Mongolian Beef
A quick and easy dish featuring tender flank steak in a savory-sweet sauce, perfect for busy weeknights or special occasions.
Ingredients
For the marinade
- 1 pound beef flank steak (thinly sliced, between ⅛ to ¼ inch thick)
- 2 tablespoons water
- 2 teaspoons Shaoxing rice wine Dry sherry can be used as a substitute.
- ½ teaspoon Kosher salt Use less if using fine salt.
- ¼ teaspoon baking soda
For the coating
- 2 tablespoons cornstarch Key for achieving a crispy exterior.
For the sauce
- 1 tablespoon Shaoxing rice wine
- 3 tablespoons granulated sugar
- 2 tablespoons regular soy sauce Tamari for gluten-free option.
For stir-frying
- 1 tablespoon oil (any neutral oil) For cooking.
- 1 teaspoon cracked black pepper Adjust to taste.
- 1 tablespoon garlic (minced, about 2 cloves)
- ½ large yellow onion (sliced)
- 1 bunch green onion (cut into 2-inch pieces) Separate the white and green parts.
- 1 ounce rice vermicelli (medium thickness, optional) Add at the end for texture.
- as needed tablespoons oil For cooking.
Instructions
Marination
- In a bowl, combine the water, Shaoxing rice wine, Kosher salt, and baking soda. Add the sliced flank steak, coating it well. Let it marinate for about 15-20 minutes.
Preparation
- After marinating, sprinkle the cornstarch over the beef, tossing to coat evenly.
Sauce preparation
- In another bowl, mix the remaining Shaoxing rice wine, sugar, and soy sauce.
Cooking
- In a large pan or wok, heat a tablespoon of oil over medium-high heat. Once hot, add the marinated beef in batches and cook until browned and crispy, about 2-3 minutes per side. Remove the beef and set it aside.
- In the same pan, add a bit more oil if needed and toss in the minced garlic, sliced onion, and the white parts of the green onion. Stir-fry until fragrant and the onions are translucent.
- Return the beef to the pan and pour the sauce over. Stir well and let it cook for an additional minute until heated through.
- Serve the Mongolian Beef hot, garnished with the green parts of the green onion.
Notes
To serve, consider pairing with steamed jasmine rice or fried rice. For a unique presentation, create a fried vermicelli nest as a base.