Mongolian Beef
  • Cooking Time: 5-10 minutes
  • Servings: 4-6
  • Preparation Time: 30-45 minutes including 30 minutes to "velvet" beef.
  • 1 lb. top sirloin steak
  • 2T. baking soda
  • 1/2 c. cold water
  • 1/4 c. cornstarch
  • 1/4 c. oil
  • 2 t. fresh ginger, minced
  • 1 T. garlic, minced
  • 1/3 c. soy sauce
  • 1/3 c. water
  • 1/2 c. dark brown sugar
  • 4-6 green onions, cut in 2" pieces
  1. Freeze steak 1 hour, then slice into very thin slices against the grain of the steak. Mix baking soda and cold water in a bowl, add beef and soak for 30 minutes. Drain meat and rinse several times in cold water. Pat meat dry with paper towels, then place meat in plastic bag with cornstarch and mix well. Set aside. Add oil to a large skillet or WOK and heat. When oil is hot add meat to skillet and cook until browned on each side for a minute or so. When steak is done, remove from pan and set aside. Add ginger and garlic to skillet and cook until fragrant, about 30 seconds. Meanwhile mix soy, water, and sugar; pour into skillet and bring to boil and cook until thickened and clear. Add green onions and steak to skillet and cook until heated. Serve with immediately with steamed rice.
Mongolian Beef is a restaurant favorite that is easy to fix at home. Asian restaurants use a technique for tenderizing beef called "velveting' which we use here to capture that Asian restaurant flavor.