Mongolian Beef

Yield 3-4

Author Mya Allen

Prep time

15 Min

Cook time

20 Min

Total time

35 Min

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Mongolian Beef

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Ingredients

Beef Marinade

• 1 pound skirt steak, thinly sliced against the grain
• 2 egg whites
• 3 tablespoons cornstarch
• White pepper and kosher salt to taste
• Pinch of sugar

Stir Fry

• Canola oil for frying - about 1/4 cup
• 1 Serrano chili pepper , thinly sliced
• 1 red bell pepper, thinly sliced
• 1 inch knob ginger, thinly sliced
• 2 leek ends (light green and white parts), thinly sliced
• 4 cloves garlic, sliced

Sauce

• 1/2 cup soy sauce
• 2 tablespoons chili paste (can omit if you don’t prefer spicy food)
• 2 tablespoons hoisin suace
• 2 tablespoons rice wine vinegar
• 2 teaspoons white vinegar
• 1 tablespoon cornstarch

Instructions

1. Combine meat, egg whites, cornstarch, salt, pepper, and sugar and let marinade for a minimum of 5 minutes. Meanwhile, combine soy sauce, chili paste, hoisin, rice wine vinegar, white vinegar, and cornstarch in a small bowl. Whisk until smooth and reserve.
2. In a wok, or shallow dutch oven, add oil and heat over medium-high heat. Fry the marinated beef slices, in batches, until a crust forms - 2-3 minutes. Remove beef from oil and reserve on paper towel lined plate.
3. In the same wok, pour off about half the oil and stir fry the chili, red bell pepper, ginger, leeks and garlic until leeks are soft and fragrant - about 4 minutes.
4. Add the beef and sauce back to the wok and stir to combine. Cook together for about 2 minutes until sauce thickens. Season to taste. Serve with rice and enjoy!

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This recipe is adapted from a Le Cordon Bleu class I attended many years ago in Boston.