Mongolian Beef
Instructions
- 1
Slice the flank steak against the grain into 1/4-inch thick strips. Cut strips into 2-3 inch pieces.
- 2
In a bowl, combine beef strips with Shaoxing wine and 2 tablespoons of soy sauce. Mix well to ensure all pieces are coated. Let marinate for 15 minutes.
- 3
After marinating, add cornstarch to the beef and toss thoroughly until all pieces are evenly coated. Let sit for 10 minutes.
- 4
While beef rests, prepare the sauce by whisking together the remaining soy sauce, brown sugar, water, minced ginger, and minced garlic in a bowl. Set aside.
- 5
Slice the onion into thin half-moons, about 1/4-inch thick.
- 6
Heat vegetable oil in a large wok or skillet over high heat until shimmering (175°C/350°F).
- 7
Working in batches to avoid overcrowding, fry the beef strips for 2-3 minutes until crispy and golden. Remove with a slotted spoon and drain on paper towels.
- 8
Pour out all but 1 tablespoon of oil from the wok. Add the sliced onions and stir-fry for 2-3 minutes until slightly softened but still crisp.
- 9
Add the sauce mixture and bring to a simmer over medium heat.
- 10
Let sauce bubble for 2-3 minutes until it starts to thicken slightly.
- 11
Return all the crispy beef to the wok and toss quickly to coat with the sauce and combine with the onions.
- 12
Add red pepper flakes and sesame oil, toss once more.
- 13
Remove from heat and garnish with sliced green onions cut on the diagonal.
- 14
Serve immediately over steamed rice.
Chef's Note
"The key to exceptional Mongolian Beef lies in the marinade - Shaoxing wine and soy sauce work together to tenderize the meat and infuse it with deep, umami flavor before it even hits the wok. This extra step elevates the dish from good to extraordinary. The crispy exterior gives way to succulent beef that's perfectly complemented by the glossy sweet-savory sauce. It's a restaurant favorite you can master at home!"
