Description
Succulent Mongolian Beef sizzles with bold Asian-inspired flavors, promising a culinary journey through rich, savory notes. Tender strips of beef caramelize in a glossy sauce, inviting eager diners to savor each mouthwatering bite.
Ingredients
Scale
Main Ingredients:
- 1 lb (454 g) beef flank steak, sliced against the grain into 1/4-inch-thick pieces
- 2/3 cup (160 ml) vegetable (or neutral) oil
- 1/2 cup (60 g) cornstarch
- 8 dried red chilies (optional, adjust for spice preference)
- 4 scallions, white and green parts separated, cut into 2-inch pieces
Seasoning and Sauce Ingredients:
- 1/4 cup (50 g) packed light brown sugar
- 1/4 cup (60 ml) regular soy sauce
- 1 teaspoon dark soy sauce (optional; see notes)
- 2 teaspoons Shaoxing wine (or dry sherry)
- 1 teaspoon regular soy sauce
- 3/4 cup (180 ml) hot water
- 1/4 teaspoon baking soda
Aromatics:
- 3 garlic cloves, finely chopped
- 1 teaspoon minced fresh ginger
- 2 teaspoons vegetable (or neutral) oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 1/2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Prepare the beef by combining it with oil, Shaoxing wine, soy sauce, cornstarch, water, and baking soda in a mixing container, ensuring each piece is thoroughly coated.
- Allow the meat to absorb the marinade’s flavors for approximately one hour at room temperature.
- Create the sauce by dissolving brown sugar in hot water, then incorporating regular and dark soy sauce until smooth and well-integrated.
- Completely coat the marinated beef pieces in cornstarch, shaking off any excess powder.
- Heat oil in a wok or heavy-bottomed skillet until it reaches a high temperature and appears shimmering.
- Carefully fry the beef in small batches, cooking each piece for roughly one minute per side until achieving a golden, crispy exterior.
- Remove the fried beef and set aside on a wire rack or paper towel-lined plate to drain excess oil.
- Discard most of the cooking oil, leaving a thin layer in the pan, and quickly wipe the surface clean.
- Quickly sauté ginger and dried chilies over medium-high heat to release their aromatic oils.
- Add minced garlic and scallion whites, stirring rapidly to prevent burning and develop a fragrant base.
- Pour the prepared sauce into the pan and allow it to simmer, reducing slightly and concentrating the flavors.
- Create a cornstarch slurry by mixing cornstarch with water until smooth, then gently incorporate into the simmering sauce to thicken.
- Return the crispy beef to the pan, adding scallion greens and tossing everything together to ensure even coating.
- Plate immediately and serve alongside steamed rice or your preferred noodles for a complete meal.
Notes
- Select fatty beef cuts like flank or sirloin for maximum tenderness and flavor absorption during marinating.
- Use baking soda in marinade to tenderize meat fibers and create a silky, smooth texture when cooked.
- Control oil temperature carefully during frying to achieve crispy beef exterior without burning or becoming greasy.
- Prepare cornstarch slurry separately to prevent lumps and ensure smooth sauce thickening without clumping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Mongolian
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 70 mg