Better Than Takeout-- Mongolian Beef
Ingredients
- 1 lbs Flank Steak sliced thinly, against the grain
- 1/2 Sweet onion sliced
- 3 sprigs green onions long slices
- dried Thai Chili peppers use to your discretion
- 3 cloves of garlic minced
- oil for frying
Beef marinade
- 1 tsp garlic powder
- 1/2 tsp white pepper or black pepper
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1/4 tsp baking soda to help tenderize the beef
- 1-2 tbsp cornstarch use more if making more beef
Sauce
- 3 tbsp oyster sauce
- 1 tbsp sweet soy sauce
- 1 tbsp light soy sauce
- 1 tsp Sriracha use more if desired
- 1/2 tsp garlic paste or minced garlic
- 1/4 tsp ginger paste or minced ginger
- 1 tbsp brown sugar
- 1 tbsp Shaoxing cooking wine optional
- red pepper flakes use to your discretion
Instructions
- Thinly slice beef into 1/4 inch thick strips. Season beef with pepper, garlic powder, cornstarch, baking soda and a drizzle of olive oil. Allow to marinate for at least 10 minutes.
- While the beef marinates; slice up onion, green onions and mince garlic.
- In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, grated garlic and ginger, red pepper flakes, if desired and brown sugar. Mix well then set aside.
- Heat 1/2 cup of oil in a wok or large pan over medium high heat. Shallow fry the beef for about 3 minutes on both sides. Remove beef from the oil and drain the excess oil, leaving about 1 tbsp.
- Reduce heat to medium, sautè onions and chili peppers in rendered beef fat until the onions begin to soften. Add in white part of the green onions and minced garlic. Sautè until the garlic is fragrant, about 2 minutes.
- Reduce heat, return beef back into the pan Add in a splash of Shaoxing wine. Pour in the sauce and the green part of the green onions. Stir and toss until the sauce covers the beef and veggies.
- Serve warm over white rice.
- Enjoy!
Notes
** (double the the sauce measurements if you're making more!)