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.
Total Time
50min
0.0
0 Ratings
Author: Wok & Skillet
Servings:
4
Ingredients
Beef marinade
•
1
lb
Sirloin Steak
•
2
Tbsp
Cooking Oil
•
4
tsp
Corn Starch
•
1
tsp
Salt
•
1
dash
Ground Black Pepper
Mongolian Beef Sauce
•
3
Tbsp
Light Soy Sauce
•
3
Tbsp
Water
•
2
Tbsp
Rice Vinegar
•
1
Tbsp
Brown Sugar
•
2
tsp
Corn Starch
Stir-fry
•
2
Tbsp
Cooking Oil
•
2
Tbsp
Julienned
Fresh Ginger
•
1/2
cup
Scallions
Cooking Instructions
1.
Prepare the marinade by mixing in a small bowl Cooking Oil (2 Tbsp), Corn Starch (4 tsp), Salt (1 tsp), and Ground Black Pepper (1 dash).
2.
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.
3.
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), and Corn Starch (2 tsp). Set aside.
4.
Heat Oil (2 Tbsp) in a wok over high heat. As the oil is heating up, add Fresh Ginger (2 Tbsp) to the wok.
5.
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.
6.
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.
7.
Return all of the beef to the wok, then pour the sauce over the beef.
8.
Stir to combine all the ingredients. The sauce will start to thicken quickly.
9.
Add 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.
10.
Serve immediately with steamed white or brown rice.
Author's Notes
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
CALORIES
405
FAT
26.0 g
PROTEIN
34.5 g
CARBS
7.9 g
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