Mongolian Beef is a Chinese-American restaurant classic that features super-tender thinly sliced beef with scallions, stir-fried in a simple but flavorful sweet and tangy sauce.
Author: Wok & Skillet
or Flank Steak
Ground Black Pepper
Mongolian Beef Sauce
Light Soy Sauce
Prepare the marinade by mixing in a small bowl
Cooking Oil (2 Tbsp)
Corn Starch (1 1/2 Tbsp)
Salt (1 tsp)
Ground Black Pepper (1 dash)
Pour over the
Sirloin Steak (1 lb)
, use your fingers to gently massage the ingredients into the beef, and allow the beef to marinate at room temperature for about 30 minutes.
For the sauce, mix together in a separate bowl
Light Soy Sauce (3 Tbsp)
Water (3 Tbsp)
Rice Vinegar (2 Tbsp)
Brown Sugar (1 Tbsp)
Corn Starch (1/2 Tbsp)
. Set aside.
Cooking Oil (2 Tbsp)
in a wok over high heat. As the oil is heating up, add
Fresh Ginger (2 Tbsp)
to the wok.
Stir-fry the beef in small batches for 1 minute, it will allow the beef to sear properly in the wok. For each batch, spread the beef out in a single layer in the wok.
Wait for a few seconds before flipping them over. Remove the beef from the wok as it starts to turn brown and finish off the remaining batches.
Return all of the beef to the wok, then pour the sauce over the beef.
Stir to combine all the ingredients. The sauce will start to thicken quickly.
Scallions (1/2 cup)
to the wok at the last minute. Give all the ingredients a good stir, then transfer the dish to a serving plate.
Serve immediately with steamed white or brown rice.
Flank steak and sirloin steak are recommended cuts for Mongolian Beef. Keep in mind stew meats like chuck and round tend to be a bit tough and a bit too easy to overcook. You can also use ribeye and tenderloin.
Freezing the beef for about 30–60 minutes before you slice into it makes it much easier to cut. Slice against the grain.
Nutrition Per Serving
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