Description
Succulent Mongolian Beef sizzles with bold Asian spices, creating a restaurant-quality dish that transports palates straight to Beijing’s bustling street kitchens. Crispy beef strips glazed in rich, sweet-savory sauce promise a quick, satisfying meal you’ll crave again and again.
Ingredients
Scale
Beef:
- 12 ounces (340 grams) flank steak
- 1 tablespoon potato starch
- 1 tablespoon cornstarch
- 1 teaspoon neutral oil
- 1/2 egg white
- 1/8 teaspoon white pepper
- 1/3 cup soy sauce
- 1/2 teaspoon baking soda
- 1 cup water
Marinating and Cooking Liquids:
- 1/4 cup water
- 1/2 teaspoon chicken broth powder
- 1/4 cup white granulated sugar
- 1/4 cup + 2 tablespoons soy sauce
- 1 tablespoon mushroom soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons Michiu or Shaoxing rice cooking wine
- Frying oil
- Neutral oil for cooking
Aromatics and Garnish:
- 2 teaspoons dehydrated, minced garlic
- 1 tablespoon white sugar
- 1/2 teaspoon sesame oil
- 1–2 ounces (28–57 grams) green onion tops, cut into 2-inch pieces
Instructions
- Craft a robust dark sauce by simmering water, chicken broth powder, and sugar in a small pot until completely dissolved. Remove from heat and vigorously incorporate soy sauces, oyster sauce, and wine, then set aside.
- Carefully slice beef against the grain into delicate, thin strips. Create a marinade by dissolving baking soda in water and mixing with soy sauce. Submerge beef and refrigerate for 2-24 hours to tenderize.
- Drain marinated beef and meticulously pat dry. Gently combine with egg white, white pepper, starch, and oil. Allow mixture to rest 30 minutes to overnight in the refrigerator.
- Elevate oil temperature to 350°F in a deep fryer. Quickly fry beef slices in small batches for 60-90 seconds, ensuring crisp exterior. Transfer to paper towels to drain excess oil.
- Ignite a wok with neutral oil and rapidly sauté garlic for 10-15 seconds. Pour in prepared dark sauce and sugar, bringing to a rolling boil. Introduce fried beef, cooking for 30-60 seconds. Finish with a drizzle of sesame oil and scattered green onions, cooking an additional 15-20 seconds.
Notes
- Slice beef against the grain for maximum tenderness and easier chewing, preventing tough meat texture.
- Marinating with baking soda helps break down protein fibers, creating incredibly soft and juicy beef slices.
- Velveting technique ensures restaurant-quality texture by protecting meat from direct high heat, resulting in silky smooth beef.
- Use high smoke point oils like peanut or vegetable oil for deep frying to maintain crisp exterior without burning.
- Prep Time: 2 hours 45 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Mongolian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 14 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 40 mg