Mongolian Beef (Without Using a Wok)
Beautifully caramelized beef with a juicy, tender texture and a gingery, garlicky, sweet sauce make this dish irresistible! You won’t believe how easy it is to make this dish, restaurant-style, in your own kitchen without a wok! {Gluten Free adaptable}To make this dish gluten-free, use dry sherry instead of Shaoxing wine, and replace the soy sauce with tamari.
Ingredients
Marinade
- 1 lbs (450 g) flank steak, sliced against the grain into 1/4” (1/2 cm) pieces (*Footnote 1)
- 2 tablespoons Shaoxing wine or dry sherry
- 1/2 teaspoon salt
Sauce
- 1/4 cup water or chicken stock
- 1/4 cup light soy sauce or soy sauce
- 2 teaspoons dark soy sauce or soy sauce
- 1/4 cup sugar
- 2 teaspoons cornstarch
Stir fry
- 1/4 cup cornstarch
- 1/4 cup peanut oil or vegetable oil
- 2 teaspoons minced ginger
- 3 cloves garlic chopped
- 4 green onions cut into 2-inch pieces, white and green parts separated
Instructions
- Combine flank steak, Shaoxing wine, and salt in a large bowl. Gently mix well with your hand. Let marinate at room temperature for 10 to 15 minutes.
- Mix all the sauce ingredients in a medium-sized bowl.
- When you’re ready to cook, add the cornstarch to the marinated beef. Mix to coat all the beef pieces with cornstarch.
- Heat peanut oil in a large nonstick skillet until hot. Spread the steak with minimal overlapping. Use a pair of tongs to rearrange the beef, if necessary. Let cook for 1 minute without moving, or until the bottom turns golden brown. Flip and cook the other side, 40 seconds or so, until golden but the inside still a bit pink. Transfer the steak to a big plate.
- If there is a lot of oil left in the pan, use a couple layers of kitchen paper towel held in a pair of tongs to remove extra oil, leaving 1 tablespoon of oil in the pan.
- Add the ginger, garlic, and the white part of the green onion into the skillet. Cook and stir for 30 seconds to release the fragrance.
- Stir the sauce again until the cornstarch is fully dissolved. Pour into the pan and immediately stir with a spatula. The sauce will thicken very quickly, in a couple seconds. Return the cooked beef to the pan, along with the green part of the green onion. Cook and stir a few more times to mix well. Transfer everything to a plate immediately.
- Serve hot over steamed rice as a main.
Nutrition
Serving: 4g, Calories: 323kcal, Carbohydrates: 27g, Protein: 23.6g, Fat: 13.5g, Saturated Fat: 3.9g, Cholesterol: 44mg, Sodium: 1160mg, Potassium: 366mg, Fiber: 0.8g, Sugar: 15.2g, Calcium: 20mg, Iron: 2.2mg