Easy Mongolian Beef — The Woks of Life
The original creator's official video for this dish; no video or thumbnail bytes are downloaded.
Official cooking video · The Woks of Life · YOUTUBEChinese-American Crispy Mongolian Beef with Rice
Four servings of crispy flank steak coated in a ginger-soy glaze with scallions and served over rice; the dish is Chinese-American rather than Mongolian in origin.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Cut beef against the grain into 6mm slices, mix with marinade oil, soy, water, starch and baking soda, cover and refrigerate for 1 hour.
- 02
Dissolve brown sugar in hot water, add sauce soy and optional dark soy, and separately mix the slurry starch and water.
- 03
Coat marinated beef evenly with cornstarch; separate scallion white and green parts and cut into 5cm lengths.
- 04
Heat oil over medium-high and sear beef in uncrowded batches about 1 minute per side until crisp; transfer to a plate.
- 05
Leave 1 tbsp oil in the pan, stir-fry ginger and optional chilies 15 seconds, then garlic and white scallions 15 seconds.
- 06
Pour in sauce and simmer 2 minutes; add the starch slurry gradually until thick enough to coat the back of a spoon.
- 07
Return beef and green scallions, toss for 30 seconds and ensure the beef is thoroughly hot.
- 08
Divide 600g warm rice into four bowls and top with the glazed beef; serve immediately.
Before you cook
Soy sauces may contain soy and wheat; check labels. Handle raw beef separately from rice and other foods and cook thoroughly. Fry in small batches to reduce hot-oil splashes. Refrigerate beef and rice separately in shallow containers within 2 hours, use within 3–4 days and reheat to 74°C. Cool rice particularly promptly.
Allergens: soy, wheat (in conventional soy sauce)
Image & source credits
These illustrations stand in for food photos.
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