If you want lip smackingly delicious Mongolian beef just like takeout, you just need to follow my easy and simple Mongolian beef recipe and instructions. Especially, the tips to make the beef tender and crispy in stir fry.
Ingredients
Beef Marinade:
- 1 lb /450g flank steak
- 1/2 beaten egg
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon rice wine, Shaoxing wine or dry sherry
- 1/4 teaspoon baking soda, or 10g beer
Mongolian Sauce:
- 2 tablespoons soy sauce
- 1/2 cup water
- 3 tablespoons brown sugar
- 1 teaspoon cornstarch
Crispy beef:
- 2 tablespoons cooking oil
- 1/4 cup or 4 tablespoons cornstarch/cornflour
Beef Stir Fry:
- 1 teaspoon cooking oil
- 2 teaspoons fresh ginger, minced
- 1 tablespoon garlic, minced
- 4 stalks scallions, sliced
Instructions
- Cut the beef - To make the flank steak more tender, always cut against the grain direction. (Note 1)You can refer to my other post, "How To Velvet Beef For Stir Fry?" I'll show you how to cut the beef and how to tenderize it.
- Marinate beef - Marinate with soy sauce, beaten egg, baking soda, and rice wine. Mix well and marinate for at least 10 minutes (you can also leave it overnight).Add cornstarch 10 minutes later. (Note 2)
- Put 4 tablespoons of cornstarch on the plate. Dip both sides of the Flank Beef in the cornstarch and separate, but let it get wet for pan fry. (Note 3).
MIX MONGOLIAN SAUCE :
- For the sauce, mix brown sugar, soy sauce, cornstarch, and water in a small bowl. Set aside.
- Prepare the vegetables - wash and chop the scallions, mince the ginger and garlic. Set aside.
PAN FRY FLANK STEAK :
- In a large wok or skillet, heat 1 tablespoon cooking oil over medium heat. Place the flank steak in it in a single layer. When you put the beef in, dip it into the oil in the pan to crisp it up.
- Don't turn it, but wait for 2 to 3 minutes before turning the other side. Fry it until it's golden brown and cooked through, about 5-6 minutes. Remove it from the pan. (Note 4).
STIR FRY MONGOLIAN BEEF :
- Fry the spices - In the same pan, add the remaining tablespoon of oil, the ginger, and the garlic and fry them for 10-15 seconds.
- Add the sauce to the pan and simmer for 1 minute. (Note 5).
- Return the beef - Add the beef back in, if you want the beef crispy, you don't have to toss it in the Mongolian sauce for too long, about 1 minute is enough.
- Add the scallions - stir and cook for the last 20-30 seconds.
- Serve - immediately with a side dish of rice.
Video
https://youtube.com/watch?v=7C7DNDaj9EA
Tips & Notes:
- Cut the beef against the direction of the grain so that the tissue can be separated and the bite is easier to make.
- The secret of adding eggs is to make the beef taste more tender and juicy. If you want to marinate for more than half an hour or overnight, you should add baking soda and cornstarch 10 minutes before cooking. Otherwise, the beef will be tough if you add baking soda too long.
- After dipping, let the cornstarch, rest for 5 minutes before frying. This will help the cornstarch stick to the meat and make it crispier and not come off during frying.
- Don't overcrowd the pan and turn the beef after 2-3 minutes so you get a crispy flank steak.
- The cornstarch we used for the beef should thicken the sauce. If you find it's not thickening enough, add 1 tablespoon of cornstarch to 1.5 tablespoons of cold water, stir to dissolve the cornstarch, and add it to the pan.
Nutrition Information:
Serving: 450g Calories: 427kcal (21%) Carbohydrates: 26g (9%) Protein: 35g (70%) Fat: 19g (29%) Cholesterol: 109mg (36%) Sodium: 1194mg (52%) Potassium: 639mg (18%) Fiber: 1g (4%) Sugar: 12g (13%) Vitamin A: 186IU (4%) Vitamin C: 4mg (5%) Calcium: 67mg (7%) Iron: 3mg (17%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
