Mongolian Beef (Without Using a Wok)
A delicious and authentic chicken recipe for Mongolian Beef (Without Using a Wok), prepared with traditional seasonings and techniques.
Ingredients
- • 1 lbs (450 g) flank steak (, sliced against the grain into 1/4” (1/2 cm) thick pieces (*Footnote 1))
- • 2 tablespoons Shaoxing wine ((or dry sherry))
- • 1 teaspoon ginger (, grated)
- • 1/2 teaspoon salt
- • 1/4 cup chicken stock ((or water))
- • 2 tablespoons light soy sauce ((or soy sauce))
- • 2 teaspoons dark soy sauce ((or soy sauce))
- • 2 tablespoons sugar
- • 2 teaspoons cornflour
- • 1/4 cup cornflour
- • 3 tablespoons peanut oil ((or vegetable oil))
- • 2 teaspoons ginger (, minced)
- • 3 cloves garlic (, minced)
- • 4 spring onions (, cut into 2” (5 cm) pieces, then halved lengthwise)
Preparation Steps
Combine flank steak, Shaoxing wine, ginger, and salt in a large bowl. Gently mix well with your hand. Let marinate at room temperature for 15 minutes.
Mix all the sauce ingredients in a medium-sized bowl.
When you’re ready to cook, add the cornflour to the marinated beef. Mix to coat all the beef pieces with cornflour.
Heat peanut oil in a large nonstick frying pan until hot. Spread the steak with minimal overlapping (*Footnote 2). Use a pair of tongs to rearrange the beef, if necessary. Let cook for 1 minute without moving, or until the bottom turns golden brown. Flip and cook the other side, 40 seconds or so, until golden but the inside is still a bit pink. Transfer the steak to a big plate.
If there is a lot of oil left in the pan, use a couple layers of kitchen paper towel held in a pair of tongs to remove any extra oil, leaving 1 tablespoon of oil in the pan.
Add the ginger, garlic, and the white part of the spring onions into the frying pan. Cook and stir for 30 seconds to release the fragrance.
Stir the sauce again until the cornflour is fully dissolved. Pour it into the pan and immediately stir with a spatula. The sauce will thicken very quickly, in a couple seconds. Return the cooked beef to the pan, along with the green part of the spring onions. Cook and stir a few more times to mix well. Transfer everything to a plate immediately. Serve hot over steamed rice as a main.