Mongolian Beef Recipe

Some say Mongolian beef was invented in Taiwan, and some say it was invented here in the U.S. So the origin might be a bit unclear, but this is what I know for sure. It is a super popular dish here in the U.S., and it's so tasty. And today, I want to show you how I cook Mongolian beef. To marinate the beef, in a large bowl, add the egg white. It helps to tenderize the beef. Shaoxing wine, or replaced with other cooking wine, omit it if you can't consume alcohol. Salt, white pepper, and baking soda. It also helps to tenderize the beef. Whisk. Place in the beef. Mix well and massage it for about 5 minutes. This will also help to tenderize the beef. Marinate for 15 minutes. Coat the beef with cornstarch and mix well. Set aside. To make the sauce, in a bowl, mix in the soy sauce, dark soy sauce, oyster sauce, hoisin sauce, sugar, and water. Whisk. To fry the beef, in a wok over high heat, place in the avocado oil. You can also replace it with other high smoking point oil that you like. Heat it up to 350 degrees F or 177 degrees C. Carefully place in the beef and fry for about 2 minutes. I'm frying the beef today because that's how it's normally made in restaurants, but if you don't want to use this much oil, you can also pan fry them instead. Remove and drain. To stir fry, in a wok over high heat, place in the avocado oil. You can also replace it with other high smoking point oil that you like. Dry red chili peppers and garlic. Stir fry until aromatic, 30 seconds. Pour in the sauce and cornstarch slowly. I have here 2 teaspoons of cornstarch and 2 tablespoons of water. We're going to stir until the sauce is thickened. Return the beef and coat it with the sauce. Lastly, add the scallions and mix well. This is truly amazing! The beef is really tender, savory, aromatic, and it's slightly sweet. It's just so good! I hope you enjoyed today's episode. Also, if you like it, subscribe and thumbs up. Also, click on that little bell button so you get notifications of my new recipes. I will see you again in the next episode. Bye!