Mongolian Beef
A delightful blend of tender beef marinated and stir-fried with a savory sauce and aromatic vegetables, perfect for weeknight dinners.
Ingredients
For the marinade
- 1 pound beef flank steak (thinly sliced (between ⅛ to ¼ inch thick)) Use marbled cuts for tenderness.
- 2 tablespoons water
- 2 teaspoons Shaoxing rice wine Can substitute with dry sherry or rice vinegar.
- ½ teaspoon Kosher salt Use less if using fine salt.
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
For cooking
- 1 tablespoon oil (any neutral oil) Used for frying.
- 1 teaspoon cracked black pepper Adjust according to taste.
- 1 tablespoon Shaoxing rice wine
- 3 tablespoons granulated sugar
- 2 tablespoons regular soy sauce Substitute with gluten-free soy sauce if needed.
- 1 tablespoon garlic (minced (about 2 cloves))
- ½ large yellow onion (sliced)
- 1 bunch green onion (cut into 2 inch pieces (separate the white and green parts))
- 1 ounce rice vermicelli (medium thickness (optional; use more or less to preference)) Prepare according to package instructions if using.
- Oil (as needed for cooking)
Instructions
Preparation
- Marinate the beef by combining it with 2 tablespoons of water, 2 teaspoons of Shaoxing rice wine, ½ teaspoon kosher salt, ¼ teaspoon baking soda, and 2 tablespoons cornstarch in a bowl. Mix well and let it sit for about 15 minutes.
- (Optional) Prepare the rice vermicelli according to package instructions.
Cooking
- Heat 1 tablespoon of oil in a wok or large skillet over high heat.
- Add the marinated beef slices, spreading them out to ensure even cooking. Sear for 1-2 minutes until browned, then remove and set aside.
- In the same wok, add more oil if necessary and toss in the sliced onion and white parts of green onions. Stir-fry for 1-2 minutes.
- Add minced garlic and cook for an additional 30 seconds before adding Shaoxing rice wine, sugar, soy sauce, and cracked black pepper.
- Return the cooked beef to the wok and toss to coat. Cook for another minute until heated through.
- Serve immediately, garnishing with green onion parts and over the fried vermicelli nest if using.
Notes
To store leftovers, refrigerate in an airtight container. Can freeze for up to three months. For best flavor, use marbled beef and slice against the grain. Adjust seasonings to taste.