This Mongolian Beef is a popular restaurant takeaway favorite. Tender-yet-crispy slices of beef in a rich Asian-style sauce, along with fresh veggies stir fry that is ready in 30 minutes only! Best served over soft rice noodles or rice. The ingredients in Mongolian beef, like thin-sliced steak, onions, and a savory sauce, were probably a popular combo at these restaurants. Chefs might have taken inspiration from classic Chinese stir-fry dishes and given them a Mongolian barbecue twist.
1. Marinate the meat with rice vinegar, soy sauce, black pepper, baking soda, water, and oil. Wait until the liquid is absorbed. 2. Add cornstarch and massage until the entire surface is evenly coated, then let it sit for about 15-20 minutes.
3. Put the dry vermicelli into the hot oil until it expands, then remove and drain (fry the vermicelli in batches). 4. After 15 minutes, remove the meat, then heat oil in the pan. 5. Cook the marinated meat until both sides are golden brown, then remove and set aside.
6. In the same pan, heat a little oil and sauté garlic, curly red pepper and onions until wilted, then add beef, black pepper, rice vinegar, brown sugar, and soy sauce. Cook until fragrant and the sauce is evenly mixed. 7. Add sliced spring onions, then turn off the stove. 8. Serve on top of fried vermicelli, enjoy!