Mongolian Beef

Ingredients

• beef tri-tip (Sliced approximately 1/4 inch thick)
• baking soda (Used in the beef marinade; amount not stated)
• cornstarch (Used both in the beef mixture and for the final coating; amounts not stated)
• soy sauce (Soy sauce is added to the beef; the sauce separately includes dark soy sauce and light soy sauce)
• Shaoxing wine (Regular white wine may be used instead)
• water (Added to the beef mixture; amount not stated)
• vegetable oil (A little is mixed with the beef, and additional oil is used for shallow-frying)
• chicken stock (For the sauce)
• dark soy sauce (For the sauce)
• light soy sauce (For the sauce)
• brown sugar (For the sauce)
• oyster sauce (For the sauce)
• fresh ginger (About one thumb-sized piece; frozen before grating in the video)
• 3 garlic (Cloves, grated)
• scallions (Separate the white parts from the green parts; chop the greens into chunks)
• chili (Amount not stated)
• salt (A touch, for seasoning the onions)
• black pepper (For seasoning the onions; amount not stated)
• jasmine rice (Cooked and used for serving; preparation is not shown)

Steps

1. 1

   Slice the beef tri-tip into pieces approximately 1/4 inch thick.

2. 2

   Combine the beef with baking soda, cornstarch, soy sauce, Shaoxing wine, water, and a little vegetable oil. Mix well and set aside to marinate for about 15 minutes.

3. 3

   While the beef rests, prepare the sauce by combining chicken stock, dark soy sauce, light soy sauce, brown sugar, and oyster sauce. Set the sauce aside.

4. 4

   Grate the ginger. The video freezes it first to make grating easier. Grate approximately three garlic cloves as well.

5. 5

   Chop the scallions, keeping the white parts separate from the green parts. Cut the green parts into larger pieces or chunks.

6. 6

   After the 15-minute rest, pass the beef pieces through cornstarch so they are lightly coated.

7. 7

   Heat enough vegetable oil for shallow-frying. Let the oil heat for about 1 minute before adding the beef.

8. 8

   Shallow-fry the beef in two batches, turning the pieces as they cook. Remove each batch after approximately 30 seconds, or when lightly crisp, and drain it.

9. 9

   Drain most of the oil from the pan, leaving just enough to cook the aromatics.

10. 10

    Add the white parts of the scallions to the pan and season with a touch of salt and black pepper.

11. 11

    Add the chili, grated garlic, and grated ginger to the scallions. Cook them together briefly until combined and aromatic.

12. 12

    Pour the prepared sauce into the pan and stir to combine with the aromatics.

13. 13

    Return the fried beef to the pan and toss it in the sauce.

14. 14

    Add the green parts of the scallions and toss briefly to finish.

15. 15

    Plate the Mongolian beef over jasmine rice and serve hot.

Notes

The source does not provide most ingredient quantities, the amount of oil, or detailed sauce-reduction instructions. Optional additional vegetables are mentioned, but no specific vegetables are provided.

Nutrition per serving

• main
• weeknight meal
• stir-fried
• shallow-fried
• beef
• East Asian-inspired