Mongolian Beef

By Seonkyoung Longest · 45 min

Ingredients

Instructions

1. Trim excess fat from the beef and slice it into bite-size pieces 1/8 to 1/4 inch thick.
2. Mix the meat marinade ingredients in a bowl by hand until no lumps remain. Set aside.
3. Whisk the sauce ingredients in another bowl until the sugar dissolves. Set aside.
4. Roughly chop the garlic. Trim the green onions, halve them lengthwise and cut into 2-inch pieces. Set aside.
5. Pour frying oil into a wok to a depth of 1½ to 2 inches (about 2 cups). Heat over high heat to 350°F (176°C).
6. Add half the beef carefully and stir to separate. Fry 2 to 3 minutes, until cooked and golden brown. Lift out onto a paper-towel-lined plate. Repeat with the rest of the beef.
7. Pour the frying oil into a heatproof bowl to cool or save for reuse.
8. Wipe the wok lightly with paper towel, heat over high heat and add 2 tablespoons cooking oil. Add the garlic and stir-fry 45 seconds to 1 minute, until fragrant. Add chili flakes here if you want it spicy.
9. Add the fried beef and stir-fry with the garlic and oil for 45 seconds to 1 minute.
10. Add the sauce and stir-fry 2 to 3 minutes, until the meat has absorbed most of it.
11. Add the green onions and stir-fry 30 seconds to 1 minute.
12. Transfer to a serving plate and sprinkle with toasted sesame seeds if you like.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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