🤫 Dad's SECRET for the JUICIEST Mongolian Beef (蒙古牛肉)!

By Made With Lau · 30 min

Ingredients

Instructions

1. Trim any white, stringy gristle from the beef lying flat on a board.
2. Find the grain direction and cut the beef thinly across the grain, sectioning into chunks first if needed to get bite-sized slices.
3. Rinse the slices in cold water to remove red myoglobin, then squeeze out the excess water gently without breaking the slices.
4. Mix baking soda, 1 tbsp cornstarch, water, oyster sauce, light soy sauce, tamari and white pepper in a bowl. Add the beef and mix until it has absorbed the marinade.
5. Halve the onion, slice it about 1/4 inch thick and separate the slices. Cut the scallions into 1-inch pieces, keeping whites and greens apart. Mince the garlic. Cut the bell peppers into strips.
6. Mix the oyster sauce, light soy sauce, dark soy sauce, chili sauce, sugar and cooking wine in a small bowl for the sauce.
7. Mix 1 oz oil into the beef, then mix in 1 tbsp cornstarch.
8. Heat the wok over high heat until it is just about to smoke or barely smokes. Swirl in oil to coat, add the rest of the oil and heat about a minute. Add the beef and fry about 1.5 minutes until cooked through and slightly crispy.
9. Remove the beef with a slotted spoon, letting oil drain off, and set it aside. Pour the excess oil into a separate container, leaving only enough in the wok to finish the dish.
10. Turn the heat back on, add garlic, dried chilies, onion, and scallion whites, and bell peppers. Stir fry 1 to 1.5 minutes until fragrant and cooked through.
11. Return the beef to the wok and stir fry about 20 seconds.
12. Add the sauce and scallion greens, stir fry 30 seconds more, then turn off the heat.
13. Drizzle sesame oil over the top, mix, taste and adjust the flavour, then plate.

Summarized from Made With Lau's video. Watch it for the details.

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