Mongolian Beef
Alex Mejia cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added nutrition.
Watch the original videoImported by Anonymous on SeeMeCook
A classic Chinese-American takeout dish featuring tender flank steak, savory aromatics, and a rich, glossy soy-based sauce.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, soy, shellfish, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main Ingredients
Sauce
Steps
Cut the flank steak into thin pieces.
Place the meat in a bowl and season with salt, Shaoxing wine, and 2 teaspoons of oil.
Add the corn starch (or potato starch) to the meat and mix thoroughly until coated.
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.
Heat a pan with oil over high heat. Add the meat and cook until browned and cooked through.
Remove the meat from the pan and set aside.
In the same pan, cook the sliced white onion and a portion of the green onions until softened.
Return the cooked meat to the pan with the onions.
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 357
- Protein
- 33 g
- Carbs
- 20 g
- Fat
- 15 g
- Fiber
- 2 g
Where the calories come from
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