BETTER THAN PF Chang's - Mongolian Beef Recipe

Cut the beef into ¼ inch thick slices.

Marinate the beef with ⅓ tsp of salt, black pepper to taste, ½ tsp of dark soy sauce, and 2 tbsp of Chinese cooking wine.

Add 3 tbsp of cornstarch and 1 egg white to the beef and mix for a few minutes, ensuring to eliminate cornstarch lumps.

Set the marinated beef aside for 30 minutes.

Prepare the sauce by mixing 2 tsp of cornstarch, 2.5 tbsp of soy sauce, 3 tbsp of brown sugar, 1 tbsp of oyster sauce, ½ cup of water, and 1 tsp of dark soy sauce.

Add 1.5 tbsp of minced garlic, 1 tbsp of minced ginger, and 2 tsp of chili flakes (optional) to the sauce.

Cut 6 scallions into stalks, separating the white and green parts.

Heat 1 cup of oil in a wok to 400 F and add the beef one by one, frying for 1-2 minutes until cooked.

Remove the beef and continue frying the next batch, ensuring not to overcook.

Pour most of the oil out of the wok, leaving 1 tbsp for sautéing.

Sauté the chili flakes, minced garlic, ginger, and the white part of the scallions until fragrant.

Pour in the sauce and stir for a couple of minutes to thicken.

Introduce the fried beef back to the wok along with the green part of the scallions and mix until coated with the sauce.

Sprinkle toasted sesame seeds before serving.

Equipment Needed

Allergens