Mongolian Beef with Caramelized Soy Sauce and Green Onions
By Mason Brooks
Prep
15 min
Cook
15 min
Total
30 min
Servings
3
Level
Easy
To prepare a quick takeout meal‚ pair Mongolian beef with steamed rice or stir-fried garlic bok choy․ Flank steak‚ braised in a sweet soy sauce‚ is tender and flavorful․ Mongolian beef contains black pepper‚ Shaoxing wine‚ and onions for additional smoky flavors․
The beef is seasoned with water‚ Shaoxing wine‚ salt‚ baking soda‚ cornstarch‚ and oil before cooking․ Baking soda and cornstarch help tenderize and coat the slices of beef․ Garlic‚ yellow onion‚ and white parts of green onion are sautéed as flavor ingredients․ Sugar and soy sauce provide sweet and savory flavors․ Cracked black pepper and more Shaoxing wine are added toward the end of cooking․
To avoid steaming steak while it cooks‚ avoid cooking too many steaks at once in the pan․ Cooking cues include a browned coating of soy sauce and sugar with a roasted or charred smell․ Steak cuts that are thicker are more prone to steaming and drying out․ A popular choice is thin flank steak‚ one-eighth to one-quarter inch thick‚ sliced against the grain․
Serve the stir-fry with rice or optional fried vermicelli nest on the side for a dish with chewy‚ crunchy noodles that have picked up some of the stir-fry sauce․ To reheat leftovers‚ add a small amount of water to a skillet․ Add diced green onion tops when reheating for color like fresh green onions․
Why you'll love this recipe
- It is suitable for dinner because the total preparation time for the beef and onion and other stir-fry ingredients‚ plus marinade time for the beef‚ is about 30 minutes․
- Family members are used to the slightly sweet and salty flavor of soy sauce and sugar often found in prepared foods‚ and black pepper is flavorful but does not add spiciness to foods․
- Thin flank steak becomes tender when marinated with baking soda and cornstarch‚ just as restaurant stir-fry meat is tender, This dish compares favorably with others sold at restaurants․
- Rice or stir-fried garlic bok choy are suitable side dishes because stir-fried beef contains onions and green onions and concentrated savory seasoning․
- Optional fried vermicelli adds contrast to other textures on the dish, The uncooked vermicelli takes on a chewy texture from soaking in sweet soy sauce․
- Leftovers can be used in a different recipe because they can be added to a stir-fry with some water to dilute the sauce without other additions․
Ingredients
- •1 lb beef flank steak (thinly sliced, between ⅛ to ¼ inch thick)
- •2 tbsp water
- •2 tsp Shaoxing rice wine
- •½ tsp Kosher salt (use a little less if using fine salt)
- •¼ tsp baking soda
- •2 tbsp cornstarch
- •1 tbsp neutral oil
- •1 tsp cracked black pepper (more or less to taste)
- •1 tbsp Shaoxing rice wine
- •3 tbsp granulated sugar
- •2 tbsp regular soy sauce
- •1 tbsp garlic (minced, about 2 cloves)
- •½ large yellow onion (sliced)
- •1 bunch green onion (cut into 2-inch pieces, with white and green parts separated)
- •1 oz medium-thickness rice vermicelli (optional; use more or less to preference)
- •oil (as needed for cooking)
Instructions
- 1
Combine the thinly sliced flank steak, water, Shaoxing rice wine, salt, and baking soda in a mixing bowl. Mix vigorously until the beef absorbs most of the liquid.
- 2
Add the cornstarch and mix until the beef is well coated. Add the neutral oil and mix until evenly distributed.
- 3
Set the beef aside to marinate for 10 to 15 minutes while preparing the remaining ingredients, or marinate it in the refrigerator overnight.
- 4
Optional fried vermicelli nest: Heat 1 to 2 inches of oil in a wok or pan to about 350°F.
- 5
Add the dry rice noodles and fry until puffy, about 30 seconds to 1 minute, working in batches if necessary. Remove and drain on paper towels.
- 6
Add enough oil to generously coat the bottom of a wok or sauté pan, then heat it over medium to medium-high heat.
- 7
Add the marinated beef and sear both sides until just cooked and golden brown. Separate the slices and cook in batches if necessary, then remove the beef and set aside.
- 8
Heat 1 to 2 tablespoons of oil in the same wok or pan. Cook the garlic until fragrant, then add the yellow onion and white parts of the green onion and stir-fry until the onions are no longer raw.
- 9
Return the beef to the pan and stir-fry with the black pepper. Drizzle the Shaoxing rice wine around the pan and cook until fragrant and evaporated.
- 10
Add the sugar and soy sauce. Stir-fry until well combined and the Mongolian beef smells slightly caramelized or charred.
- 11
Add the green parts of the green onion and stir-fry briefly. Serve over fried rice noodles, if using, with rice on the side.
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