Crispy Mongolian Beef Recipe
Mongolian beef is thinly sliced beef marinaded for flavor then stir fried until crisped and served in a sweet and savory sauce with onions and peppers.
Servings 4 servings
Calories 340kcal
Ingredients
- 1 pound beef flap meat
- 1/2 (medium) onion sliced
- 1/2 cup green onions sliced
- 1 Serrano pepper seeds removed and sliced
- 1 teaspoon grated ginger
- 4 garlic cloves minced
- 1 1/2 teaspoon cooking oil
- 1/4 cup Cornstarch
For the Marinade:
- 2 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon Shaoxing wine (Chinese cooking wine)
For the Sauce:
- 3 tablespoon oyster sauce
- 2 teaspoon mirin
- 1/8 teaspoon white pepper
- 2 teaspoon soy sauce
- 2 teaspoon brown sugar
Instructions
- Cut the beef into thin, bite size pieces, against the grain.
- Combine marinade ingredients in a dish and add beef. Let marinade for at least 30 minutes and up to 2 hours.
- Mix sauce ingredients in a bowl and set aside.
- Heat the cooking oil over high heat until it just starts to smoke.
- Drain any excess marinade from beef and lightly dust with cornstarch. Cook the beef in two or more batches (to prevent lowering the heat of the wok pan) for about 1-2 minutes, or until juices run clear. Remove beef with a slotted spoon and set aside.
- Add onions and peppers and stir fry until translucent, about 1 minute.
- Add garlic and ginger and stir fry for about 30 seconds.
- Add the green onions and beef (reserving some green onions for the garnish).
- Add the sauce mixture and cook for about 2 minutes, or until sauce has thickened.
- Garnish with green onions and serve over white rice or crispy noodles.
Notes
- Place the beef in the freezer for about 15-30 minutes to make it easier to slice thinly.
- Slice the beef against the grain to ensure it stays nice and tender.
- Cook the beef in batches to ensure it gets crisp on the outside. If you put too much beef in the wok/pan at a time, you will steam it instead of fry it and the results won't be the same;
- You can substitute flank steak or skirt steak for the flap meat.
- Substitute sherry for the Chinese cooking wine if desired.
Nutrition
Serving: 0.5cup | Calories: 340kcal | Carbohydrates: 6g | Protein: 21g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 951mg | Potassium: 388mg | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 2.7mg