Mongolian beef is a popular Chinese American restaurant dish. It consists of tender, crispy beef cooked in a sweet-sour brown sauce. This recipe comes from The Woks of Life. It was created by Bill, Judy and Kaitlin Leung, the same family that runs the popular Woks of Life blog. I’m a big fan of the cookbook and the blog, both of which are excellent resources for anyone interested in learning more about Chinese cooking. To prepare the dish, thinly sliced flank steak is first “velveted” or tenderized by marinating it in a mixture that includes baking soda, before being coated in cornstarch. The beef is then deep-fried in a pan or wok until it becomes crispy. Finally, the sauce is tossed with brown sugar and garlic. This dish can be served over steamed rice and is as delicious as the Mongolian beef at your favorite Chinese restaurant.
You will notice that many ingredients are repeated throughout the recipe. The ingredient list may not be as long as you think!
What You’ll Need To Make Mongolian Beef
- Soy sauce This is an important Chinese ingredient. The recipe calls for regular and dark soy sauce. The dark soy sauce is more salty, sweeter and thicker.