Tender, crispy strips of beef coated in a savory and slightly sweet garlic ginger sauce. This classic Chinese-American takeout favorite is surprisingly easy to make at home and pairs perfectly with steamed rice.
Prep20 min
Cook15 min
Servings4
Serving size: 1 serving
535cal
50gprotein
37gcarbs
20g
Ingredients
1.5 lb Flank Steak (Sliced thinly against the grain)
0.25 cup Cornstarch
0.5 cup Soy Sauce (Low sodium recommended)
0.5 cup Water
0.5 cup Brown Sugar (Packed)
4 cloves Garlic (Minced)
1 tbsp Ginger (Freshly grated)
0.5 cup Vegetable Oil (For shallow frying)
1 bunch Scallions (Cut into 2-inch pieces, greens and whites separated)
Crispy on the outside, chewy on the inside, and packed with savory green onions. These flaky, layered pancakes are a beloved Chinese-American appetizer, perfect with a tangy dipping sauce.
A classic Indo-Chinese favorite, this soup perfectly balances spicy and tangy flavors. Loaded with shredded vegetables and tofu, it's the ultimate comfort food that tastes just like it came from your favorite restaurant.
About Mongolian Beef, Scallion Pancakes and Hot and Sour Soup
Perfectly spiced Mongolian beef with flaky scallion pancakes & tangy hot & sour soup - energy-giving comfort!
This chinese_american dish is perfect for dinner. With 1119.9699999999998 calories and 67.03999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
1
Prepare the Beef
For easier slicing, place the flank steak in the freezer for 20-30 minutes until firm. Slice the beef very thinly (about 1/4-inch thick) against the grain.
In a medium bowl, combine the sliced beef with 1 tablespoon of the soy sauce and the entire 1/4 cup of cornstarch.
Toss thoroughly with your hands until every piece of beef is evenly and lightly coated. Set aside to marinate while you prepare the sauce.
2
Mix the Sauce
In a small bowl or liquid measuring cup, whisk together the remaining soy sauce, water, packed brown sugar, minced garlic, and grated ginger.
Continue whisking until the brown sugar is mostly dissolved. Set the sauce mixture aside.
3
Shallow-Fry the Beef
Heat the vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat. The oil should reach about 350°F (175°C) or be hot enough that a piece of beef sizzles immediately.
Working in two or three batches to avoid overcrowding, carefully add the beef to the hot oil in a single layer.
Fry for 1-2 minutes per side, until golden brown and crispy. The beef cooks very quickly.
Use a slotted spoon to transfer the cooked beef to a wire rack or a plate lined with paper towels to drain excess oil.
Repeat with the remaining beef.
4
Combine and Finish
Carefully pour out all but 1 tablespoon of oil from the wok or skillet. Return it to medium heat.
Add the white parts of the scallions and stir-fry for 30 seconds until fragrant.
Give the sauce a final whisk and pour it into the wok. Bring it to a vigorous simmer, stirring constantly.
Allow the sauce to bubble and thicken for 1-2 minutes, until it can coat the back of a spoon.
Return the crispy beef to the wok along with the green parts of the scallions. Toss quickly to coat everything in the glossy sauce.
Cook for just 30-60 seconds more, then immediately remove from the heat to prevent the beef from becoming soggy.
5
Serve Immediately
Serve the Mongolian Beef hot over steamed jasmine or basmati rice. Garnish with sesame seeds if desired.
404cal
10gprotein
63gcarbs
12gfat
Ingredients
2.5 cup All-Purpose Flour (Plus more for dusting)
1 tsp Salt (For the dough)
0.75 cup Hot Water (Just boiled)
1 cup Scallions (Finely chopped)
2 tbsp Toasted Sesame Oil (For brushing the dough)
0.33 cup Vegetable Oil (For frying)
3 tbsp Soy Sauce (For dipping sauce)
1 tbsp Rice Vinegar (For dipping sauce)
1 tsp Ginger (Freshly grated, for dipping sauce)
0.25 tsp Red Pepper Flakes (Optional, for dipping sauce)
Instructions
1
Prepare the Dough
In a large bowl, whisk together the all-purpose flour and 1 teaspoon of salt.
Carefully pour in the hot water while stirring with chopsticks or a fork. Mix until a shaggy, clumpy dough forms. The hot water helps create a tender, less chewy texture.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
Place the dough back in the bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 30 minutes, or up to 2 hours. This step is crucial for relaxing the gluten, making the dough easier to roll.
2
Make the Dipping Sauce
While the dough is resting, prepare the dipping sauce.
In a small bowl, combine the soy sauce, rice vinegar, grated ginger, and red pepper flakes (if using).
Whisk until well combined and set aside for the flavors to meld.
3
Shape the Pancakes
After resting, divide the dough into 8 equal pieces. Keep the pieces you aren't working with covered to prevent them from drying out.
3 tbsp Spring Onion Greens (finely chopped, for garnish)
Instructions
1
Sauté Aromatics and Vegetables
Heat sesame oil in a large pot or wok over medium-high heat.
Add the finely chopped ginger, garlic, and slit green chilies. Sauté for 30-45 seconds until fragrant.
Add the julienned carrot, shredded cabbage, sliced mushrooms, and green bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still have a crunch.
2
Build the Soup Base
Pour in the vegetable broth. Add light soy sauce, dark soy sauce, rice vinegar, and red chili sauce.
Stir in the white pepper powder, sugar, and salt.
Bring the soup to a rolling boil, which should take about 4-5 minutes.
3
Thicken the Soup
While the soup is coming to a boil, prepare the cornstarch slurry. In a small bowl, whisk the cornstarch and 1/4 cup of water until completely smooth with no lumps.
Once the soup is boiling, reduce the heat to a simmer. Add the tofu cubes.
Give the cornstarch slurry a final stir, then slowly pour it into the soup in a thin stream while stirring the soup continuously to prevent lumps.
On a lightly floured surface, take one piece of dough and roll it out as thinly as possible into a long rectangle (approximately 10x4 inches).
Brush a thin, even layer of toasted sesame oil over the entire surface of the rectangle.
Sprinkle generously with finely chopped scallions.
Starting from one of the long sides, roll the dough up tightly into a thin log or rope.
Coil the log into a tight spiral, like a snail shell. Tuck the loose end underneath the coil to secure it.
Gently flatten the coil with the palm of your hand. Then, using a rolling pin, carefully roll it out into a circle about 6 inches in diameter and 1/4-inch thick. Be gentle to preserve the layers.
Repeat this process for the remaining 7 pieces of dough.
4
Cook the Pancakes
Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet or cast-iron pan over medium heat.
Once the oil is shimmering, carefully place one or two pancakes in the pan, making sure not to overcrowd it.
Cook for 2-4 minutes on the first side, until it's golden brown and crispy.
Flip the pancake and cook for another 2-3 minutes on the other side until also golden brown.
Remove the pancake from the pan and place it on a wire rack to drain any excess oil. This helps keep it crispy.
For extra flakiness, gently scrunch the cooked pancake from the sides towards the center before cutting.
Repeat with the remaining pancakes, adding more oil to the pan as needed.
5
Serve
Cut the hot pancakes into quarters or wedges.
Serve immediately with the prepared dipping sauce.
Continue to simmer and stir for 1-2 minutes until the soup thickens to your desired consistency.
4
Garnish and Serve
Turn off the heat. Taste the soup and adjust the seasonings. Add more vinegar for sourness, chili sauce for heat, or soy sauce for saltiness if needed.
Stir in the chopped spring onion greens.
Ladle the hot soup into bowls and serve immediately, garnished with extra spring onions if desired.
