Photograph of the finished Mongolian beef Chinese American

China · Bò chiên xốt ngọt hành lá

Mongolian beef Chinese American

40 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 3.1 lb
  • Photograph of Cornstarch Cornstarch 11.3 oz
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Sugar Sugar 7.1 oz
  • Photograph of Spring onion Spring onion 11.3 oz
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Oil Oil 6 ¾ cups
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 1.7 oz
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar ⅓ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Slice the beef into thin strips and marinate in soy sauce for 30 minutes.
  2. 2 Coat the pan with a thick layer of cornstarch, shake off excess, and fry at 190 degrees for 3 minutes.
  3. 3 The thick cornstarch coating is the highlight of this version; the thick crust helps retain the very sweet sauce.
  4. 4 Fry again for 60 seconds at 205 degrees for a crispy crust.
  5. 5 Simmer soy sauce with sugar, black vinegar, garlic, ginger, and dried chili peppers until thickened.
  6. 6 Toss the beef with the sauce for 20 seconds, then add the chopped scallions and stir for 10 seconds.

With an appliance

  • Air fryer 35 min

    Replace steps 2 and 4: spray oil evenly, then set the air fryer to 205 degrees for 12 minutes, shaking the basket at minute 7.

Start cooking