Mongolian Beef
About this recipe
Mongolian Beef is a classic Chinese-American dish that's both sweet and savory, perfect for a comforting meal. In this recipe, Jet Tila shares his secrets for achieving super-tender beef, just like in restaurants, using a simple marinade technique.
The key to this dish is the marinating process, which involves baking soda and cornstarch to tenderize the meat and enhance its flavor. With a quick stir-fry of colorful vegetables and a rich sauce, this dish comes together beautifully.
Ingredient notes
- 750 grams of flank steak, trimmed is recommended for the best texture.
- 16 grams of cornstarch is used for marinating the beef, and an additional 4 grams is used in the sauce.
- The recipe calls for 30 milliliters of vegetable oil, divided for marinating and stir-frying.
Tips from Food Network’s video
- Cut the flank steak against the grain to ensure tenderness; this means slicing across the muscle fibers.
- Massage the marinade into the beef well to allow the baking soda and cornstarch to coat the meat effectively, enhancing tenderness and flavor.
- Marinate the beef for at least 2 hours, but it can be left for up to 12 hours for maximum tenderness.
Good to know
- How long should I marinate the beef?
- Marinate the beef for at least 2 hours, but it can be left for up to 12 hours.
- What cut of beef is best for this recipe?
- Flank steak is recommended for its chewy texture that becomes tender with the marinade.
- What is the purpose of baking soda in the marinade?
- Baking soda helps to tenderize the meat by breaking down the proteins.
- Can I use other vegetables in the stir-fry?
- The recipe specifically uses bell peppers, onions, and scallions, but you can experiment with other vegetables if desired.
No life story here — the video and the recipe are the whole point. All credit to Food Network: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Slice the flank steak across the grain into 3/4-inch thick slices on an angle to make planks, then cut the planks into 3/4-inch cubes.
- 2
Combine the cornstarch, baking soda, and salt with 2 tablespoons of water in a small bowl and set aside.
- 3
Place the steak in a shallow bowl and add the water, vegetable oil, and cornstarch mixture. Massage all the ingredients into the meat.
- 4
Cover and refrigerate for 2 to 12 hours to marinate.
- 5
Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic, and half the ginger in a small bowl and set aside.
- 6
Heat the oil to medium-high in a wok or medium sauté pan.
- 7
Stir in the beef and cook to medium-rare, stirring constantly, for about 3 minutes. Drain off excess oil.
- 8
Add the garlic and remaining ginger and sauté for 20 to 30 seconds.
- 9
Stir in the bell peppers and onions and let them cook until the edges begin to brown, about 2 minutes.
- 10
Add the scallion whites, dried chiles, and sauce, stir constantly, and let it cook for about 2 minutes until the sauce thickens.
- 11
Transfer to a platter and garnish with the scallion greens.
Heads up — we had to guess a little:
- The quantity for the dried chiles is inferred as a range based on typical usage in stir-fry dishes.
Credit where it’s due: this recipe was transcribed from Food Network’s original video on YouTube. Follow them there — it’s their dish.
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