How to Cook Authentic Mongolian Beef

Some of you asked me to make an authentic Mongolian Beef recipe. So I’ve been thinking what does it really mean? You can’t find this recipe in Mongolia because it’s invented in America. So my take on this, it’s to make it as close as Chinese American restaurants!

8 ounces of flank steak, sliced against the grain
1/2 cup of oil
4 red dried chilies
1 tablespoon of minced garlic
1/4 cup of chicken stock
2 tablespoons of soy sauce
1 tablespoon of oyster sauce
1 tablespoon of sugar
1 teaspoon of cornstarch and
1 tablespoon of water
A dash of dark soy sauce

Beef marinade:
A pinch of salt
1/4 cup of water
1/2 of an egg white
A pinch of pepper
A dash of soy sauce
A pinch of baking soda
1 tablespoon of cornstarch and 1 tablespoon of water

First, let’s slice 8 ounces of flank steak against the grain into 1/5 inch thick slices.

Then let’s marinade the beef with a pinch of salt and 1/4 cup of water and mix until the beef is fully absorbed the water (by doing this the beef is going to be extra soft and tender). Then in another bowl add 1/2 of an egg white, a pinch of pepper, a dash of soy sauce, a pinch of baking soda, 1 tablespoon of cornstarch and 1 tablespoon of water. Mix well. Transfer the beef into this big bowl. Mix until everything is combined. Marinade for 30 minutes.

Then in a pan, add 1/2 cup of oil, then add the beef slices and cook both sides until well done. Take everything out and drain all the excess of oil.

In the same pan, add 3 tablespoons of oil, then add 4 red dried chilies and 1 tablespoon of minced garlic and wait until the yummy aroma comes out. Pour in 1/4 cup of chicken stock, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, and cook until everything is thoroughly combined. Add 1 teaspoon of cornstarch and 1 tablespoon of water to thicken the sauce. Add 1 dash of dark soy sauce to darkening the color. Put in the beef slices and 1 bunch of chopped scallions. For the vibrant color, we can also add 1 tablespoon of oil lastly.

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