BETTER THAN PF Chang's - Mongolian Beef Recipe

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Mongolian Beef is one of the most popular takeout dishes in American Chinese restaurants. The funny thing is, I have never seen this dish anywhere in China, so there is no authentic recipe that originated in China. The reason why this is considered a Chinese dish is because it uses the classic marinade method called velveting to tenderize the meat, which provides excellent soft and succulent results.

Although Mongolian Beef is deep-fried in restaurants, I recommend shallow-frying because it is more friendly for home cooking, and the taste is equally delicious.

For marinating the beef

454g / 1 pound beef
28g / 2 Tbsps Chinese cooking wine (Amazon Link - https://geni.us/shaoxing-wine)
1.9g / ⅓ tsp salt
1.2g / ½ tsp ground black pepper (Amazon Link - https://geni.us/black-peppercorns)
2.8g / ½ tsp dark soy sauce (Amazon Link - https://geni.us/dark-soy-sauce)
23g / 3 Tbsps cornstarch
1 egg white

For making the sauce

5g / 2 tsps cornstarch
42g / 2.5 Tbsps soy sauce (Amazon Link - https://geni.us/light-soy-sauce)
38g / 3 Tbsps brown sugar (Amazon Link - https://geni.us/brown-sugar)
18g / 1 Tbsp oyster sauce (Amazon Link - https://geni.us/premium-oyster-sauce)
120g / ½ cup water
5.5g / 1 tsp dark soy sauce (Amazon Link - https://geni.us/dark-soy-sauce)

For frying and finishing

220g / 1 cup oil
9g / 1 Tbsp minced ginger
13.5g / 1.5 Tbsps minced garlic
90g / about 6 scallions, separate the white and green parts and cut into stalks
3.6g / 2 tsps chili flakes (Amazon Link - https://geni.us/red-chili-flake-spicy)
9g / 1 Tbsp toasted sesame seeds as garnish