Mongolian beef

Tips on nailing this Mongolian Beef Thin slice: We want to ensure the beef is cut into thin, equal strips. This is going to ensure all the beef cooks evenly and has a great texture. The only way to make that happen is to use a sharp knife!  Cornstarch is king: If you want that perfect crunchy texture, cornstarch is the key. It has a great way of clinging to the meat, building a great crunch and doesn’t go soggy.  Let it reduce: The sauce is always the best part, so make sure to get it right. We want to let it reduce to a point where it coats all ingredients and has a beautiful shine. If you think your sauce is a little wet/runny, let it bubble away until it’s perfect.  Less of an ingredient and more of a tool, but a large ziplock bag will be your best friend here. We want to ensure that all beef is coated in that cornstarch. Using a bag and shaking it will help it cling but not overcoat the meat, as it can get gummy. The beef you pick matters; ask your local butcher; they would love to help you. Pre-cut stir-fried beef is also a great option if you don’t know what type of beef you like!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions:

Step 2

In a large ziplock bag, add your sliced beef, salt, pepper and cornstarch. Seal tight and shake until fully coated. Set aside.

Step 3

In a large bowl, combine brown sugar, soy sauce, oyster sauce and warm water. Mix until the brown sugar has completely mixed into the sauce. Set aside.

Step 4

Place a wok or skillet over medium high heat and add 2 tbs oil. Add in beef, making sure to shake off excess corn starch. Cook until beef is no longer pink, 3-4 min.

Step 5

Once the beef is cooked and slightly crispy, remove it from the pan and add back in 1 tbs of oil. Let that heat up and drop in your onion, garlic, green onion stalks and chilies. Cook for 2 min and add the cooked beef back in.

Step 6

Pour your sauce into the pan and allow to reduce until thick and shiny, 3-4 min.

Step 7

Remove from heat and top with thinly sliced green onions. Serve with steamed rice.

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