Forget About Takeout And Make This Easy Mongolian Beef Instead!

By Aaron and Claire · 40 min

Ingredients

Instructions

1. Cut the beef into bite-sized pieces against the grain on an angle, then add soy sauce, Shaoxing wine, white pepper, baking soda, cornstarch and oil. Massage well, cover and refrigerate for 20 minutes.
2. Cut the green parts of the green onions into 2-inch (5 cm) pieces and thinly slice some of the white parts. Finely chop the garlic and grate about 2 teaspoons of ginger.
3. In a small container, mix the soy sauce, oyster sauce, dark soy sauce, sugar, honey, Shaoxing wine, black pepper, cornstarch and water. Set aside.
4. Lightly coat the beef in cornstarch and move it to another tray.
5. Heat 1 cup of oil in a large wok over high heat until hot but not smoking. Fry the beef in batches for about 2 minutes, until crispy and golden brown. Drain on a wire rack.
6. Strain the oil, leaving about 2 tablespoons in the wok.
7. Over medium heat, fry the white green onion parts, garlic, ginger and dried chilies for 1 minute, until fragrant.
8. Stir the sauce, add it to the wok and bring to a boil.
9. When bubbling, raise the heat to high, return the beef and toss for 30 seconds until well coated.
10. Off the heat, add the remaining green onions and the sesame oil, mix, and serve with hot rice.

Summarized from Aaron and Claire's video. Watch it for the details.

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