Description
A quick and easy Mongolian Beef recipe featuring tender beef, a sweet sauce, and customizable flavors.
Ingredients
Scale
- 1 pound beef flank steak (thinly sliced between ⅛ to ¼ inch thick)
- 2 tablespoons water
- 2 teaspoons Shaoxing rice wine
- ½ teaspoon Kosher salt
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon oil (any neutral oil)
- 1 teaspoon cracked black pepper (more or less to taste)
- 1 tablespoon Shaoxing rice wine
- 3 tablespoons granulated sugar
- 2 tablespoons regular soy sauce
- 1 tablespoon garlic (minced, about 2 cloves)
- ½ large yellow onion (sliced)
- 1 bunch green onion (cut into 2-inch pieces)
- 1 ounce rice vermicelli (optional)
- Oil (as needed for cooking)
Instructions
- In a bowl, mix the beef with water, Shaoxing rice wine, salt, baking soda, and cornstarch. Let it marinate for about 15 to 30 minutes.
- If using, cook the rice vermicelli according to package instructions, drain, and set aside. Fry cooked vermicelli in oil until crispy.
- Heat oil in a large pan over medium-high heat. Add the marinated beef and cook until browned.
- Stir in the white parts of the green onion, garlic, and sliced onion and cook until soft.
- Mix Shaoxing rice wine, sugar, and soy sauce in a bowl and pour into the pan. Cook until the sauce thickens and coats the beef.
- Add the green parts of the green onion and cook for another minute.
Notes
Cut the beef across the grain for tenderness. For a spicier dish, add red pepper flakes or sliced chili peppers. Double the sauce for extra flavor with rice.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Mongolian beef, beef stir-fry, quick dinner