Description
A delicious and simple recipe for Classic Mongolian Beef that is sure to impress your guests.
Ingredients
- Flank steak, thinly sliced (1 lb)
- Soy sauce (1 tbsp)
- Shaoxing wine or rice vinegar (1 tbsp)
- Baking soda (¼ tsp)
- Cornstarch (3 tbsp)
- Soy sauce (2 tbsp)
- Oyster sauce (2 tbsp)
- Sugar (4 tsp)
- Chicken bouillon powder (2 tsp)
- Sesame oil (2 tsp)
- Black pepper (1 tsp)
- Vegetable oil (⅓ cup)
- White onion, sliced
- Garlic, minced (4 tsp)
- Ginger, minced (1 tsp)
- Green onions, chopped (for garnish)
Instructions
- Mix steak with soy sauce, wine, baking soda, and cornstarch. Let it sit in the fridge for 15–60 minutes.
- Combine all sauce ingredients in a bowl and set aside.
- Heat oil in a large skillet over medium-high. Sear steak slices in batches for 2–3 minutes per side. Remove and keep warm.
- In the same skillet, sauté onions for 2–3 minutes in a bit of the used oil.
- Add garlic and ginger. Cook 1 more minute.
- Return beef to the skillet, pour in the sauce, and stir to coat. Cook for 3–5 minutes.
- Top with green onions and serve hot.
Notes
- For best results, marinate the beef for at least 30 minutes.
- Adjust the sugar according to your taste preference.
- Serve with steamed rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Mongolian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4 tsp
- Sodium: High
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg