Description
A quick and easy Mongolian Beef recipe that your family will love, ready in about 30 minutes.
Ingredients
Scale
- 1 pound beef flank steak (thinly sliced)
- 2 tablespoons water
- 2 teaspoons Shaoxing rice wine (or dry sherry)
- ½ teaspoon Kosher salt
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon oil (neutral)
- 1 teaspoon cracked black pepper
- 1 tablespoon additional Shaoxing rice wine
- 3 tablespoons granulated sugar
- 2 tablespoons regular soy sauce
- 1 tablespoon garlic (minced)
- ½ large yellow onion (sliced)
- 1 bunch green onion (cut into 2-inch pieces)
- 1 ounce rice vermicelli (optional)
- Oil (as needed for cooking)
Instructions
- In a medium bowl, mix together water, Shaoxing rice wine, Kosher salt, baking soda, and cornstarch. Add sliced flank steak and toss to coat. Marinate for 15 minutes.
- If using rice vermicelli, cook in boiling water for 3-4 minutes, then drain and set aside.
- Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Cook marinated beef in batches for 2-3 minutes until browned. Remove from pan.
- In the same pan, add oil if needed, then toss in garlic and white parts of the green onion. Stir until fragrant.
- Add sliced onion and cook until translucent, about 2-3 minutes.
- Return beef to the skillet, add sugar, soy sauce, and additional Shaoxing rice wine. Stir and bring to a simmer.
- Simmer for a few minutes until heated through and sauce has thickened, about 2-3 minutes. Add green onion tops before serving.
- Optional: Serve with crispy fried vermicelli nest if desired.
Notes
Use whatever vegetables you have on hand and customize to your liking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 11g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 70mg