Mongolian Beef
45 min3 servings
Crispy fried beef tossed with a sweet-savory sauce, aromatics, and dried chilies in a wok.
| prepSlice flank steak into 1 1/2 inch pieces across the grain | |||
| 450 g flank steak, sliced into 1 1/2 inch pieces across the grain | Marinate beef 30 min | Add beef & green onion greens, toss 30 sec | |
| 1/2 teaspoon baking soda | |||
| 1 tablespoon cornstarch | |||
| 1 tablespoon Shaoxing wine | |||
| 1 tablespoon water | |||
| 1 tablespoon soy sauce | |||
| 1/4 teaspoon white pepper | |||
| 50 g brown sugar | Mix sauce base | Add sauce, simmer 1–2 min, stir in slurry until thick | |
| 120 ml beef broth | |||
| 60 ml soy sauce | |||
| 2 teaspoons dark soy sauce | |||
| 1 tablespoon oyster sauce | |||
| 1 teaspoon sesame oil | |||
| 1 tablespoon cornstarch (for slurry) | Whisk cornstarch slurry | ||
| 2 tablespoons water (for slurry) | |||
| 60 g cornstarch (for dredging) | Dredge beef, shake off excess | ||
| 80 ml vegetable oil (for frying) | Fry beef 1 min per side, remove | ||
| 1/2 small yellow onion, thinly sliced | Sauté onion, ginger, garlic, chilies, green onion whites 1 min | ||
| 2 teaspoons ginger, minced | |||
| 4 cloves garlic, minced | |||
| 6 dried chili peppers | |||
| 5 stalks green onion, white parts, cut into 2 inch slices | |||
| 5 stalks green onion, green parts, cut into 2 inch slices | |||
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