Ingredients
Scale
- 1 pound beef flank steak thinly sliced (between ⅛ to ¼ inch thick)
- 2 tablespoons water
- 2 teaspoons Shaoxing rice wine
- ½ teaspoon Kosher salt (a little less if using fine salt)
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon oil (any neutral oil)
- 1 teaspoon cracked black pepper (more or less to taste)
- 1 tablespoon Shaoxing rice wine
- 3 tablespoons granulated sugar
- 2 tablespoons regular soy sauce
- 1 tablespoon garlic minced (about 2 cloves)
- ½ large yellow onion sliced
- 1 bunch green onion cut into 2 inch pieces (separate the white and green parts)
- 1 ounce rice vermicelli medium thickness (optional; use more or less to preference)
- Oil as needed for cooking
Instructions
- Marinate the beef: In a mixing bowl, combine the thinly sliced flank steak, water, Shaoxing cooking wine, salt, and baking soda. Mix vigorously until the beef absorbs most of the liquid.
- Once most of the liquid has been absorbed, add the cornstarch and mix until the beef is well coated. Add the oil and mix until evenly distributed.
- Set the beef aside to marinate for 10 to 15 minutes or overnight.
- (Optional) Fried vermicelli nest: Heat 1 to 2 inches of oil in a wok or pan until hot (350°F). Fry dry rice noodles until puffy, about 30 seconds to 1 minute. Drain on paper towels.
- Make the Mongolian beef: Heat oil in a wok or sauté pan. Sear marinated beef until golden brown. Remove and set aside.
- In the same pan, sauté garlic until fragrant, then add onions and white parts of green onions.
- Add beef back into the pan with black pepper. Stir fry, then drizzle with Shaoxing wine.
- Add sugar and soy sauce, stir fry until beef is coated and slightly caramelized.
- Finish with green parts of green onions.
- Serve over fried rice noodles.
Notes
- Use flank steak for the best texture.
- Marinate longer for extra tenderness.
- Adjust black pepper to taste.
- Fry vermicelli quickly to avoid burning.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg