Fried vs. sautéed Mongolian Beef 蒙古牛肉

Slice 8 ounces of chuck beef into quarter-inch thick slices.

In a bowl, mix 1/2 teaspoon baking soda with 1 tablespoon water.

Pour the baking soda mixture over the beef and mix well until absorbed.

Set the beef aside for 30 minutes to tenderize.

After 30 minutes, rinse the beef a couple of times to remove baking soda.

Squeeze out as much water as possible from the beef using paper towels.

Marinate the beef with 1 teaspoon oil, 2 teaspoons soy sauce, 1.5 teaspoons cornstarch, and 1/8 teaspoon white pepper.

For the crispy fried version, heat 4 cups of cooking oil to 375 degrees Fahrenheit.

Fry the marinated beef pieces in the hot oil for about 6 minutes until golden brown and crispy.

Remove the beef from the fryer and strain on paper towels.

To make the sauce, in a medium bowl, combine 2 tablespoons of hot water with 2 tablespoons of brown sugar and whisk until dissolved.

Add 2 tablespoons of soy sauce, 1/2 tablespoon oyster sauce, 1/2 teaspoon finely minced ginger, 2 cloves of finely minced garlic, and 1/2 red chili pepper (or dried chili peppers) to the bowl.

Prepare a slurry by mixing 1 tablespoon water with 1 tablespoon cornstarch.

In a hot wok, drizzle 2 tablespoons of oil and add the green onions, garlic, and ginger, stir-frying for about 30 seconds.

Add the slurry to the wok to thicken the sauce and mix evenly until done.

For the sautéed version, heat the wok on high heat and add 2 tablespoons of oil, ensuring it coats the bottom of the wok.

Add the marinated beef to the wok and break it up as it cooks.

Equipment Needed

Allergens