On the menu tonight – Mongolian Beef! I’ve been working on recreating my Chinese take-out favorites and tonight I tried my hand at Mongolian Beef. It was pleasantly surprised how close this version turned out to the go-to take-out place near me.
There are definitely more steps to this than the usual types of dishes that I cook. Don’t get intimidated, try it!
My biggest tip in making Mongolian Beef is cutting the meat into smaller, bite-sized pieces. If you think about what you get at a restaurant or your favorite take-out place, you don’t need a knife to cut the meat into smaller pieces. While I thought about that as I was making this dish, the pieces of meat were still too big. Smaller pieces of meat means that they are going to cook quicker, so be careful not to obliterate the meat when you cook.
Let me know how your version turns out!
Mongolian Beef
(1 votes, average: 4.00 out of 5)
Loading...Mongolian Beef
Ingredients
- Beef Marinade:
- 11 oz beef (New York steak or flank steak), cut in to bite-sized strips
- 1 tsp baking soda
- 1 Tbsp cornstarch
- 2 Tbsp water
- 1 tbsp Oyster Sauce
- 1 tsp Soy Sauce
- 1 tsp Tamari Soy Sauce
- 1/2 tsp white pepper powder
- 1 Tbsp oil (pre-cooking, I use avocado oil)
- 1 Tbsp cornstarch (pre-cooking)
- Sauce:
- 1 Tbsp Oyster Sauce
- 1 Tbsp Soy Sauce
- 1/2 tsp Tamari Soy Sauce
- 1/2 tsp chili sauce
- 1 tsp sugar
- 1 Tbsp Mirin
- Stir-Fry ingredients:
- 1 medium onion (red or white)
- 5 stalks scallions
- 2 cloves garlic
- 1/2 red bell pepper
- 1/2 green bell pepper
- 4 dried chili pepper (this dish is supposed to have some heat. use the pepper that you will enjoy without burning your face off_
- Cooking Oil:
- 1 oz oil (to be added first)
- 2 oz oil (to be added second)
- 1 Tbsp Sesame Oil
- Rice:
- 1 pkg Jasmine microwave rice (or whatever variety that suits you)
Instructions
Prepare the meat by slicing it in to bite-sized pieces. Be sure to cut across the grain
In a medium sized mixing bowl, add In a bowl, add the baking soda, cornstarch, water, oyster sauce, light soy sauce, tamari, and white pepper powder. Mix them thoroughly.
Add the sliced beef, mix thoroughly until all the beef is coated with the marinade
Prepare your vegetables:
Cut the onion in half and then cut each half into 1/4 inch slices
Cut the scallions in to 1" long pieces, recommend cutting on the bias
Smash, peel, and mince the garlic cloves
Cut the bell pepper in to strips
Make the Sauce:
In a small bowl, combine the oyster sauce, light and dark soy sauces, chili sauce, sugar, and mirin
Stir and combine thoroughly
Lets Cook!:
Pre-heat your wok or large pan over high heat
Add the beef and fry it for about 90 seconds. The meat should be cooked through and a little crispy
Turn off the stove and remove the beef to a clean tray or bowl, do not let it sit in a puddle of oil, it needs to drain
Pour any leftover oil in the wok to a container for reuse at another time.
Cook the rice:
Add the package of rice to the microwave and cook according to package directions
Turn the stove back on to high heat
Add the garlic, dried chili pepper, onion and green onion whites, cook for about 90 seconds to 2 minutes
Add the beef to the wok and cook an additional 30 seconds to a minute
Stir in the sauce as well as the green parts of the green onion
Cook for an additional 30 seconds to a minute, then cut the heat
Finish with a drizzle of the sesame oil (1 Tbsp), mix to combine
Serve over rice
