Mongolian Beef

This is another American-born Chinese dish that is part of our wok vocabulary. I will always firmly believe that dishes, like Mongolian beef and California roll, that were born in the States are authentic dishes. The secret to tender meat in the wok is the marinade. You will see this in many of my recipes. Baking soda tenderizes the meat, cornstarch and water create a slurry that brings in the baking soda and oil pre-lubricates the meat and keeps us from using too much oil in the wok.
Save Recipe
  • Level: Easy
  • Total: 2 hr 25 min (includes marinating time)
  • Active: 25 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Beef:

1 1/2 pounds (750 grams) flank steak, trimmed

2 tablespoons (16 grams) cornstarch

2 teaspoons baking soda

1 teaspoon kosher salt

2 tablespoons (30 milliliters) water

2 tablespoons (30 milliliters) vegetable oil

Sauce:

3 tablespoons (45 milliliters) oyster sauce

3 tablespoons (45 milliliters) hoisin sauce

2 tablespoons (30 milliliters) soy sauce

1/2 tablespoon (4 grams) cornstarch

1/2 teaspoon (2.5 milliliters) white vinegar

1 teaspoon minced garlic

1-inch piece ginger, peeled and thinly sliced

Stir-Fry:

3 tablespoons (45 milliliters) vegetable oil

4 cloves garlic, minced

1/2 red bell pepper, cut into large dice

1/2 green bell pepper, cut into large dice

1/2 medium onion, cut into large dice

3 scallions, whites sliced on the bias in 1-inch pieces and greens thinly sliced on the bias, separated

4 to 6 dried chiles

Directions

  1. For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
  2. For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
  3. For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
  4. Transfer to a platter and garnish with the scallion greens.
Beef and Mushroom Stir-Fry
PREMIUM
25m Easy 97%
CLASS
Spicy Basil Beef (Pad Krapow)
PREMIUM
18m Easy 99%
CLASS
Make Your Own Take-Out: Teriyaki Stir-Fry
PREMIUM
11m Easy 99%
CLASS
Grilled Korean BBQ Beef Short Ribs
PREMIUM
20m Easy 99%
CLASS