Mongolian Beef (Recipe)

This easy Mongolian beef recipe features beautifully caramelized beef with a juicy, tender texture. And a gingery, garlicky, sweet and savory sauce makes this dish irresistible! Recipe ➡︎ omnivorescookb...
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INGREDIENTS
Marinade
1 lbs (450 g) flank steak, sliced against the grain into 1/4” (1/2 cm) thick pieces
2 tablespoons Shaoxing wine (or dry sherry)
1 teaspoon grated ginger
1/2 teaspoon salt
Sauce
1/4 cup chicken stock (or water)
2 tablespoons light soy sauce (or soy sauce)
2 teaspoons dark soy sauce (or soy sauce)
2 tablespoons sugar
2 teaspoons cornstarch
Stir fry
1/4 cup cornstarch
3 tablespoons peanut oil (or vegetable oil)
2 teaspoons minced ginger
3 cloves garlic, minced
4 green onions, cut into 2” (5 cm) pieces, then halved lengthwise
Check out more cooking notes at ➡︎ omnivorescookb...
COOKING EQUIPMENT & INGREDIENTS
OXO 12" nonstick pan: amzn.to/2ZfHXP2
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VIDEO EQUIPMENT
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Software: Final Cut Pro
MUSIC CREDIT
artlist.io

[@z_danimals]

I have a wok, but I don't know how to do the movement. I appreciate you showing another way of doing it that is easier for me.

[@JamesLloydKeyboardist]

I’m gonna try making this, thank you. Would ribeye also work for this recipe?

[@Forvaine]

Obviously the food is really nice, but compliments about the music as well. :)

[@billzigrang7005]

Maggie, I notice you didn't add baking soda or baking powder to the marinade to tenderize the beef. ?Any particular reason?

[@billzigrang7005]

Never mind - I just saw (today's) blog post - only necessary if using tougher cuts of beef.

[@omnivorescookbook]

@@billzigrang7005 You can definitely use it for other cut too, if you prefer a super tender texture. But I think a nice flank steak will stay plenty tender and juicy so it's really not needed.

[@prstark1]

I'm sorry, but I just can't believe you don't use a wok when cooking for yourself or your family. And that instead, you use a nonstick pan. I just can't believe it. This is Chinese heresy! 😂 And yet, beautiful looking results.

[@omnivorescookbook]

I do have a small 9" flat bottom wok that I use for vegetable stir fries and fried rice for 1 to 2 servings. It is quite small so I rarely use it to make bigger dishes because I need to cook in batches. I use my 12" carbon steel skillet if I need to cook things in bigger volume, because a larger wok don't heat up properly on my stove. For daily cooking, I use my nonstick when I need to reduce oil consumption (the carbon steel wok requires more oil), and cook fragile things like fish, which is quite often. I also have many Chinese friends who never use wok at home because it sets off fire alarm constantly. I do think many Chinese especially older generations like to use wok for their everyday cooking, if they live in a house that has a powerful gas stove and proper ventilations. But that's not the case for everyone.