Mongolian Beef

Ingredients

• 1 lb beef steak (Thinly sliced against the grain; flank steak, sirloin, or skirt steak work well)
• 0.25 cup soy sauce (For the marinade)
• 1 tbsp granulated sugar (For the marinade)
• 0.5 tsp baking soda (For tenderizing the beef)
• 2 tbsp cornstarch (For the marinade)
• 1 tbsp rice vinegar (For the marinade)
• 1 tbsp canola oil (For the marinade)
• 0.25 cup soy sauce (For the sauce)
• 1 tsp sesame oil (For the sauce)
• 1 tbsp fresh ginger (Finely grated or minced)
• 3 cloves garlic (Minced)
• 0.25 cup brown sugar (For the sauce)
• 1 tbsp cornstarch (For thickening the sauce)
• 0.5 cup water (For the sauce)
• 2 tbsp canola oil (For searing the beef; use enough to coat the pan)
• 4 count green onions (Sliced, for finishing)

Steps

1. 1

   Thinly slice the beef against the grain. Pat it dry so the marinade clings well and the meat sears rather than steams.

2. 2

   Make the marinade by whisking together the soy sauce, granulated sugar, baking soda, cornstarch, rice vinegar, and canola oil in a bowl until the cornstarch is evenly dispersed.

3. 3

   Place the sliced beef in a sealable bag or shallow container. Pour in the marinade, seal or cover, and massage or toss until every piece is coated.

4. 4

   Refrigerate the beef for at least 1 hour. A longer marinade will further tenderize and flavor the meat, but keep it refrigerated while it marinates.

5. 5

   Prepare the sauce by whisking together the soy sauce, sesame oil, ginger, garlic, brown sugar, cornstarch, and water. Continue whisking until no dry cornstarch remains, then set the mixture aside.

6. 6

   Heat a large skillet, wok, or sauté pan over high heat until very hot. Add the searing canola oil and swirl to coat the cooking surface.

7. 7

   Remove the beef from the marinade, letting excess drip off. Add the beef to the hot pan in a single layer, working in batches if necessary so the pan does not become crowded.

8. 8

   Sear the beef until browned with slightly charred edges and just cooked through, turning as needed. Transfer the seared beef to a plate and repeat with any remaining beef.

9. 9

   Pour the prepared sauce into the hot pan. Bring it to a simmer and whisk continuously as it thickens, about 1 to 3 minutes, until glossy and able to coat the back of a spoon.

10. 10

    Return the seared beef to the pan and toss until thoroughly coated in the thickened sauce and heated through.

11. 11

    Add the sliced green onions and toss briefly so they warm while remaining fresh and bright.

12. 12

    Serve immediately, preferably over steamed white rice or another rice of your choice.

Notes

The transcript does not provide exact measurements, so ingredient quantities are practical estimates. Marinate for at least 1 hour; slice the beef thinly against the grain and avoid overcrowding the pan to achieve charred edges. Serve with rice as suggested by the post.

Nutrition per serving

• main
• beef
• East Asian-inspired
• stir-fried
• quick meal
• rice bowl
• takeout-style