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Mongolian Beef

Mongolian Beef

⏱ Prep: 10 min ⏱ Cook: 20 min

Ingredients

  • 1 large b. sirloin or flank steak thinly sliced and cut into serving pieces
  • 1 thumb minced ginger
  • 2 tsp garlic (minced)
  • 3.25 cup chopped scallions
  • 2 tbsp soy sauce
  • 1 tsp brown sugar
  • 3 tsp cornstarch
  • 1 tbsp Chinese cooking wine or sherry
  • 1 tbsp hoisin sauce
  • 1.5 tsp vinegar (white, rice, or cane)
  • 0 A bit of Sriracha sauce (optional)
  • 1.25 tsp sesame oil (optional)
  • 1.5 tsp salt
  • 1.25 tsp white pepper powder
  • 3 tbsp oil

Instructions

  1. Season the beef with 1/4 teaspoon salt and 1/8 teaspoon white pepper. Let it stay for 10 minutes.

  2. Heat the oil in a frying pan.

  3. Dust the beef in 2 teaspoon cornstarch. I do this by combining the beef and cornstarch in a resealable bag, seal the bag with some air inside, and shake the bag until the beef is coated.

  4. Pan-fry the beef in medium heat for 1 minute per side. Do this in batches so that the beef gets cooked properly and the pan does not get over crowded. Remove the pan-fried beef from the pan. Set aside.

  5. Combine soy sauce, sugar,1 teaspoon cornstarch, cooking wine, hoisin sauce, vinegar, Sriracha, sesame oil, and remaining salt and pepper in a bowl.Mix well and set aside.

  6. On the same pan with remaining oil, add the garlic and ginger. Stir and cook until the garlic turns light brown.

  7. Put-in the beef. Stir.

  8. Pour-in the soy sauce mixture. Quickly stir and cook until the sauce gets thick.

  9. Add the scallions. Cook for 1 minute.

  10. Transfer to a serving plate.

  11. Serve with white rice. Share and enjoy!