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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.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main Course
Cuisine Chinese, Taiwan
Servings 2

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

Video