Mongolian Beef
Mongolian Beef with tender steak in a savory, slightly sweet sauce. A quick, takeout-style dinner ready in just 30 minutes.
Ingredients
Marinade
- 1 pound flank steak, thinly sliced against the grain
- 3 tablespoons cornstarch
- ¼ teaspoon baking soda
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
Sauce
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 4 teaspoons granulated sugar
- 2 teaspoons chicken bouillon
- 2 teaspoons sesame oil
- 1 teaspoon ground black pepper
Preparation
- ⅓ cup vegetable oil
- 1 large white onion, halved and thinly sliced
- 1 tablespoon garlic, minced
- 1 teaspoon fresh ginger, minced
- Green onions, chopped (for garnish)
Instructions
Marinade
- In a medium bowl, combine the steak, cornstarch, baking soda, Shaoxing wine, and soy sauce. Stir to coat evenly. Cover and refrigerate for 15 minutes, up to 1 hour.
Sauce
- In a small bowl, whisk together oyster sauce, soy sauce, sugar, chicken bouillon, sesame oil, and black pepper. Set aside.
Cooking
- In a large nonstick skillet over medium-high heat, add vegetable oil.
- Once hot, add the marinated steak in a single layer, working in batches if needed. Cook for 2 to 3 minutes per side, until crispy. Transfer to a plate and tent to keep warm.
- Carefully discard excess oil, leaving about 2 to 3 tablespoons in the skillet.
- Add the sliced onion and cook for 2 to 3 minutes until slightly softened.
- Reduce heat to medium. Add garlic and ginger and cook for 1 minute until fragrant.
- Return the beef to the skillet. Pour in the prepared sauce and stir to coat.
- Cook for 3 to 5 minutes, until the sauce is hot, slightly thickened, and the beef is heated through.
- Garnish with chopped green onions and serve warm.