Mongolian Beef
HB-16314 · Hand-built original · Korean
Starch-coated beef seared crisp and glazed in a sweet soy sauce with garlic, ginger and scallions.
KoreanMain courseDairy-freeEgg-free
Main ingredient: beef
Pairs well with: steamed rice, noodles, stir-fried vegetables, kimchi
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 10 1/2 oz beef chuck flap (for grilling)
- 3 tablespoons potato starch
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 8 scallion stalks
- cooking oil, as needed
- 1 tablespoon sesame oil
- Seasoning: 2 tablespoons soy sauce
- Seasoning: 3 tablespoons sugar
- Seasoning: 1/2 tablespoon chicken powder
- Seasoning: 1 teaspoon dark soy sauce
- Seasoning: black pepper, a little
- Seasoning: 6 tablespoons water
Method
- Cut the scallions into lengths of 1 1/2 to 2 inches, keeping the white and green parts together.
- Cut the beef into bite-size pieces, pounding any thick pieces flatter with the back of a knife, and coat the pieces evenly with the potato starch.
- Stir the soy sauce, sugar, chicken powder, dark soy sauce, black pepper and water into a seasoning sauce.
- Heat cooking oil in a pan and fry-sear the coated beef until the starch crust turns crisp and golden, then lift the beef out.
- In a clean pan, stir-fry the minced garlic and ginger in a little oil until their aroma rises.
- Pour in the seasoning sauce and simmer it until it thickens slightly and turns shiny.
- Return the beef to the pan and toss it through the glaze, then add the scallions and stir-fry once more until they just wilt.
- Finish the pan with the sesame oil and serve immediately.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).