Dad's SECRET for the JUICIEST Mongolian Beef
About this recipe
Mongolian Beef is a beloved takeout dish known for its tender beef and savory sauce. In this recipe, Daddy Lau shares his secrets for achieving the juiciest Mongolian Beef right at home, making it a standout compared to typical restaurant offerings.
This version emphasizes a few key techniques, like using baking soda to tenderize the meat and rinsing the beef to enhance its appearance during cooking. With a quick prep time of just 30 minutes, it's perfect for a satisfying weeknight dinner.
Ingredient notes
- Use flank steak or New York steak for the beef; about 11 oz is recommended, but you can adjust the amount based on your needs.
Tips from Made With Lau’s video
- Cut the beef against the grain to ensure tender bites; cutting along the grain will result in tougher meat.
- Rinse the beef to remove excess myoglobin, which helps keep the meat looking beautiful and prevents it from darkening during cooking.
- Marinate the beef with baking soda to tenderize it; this alkalizes the surface and helps retain moisture.
Good to know
- What cut of beef is best for Mongolian Beef?
- Flank steak is typically used, but thinly-cut New York steak is also a good option and can be cheaper.
- How long does it take to prepare this dish?
- The total time for this recipe is about 30 minutes.
No life story here — the video and the recipe are the whole point. All credit to Made With Lau: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut the beef into chunks, trimming away any gristle.
- 2
Rinse the beef with water to remove excess myoglobin and let it drain.
- 3
Prepare the marinade by mixing baking soda, cornstarch, water, oyster sauce, light soy sauce, dark soy sauce, and white pepper.
- 4
Squeeze excess water from the beef and mix it with the marinade, ensuring it is well coated.
- 5
Let the beef marinate while you prepare the vegetables.
- 6
Slice the red onion into 1/4" thick slices and separate them into strips.
- 7
Cut the red and green bell peppers into strips for color.
- 8
Chop the green onion, separating the whites from the greens.
- 9
Prepare the stir-fry sauce by mixing oyster sauce, light soy sauce, dark soy sauce, and chili sauce.
- 10
Heat oil in a wok and fry the marinated beef until browned, then remove from the wok.
- 11
Stir-fry the vegetables in the same wok until tender, then add the beef back in.
- 12
Pour the stir-fry sauce over the beef and vegetables, mixing well to combine.
- 13
Serve hot, garnished with the green parts of the green onion.
Heads up — we had to guess a little:
- The quantity of beef is inferred based on the common serving size for this dish.
Credit where it’s due: this recipe was transcribed from Made With Lau’s original video on YouTube. Follow them there — it’s their dish.
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