Description
A delicious and quick dish offering a perfect balance of sweet and savory flavors, ideal for busy weeknights.
Ingredients
- 1 pound beef flank steak (thinly sliced between ⅛ to ¼ inch thick)
- 2 tablespoons water
- 2 teaspoons Shaoxing rice wine
- ½ teaspoon Kosher salt
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon oil (neutral)
- 1 teaspoon cracked black pepper
- 1 tablespoon Shaoxing rice wine
- 3 tablespoons granulated sugar
- 2 tablespoons soy sauce
- 1 tablespoon garlic (minced)
- ½ large yellow onion (sliced)
- 1 bunch green onion (cut into 2 inch pieces)
- 1 ounce rice vermicelli (optional)
- Oil (as needed for cooking)
Instructions
- Marinate the beef: In a bowl, combine the sliced beef, water, Shaoxing rice wine, salt, baking soda, and cornstarch. Mix well and let marinate for at least 30 minutes.
- (Optional) Fried vermicelli nest: Cook rice vermicelli according to package instructions, then heat oil in a pan and shape the cooked vermicelli into nests. Fry until crispy and golden. Set aside.
- Make the Mongolian beef: In the same pan, add oil over medium-high heat. Add the marinated beef and cook until it starts to brown. Add garlic, sliced onion, and the white parts of the green onion. Stir-fry for a few minutes until onions are tender. Add sugar, soy sauce, and remaining Shaoxing rice wine. Mix well and cook for another minute until the sauce thickens.
Notes
Slice the beef against the grain for maximum tenderness. Adjust sweetness by modifying the sugar. Ensure the pan is hot before adding beef for a nice sear.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian