Better than Takeout Mongolian Beef
By: Megan Pham & Eliezer @TakesTwoEggs
Made With:
This Mongolian beef recipe is incredibly quick and easy to make in under 30 minutes. Serve it
with steamed rice and a side of vegetables for a perfect weeknight dinner! Recipe and Photo Credit: Megan Pham & Eliezer @TakesTwoEggs
This Mongolian beef recipe is incredibly quick and easy to make in under 30 minutes. Serve it
with steamed rice and a side of vegetables for a perfect weeknight dinner! Recipe and Photo Credit: Megan Pham & Eliezer @TakesTwoEggs
Key products
Instructions
Instructions
- In a bowl, add the sliced beef with baking soda, soy sauce, white
pepper and vegetable oil mix until combined. Let marinate for at least 20
minutes. - For the Mongolian Sauce, combine the brown sugar, beef broth, soy sauce, oyster
sauce, and dark soy sauce in a bowl. - Place the 1/2 cup of cornstarch in another bowl and evenly dredge each slice of beef,
shaking off any excess.
- In a wok or large skillet, heat the vegetable oil over medium-high heat until
hot. Working in batches, cook the beef in a single layer for 1 minute on each
side. Remove and set aside.
- Drain the oil from the wok, and leave about 1 tablespoon left. Heat the wok over
medium heat, add the onion, ginger, garlic, red chili peppers and white parts
of green onion. Sauté for 1 minute until fragrant.
- Add the sauce and bring to a simmer. In a small bowl, mix the cornstarch and
water into a slurry. Then slowly pour into the sauce while stirring until the
sauce has thickened.
- Lastly, add the beef and green parts of green onion and toss until combined,
about 30 seconds. Serve immediately with steamed rice.
