Mongolian Beef

Name: Mongolian Beef
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 500g steak , sliced against the grain; 2 tablespoons Shaoxing wine (or dry sherry); 1 teaspoon ginger , grated; 1/2 teaspoon salt; 1/4 cup chicken stock (or water); 2 tablespoons light soy sauce (or soy sauce); 2 teaspoons dark soy sauce (or soy sauce); 2 tablespoons sugar; 2 teaspoons cornstarch; 1/4 cup cornstarch; 3 tablespoons peanut oil (or vegetable oil); 2 teaspoons ginger , minced; 3 cloves garlic , minced; 4 green onions , cut into 2” (5 cm) pieces, then halved lengthwise; Jasmine rice; Broccoli; Green Beans

7 steps

Prep:15minCook:15min

Updated at: Mon, 16 Sep 2024 09:12:33 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories361.1 kcal (18%)

Total Fat14.2 g (20%)

Carbs25 g (10%)

Sugars7.7 g (9%)

Protein32.1 g (64%)

Sodium952.5 mg (48%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Combine steak, Shaoxing wine, and salt in a large bowl. Gently mix well with your hand. Let marinate at room temperature for 15 minutes.

Step 2

Mix all the sauce ingredients in a medium-sized bowl.

Step 3

When you’re ready to cook, add the cornstarch to the marinated beef. Mix to coat all the beef pieces with cornstarch.

Step 4

Heat peanut oil in a large nonstick skillet until hot. Spread the steak with minimal overlapping. Let cook for 1 minute without moving, or until the bottom turns golden brown. Flip and cook the other side, 40 seconds or so, until golden but the inside is still a bit pink. Transfer the steak to a big plate.

Step 5

If there is a lot of oil left in the pan, use a couple layers of kitchen paper towel held in a pair of tongs to remove any extra oil, leaving 1 tablespoon of oil in the pan.

Step 6

Add the ginger, garlic, and the white part of the green onion into the skillet. Cook and stir for 30 seconds to release the fragrance.

Step 7

Stir the sauce again until the cornstarch is fully dissolved. Pour it into the pan and immediately stir with a spatula. The sauce will thicken very quickly, in a couple seconds. Return the cooked beef to the pan, along with the green part of the green onion. Cook and stir a few more times to mix well. Transfer everything to a plate immediately. Serve hot over steamed rice as a main.