Mongolian Beef is a delectable medley of tender beef and fragrant scallions in a sweet and savory sauce. So easy to make at home yet tastes so much better than take-out!
One dish G and I order all too frequently from our neighborhood Chinese restaurant for takeout or delivery is Mongolian beef. We just can’t seem to get enough of this delightful medley of tender beef and fragrant scallions in a sweet and savory brown sauce!
Unfortunately for my tummy, G and I decided at the beginning of the year to eat out less and resolved to enjoy more home-cooked meals. Fortunately, the delectable flavors of Mongolian beef are easy enough to replicate. With less than 30 minutes cook time, this recipe is so simple to make yet so much better than takeout.
One crucial component of a great Chinese stir-fry is velveting. This Chinese cooking technique of marinating meat in cornstarch and quickly blanching in a bath of hot oil ensures the beef stays tender, silky and smooth in texture during the high heat used in the stir-fry. So please, please, do not skip this step! Trust me, the extra work is worth it.
- 2 pounds beef sirloin, sliced thinly
- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine
- 3 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and minced
- 1 large onion, peeled and sliced thinly
- 1 bunch green onions, ends trimmed and cut into 2-inch lengths
For the Stir-fry Sauce
- 1/2 cup water
- 1/4 cup light soy sauce (I used Kikkoman)
- 3 tablespoons Hoisin sauce
- 2 tablespoons Chinese cooking wine
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- In a small bowl, combine egg white, cornstarch, Chinese cooking wine and 1 tablespoon oil. Whisk together until smooth and frothy. Add beef and massage marinade onto meat. Marinate in the refrigerator for about 30 minutes. In a colander, drain beef.
- In a bowl, combine stir-fry sauce ingredients: water, soy sauce, Hoisin sauce, Chinese cooking wine and sugar. Stir until well blended. Add cornstarch and stir until dissolved and mixture is smooth. Set aside.
- In a wok over high heat, heat about 1/4 cup oil. Add beef in a single layer and cook for about 2 to 3 minutes or until lightly browned. With a slotted spoon, remove meat and drain on paper towels.
- Remove excess oil except for about 1 tablespoon. Add garlic and ginger and cook, stirring regularly, for about 30 seconds or until aromatic. Add onions and cook, stirring regularly, for about 30 to 40 seconds or until half done.
- Stir stir-fry sauce to disperse cornstarch that may have settled on the bottom and add to wok. Cook, whisking regularly, until smooth and thickened.
- Return beef to wok and add green onions. Continue to cook, tossing gently, for about 1 to 2 minutes or until meat is heated through. Serve hot.