Mongolian Beef

A beloved Mongolian Beef dish with a mild to medium sweetness, this simple and easy pan-fry is one you will revisit again and again.

Serves: 2
Prep Time: 20 minutes – Cooking Time: 10 minutes – Total Time: 1 hour, 30 minutes

Ingredients

Marinate the beef:

10 oz. beef, sliced thinly against the grain into slabs
1/4 tsp baking soda
1 tbsp liquid egg white
1 tsp oil
1/8 tsp white pepper
1 tbsp cornstarch
1 tbsp Shaoxing wine (optional)
2 tbsp water

Make the sauce:

2 tsp minced garlic
3 tbsp water
1 tbsp soy sauce
1/2 tsp oyster sauce
1/4 tsp dark soy sauce
1 tbsp brown sugar
½ tsp cornstarch
3 green parts of green onions, chopped

Instructions

Step 1

In a bowl, combine the sliced beef with baking soda, liquid egg white, oil, white pepper, cornstarch, Shaoxing wine (optional), and water. Mix well, then cover and refrigerate for 1 hour to marinate.

Step 2

Prepare the sauce. In a small bowl, whisk together the water, soy sauce, oyster sauce, dark soy sauce, brown sugar, and cornstarch until smooth. Set aside.

Step 3

Heat about a tablespoon of oil in a pan over medium to medium-high heat. Add the marinated beef, spreading the slices out so they cook evenly. Sear until your desired doneness, adding more oil as needed. Remove the beef from the pan and set aside.

Step 4

Add a teaspoon of oil to the same pan and sauté the garlic over medium to medium-low heat until fragrant. Stir the sauce mixture before pouring it into the pan. Allow it to simmer and thicken slightly. Once thickened, add the green onions and return the beef to the pan. Toss everything well to coat the beef in the sauce. Serve hot and enjoy!