inch slices
- 4-5 green onion stalks 2-3 inch pieces
- 4-5 cloves garlic finely minced
- 2 tsp ground grated
Marinade:
- 3 tbsp cornstarch
- 1/4 tsp baking soda
- 1 tbsp shao xing wine dry sherry or dry white wine is fine
- 1/2 tbsp soy sauce
- 1/2 tbsp dark soy sauce
- 1/4 tsp ground white pepper
Sauce:
- 1 1/4 cup of beef stock
- 1/4 cup of light soy sauce
- 1/3 cup of brown sugar
- 2 tsp of ginger grated
- 4 cloves of garlic minced
- 2 Tbsp hoisin sauce
Instructions
- Marinate sliced beef with cornstarch, baking soda, shao xing wine, soy sauce, dark soy sauce, and white pepper. Mix well and marinade for at least 30 mins.
- To make the sauce, combine beef stock, light soy sauce, brown sugar, ginger, cloves of garlic and hoisin sauce.
- Heat a skillet or wok with 1/3 cup of oil (use more or less if you want). Ensure oil is hot, then add in marinated beef.
- Spread out evenly and leave it to cook for 2-3 mins on each side for a nice crust.
- Once beef is 90% cooked through, strain the beef from oil and set it aside.
- Leave 2-3 tablespoons of oil in skillet or wok and add ginger, garlic and dried chillies. Cook until fragrant.
- Add in onions and cook for 2-3 mins or until barely translucent.
- Add in beef along with the sauce and toss evenly. (2 mins)
- Top with green onions and toss one last time.
- Serve with steamed rice or by itself.
- Enjoy!
Notes
We paired our beef with rice and egg rolls.
Nutrition
Serving: 1cCalories: 415kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 5gCholesterol: 70mgSodium: 800mgFiber: 1gSugar: 18g
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