Mongolian Beef

Mongolian Beef: A Detailed Recipe

Ingredients

500 grams (1 pound) flank steak, thinly sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
8 cloves garlic, thinly sliced
2 scallions, thinly sliced
1 small piece of ginger, julienned
2 tablespoons Shaoxing wine (Chinese cooking wine)
1/4 cup cornstarch
1 teaspoon baking soda
1/4 cup soy sauce
1/4 cup water
1/4 cup granulated sugar
1/2 teaspoon ground Sichuan peppercorns
1/2 teaspoon ground cumin
Vegetable oil, as needed

Instructions

1. In a large bowl, combine the sliced beef, cornstarch, baking soda, soy sauce, water, sugar, Sichuan peppercorns, and cumin. Mix well to coat the beef evenly. Marinate for at least 30 minutes.
2. While the beef is marinating, prepare the vegetables. Thinly slice the onion, bell pepper, and garlic. Chop the scallions.
3. Heat a large wok or skillet over high heat. Add a generous amount of vegetable oil and swirl to coat the pan. Once the oil is hot, add the julienned ginger and garlic slices. Stir-fry for about 30 seconds until fragrant.
4. Add the marinated beef to the wok or skillet in batches, ensuring not to overcrowd the pan. Stir-fry quickly until the beef is browned on all sides and cooked through, about 2-3 minutes per batch.
5. Add the sliced onion and bell pepper to the wok or skillet. Continue to stir-fry until the vegetables are softened and slightly charred, about 3-4 minutes.
6. Pour in the Shaoxing wine and stir-fry until the liquid is almost evaporated.
7. Garnish with chopped scallions and serve immediately over steamed rice or noodles.

Tips

Slice the beef thinly against the grain to ensure it cooks quickly and remains tender.
Marinating the beef with baking soda helps tenderize the meat and enhance its flavor.
Stir-fry the beef in batches to prevent overcrowding the pan, which can lead to uneven cooking.
Don’t overcook the vegetables, as they should retain some crispness and crunch.

Variations

Feel free to add other vegetables to your Mongolian beef, such as carrots, mushrooms, or broccoli florets.
For a spicier kick, add a pinch of red pepper flakes or a tablespoon of chili sauce.
Serve the Mongolian beef as a main course with rice or noodles, or as part of a larger stir-fry spread.