If you love dishes that combine juicy meat, rich sauce and a real explosion of flavors, you have to try this one - Mongolian beef. A quick dish with a characteristic sweet-savory taste, it is a great choice for any day when you want something special without complicated cooking.
Mongolian beef, juicy beef, softly roasted with aromatic the sauce made from oysters and hoisin sauce, complemented by delicately crispy peppers and onions, it creates the perfect harmony of sweetness, saltiness and slight spiciness.
Although the name is “Mongolian,” the dish actually originated in Chinese-American cuisine and has become popular for its speed of preparation and rich flavor. This version of the recipe, which includes marinating the meat for extra tenderness, ensures a truly succulent and filling dish.
Mongolian beef
Ingredients
- For beef:
- 750 g flank steak, cleaned
- 2 tablespoons of cornstarch
- 2 teaspoons of baking soda
- 1 teaspoon of salt
- 2 tablespoons of water
- 2 tablespoons of vegetable oil For the sauce:
- 3 tablespoons oyster sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons of soy sauce
- ½ tablespoon cornstarch
- ½ teaspoon white vinegar
- 1 teaspoon minced garlic
- 1 piece of fresh ginger (about 2.5 cm), peeled and thinly sliced For roasting:
- 3 tablespoons of vegetable oil
- 4 cloves garlic, finely chopped
- ½ red pepper, cut into large cubes
- ½ green pepper, cut into large cubes
- ½ medium onion, cut into large cubes
- 3 spring onions: cut the white parts diagonally into 2.5cm long pieces, the green parts into thin diagonal slices (separately)
- 4 to 6 dried chilies
Directions
- Marinating the beef:
- Cut the flank steak across the grain into thin slices (about 2 cm thick), then cut them into cubes.
- In a small bowl, mix together the cornstarch, baking soda, salt, and water.
- Place the beef in a shallow dish, pour over the mixture of water, oil, and starch, and gently massage everything into the meat.
- Cover the container and let the meat marinate in the refrigerator for at least 2 hours (up to 12 hours). Preparing the sauce:
- In a small bowl, mix together the oyster sauce, hoisin sauce, soy sauce, cornstarch, white vinegar, minced garlic, and half of the prepared ginger.
- Set the sauce aside until ready to use. Roasting:
- In a wok or large frying pan, heat the vegetable oil over medium-high heat.
- Add the marinated beef and fry for about 3 minutes, stirring constantly, until the meat is medium-rare. Drain any excess oil from the pan.
- Add the chopped garlic and remaining ginger and sauté for 20–30 seconds to release the aromas.
- Stir in the chopped red and green peppers and onion. Fry for about 2 more minutes, until the edges of the vegetables are lightly browned.
- Add the white parts of the spring onions, dried chilies and the prepared sauce.
- Stir constantly and cook for about 2 minutes, until the sauce thickens and evenly coats all the ingredients.
Transfer the dish to a serving plate and sprinkle with the chopped green parts of the spring onion. Serve hot, with cooked rice or rice noodles, if desired.
