Mongolian Beef
Mongolian beef is a delicious fusion dish that has its roots in the United States, not Mongolia. This mouthwatering dish gained popularity during the 1970s and 1980s as Chinese-American cuisine started to become more mainstream across America. Nowadays, it's a must-try dish that you can find in many Chinese-American restaurants throughout the country.
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 3 mins
Total Time: 18 mins
Ingredients
  • 1 lb (453g) flank steak (sliced thinly against the grain)
  • 4 scallions (cut into 1 inch-long diagonal slices)
  • 3 garlic cloves (minced)
  • 1 tbsp (8g) fresh ginger (sliced)
  • 2 tbsp (26g) vegetable oil
    • Marinade:
  • 1 tbsp (16g) light soy sauce
  • 1 tbsp (15g) Shaoxing wine
  • 1/2 tsp (1g) ground white pepper
  • 1 egg white
  • 1 tbsp (10g) cornstarch
  • 1 tbsp (13g) vegetable oil
    • Sauce:
  • 1 tbsp (16g) light soy sauce
  • 1 tsp (5g) dark soy sauce
  • 1 tbsp (14g) oyster sauce
  • 1 tsp (4g) cornstarch
  • 1 tsp (4g) sugar
Instructions
  1. In a bowl, combine the sliced beef and marinade ingredients. Let it marinate for about 15-20 minutes.
  2. In a separate bowl, whisk together the sauce ingredients. Mix well until everything is well combined. Set aside.
  3. Heat vegetable oil in a wok over medium-high heat. Add the sliced steak to the wok and cook for 40 seconds, stirring occasionally.
  4. Turn the heat to medium. Add the garlic and ginger and stir-fry for 10 seconds, or until fragrant. Then add scallions and sauté for 20 seconds.
  5. Add the sauce mixture to the wok. Stir-fry for another 20 seconds or until the sauce has thickened.
  6. Transfer the Mongolian beef to a plate and serve hot with white rice.