Mongolian Beef
You can make variations of this but if you, like us, enjoy a beef stir-fry with a thick, rich and dark sauce then this is the one for you.If you want a thinner sauce then replace Tapioca with corn or rice starch.
Equipment
- Wok
Ingredients
- Skirt steak or other tender cut of the beef
Marinade
- 2 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 2 tbsp tapioca starch
- ½ tsp baking soda
In the wok
- 1 tbsp cooking oil
- 1 small onion
- 2 tbsp ginger minced
- 2 cloves garlic minced
- 100 ml - 3.5 fl oz chicken stock
- 2 tbsp Shaoxing wine
- 3 tbsp soy sauce
- 1-2 tbsp brown sugar
- 1-3 tbsp starch slurry to thicken depending on desire thickness
- chopped green/spring onion
Instructions
- Trim off the fat and cut in strips
- Once all cut, put them in a bowl to marinade
- Add the soy sauce
- Add the Shaoxing wine
- Add the tapioca starch
- Add the baking soda
- Mix all up with your hands and set it aside for 20-30min
- In a screaming hot wok add a little bit of oil
- Add all the meat and spread it out to get a nice sear on it
- Let it for 4-5 min, if you want your beef medium rare to medium
- Take the beef on the side
- Continue with adding the onions straight to the pan until glossy
- Add the ginger
- Add the garlic and stir
- Add the chicken broth
- Add the Shaoxing wine
- Add the soy sauce
- Add the brown sugar
- Add the tapioca starch to thicken up the sauce
- Add some green onion and save the rest for garnish afterwards
- Cook for a minute
- Add the beef and stir
- Add the remaining green onions
- ready to serve