This delicious easy to make Mongolian beef recipe comes together in just over 30 minutes and is served up over a bed of rice.
Servings: 4
Prep Time: 10 minutesminutes
Cook Time: 5 minutesminutes
Marinating Time: 30 minutesminutes
Ingredients
For the Mongolian Beef Marinade:
1poundthinly sliced flank steak
3tablespoonssoy sauce
1tablespoonsesame oil
2large eggs
2tablespoonsShaoxing wine or dry sherry
2tablespoonscorn starch
salt and pepper to taste
For the Vegetables and Sauce:
1peeled yellow onion cut into 1” chunks
4finely minced garlic cloves
1” chunk finely grated ginger
4green onions sliced, thinly sliced on a bias
8-10dried chiles, seeds removed
4tablespoonssoy sauce
3tablespoonspacked light brown sugar
1tablespoonrice wine vinegar
2tablespoonoyster sauce
½cupwater
2tablespoonsShaoxing wine or any rice wine or dry sherry
1tablespooncorn starch
4tablespoonsof cooking oil
Instructions
Marinade: Add the sliced flank steak with soy sauce, sesame oil, rice wine, eggs, corn starch, and salt and pepper to a medium size bowl and thoroughly mix until combined. You can cover or keep it uncovered and marinate in the refrigerator for 30 minutes.
Sauce: In the meantime, whisk together the soy sauce, brown sugar, oyster sauce, rice wine, water, rice wine vinegar, and corn starch medium-size bowl until mixed and smooth. Set it aside.
Pour 3 tablespoons of cooking oil to a wok over high heat until smoke begins to roll off the wok.
Add the beef to the wok and immediately push the beef up the sides of the pan using a large stir-fry spoon to sear the beef. Cook it for a total of 30 to 45 seconds.
Next, holding the handle of the wok in one hand while placing your cooking spoon in the center of the pan, rock the wok handle back and forth while moving the spoon in a small circular motion to stir-fry the beef. Do this for 20 to 30 seconds until the beef is cooked throughout.
Set the beef onto a side plate.
Return the wok to the cooktop over high heat and pour the remaining 1 tablespoon of cooking oil into it and stir fry some garlic, ginger, and onions for 1 to 2 minutes or until lightly browned. Add in the dried chiles.
Add in the sauce and cook until it becomes thick like a syrup, which only takes about 30 to 45 seconds.
Put the cooked beef back into the work along with the green onions and gently mix until combined.
Serve the Mongolian beef with cooked rice and more green onions for garnish.
Notes
Make-Ahead: This recipe is meant to be eaten as soon as it’s finished cooking. You can keep it warm for up to 15 minutes before serving.How to Store: Cover and keep in the refrigerator for up to 3 days. Freeze and cover for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.How to Reheat: Add the desired amount of Mongolian beef to a medium-size pan and add in 2 tablespoons of water. Stir and heat over medium heat until warm.You can use any dried chile in this recipe. In general, the smaller the dried chili, the spicier it is.Substitute the Shaoxing wine with dry sherry or regular cooking rice wine.Feel free to swap out the brown sugar with regular sugar or honey.