Mongolian Beef
A crispy homemade Mongolian Beef that's less sweet and more flavorful than restaurant versions, featuring tender beef in a savory-sweet sauce.
Equipment
Ingredients
For marinating the beef
flank steak (sliced against the grain into 6mm thick slices)
450 g
neutral oil
10 ml
Shaoxing wine
10 ml
soy sauce
5 ml
cornstarch
8 g
water
15 ml
baking soda
1 g
For the sauce
light brown sugar
50 g
hot water (hot)
180 ml
soy sauce
60 ml
dark soy sauce
5 ml
For coating and searing the beef
cornstarch
60 g
neutral oil
160 ml
For the rest of the dish
ginger (minced)
5 g
dried red chili peppers
8 piece
garlic (finely chopped)
9 g
scallions (white and green parts separated, cut on the diagonal into 5cm pieces)
4 piece
cornstarch (mixed with 30ml water to make a slurry)
12 g
Instructions
Marinate the beef
Combine the sliced beef with the marinade ingredients and let rest for 1 hour.
Prepare the sauce
Mix the sauce ingredients in a small bowl.
Coat the beef
Dredge the marinated beef slices in cornstarch until thoroughly coated.
Sear the beef
Heat oil in wok over high heat and sear the beef for a crispy coating.
Prepare aromatics and sauce
Drain excess oil, leaving 1 tablespoon. Add ginger, chilies, garlic, scallions and the premixed sauce.
Thicken the sauce
Simmer sauce for 2 minutes, then add cornstarch slurry and cook until thickened.
Combine and finish
Add beef and green parts of scallions, tossing until scallions are wilted and sauce clings to beef.
Serve
Plate and serve immediately with hot steamed rice.
Storage
Best served immediately. Leftovers can be refrigerated and reheated, though the beef will lose some crispiness.
Notes
• The original recipe was for 8 ounces of beef; we have increased it to 1 pound.
• Cut the sugar way down and reduce the amount of oil used compared to restaurant versions.
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