Mongolian Beef

Total Time:
1 hr 45 min
Prep:
25 min
Inactive:
1 hr
Cook:
20 min

Yield:
2 servings
Level:
Intermediate

Ingredients
  • 1 (16-ounce) flank steak
  • 1 egg
  • 1 teaspoon cornstarch
  • 3 cups plus 2 tablespoons plus 2 teaspoons vegetable oil, plus more for frying
  • 5 ounces cooked rice noodles
  • 1 tablespoon ground garlic
  • 3/4 cup (3/4-inch long) scallion slices, green and white parts
  • 1/4 cup sugar
  • 1 teaspoon ground black pepper
  • 3 teaspoons soy sauce
Directions

Trim the fat of the flank steak and cut into thin pieces against the grain. Marinate the meat for 1 hour in a mix of egg, cornstarch, and 2 tablespoons oil.

In large wok, cook the rice noodles in 2 inches of hot oil for just a few seconds, or until they puff up. Drain the noodles and set to the side. Heat up the wok again with 3 cups of oil to 350 degrees F and add the cut up flank steak. Stir for 3 to 4 minutes, and then remove from the heat and drain well.

Heat the wok up again and add 2 teaspoons oil, ground garlic, all the cut up scallions, and the marinated beef. Cook for 2 to 3 minutes. Now add the sugar, black pepper, and soy sauce and cook for another 3 to 4 minutes. Remove from the heat and serve over the rice noodles.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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3.9 13
I wanted the recipe for the Walnut Shrimp. How can we get it? This lacked flavor and was not the way the Chef actually made this. Left out ingredients item not reviewed by moderator and published
This so close to the original recipe. We go to Pagota a lot love their food. When I cook it at home this is how I make it item not reviewed by moderator and published
Nothing like I've ever tasted! Ended up adding some oyster sauce, Szechwan chili sauce and sesme oil and ground chili garlic for a kick. I'm totally amazed that such a recipe is on your site! Very disappointing item not reviewed by moderator and published
Unimpressed. The meat lacked the bold and sweet flavor of Mongolian beef dishes I have had in the past. In comparing it to other recipes found online, there are some major differences in this recipe and others. Since this is one of my favorite Asian dishes, I am going to experiment with the recipe to see if that makes a difference. item not reviewed by moderator and published
Rating a 5, because most comments here indicates it is a good recipe. However, I have a question. The photo looks like there are vegetables of some sort; maybe red bell pepper, and some kind of snap pea, maybe. I'd appreciate if someone who saw the episode can fill me in. item not reviewed by moderator and published
My family loves this. I always double the sauce and sometimes I add hot peppers. item not reviewed by moderator and published
Made this last night. Added onion and baby bellas-- didn't have noodles so made with white basmati rice. Boyfriend and I both loved it! item not reviewed by moderator and published
i did not like it at all maybe i did something wrong item not reviewed by moderator and published
The best Mongolian beef I have ever had! item not reviewed by moderator and published
Absolutely delicious, simple, and fast! item not reviewed by moderator and published
They never made the Mongolian Beef! The one they made was Pagoda Steak! The link on here doesn't work, so just Google Pagoda North Pole and the site comes up, click on it, click reviews and they have a little video from the show This is a big problem with triple D! item not reviewed by moderator and published
I saw they added carrots, mushrooms and brocccoli, par boiled item not reviewed by moderator and published
It doesn't have the other veggies don't know why they put that picture in there. item not reviewed by moderator and published
I have worked in Chinese Restaurants 20 years. I have cooked in those woks; The 3 dishes they prepared were Alaskan King Crab Legs with Ginger, Walnut Shrimp and Pagoda Steak. The one you saw was Pagoda Steak! I did see a sever bring a Mongolian Beef to the table and announce it as she set it down and it had more color to it than just beef with green onions and it was served on a platter, not in a bowl. Chinese often add veggies to a dish to avoid having to add more beef, which is expensive! item not reviewed by moderator and published
You've obviously never had really good Mongolian Beef! item not reviewed by moderator and published

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