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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.
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Cook Time 25 minutes
Total Time 2 hours 25 minutes
Course lunch/dinner
Cuisine asian
Servings 4 people
Calories 1187.9 kcal

Equipment

  • 1 Wok or Large Sauté Pan
  • 1 Cutting Board
  • 1 Chef's knife
  • 2 Mixing Bowls For marinade and sauce
  • 1 Spatula or Wok Utensil

Ingredients
  

Main

  • 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
  • 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
  • 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

Instructions
 

  • 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.
  • 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.
  • 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.
  • Transfer to a platter and garnish with the scallion greens.

Notes

The secret to exceptionally tender Mongolian beef lies in the 'velveting' technique. Slicing the flank steak thinly against the grain is paramount, followed by the baking soda and cornstarch marinade, which breaks down proteins and protects the meat from overcooking, ensuring a succulent bite. When stir-frying, use a high heat to achieve a beautiful sear and prevent the beef from stewing. Ensure your wok or pan is smoking hot before adding the beef. Drain any excess oil after cooking the beef to prevent a greasy dish and allow the sauce to properly emulsify and coat the ingredients. For vibrant vegetables with a slight crunch, cook them just until tender-crisp. Adjust dried chili quantity to your preferred spice level. A perfectly balanced sauce, thickened with cornstarch, will cling beautifully to every component, delivering that signature glossy finish.