What to do when it’s rainy and cold and you crave some Chinese food? You make it! Mongolian Beef is always my favorite. I love when the beef is crispy and the sauce is salty, sweet and spicy. I have really good beef from Omaha Steaks that we got for Christmas and a bunch of green onions in the fridge. You can add white onion, too. You do you!
I like to marinate the beef first then shallow fry them until crispy before cooking them in fried garlic, green onions and the sauce. It’s so good and easy!
I know the Asian cooking and all the sauces we use can be intimidating, but once you have them you will use them all the time in all kinds of dishes.
Like the Golden Mountain Seasoning sauce, fried chili paste and Sweet Soy sauce below. These can be used in many recipes like Pad See Ew, Moo Yang (Thai Grilled Pork), Spice Veggie Noodles, Green Onion Dumplings, Thai Garlic Chicken, Stir-Fried Baby Bok Choy with Bacon,Thai Beef Bowl, Grilled Asian Chicken Wings, and Kai Pa Lo (Thai Stewed Pork Belly with Eggs). That’s just a few! Check out my Thai & other Asian recipes.
Let’s cook some food!
Marinate the beef in vegetable oil, Golden Mountain Seasoning Sauce
To make the sauce, mix brown sugar, Golden Mountain Seasoning Sauce
Heat 1/4 cup of vegetable oil in a wok or cast iron skillet over high heat. Just before the oil starts to smoke, spread the beef evenly in the pan, cook until they are crispy.
Transfer the beef to a plate.
Turn the heat to medium-high. Add the garlic, stir for 5-10 seconds. Be quick and don’t let it burn.
Add green onions and the sauce.
Add the crispy beef into the pan. Stir until combined.
Serve hot on top of Jasmin rice. Enjoy!
I hope you give this easy Mongolian Beef a try and let me know how it goes! The comment box is below.
- For the marinade beef:
- 1 lb. flank steak (sliced thinly against the grain)
- 2 teaspoons vegetable oil
- 1 teaspoon Golden Mountain Seasoning sauce (or light soy sauce)
- 1 tablespoon cornstarch (or flour)
- ¼ teaspoon baking soda
- 1 tablespoon water
- For the sauce:
- ¼ cup brown sugar
- ¼ cup Golden Mountain Seasoning sauce (or light soy sauce)
- 1 teaspoon Sweet Soy sauce
- 1 teaspoon fried chili paste (more or less)
- ¼ cup water
- For fried beef:
- ¼ cup vegetable oil
- marinade beef (see above)
- For Mongolian Beef:
- 3 garlic cloves, minced
- 4 green onions, cut into 2-inch long
- The sauce (above)
- The fried beef (above)
- Marinate the beef in vegetable oil, Golden Mountain Seasoning Sauce (or light soy sauce), cornstarch, water, and baking soda for 20-30 minutes.
- Make the sauce, mix brown sugar, Golden Mountain Seasoning Sauce (or light soy sauce), fried chili paste, Sweet Soy sauce and water in a small bowl. Set aside.
- Heat ¼ cup of vegetable oil in a wok or cast iron skillet over high heat. Just before the oil starts to smoke, spread the beef evenly in the pan, cook until they are crispy. Transfer the beef to a plate.
- Turn the heat to medium-high. Add the garlic, stir for 5-10 seconds. Be quick and don't let it burn.
- Add green onions and the sauce.
- Add the crispy beef into the pan. Stir until combined.
- Serve hot on top of Jasmin rice. Enjoy!
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