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
Sauce
- 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
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
2 comments
Krijg trek als ik je de eecepten hoor uitleggen!
Graag de hoeveelheden voor alle ingrediënten vermelden.
Dank!
Groet,
Ton
Krijg trek als ik je de eecepten hoor uitleggen!
Graag de hoeveelheden voor alle ingrediënten vermelden.
Dank!
Groet,
Ton