Mongolian Beef

Mongolian Beef

Author

Stephanie Tea

Ingredients

• 1 lb beef flank, thinly sliced into 2-inch strips
• 1 large onion, sliced into ¼-inch strips
• 4–5 green onion stalks, cut into 2–3 inch pieces
• 4–5 garlic cloves, finely minced
• 1 tsp fresh ginger, grated
• Optional: 4–7 dried chilies, for extra heat
• 3 tbsp cornstarch
• ¼ tsp baking soda
• 1 tbsp Shaoxing wine (or substitute dry sherry or dry white wine)
• ½ tbsp soy sauce
• ½ tbsp dark soy sauce
• ¼ tsp ground white pepper
• 1 tbsp oyster sauce
• ½ tbsp dark soy sauce
• ½ tbsp soy sauce
• 2 tsp sugar
• 1 tsp chicken bouillon
• ½ tsp white or black pepper
• sesame oil

Directions

1. In a bowl, combine cornstarch, baking soda, Shaoxing wine, soy sauce, dark soy sauce, and white pepper. Add the sliced beef and mix well to coat. Marinate for 15 minutes.
2. In a small bowl, whisk together oyster sauce, dark soy sauce, soy sauce, sugar, chicken bouillon, sesame oil, and pepper. Set aside.
3. Heat your Blackstone griddle (or wok/skillet) to medium-high and add enough oil to coat the surface. Spread the beef evenly in a single layer and sear for about 2 minutes per side until golden and crispy. Cook to about 80% doneness, then move the beef to the side of the griddle to rest.
4. Add a bit more oil to the empty side of the griddle. Sauté the minced garlic, ginger, and dried chilies (if using) until fragrant.
5. Toss in the sliced onion and stir-fry briefly, just until fragrant (keep them slightly crunchy). Return the beef to the center, pour in the prepared sauce, and add the green onions. Mix everything together until evenly coated.
6. Remove from heat and serve hot with steamed rice. Enjoy!