Mongolian Beef

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

MARINADE

1 pound flank steak, (thinly sliced against the grain)

3 tablespoons cornstarch

¼ teaspoon baking soda

1 tablespoon Shaoxing wine

1 tablespoon soy sauce

SAUCE

2 tablespoons oyster sauce

2 tablespoons soy sauce

4 teaspoons granulated sugar

2 teaspoons chicken bouillion

2 teaspoons sesame oil

1 teaspoon ground black pepper

MONGOLIAN BEEF PREPARATION

⅓ cup vegetable oil

1 large white onion, (halved, thinly sliced)

4 teaspoons garlic, (minced)

1 teaspoon fresh ginger, (minced)

green onions, (chopped for garnish)

Directions

Marinade

To a medium bowl, add steak, cornstarch, baking soda, wine, and soy sauce. Stir to combine. Cover and let marinate in the refrigerator for 15 minutes, up to 1 hour.

Sauce

In a small bowl, combine oyster sauce, soy sauce, sugar, chicken bouillon, sesame oil, and black pepper. Set aside.

Preparing Mongolian Beef

To a large non-stick skillet over medium-high heat, add oil. Once the oil is hot, add the marinated steak in an even layer. Depending on the size of the skillet, you may have to work in batches. Cook for 2-3 minutes per side, or until crispy.

Transfer the cooked beef to a plate and tent to keep warm. Reserve 2-3 tablespoons of oil in the skillet, discarding the rest. Add onions and cook for 2-3 minutes or until softened slightly.

Reduce heat to medium. Add garlic and ginger and cook for 1 more minute. Add the cooked beef and sauce to the skillet. Stir to coat and cook for 3-5 more minutes, or until sauce is hot and bubbly and the beef is heated through.

Garnish with green onions. Serve warm.

Nutrition

• Serving Size: 1 portion
• Calories: 533 kcal