Mongolian Beef

Name: Mongolian Beef
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb flank steak (cut into 1/4" strips); 2 tbsp neutral oil (I used avocado oil); 2 tbsp light soy sauce; 1 tbsp shaoxing wine; 1/2 tsp baking soda; 2 tbsp cornstarch; 1 tsp white pepper; 1/2 cup light soy sauce; 1/2 cup chicken stock; 3 tbsp brown sugar; 1 tbsp cornstarch; 6 green onions (cut into 2" pieces); 5-7 dried red chilis (japones or chile de arbol work well; remove seeds to reduce spice level); 1 tbsp ginger (minced); 3 cloves garlic (minminced)

6 steps

Prep:20minCook:10min

This Mongolian Beef is a classic Chinese take out dish that is made of tender beef, aromatics, chilis, and scallions in a sweet and savory sauce. It's so much better than takeout when made at home!

Updated at: Sat, 23 Nov 2024 21:51:06 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories343.5 kcal (17%)

Total Fat14.5 g (21%)

Carbs22.8 g (9%)

Sugars9.3 g (10%)

Protein30.4 g (61%)

Sodium1896.6 mg (95%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbflank steak

cut into 1/4" strips

2 Tbspneutral oil

I used avocado oil

2 Tbsplight soy sauce

1 Tbspshaoxing wine

½ tspbaking soda

2 Tbspcornstarch

1 tspwhite pepper

½ cuplight soy sauce

½ cupchicken stock

3 Tbspbrown sugar

japones or chile de arbol work well, remove seeds to reduce spice level

1 Tbspginger minced

3 clovesgarlic

minminced

Instructions

Step 1

Slice your steak into 1/4" strips and marinate with light soy sauce, white pepper, Shaoxing wine, baking soda, neutral oil, and corn starch for 15 minutes.

Step 2

Prepare your green onions, garlic, ginger and chilis (deseed the chilis for less heat); set aside.

Step 3

Combine light soy sauce, brown sugar, and warm chicken stock mix; mix until sugar is dissolved.

Step 4

Heat 4 tbsp of neutral oil in a wok over high heat. Shallow fry the beef for 3-4 minutes at 350F, working in batches if necessary so the oil does not drop below 300F. Fry until golden brown and crisp. Remove and set aside.

Step 5

Remove leftover oil until about 2 tbsp of neutral oil remains. Over medium high heat, fry your garlic and ginger for 15-30 seconds then add the dried red chilis. Stir fry for another 15-30 seconds until the chilis are slightly toasted and oils have extracted.

Step 6

Add your premixed sauce and stir to combine until the sauce has thickened. Add back your beef and scallions, stir for another 1-2 minutes to coat evenly, and enjoy!

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