Mongolian Beef is a type of Americanized Chinese dished served in most Chinese restaurants in North America. It is made with thin slices of beef that are seasoned, coated, and fried. The beef is cooked with a tangy sweet brown sauce and scallions.
I personally love to eat this dish with fried rice. It makes the perfect lunch meal as far as I am concerned.
How to Cook Mongolian Beef
Cooking your own Mongolian Beef at home is fairly easy. There are two parts involved. This first part is the preparation of the beef, while the second part involves the creation of the sweet brown sauce.
Prepare the beef by seasoning with salt and pepper. Add cornstarch and then mix well. Let it stay for around 10 minutes to allow the beef to absorb the seasoning.
The beef then needs to be cooked by frying. Heat around three quarters of oil on a pan and then fry the beef for 1 minute or until it gets crisp on the outside. Do not overcook the beef. Let the excess oil drip after frying. Set aside.
Next is to make the sauce. Saute garlic and ginger and then add water, soy sauce, Hoisin sauce and sugar. Make sure to stir until sugar dissolves completely. Thicken the sauce by adding a mixture of cornstarch and water.
Combine the sauce and fried beef in a pan and add scallions. Cook for a minute or two. Serve it while its hot!
I hope that you enjoy this recipe. Happy cooking!
Try this Mongolian Beef Recipe. Let me know what you think.
Mongolian Beef
Ingredients
- 1 ½ lb. flank steak, sliced thinly
- ½ cup scallions, chopped
- ¼ cup cornstarch
- 3/4 cup vegetable oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Sauce ingredients
- ½ teaspoon ginger, minced
- 3 cloves garlic, minced
- ½ cup dark brown sugar
- ½ cup water
- ¼ cup soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon cornstarch
- 4 tablespoons water
Instructions
- Arrange beef in a large bowl. Season with salt and pepper. Add cornstrach. Mix well. Let it stay for 10 minutes.
- Heat a pan and then pour cooking oil. Let the oil heat up to 350F. Fry the beef coated with cornstrach for 1 minute per side. Remove from the pan and then place on a wire rack or a plate lined with paper towel. Note: Excess oil needs to be separated from the beef. The wire rack will allow the oil to drip, while paper towels absorb it.
- Prepare the sauce by sautéing garlic and ginger in a pan using 3 tablespoons of oil. Once the garlic starts to brown, pour soy sauce and add Hoisin sauce. Stir. Add brown sugar and water. Stir and let boil.
- Make the sauce thicker by combining 1 tablespoon of cornstarch with 4 tablespoons water. Stir until sauce thickens.
- Add fried beef into the pan. Toss.
- Add scallions. Continue to cook in low heat for 2 minutes while tossing.
- Transfer to a serving plate. Share and enjoy!
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