I’ve always had a weakness for Asian takeout, so I love recreating my favorite takeout recipes at home. This recipe happens to be one of the easiest of them all. After a few tries I discovered that the beef in this recipe needs to be cooked into two separate batches. The reason I don’t cook it in one batch is because the beef gets really mushy. When there’s too much meat in one wok, it tends to collect a lot of water, resulting in a mushy grey looking beef. Cooking the beef in two batches gives the beef a beautiful crisp brown color and a smokier flavor. Another great tip when making Mongolian beef is cutting the beef when it’s partially frozen. That way you get really thin slices without the struggle of the beef sliding around.

mongolian beef_-27Ingredients for the sauce:

1/4 cup peanut oil
1 clove garlic, minced
1 tbsp ginger, minced
4-5 tbsp brown sugar
1 cup soy sauce
1/2 cup water

Ingredients for the beef:

2 lb. beef
1/3 cup corn starch
1 large yellow onion
1/3 cup peanut oil
1 cloves garlic, minced
2 bunches green onion

Instructions:

1. Mince the garlic and ginger and cook it in a saucepan filled with peanut oil. Cook it over medium high heat for 1 minute.

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2. Add the brown sugar, soy sauce, and water. Cook over medium heat for 5 minutes.

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3. Thinly slice the beef into small pieces.

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4. Coat the beef in the corn starch.

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5. Heat 1/3 cup peanut oil in a wok and cook the beef in 2 batches. Once cooked, remove the beef and set aside.

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6. In the same wok, cook 1 clove minced garlic over medium heat for 1 minute. Then add the sliced yellow onion and cook until  translucent.

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7. Add the beef back into the wok and pour in the sauce. Cook for another 5 minutes.

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8. Add the sliced green onion to the wok and stir for about 2-3 minutes. Serve warm over hot rice.

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Mongolian Beef
 
Author:
Ingredients
  • Ingredients for the sauce:
  • ¼ cup peanut oil
  • 1 clove garlic, minced
  • 1 tbsp ginger, minced
  • 4-5 tbsp brown sugar
  • 1 cup soy sauce
  • ½ cup water
  • Ingredients for the beef:
  • 2 lb. beef
  • ⅓ cup corn starch
  • 1 large yellow onion
  • ⅓ cup peanut oil
  • 1 cloves garlic, minced
  • 2 bunches green onion
Instructions
  1. Mince the garlic and ginger and cook it in a saucepan filled with peanut oil. Cook it over medium high heat for 1 minute.
  2. Add the brown sugar, soy sauce, and water. Cook over medium heat for 5 minutes.
  3. Thinly slice the beef into small pieces.
  4. Coat the beef in the corn starch.
  5. Heat ⅓ cup peanut in a wok and cook the beef in 2 batches. Once cooked, remove the beef and set aside.
  6. In the same wok, cook 1 clove minced garlic over medium heat for 1 minute. Then add the sliced yellow onion and cook until translucent.
  7. Add the beef back into the wok and pour in the sauce. Cook for another 5 minutes.
  8. Add the sliced green onion to the wok and stir for about 2-3 minutes. Serve warm over hot rice.