Cooked - Mongolian Beef

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mongolian Beef

4.0

400g (14 oz) flank steak

2 tbsp vegetable oil

1 red onion, cut into wedges

4cm piece ginger, finely chopped

2 garlic cloves, roughly chopped

2 dried red chillies, roughly chopped

1 tbsp corn flour (cornstarch) mixed with 1 tbsp water

4 spring onions (scallions), cut into batons

Marinade

1 tbsp soy sauce

1 tbsp Chinese Shaoxing wine

½ tsp baking soda

3 tsp corn flour (cornstarch)

Stir-fry sauce sauce:

¼ cup soy sauce

¼ cup chicken stock

3 tbsp brown sugar

2 tbsp Chinese Shaoxing wine

Cutting against the grain, slice the flank steak into thin strips.
Combine the steak with the marinade ingredients. Mix well.
Combine the ingredients for the stir-fry sauce.
Heat the oil in a wok or frying pan over high heat. Add the beef and cook, stir-frying, for about 2 minutes or until just cooked. Transfer the beef to a large tray or plate.
Return the same pan to the heat (no need to clean it). Add in the onion (add a little more oil if there isn’t any left in the pan), ginger, garlic and chillies. Stir-fry for about a minute. Then add the stir-fry sauce. Allow to simmer for half a minute. Then add the corn flour mixture and simmer until thickened. Add the beef back into the sauce along with the spring onion and toss until well combined.
Serve warm.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥩Beef Dish

Cuisine🇨🇳Chinese

Occasions🍽️Dinner Party📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 50 weeks ago

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