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Mongolian Beef | Chef John’s Cooking Class

Mongolian Beef | Chef John’s Cooking Class
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Spicy beef chunks coated in vegetable aroma, this is the perfect Mongolian beef. Beef perfectly marinated in soy sauce and wine just goes along with jalapenos, garlic, green onion, and shallot. A  delightful dinner.

PRE TIME: 20 min
TOTAL TIME: 45 min
  • 10 oz. Beef flank steak
  • Beef Marinade
  • 1 tbsp. Light soy sauce
  • 1 tsp. Dark soy sauce
  • 1 tbsp. Shaoxing wine
  • 1/4 tsp. Sugar
  • 1/8 tsp. Baking soda
  • 1 Large Egg
  • 1 tbsp. Corn starch
  • 2 tbsp. Cooking oil
  • For the Stir-fry
  • 2 tbsp. Cooking oil
  • 1 tbsp. Broad bean paste with chili
  • 4 Medium Shallot
  • 1 tbsp. Garlic, minced
  • 2 tbsp. Salted chicken stock
  • 1 tsp. Sweet black rice vinegar
  • 1 tbsp. Light soy sauce
  • 1/2 tbsp. Dark soy sauce
  • 1/2 tbsp. Oyster sauce
  • 1/2 tsp. Sugar
  • 2 oz. Jalapeños
  • 2 Stalks Green onion
  • 2 oz. Leek
  • 2 tbsp. Chili oil
  • 1 tbsp. Potato starch slurry(1 to 2 ratio of cornstarch to water)
Divide the beef flank steak into three equally large pieces. Then slant cut each piece into thin slices.
Shred the leek, chop the shallot, slice the jalapenos and carrot. Cut green onion into about 1-inch segments. Note: if you don't like spicy, you can remove the jalapeno seeds before slicing them.
Marinate: Combine 1 tbsp light soy sauce, 1 tbsp dark soy sauce, Shaoxing cooking wine, sugar, soda, egg, cornstarch, and beef in a mixing bowl. Use your fingers to stir until mixed thoroughly. Drizzle some oil, continue to mix well. Note: pay attention when mixing. The texture should not be watery.
With a large wok over high heat, add oil and broad bean paste with chili, stir fry about 1-2 minutes until fragrant. Add beef, gently stir using a spatula until the aroma of the broad bean paste with chili permeates into the beef. Add shallot and minced garlic, continue to stir until fragrant. Add chicken broth, sweet black rice vinegar, light soy sauce, dark soy sauce, oyster sauce, and sugar, Stir fry for several seconds. Add jalapenos, green onion, and leek. Stir to mix well. Add potato slurry to thicken. Drizzle some chili oil in the end. Mix well and serve.
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