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Mongolian Beef



Maggie Wu
2
A classic Chinese stir-fry with tender beef coated in a rich, sweet-savory sauce. It’s quick to make, full of bold flavor, and tastes just like your favorite takeout.
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Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients
 

  • 10 oz beef flank steak, thinly sliced against the grain
  • 1/2 small yellow onion, thinly sliced
  • 3 stalks scallions, separate whites and greens, cut into 2-inch pieces diagonally
  • 4 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 6-8 dried chili peppers
  • Beef Marinade:
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1/4 tsp baking soda
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp oil
  • Sauce:
  • 1 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1/4 tsp white pepper
  • 1/2 cup beef bone broth, chicken broth, or water
  • 1 tbsp cornstarch

Instructions
 

  1. In a mixing bowl, combine the beef with the marinade ingredients. Cover and set aside to marinate for at least 20 minutes.
  2. In another bowl, mix together the sauce ingredients.
  3. Heat oil in a wok or large skillet over high heat until it begins to smoke. Add the marinated beef slices and spread them out into a single layer. Sear for about 1-2 minutes on each side until browned. Cook in batches if necessary. Remove the beef from the wok and set aside.
  4. In the same wok, add the sliced onion, scallion whites, minced garlic, minced ginger, and dried chili peppers. Stir-fry for a couple of minutes until fragrant and softened.
  5. Pour the prepared sauce into the wok and stir until it thickens slightly.
  6. Add the cooked beef and scallion greens. Stir to coat them evenly with the sauce.
  7. Serve it with rice and enjoy!
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