Description
This Mongolian Beef recipe is a savory and slightly sweet dish that’s perfect for a quick and delicious meal. Tender strips of marinated beef are seared until crispy and then tossed in a flavorful sauce with ginger, garlic, and scallions.
Ingredients
Units
Scale
For marinating the beef:
- 1 pound flank steak, sliced against the grain into 1/4-inch/6mm thick slices
- 2 teaspoons neutral oil (such as vegetable, canola, or avocado oil)
- 2 teaspoons Shaoxing wine (or dry cooking sherry, optional)
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 teaspoon baking soda
For the sauce:
- 1/4 cup light brown sugar
- 3/4 cup hot water (or hot low sodium chicken or beef stock)
- 1/4 cup soy sauce
- 1 teaspoon dark soy sauce (optional)
For coating and searing the beef:
- 1/2 cup cornstarch
- 2/3 cup neutral oil
For the rest of the dish:
- 1 teaspoon ginger, minced
- 8 dried red chili peppers (optional)
- 3 cloves garlic, finely chopped
- 4 scallions, white and green parts separated, cut on the diagonal into 2-inch/5cm pieces
- 1 1/2 tablespoons cornstarch, mixed with 2 tablespoons/30ml water to make a slurry
Instructions
- Marinate the beef: Combine the sliced beef with the marinade ingredients. Marinate for 1 hour.
- Prepare the sauce: Dissolve the brown sugar in hot water or stock, then stir in soy sauces.
- Coat and sear the beef: Dredge marinated beef in cornstarch and sear in hot oil until crispy.
- Cook the dish: Stir-fry ginger, chili peppers, garlic, and scallions. Add sauce and cornstarch slurry. Toss with beef.
- Finish and serve: Stir until thickened, add scallions, and serve with rice.
