Mongolian Beef
Servings: 4
Calories:
Ingredients
Marinate
- 1 lb sirloin steak or flank steak
- 1 tsp baking soda
- 1 tsp cornstarch
- 1 tsp shaoxing cooking wine
- 1 tsp soy sauce
Sauce
- ¼ cup filtered water
- 2 tbsp soy sauce
- 1 tbsp shaoxing cooking wine or dry sherry
- 1 tbsp brown sugar
- 1 tsp dark soy sauce
Cook
- ⅓ cup vegetable or canola oil
- 3 tbsp cornstarch
- 4 green onions cut 2 "
- 3 garlic cloves minced
Instructions
Marinate
- Remove the fat and slice the beef. Place in a bowl. Add the marinade ingredients to the bowl with meat; mix well. Set aside and let it marinate for ~15 minutes.
Sauce
- In a separate small bowl: combine all the sauce ingredients together and stir/mix. Set aside.
Cook
- Sprinkle 3 tbsp cornstarch on the marinated beef. Mix until evenly coated.
- Heat a pan up to medium-high. Add ⅓ cup oil and wait for the oil to heat up (approximately 2-3 minutes). Add the coated beef to the pan. Toss (keeping beef separated into strips) and cook for 2 minutes per-side or until golden/crisp. Remove the cooked beef, place on a plate lined with a paper towel (to drain the grease) and set aside. Remove most of the oil from the pan, leaving at least 1 tsp for reuse.
- Add garlic to the pan and saute/cook for 30 seconds or until fragrant. Return the cooked beef to the pan, pour in the sauce mixture, and toss/mix for 2-3 minutes or until the sauce has almost completly evaporated.
- Add cut green onions, then toss/mix. Remove the pan from the heat.