Mongolian Beef
A savory, slightly sweet, and aromatic Mongolian beef stir-fry featuring tender tri-tip beef coated in a glossy soy and oyster sauce with onions, scallions, ginger, and garlic. Served hot over fluffy jasmine rice for a quick and satisfying meal.
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🍳 Cooking Flow
Slice beef and marinate with seasonings for 15 minutes, then coat in cornstarch. → Mix the stir-fry sauce ingredients together in a bowl. → Shallow fry the beef in hot oil for 30 seconds per batch and remove. → Stir-fry aromatics and onions in remaining oil, then pour in sauce. → Toss the beef and scallion greens into the sauce and serve over jasmine rice.
Cooking Steps
Brief Cooking Order
Slice beef and marinate with seasonings for 15 minutes, then coat in cornstarch. → Mix the stir-fry sauce ingredients together in a bowl. → Shallow fry the beef in hot oil for 30 seconds per batch and remove. → Stir-fry aromatics and onions in remaining oil, then pour in sauce. → Toss the beef and scallion greens into the sauce and serve over jasmine rice.
Introduction
A savory, slightly sweet, and aromatic Mongolian beef stir-fry featuring tender tri-tip beef coated in a glossy soy and oyster sauce with onions, scallions, ginger, and garlic. Served hot over fluffy jasmine rice for a quick and satisfying meal.
Step 1
Slice the beef tri-tip into approximately 1/4-inch thick slices.
Step 2
Place beef into a bowl and add baking soda, cornstarch, soy sauce, water, Shaoxing wine, and vegetable oil. Mix thoroughly and let it marinate for about 15 minutes.
Step 3
Prepare the sauce by whisking together chicken stock, dark soy sauce, light soy sauce, brown sugar, and oyster sauce in a bowl, then set aside.
Step 4
Grate the ginger and garlic. Chop the scallion whites into small pieces and cut the green tops into larger chunks.
Step 5
Lightly dredge each marinated beef slice in dry cornstarch to ensure a crispy texture when fried.
Ingredients List
Important Notes
Freezing the ginger slightly before grating makes it much easier and cleaner to grate.
Do not overcook the beef during the shallow frying phase; 30 seconds per batch is sufficient to keep it tender and juicy.
Velveting the beef with baking soda and cornstarch helps retain moisture and gives the meat a tender restaurant-style texture.
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