Best mongolian beef
Rated 5.0 stars by 1 users
Cuisine
Asian
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
Super simple. Very tasty! A take out classic, tender crispy beef with a savory rich coating, that pairs perfect with the sweetness of the onions and the crunch from the spring onion!
Ingredients
- 500 gr flank steak
- 1 tbsp cornstarch + more for coating
- 2 tsp soy sauce
- 2 tsp shaoxing wine or sake
- Baking soda
- Sesame oil
- 1 tsp white pepper
- 8 stalks spring onion
- 5 garlic cloves
- 1 - 2 cm ginger
- 5 dried chilies deseeded
- 120 ml soy sauce
- 120 ml beef stock
- 60 gr brown sugar
- Splash rice vinegar
Sauce
Directions
Slice the flank steak into a few pieces against the grain and slice in thin strips with the grain.
- Mix the steak in a bowl with cornstarch, soy sauce, shaoxing wine or sake, baking soda, sesame oil and white pepper. Let marinate for at least 30 minutes.
- Mince or grate the garlic and ginger and chop the white part of the spring onion into big chunks.
- Fully coat the marinate beef in cornstarch
- Place your wok on high heat and season with oil. Take the oil out and throw away.
- Add more neutral oil to the wok and crisp up the beef in a few separate goes (don’t move it for the first minute, so you will get a nice crispy crust, give a toss and set aside.
- Add more oil to the wok and toss in the dried chilies, ginger, spring onion and garlic.
- When fragrant pour in the soy sauce, beef stock, rice vinegar and add the brown sugar.
- Let thicken, add the crispy beef and coat on high heat.
- Serve with fried or white rice and top with the green part of the spring onion