Mongolian Beef
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.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound sirloin or flank steak
- 2 tablespoons cooking oil
- 1 1/2 tablespoons cornstarch
- 1 teaspoon salt
- Dash black pepper (to taste)
- 3 tablespoons soy sauce
- 3 tablespoons water
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1/2 tablespoon cornstarch
- 2 tablespoons cooking oil
- 2 tablespoons ginger (julienned)
- 1/2 cup scallions (about 2 stalks, cut into 1-inch pieces)
Instructions
- 1
1. Marinate the beef: Pour cooking oil, cornstarch, salt and black pepper over the beef. Use your fingers to gently massage the ingredients into the beef.
- 2
Allow the beef to marinate at room temperature for 30 minutes.
- 3
Prepare the sauce by combining soy sauce, water, rice vinegar, brown sugar and cornstarch. Set aside.
- 4
Heat 2 tablespoons of cooking oil in a wok over high heat.
- 5
As the oil is heating up, add the julienned ginger to the wok.
- 6
Stir-fry the beef in small batches. For each batch, spread the beef out in a single layer in the wok, then wait for a few seconds before flipping them over.
- 7
Remove the beef from the wok just as it starts to turn brown. Some pink is okay because it will finish cooking with the sauce. It should take less than a minute to fry each batch.
- 8
Return all of the beef to the wok, then pour the sauce over the beef.
- 9
Stir to combine all the ingredients. The sauce will start to thicken quickly.
- 10
Add scallions to the wok at the last minute. Give all the ingredients a good stir, then transfer the dish to a serving plate.
- 11
Serve immediately with steamed white or brown rice. Enjoy!