Mongolian Beef Recipe
About this recipe
Mongolian Beef is a classic stir-fry dish that combines tender beef with flavorful vegetables like onion and bell pepper. This version, shared by Stacey Cook, emphasizes the importance of marinating the beef properly and cooking the vegetables just right to achieve that perfect balance of flavors.
What sets this recipe apart is the use of the chai tip cut for the beef, which not only enhances tenderness but also adds a rich marbling. Plus, the careful preparation of ingredients ensures that each component is cooked to perfection, making it a go-to dish for a satisfying meal.
Ingredient notes
- Using chai tip cut for the beef ensures tenderness due to its marbling and minimal silver skin.
Tips from Cook! Stacey Cook’s video
- Slice the beef against the muscle fibers to ensure tenderness.
- Separate the layers of onion after cutting to ensure even cooking.
- Marinate the beef until the liquid is absorbed for maximum flavor.
- Stir the cornstarch and water mixture before adding it to the pan, as cornstarch tends to settle.
Good to know
- What cut of beef should I use for Mongolian Beef?
- Use a cut from the chai tip for tenderness.
- How do I prepare the vegetables for this dish?
- Cut the onion into strips, bell pepper into strips, and green onions into 2-inch sections, keeping the stems and leafy parts separate.
- How long should I stir fry the onion and bell pepper?
- Stir fry the onion and bell pepper for about 30 seconds to remove the raw taste.
- What should I do if I want a spicier dish?
- Chop the chili pepper for more spice; the finer you chop it, the spicier the dish will be.
No life story here — the video and the recipe are the whole point. All credit to Cook! Stacey Cook: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare four slices of ginger and mince four cloves of garlic.
- 2
Cut half of a bell pepper into strips and cut four green onions into 2-inch sections, keeping the stem and leafy parts separate.
- 3
Cut half of an onion into strips, separating the layers for even cooking.
- 4
If desired, chop the chili pepper for more spice; otherwise, leave it whole for a milder version.
- 5
Slice the beef against the muscle fibers to ensure tenderness, using a cut from the chai tip.
- 6
Marinate the beef with soy sauce, oyster sauce, dark soy sauce, sugar, baking soda, cornstarch, black pepper, and water. Mix until the liquid is absorbed.
- 7
Add sesame oil and regular cooking oil to the marinated beef and mix well.
- 8
Prepare a cornstarch and water mixture by mixing cornstarch with cold water until dissolved.
- 9
Heat oil in a pan over medium-high heat. Add sugar and salt, then stir fry the onion and bell pepper strips for about 30 seconds to remove the raw taste. Remove from the pan.
- 10
Add more oil if needed, then add the ginger slices to the pan and let them sizzle briefly.
- 11
Add the marinated beef to the pan, spreading it out to pan fry until the bottom is slightly golden brown. Turn the beef over and add the green onion stems, chili pepper, and minced garlic. Toss to mix evenly.
- 12
Season the beef with more oyster sauce, dark soy sauce, and rice vinegar. Stir fry until the beef is evenly colored.
- 13
Add the cornstarch and water mixture to the pan, stirring to combine. The mixture will thicken into a sauce.
- 14
Once thickened, add the onion and bell pepper back to the pan along with the leafy parts of the green onion and crushed black pepper. Toss everything together quickly to combine.
- 15
Serve the Mongolian beef with rice.
Heads up — we had to guess a little:
- Using chai tip cut for tenderness.
Credit where it’s due: this recipe was transcribed from Cook! Stacey Cook’s original video on YouTube. Follow them there — it’s their dish.
Are you Cook! Stacey Cook? Claim this page or ask us to take it down. Your call, always.
