Mongolian Beef. Needless to say, it's one of the classic Chinese-American dishes. I grew up eating it at Panda Express and I enjoyed every bite. Especially with that Orange Chicken and a big scoop of Chow Mein on the side. (Of course, followed by a 2 hour food coma). But hey, there's a reason its a best-seller. Today, I'll show you a simple but delicious home recipe on Mongolian Beef. Next time you're craving Chinese, say no to take-out! Instead, whip it up at home.
The key texture for this dish is a crispy surface with a tender bite. When frying the beef pieces with starch powder, keep them frying until you get a light-browning on the outside. That way you get it crispy.
Second, make sure that the soy sauce glaze doesn't burn. When you add the soy sauce, it will start to bubble-up quickly. Immediately add-in the beef pieces toss until it reduces into a glaze.
Note: This is 1-2 person serving size. If you want to make for a family of 4, simply multiply all the ingredients by 2.
Oh and don't forgot to get your rice cooking in the back... Bon Appetit yall!
Ingredients
Mongolian Beef
- 300 grams Flank Steak (Or Sirloin Cut)
- 4-5 Tablespoons Potato Starch Powder
- 1 Tablespoon Mirim
- 4-5 Stalks Green Onions
- 1.5 Tablespoons Minced Garlic
Beef Marinade
- 2 Tablespoons of Soy Sauce
- 1 Tablespoon Oyster Sauce
- 1 Tablespoon Mirim
- 1.5 Tablespoons Sugar
- ½ Tablespoon Sesame Oil
Instructions
Prep Steps
- Cut the flank steak into thin strips. Place the strips in a mixing bowl. Place in 1 Tablespoon of Mirim and give it a mix. Set it aside for 5 minutes.
- Cut the ends off of 4-5 stalks of green onion. (If there are larger stalks, split it in half). Then measure with your pointer finger and cut the stalks into finger-length pieces.
Make Marinade Sauce
- Mix Soy Sauce (2 Tablespoons), Oyster Sauce (1 Tablespoon), Mirim (1 Tablespoon), Sugar (1.5 Tablespoons), Sesame Oil (0.5 Tablespoon)
Fry Beef Pieces
- Take out a plastic bag or Ziploc. Place in 4-5 Tablespoons of Potato Starch. Then place the beef strips into the bag (note: try to shake off any excess liquid on the beef strips before adding to the starch). Then close the bag and give it a thorough shake. The beef pieces should be well-coated on both sides.
- Add a layer of oil into a large pot or work. Once the oil gets hot enough, add the beef strips in. Fry them until you see some light browning on the surface - it should be slightly crispy. Take each piece out and rest on a paper-towel or a rack.
- Next, take out another wok or frying pan. Place it on medium-high heat. Scoop in 1 Tablespoon of oil. Then add 1.5 Tablespoon of minced garlic. Mix it around. Once the minced garlic start to dance and sizzle in the oil, give your marinade sauce a quick stir and add it into the pan.
- Stir the marinade and once it begins to rapidly bubble, add the beef pieces in. Toss it in the sauce until the beef pieces get coated evenly. Then add-in the green onion stalks. Stir for 30 more seconds. Turn off heat.
- Serve on top of rice. Bon Appetit!
Lady says
In a large bowl, toss flank steak with cornstarch until fully coated. Add steak to skillet and sear until crispy, 3 to 4 minutes per side. Drain fat.
Daysis says
It s a simple stir fry with thin slices of beef simmered in a soy, brown sugar, garlic and ginger sauce. The brown sugar quickly caramelizes in the soy to make a slightly sticky sauce that coats the beef.
Med Advice says
It s a simple stir fry with thin slices of beef simmered in a soy, brown sugar, garlic and ginger sauce. The brown sugar quickly caramelizes in the soy to make a slightly sticky sauce that coats the beef.
Worries says
You will see the long fibers in the meat, you want to cut across the fibers for tender meat. If you cut with the fibers the beef will be tough.
Nico Ward says
Hi, I love this recipe I am surprised it taste so good. I added mushrooms,and red crush pepper for a kick. You're doing a great job . Love watching you guys on YouTube.
Medsides.Com says
Flank steak is best for this recipe because its flavor stands up to the sauce. If cut properly the beef is tender.