Easy Mongolian Beef
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A popular Chinese takeout dish that balances savory and sweet flavors, perfect for a quick 30-minute weeknight dinner.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, soy, and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 30 g
- 2 g
- 2 g
- 110 g
- 9 g
- 6 g
- 60 g
- 80 g
- 35 g
- 50 g
- 40 g
Weights are estimates. Together, the ingredients weigh about 890 g before cooking, which is about 225 g per serving.
Steps
Slice the flank steak thinly against the grain into bite-sized strips.
In a large bowl, toss the beef strips with corn starch, baking powder, salt, pepper, and garlic powder until evenly coated.
Heat 2 tablespoons of oil in a large skillet or wok over high heat.
Add the beef in a single layer and sear until browned and crispy on the edges, about 2-3 minutes per side. Remove the beef from the pan and set aside.
In the same pan, add another tablespoon of oil if needed. Sauté the sliced onion, minced garlic, and grated ginger until fragrant, about 1 minute.
Stir in the soy sauce, oyster sauce, and sugar. Let the sauce simmer for 1-2 minutes until it begins to thicken slightly.
Return the cooked beef to the pan and toss to coat thoroughly in the sauce.
Add the scallions and stir-fry for an additional 30-60 seconds until they are just wilted but still vibrant green.
Serve immediately, ideally over steamed white rice.
Notes
Baking powder is used here as a meat tenderizer (velveting technique). For a spicier kick, add dried red chilies or red pepper flakes when sautéing the aromatics.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 423
- Protein
- 34 g
- Carbs
- 27 g
- Fat
- 20 g
- Fiber
- 1 g
Where the calories come from
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