Mongolian Beef
Mongolian beef is one of the best Chinese recipes. This easy Mongolian beef recipe is better than Chinese takeout and PF Chang's. Homemade easy recipe that anyone can make at home!
Servings: 4 people
Ingredients
- 12 oz. beef tenderloin thinly sliced
- 2 tablespoons cooking oil
- 2 cloves garlic minced
- 1 inch ginger peeled, thinly sliced
- 2 stalks scallions cut into 2-inch strips
Marinade:
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 teaspoon Chinese rice wine or Shaoxing wine
Mongolian Beef Sauce:
- 2 teaspoons oyster sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon dark soy sauce
- 3 dashes ground white pepper
- 1/4 teaspoon sesame oil
- 1 tablespoon sugar or to taste
- salt to taste
Instructions
- Marinate the beef slices with the marinade ingredients for 30 minutes. Heat a wok with 1 tablespoon of cooking oil and stir-fry the marinated beef until it is half-cooked. Dish out and set aside.
- Heat the remaining 1 tablespoon of oil and stir-fry the garlic and ginger until aromatic. Add the beef back into the wok, followed by the Sauce.
- Continue to stir-fry until the beef slices are almost done, then add the scallions. Stir briefly. Dish out and serve immediately with steamed rice.
Video
Notes
- Make sure you cut the beef against the grain.
- Marinate the beef with cornstarch to tenderize the meat.
- The step above is called velveting in Chinese food. It makes the beef tender, juicy, moist and silky.
- Stir fry the beef on high heat using a wok (preferred) or skillet.
- The brown sauce shouldn’t be too sticky and gooey.
Nutrition
Serving: 1g | Calories: 396kcal | Carbohydrates: 7g | Protein: 21g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Cholesterol: 72mg | Sodium: 533mg | Sugar: 3g