Mongolian beef is a rich and flavorful beef and onion dish that gets its origins from Taiwan. It is served with onions and scallions (green onions). The magic of this recipe comes in how we velvet the beef. This is an eastern technique that uses baking soda and cornstarch to make the meat extra tender.
The traditional recipe calls for flank steak, but given the velveting technique top round is a great affordable choice (usually half the price of flank steak where I live).
If you like a saltier sauce, go with a regular soy sauce. For a less salty version substitute low sodium soy.
Skip the takeout and give this a try today! It is a quick weekday meal and comes together in under 30 minutes.
Tender crispy beef with onions, green onions and served in a sweet and flavorful sesame sauce.
Prepare the beef
Thinly slice the beef. Place in a bow and add the marinade mixture and mix to coat all the beef.
Let marinade for at least 15 minutes.
Prepare the onions
Cut the onion in half, remove the root and slice perpendicular to the root (so you end up with long pieces that will hold their shape better when cooked).
Remove the stem from the green onions and slice into 1.5" slices.
Cook the beef
Add a tablespoon of oil to a wok on medium-high. Add the beef and cook for 4-5 minutes or until the beef is caramelized and cooked to your desired doneness.
Remove from the wok and let rest.If you don't have a wok you can use a large skillet.
Cook the onions.
Add the onions (reserving the green onions) and a tablespoon of water. Cook for a couple minutes. The onions should start to take on some color but we don't want them to caramelize or cook too much. They should have a bite to them still.
Finish the dish
Add the beef, green onions and sauce to the wok. Stir and cook until the sauce thickens.
Remove and serve with rice.