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Mongolian Beef
A Chinese‑American comfort classic featuring tender flank steak marinated with baking soda and cornstarch, quickly stir‑fried with garlic, ginger, bell peppers, onion and scallions, then tossed in a savory‑sweet oyster‑hoisin‑soy sauce. Perfect for a fast weeknight dinner served over rice or noodles.
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Cost Breakdown
Critical Success Points
- • Make the Marinade
- • Slice the Beef
- • Marinate the Beef
- • Sear the Beef
- • Combine Beef and Sauce
Safety Warnings
- • Handle raw beef with separate cutting board and wash hands thoroughly to avoid cross‑contamination.
- • Wok becomes extremely hot; use oven mitts or a thick towel when handling.
- • Be careful when mincing garlic and ginger – keep fingertips curled inward.
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