Mongolian Beef

Ingredients

• 1 lb flank steak (cut into pieces)
• 1 tsp salt
• 2 tsp shaoxing wine
• 2 tsp oil (for marinade)
• 0.33 cup corn starch (or potato starch)
• 1 white onion
• 1 bunch green onions (divided)
• 1 tbsp brown sugar
• 1 tsp black pepper
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 4 garlic (minced)
• 2 tbsp oyster sauce
• cooking oil (for frying)

Steps

1. 1

   Cut the flank steak into thin pieces.

2. 2

   Place the meat in a bowl and season with salt, Shaoxing wine, and 2 teaspoons of oil.

3. 3

   Add the corn starch (or potato starch) to the meat and mix thoroughly until coated.

4. 4

   In a separate bowl, prepare the sauce by combining the brown sugar, black pepper, soy sauce, rice wine vinegar, minced garlic, and oyster sauce. Whisk together and set aside.

5. 5

   Heat a pan with oil over high heat. Add the meat and cook until browned and cooked through.

6. 6

   Remove the meat from the pan and set aside.

7. 7

   In the same pan, cook the sliced white onion and a portion of the green onions until softened.

8. 8

   Return the cooked meat to the pan with the onions.

9. 9

   Pour the prepared sauce over the meat and onions. Add the remaining green onions and toss until the sauce has thickened and everything is well coated.

10. 10

    Serve immediately over steamed white rice.

Notes

The author suggests using either corn starch or potato starch for the coating. Ensure the pan is very hot before adding the meat to get a good sear.

Nutrition per serving

• main
• dinner
• stir-fry
• beef
• takeout-style
• high-protein