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Mongolian Beef

Mongolian Beef is my all-time favorite Chinese dish—savory, slightly sweet, garlicky, and finished with that irresistible glossy sauce that clings to every slice of beef. Despite its name, the dish isn’t from Mongolia at all; it’s a Chinese-American creation inspired by flavors and cooking techniques from northern China, popularized in Chinese restaurants in the United States. The combination of tender sliced beef, aromatics like ginger and garlic, and a rich soy-based sauce makes it both comforting and bold, the kind of dish that feels special yet familiar every time it’s served.

Ceramic bowl was wheel-thrown and glazed by me.

INGREDIENTS
[serves 3 to 4 as a main course]
one pound of boneless ribeye steak, sliced
one and a half tablespoons of cornstarch
two tablespoons of Tamari soy sauce
two tablespoons of vegetable oil
one tablespoon of cooking Michiu
two teaspoons of oyster sauce
two teaspoons of Sriracha sauce
one tablespoon of roughly chopped ginger
two garlic cloves, sliced
four green onions, diced
a half teaspoon of sesame oil


Toss sliced ribeye steak with the cornstarch and evenly coat the steak. Set it aside for 20 minutes. In a small bowl, mix the soy sauce, cooking Michiu, oyster sauce, Sriracha and sesame oil.

Heat the vegetable oil in a wok or large skillet over high heat. Add the steak in a single layer and stir-fry until the edges are browned, about 5 minutes. Transfer the beef to a plate lined with paper towels to drain.

Add the garlic and ginger to the same wok and stir-fry until fragrant, about 30 seconds. Return the steak to the wok and stir-fry for about 1 minute. Add the chopped green onions and continue to stir-fry for another minute.

Pour in the prepared sauce and stir-fry, tossing constantly, until the sauce thickens and evenly coats the beef, about 1 to 2 minutes.


Serve hot with steamed rice and stir-fried baby bok choy.

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