Description
- Learn how to make delicious Classic Mongolian Beef with this easy, flavorful recipe. Perfect for weeknight dinners
Ingredients
Scale
- Marinade:
- 1 pound flank steak, thinly sliced against the grain
- 3 tablespoons cornstarch
- ¼ teaspoon baking soda
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- Sauce:
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 4 teaspoons granulated sugar
- 2 teaspoons chicken bouillon
- 2 teaspoons sesame oil
- 1 teaspoon ground black pepper
- Mongolian Beef Preparation:
- ⅓ cup vegetable oil
- 1 large white onion, halved, thinly sliced
- 4 teaspoons garlic, minced
- 1 teaspoon fresh ginger, minced
- Green onions, chopped for garnish
Instructions
- Marinade: In a medium bowl, combine steak, cornstarch, baking soda, wine, and soy sauce. Stir well. Cover and marinate in the refrigerator for 15 minutes to 1 hour.
- Sauce: Mix oyster sauce, soy sauce, sugar, chicken bouillon, sesame oil, and black pepper in a small bowl. Set aside.
- Preparing Mongolian Beef: Heat vegetable oil in a large non-stick skillet over medium-high heat. Add marinated steak in an even layer, working in batches if needed, and cook for 2-3 minutes per side until crispy. Transfer beef to a plate and keep warm.
- In the same skillet, using 2-3 tablespoons of reserved oil, cook onions until slightly softened, about 2-3 minutes. Reduce heat to medium, add garlic and ginger, and cook for another minute.
- Add the beef back into the skillet along with the sauce. Stir well to coat and cook for 3-5 minutes until the sauce is hot and the beef is thoroughly heated. Garnish with green onions and serve warm.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 300 kcal per serving
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