Pairs well with Daddy Lau's Mongolian Beef
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Daddy Lau's Mongolian Beef
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A perfected recipe for the juiciest Mongolian Beef, marinated and stir-fried to perfection with a mix of vegetables and a flavorful sauce.
00:15:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- beef - watch the video to see (thinly sliced)
- baking soda - watch the video to see
- cornstarch - watch the video to see (plus extra for sauce)
- water - watch the video to see
- oyster sauce - watch the video to see (plus extra for sauce)
- light soy sauce - watch the video to see (plus extra for sauce)
- dark soy sauce - watch the video to see (plus extra for sauce)
- white pepper powder - watch the video to see
- onions - watch the video to see (cut)
- green onions - watch the video to see (cut, plus extra for garnish)
- garlic - watch the video to see (minced)
- green bell pepper - watch the video to see (cut)
- red bell pepper - watch the video to see (cut)
- chili sauce - watch the video to see
- sugar - watch the video to see
- cooking wine - watch the video to see
- sesame oil - watch the video to see (for drizzling)
Instructions
- Marinate the Beef: Marinate the beef with baking soda, cornstarch, water, oyster sauce, light soy sauce, dark soy sauce, and white pepper powder.
- Prepare the Vegetables: Cut the onions, green onions, garlic, green bell pepper, and red bell pepper.
- Prepare the Stir-fry Sauce: Combine oyster sauce, light soy sauce, dark soy sauce, chili sauce, sugar, cooking wine, and some cornstarch.
- Fry the Beef: When the wok starts to smoke, heat some oil and fry the beef for about 90 seconds.
- Stir-fry Vegetables: Scoop out the beef and carefully pour out the oil. Use the leftover oil to stir-fry the vegetables until fragrant.
- Combine and Cook: Add the beef back in and stir-fry for 20 seconds. Then add the sauce and the rest of the green onion. Cook for 30 seconds more.
- Final Touch: Drizzle sesame oil over the dish before serving.
