Mongolian Beef
Crispy fried beef tossed with onions, spring onions, ginger, garlic, and a rich soy sauce glaze. A quick and flavorful restaurant-style dinner that's perfect with steamed white rice.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course main course
Cuisine Chinese-Inspired
For the Beef 1 lb 350g beef, thinly sliced 1/4 cup soy sauce 3 oz 90g cornstarch 1/2 tsp baking soda 1 tsp salt 1/4 tsp black pepper 2 cups vegetable oil for frying For the Stir Fry 1 tbsp ghee 1 medium onion sliced 4 spring onions cut into pieces 1 red hot pepper sliced 1 oz 30g fresh ginger, minced 3 garlic cloves minced 1/4 cup soy sauce 1 –2 tbsp water Extra sliced spring onions for garnish In a bowl, combine the sliced beef, soy sauce, cornstarch, baking soda, salt, and black pepper. Mix well until evenly coated.
Heat the vegetable oil in a deep pan over medium-high heat.
Fry the beef in batches for about 2 minutes per side until crispy and golden. Remove and drain on a wire rack or paper towels.
Heat the ghee in a wok or large skillet over high heat.
Add the sliced onion and stir-fry for 2 minutes.
Add the spring onions and sliced red pepper. Stir-fry for another 2 minutes.
Stir in the minced ginger and garlic, cooking for 2 minutes until fragrant.
Return the fried beef to the wok and stir-fry for 1 minute.
Pour in the soy sauce and add 1–2 tablespoons of water. Reduce to low heat and cook for 2 minutes, stirring until the sauce coats the beef.
Garnish with sliced spring onions and serve hot with steamed white rice.
Slicing the beef thinly helps it cook quickly and stay tender.
Baking soda helps tenderize the meat for a softer texture just like your favorite restaurant.
Fry the beef in small batches to keep it crispy.