Description
Mongolian Beef is a rich and flavorful dish featuring tender beef, savory sauces, and green onions, perfect for family dinners or quick lunches.
Ingredients
- 1 pound beef flank steak (thinly sliced between ⅛ to ¼ inch thick)
- 2 tablespoons water
- 2 teaspoons Shaoxing rice wine
- ½ teaspoon Kosher salt
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon oil (any neutral oil)
- 1 teaspoon cracked black pepper
- 1 tablespoon Shaoxing rice wine
- 3 tablespoons granulated sugar
- 2 tablespoons regular soy sauce
- 1 tablespoon garlic (minced, about 2 cloves)
- ½ large yellow onion (sliced)
- 1 bunch green onion (cut into 2 inch pieces, separate the white and green parts)
- 1 ounce rice vermicelli (optional)
- Oil (as needed for cooking)
Instructions
- In a bowl, mix the sliced beef with water, Shaoxing rice wine, Kosher salt, baking soda, and cornstarch. Let it marinate for at least 15 minutes.
- If using, heat some oil in a pan and fry the rice vermicelli until golden and crispy. Set aside.
- In a large pan or wok, heat one tablespoon of oil over medium-high heat. Add the marinated beef and stir-fry until browned, about 3-4 minutes.
- Add the minced garlic, sliced onion, and the white parts of the green onion. Stir-fry for another couple of minutes.
- Add the sugar, soy sauce, and cracked black pepper. Stir well and cook for an additional 2-3 minutes until the sauce thickens slightly.
- Mix in the green parts of the green onion.
- Serve the beef over the fried vermicelli nests if used.
Notes
Slice the beef against the grain for more tender pieces. Adjust sugar and soy sauce to taste. For a spicier version, add red pepper flakes or sliced chili peppers. You can add vegetables like bell peppers or snap peas for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian