Mongolian Beef
This staple of Chinese-American restaurants was first developed in Taiwan, where it was a mainstay of Mongolian-style barbecue restaurants.
- Prep time
- 45 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 pound flank steak or tri-tip, thinly sliced (about 1/4") against the grain
- 1 stalk leek, thinly sliced
- 1 stalk scallion, thinly sliced or shredded for garnish
- 2 tablespoons peanut or vegetable oil
- 2 tablespoon soy sauce
- 1 1-inch piece ginger, peeled and grated
- 1 teaspoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 2 teaspoons bean sauce
- 2 teaspoons chili sauce (or use 1 tablespoon chili bean sauce in place of the bean and chili sauces)
- 2 teaspoons Chinese rice wine
- 1 teaspoon oyster sauce
- 1/2 teaspoon sesame oil
Instructions
- 1
Marinate the beef: Stir together the soy sauce, grated ginger, and cornstarch together in a medium bowl until the cornstarch is dissolved. Toss the sliced beef in the marinade to coat. Let stand for 30 minutes to let the flavors absorb.
- 2
Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Stir-fry the beef until barely pink in the center, 2 to 3 minutes. Add the leeks and stir-fry until wilted, about 30 seconds. Pour in the sauce and make sure the beef is well coated. Stir-fry until the beef is cooked through, another 1 to two minutes. Remove from the heat and garnish with shredded scallions.
- 3
Serve hot with rice or noodles.