Chinese🥩 Meat

Mongolian Beef

Name: Mongolian Beef
Total time: 45 min
Cuisine: Chinese
Ingredients: 454 g (1 lb) Beef (such as flank steak); 28 g (2 tbsp) Chinese cooking wine; 1.9 Salt; 1.2 Ground black pepper; 2.8 Dark soy sauce; 23 g (3 tbsp) Cornstarch (for marinating); 1 Egg white; 5 g (2 tsp) Cornstarch (for sauce); 42 g (2.5 tbsp) Soy sauce; 38 g (3 tbsp) Brown sugar; 18 g (1 tbsp) Oyster sauce; 120 Water; 5½ g (1 tsp) Dark soy sauce (for sauce); 220 g (1 cup) Oil; 9 g (1 tbsp) Minced ginger; 13½ g (1.5 tbsp) Minced garlic; 90 Scallions; 3.6 g (2 tsp) Chili flakes; 9 g (1 tbsp) Toasted sesame seeds

⏱ 45 min

Mongolian Beef is one of the most popular takeout dishes in American Chinese restaurants. This dish uses the traditional Chinese velveting technique—marinating beef with egg white and cornstarch—to create exceptionally tender and juicy meat. While restaurants typically deep-fry the beef, home cooking using shallow-frying produces equally delicious results with greater convenience.

Adapted from a video by Souped Up Recipes

BETTER THAN PF Chang's - Mongolian Beef Recipe

Watch on YouTube

Ingredients

Beef (such as flank steak)454 g (1 lb)
Chinese cooking wine28 g (2 tbsp)
Salt1.9
Ground black pepper1.2
Dark soy sauce2.8
Cornstarch (for marinating)23 g (3 tbsp)
Egg white1
Cornstarch (for sauce)5 g (2 tsp)
Soy sauce42 g (2.5 tbsp)
Brown sugar38 g (3 tbsp)

Steps

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1
Cut the beef into ¼ inch thick slices. Avoid cutting too thin to prevent the meat from drying out during frying.
2
Season the beef with salt, black pepper, dark soy sauce, and Chinese cooking wine (or dry sherry as substitute). Add cornstarch and egg white, then mix thoroughly for several minutes, making sure to separate the meat slices and distribute the cornstarch evenly without lumps.
3
This egg white and cornstarch marinade is the velveting technique—a restaurant secret for retaining meat moisture and ensuring extra juicy and tender results. Set aside for 30 minutes.
4
While the beef is marinating, prepare the sauce by combining cornstarch, soy sauce, brown sugar, oyster sauce, water, and dark soy sauce. Stir well and set aside.
5
Prepare the minced ginger, minced garlic, chili flakes, and cut scallions into stalks, separating the white and green parts.
6
Heat to maximum and bring the oil to 400°F. Add the beef slices one by one in order for easy flipping. Cook for just 1-2 minutes due to high heat, being careful not to overcook. Set the cooked beef aside and continue with the next batch.
7
Pour out most of the oil, reserving only about 1 tablespoon in the wok. Shallow-frying is more practical for home cooking while delivering equally delicious results.
8
Stir-fry the chili flakes, minced garlic, minced ginger, and white parts of the scallions in the remaining oil until fragrant.
9
Pour in the sauce and stir for about 2 minutes until thickened.
10
Return the cooked beef to the wok along with the green parts of the scallions, mixing until the meat is fully coated with the glossy, savory sauce.
11
Plate the dish and garnish with toasted sesame seeds for a nutty flavor. Serve with white rice or other plain foundation dishes.

Mongolian Beef

Ingredients

Steps

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