Mongolian Beef is a Chinese-American restaurant classic that features super-tender thinly sliced beef with scallions, stir-fried in a simple but flavorful sweet and tangy sauce.
1. Marinate the beef: Pour cooking oil, cornstarch, salt and black pepper over the beef. Use your fingers to gently massage the ingredients into the beef.
Allow the beef to marinate at room temperature for 30 minutes.
Prepare the sauce by combining soy sauce, water, rice vinegar, brown sugar and cornstarch. Set aside.
Heat 2 tablespoons of cooking oil in a wok over high heat.
As the oil is heating up, add the julienned ginger to the wok.
Stir-fry the beef in small batches. For each batch, spread the beef out in a single layer in the wok, then wait for a few seconds before flipping them over.
Remove the beef from the wok just as it starts to turn brown. Some pink is okay because it will finish cooking with the sauce. It should take less than a minute to fry each batch.
Return all of the beef to the wok, then pour the sauce over the beef.
Stir to combine all the ingredients. The sauce will start to thicken quickly.
Add scallions to the wok at the last minute. Give all the ingredients a good stir, then transfer the dish to a serving plate.
Serve immediately with steamed white or brown rice. Enjoy!
Notes
- Flank steak and sirloin steak are recommended cuts for Mongolian Beef but you can also use ribeye and tenderloin. Stew meats like chuck and round are not recommended for this dish. - Freezing the beef for about 30 – 60 minutes before you slice into it makes it much easier to cut. Slice against the grain.
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