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Mongolian Beef Recipe

Super easy Mongolian Beef recipe! Slightly crisp and tender flank steak with a very delicious sauce.. amazingly delish. Cook it today and save this recipe for good. Cooking Tips: You can add strips of carrots and broccoli to add flare to this recipe. Happy cooking!

Servings: 1-2

Mongolian Beef Recipe (Version 2)

INGREDIENTS:

  • 250g beef tenderloin, flank steak or flap meat, sliced thinly and in square pieces
  • 2 tablespoons oil
  • 2 cloves garlic, minced 
  • 1 inch piece fresh ginger, peeled and sliced into thin pieces
  • 3 green onions (scallions), minced, slant
  • Marinade:
  • 1 tablespoon soy sauce
  • 1 teaspoon dark soy sauce
  • ½ tablespoon oyster sauce
  • 1 teaspoon hoisin sauce
  • 1 teaspoon Chinese rice wine
  • 1 teaspoon cornstarch 
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar 
  • ¼ teaspoon salt
  • 3 dashes white pepper

INSTRUCTIONS:

  1. Marinate the beef with all the marinade ingredients, about 15 minutes or longer.
  2. Heat one tablespoon of the oil in a wok over high heat. Stir fry the beef until the beef is browned on the outside but still pink inside. Transfer on a plate and set aside
  3. Using the same wok, use the excess oil over high heat. Add the garlic and ginger, stir-fry until aromatic. 
  4. Add back the beef into the wok and stir fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. 
  5. Add the chopped green onions and toss them well to combine the ingredients.
  6. Transfer into a serving platter and serve with fresh chopped green onions. Enjoy!

COOKING TIPS:

If your beef is not the top quality or you can’t find a sirloin or tender part of a beef. Here’s the secret process on how you can tenderize your beef first before cooking.

  • You will need:
  • 250g beef
  • 1 teaspoon baking soda
  1. Combine the meat and baking soda. Ensure that the baking soda has coated the meat evenly. Give it a 15-minute rest. Place the beef in a colander and give it a good rinse under cold running water. If preferred, rinse several times. Using paper towels, pat it dry thoroughly. Your beef is now tender and ready for marination.

Mongolian Beef (Easy Recipe)

INGREDIENTS:

  • 1/2 kilogram flank steak or sirloin steak, sliced thinly
  • 1⁄2 teaspoon ginger, minced
  • 1  tablespoon garlic, minced
  • 1-2 dried chili (optional)
  • 2 teaspoons vegetable oil
  • 1⁄2 cup soy sauce
  • 1⁄2 cup water
  • 3⁄4 cup brown sugar
  • vegetable oil, for frying (about 1 cup)
  • 1⁄4 cup cornstarch
  • 2  large green onions, sliced on the diagonal into one-inch lengths
  • 1 tablespoon sesame oil
  • 1 teaspoon toasted sesame seeds, garnish

INSTRUCTIONS:

  1. In a pan over low heat, start with the sauce and heat 2 tsp of vegetable oil. But not too hot.
  2. Add ginger and garlic and dried chili to the pan and quickly add the soy sauce and water before the garlic scorches.
  3. Add brown sugar in the sauce and mix until dissolved, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
  4. Slice the flank steak against the grain into 1/4 thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts). Just sliced into small bite size thin square.
  5. Toss the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
  6. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  7. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
  8. Heat the oil over medium heat until it’s nice and hot, but not smoking.
  9. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don’t need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly.
  10. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  11. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  12. Add the sauce, cook for one minute while stirring, then add all the green onions.
  13. Cook for one more minute or just until the beef is already tender.
  14. Season with sesame oil, stir. Turnoff heat.
  15. Transfer into a bowl, best served on top of rice.
  16. Season with toasted sesame seeds and extra chopped green onions on top.

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