Fast or Fancy

Mongolian Beef

Prep: 20m

Cook: 10m

Servings: 4

Although it’s on every Chinese restaurant’s menu in America, Mongolian Beef is from Taiwan. and can be prepared in under half an hour. Still, it is a relatively easy…………..

—Ingredients—

Fast

  • 1 lb. flank steak, sliced thin and velveted
  • 1 tbsp Shaoxing wine
  • 1 tbsp sugar
  • 2 tbsp soy sauce
  • 1 tsp dark soy sauce (optional)
  • 1 tbsp garlic, minced (~3-4 cloves)
  • 1 yellow onion, halved and sliced (~250g)
  • 1 bunch green onion, cut into 2″ pieces, whites separated

—Method—

Fast Method
  1. Drench the steak in the cornstarch.
  2. Add steak to a pan and cook until browned on each side, then remove from pan. (~6 minutes total.) You may need to do this in batches.
  3. Saute the yellow onion and the whites of the green onion. Cook until soft.
  4. Stir in the minced garlic and cook 1m.
  5. Add the beef, followed by the Shaoxing wine. Cook for 1m.
  6. Add the sugar and soy sauce. Stir for 1m.
  7. Remove from heat and stir in the green onions.

—Notes—

  • Velveting isn’t absolutely necessary, but you will certainly taste the difference.
  • Any cooking wine can be substituted for Shaoxing. (Sake, sherry, dry white, etc.)

—Serving Ideas—

  • Rice

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