Mongolian Beef (better Than Takeout

• 총 시간: 16 minutes

재료

For the Marinade

½ tbsp dark soy sauce

1 tbsp white cooking wine

½ tbsp soy sauce

¼ tsp baking soda

¼ tsp white pepper

3 tbsp cornstarch

For the Sauce

1 tbsp oyster sauce

½ tbsp dark soy sauce

½ tbsp soy sauce

1 tsp chicken bouillon

2 tsp sugar

½ tsp white pepper

1 tsp sesame oil

For the Mongolian Beef

⅓ cup oil

1 lb flank steak, thinly sliced

5 garlic cloves, minced

1 tsp fresh ginger, grated

1 white onion, sliced

Green onions, for garnish

방향

Slice the flank steak thinly against the grain. Add to a bowl with all the marinade ingredients and mix until fully coated. Let marinate for at least 15 minutes.

In a separate bowl, mix together all the sauce ingredients and set aside.

Heat oil in a pan or wok over medium-high heat. Fry the marinated beef in batches until crispy and cooked through. Remove and set aside.

In the same pan, add garlic, ginger, and sliced white onion. Sauté until fragrant and slightly softened.

Pour in the prepared sauce and let it simmer for 1–2 minutes until glossy and thickened.

Add the cooked beef back into the pan and toss to coat evenly in the sauce.

Finish with sliced green onions and serve hot over rice or noodles.

Rich, sticky, and packed with bold flavor — this Mongolian Beef is guaranteed to beat takeout every time.

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