Classic Mongolian Beef



1 lb beef flank, sliced into 2" pieces
1 large onion, 1/4 inch slices
4 to 5 green onion tops, sliced into 2 to 3" pieces
4 to 5 cloves garlic, finely minced
1 tsp ginger, grated
4 to 7 Dried chilies for added spice (optional)

For the Marinade:
3 tbsp cornstarch
1/4 tsp baking soda
1 tbsp shao xing wine (dry sherry or dry white wine is fine)
1/2 tbsp soy sauce
1/2 tbsp dark soy sauce
1/4 tsp ground white pepper

For the Sauce:
1 tbsp oyster sauce
1/2 tbsp dark soy sauce
1/2 tbsp soy sauce
2 tsp sugar
1 tsp chicken bouillon
1 tsp Sesame oil, or to taste
1/2 tsp white or black pepper
1/3 cup Cooking oil, for frying

Steamed rice, for serving


For the Marinate:
Marinate sliced beef in cornstarch, baking soda, shao xing wine, soy sauces, and white pepper. Mix well and marinate for 15 minutes.

For the sauce:
Combine oyster sauce, dark soy sauce, sugar, chicken bouillon, white pepper, and sesame oil, then set aside.

Cook the Beef:
Heat a wok with 1/3 cup of oil and heat, when the oil is hot, add in marinated beef.

Spread out evenly and leave it to cook for 2 to 3 mins on each side for a nice crust.

Once the beef is mostly cooked through, strain the beef from the oil and set it aside.

Leave 2 to 3 tablespoons of oil in a wok add ginger, garlic, and dried chillies, and cook until fragrant.

Add in onions and cook for 2 to 3 minutes or until almost translucent.

Add in beef along with the sauce and toss for 2 minutes.

Top with green onions and toss one more time, then serve with steamed rice. Enjoy!

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