BETTER THAN TAKEOUT - Mongolian Beef Recipe

Slice the beef into five millimeter thick pieces.

Season the beef with beer, salt, and black pepper. If using a cheap cut, add a quarter teaspoon of baking soda to tenderize.

Let the beef sit for 30 minutes.

Coat the beef with cornstarch and mix to distribute it evenly.

Add one and a half egg whites to the beef and mix again, ensuring each piece is coated.

Massage the beef for another five minutes to tenderize it further.

Heat two cups of frying oil to 370 degrees Fahrenheit.

Carefully add the beef to the hot oil piece-by-piece to avoid sticking and splashing.

Fry the beef for one to two minutes until slightly golden on the edges, then remove excess oil with a sieve.

Optionally, blanch the beef in boiling water for one minute as a healthier method.

Prepare the sauce by mixing 2 teaspoons of cornstarch, one tablespoon of oyster sauce, three tablespoons of soy sauce, three tablespoons of brown sugar, two-thirds cup of water, and one teaspoon of dark soy sauce.

Heat a pan and add 1.5 tablespoons of cooking oil, minced ginger, minced garlic, and the white part of the spring onion; stir until fragrant.

Pour in the prepared sauce and stir until it thickens.

Add the fried beef back into the pan and mix until coated with the sauce.

Add the reserved green part of the spring onion, toss a few times, then serve with white rice.

Equipment Needed

Dietary

Allergens