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Mongolian Beef Recipe

Mongolian Beef

This easy Mongolian Beef recipe is a better-than-takeout favorite made with crispy flank steak and a sweet-savory soy-based sauce. Perfect for quick weeknight dinners, it’s full of flavor and ready in under an hour.
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Prep Time 35 minutes
Cook Time 10 minutes
Marinating Time 1 hour
Total Time 1 hour 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Chinese-American
Calories: 383
Ingredients Equipment Method Notes

Ingredients
  

For the beef marinade
  • 1 pound flank steak sliced against the grain into 1/4-inch thick slices
  • 2 teaspoons neutral oil vegetable, canola, or avocado oil
  • 2 teaspoons Shaoxing wine or dry sherry (optional)
  • 1 teaspoon soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/4 teaspoon baking soda
For the sauce
  • 1/4 cup light brown sugar
  • 3/4 cup hot water or broth use low-sodium chicken or beef stock if desired
  • 1/4 cup soy sauce
  • 1 teaspoon dark soy sauce optional
For frying the beef
  • 1/2 cup cornstarch for coating the beef
  • 2/3 cup neutral oil
For stir-frying
  • 1 teaspoon fresh ginger minced
  • 8 pieces dried red chili peppers optional
  • 3 cloves garlic finely chopped
  • 4 stalks scallions white and green parts separated and cut into 2-inch pieces
  • 1.5 tablespoons cornstarch slurry mixed with 2 tablespoons water

Equipment

  • Wok
  • Mixing Bowl
  • Measuring Spoons
  • Spatula

Method
 

  1. In a bowl, mix sliced beef with oil, wine, soy sauce, cornstarch, water, and baking soda. Let it marinate for 1 hour. Add 1 tablespoon water if it looks too dry.
  2. In another bowl, dissolve brown sugar in hot water or broth. Add both soy sauces and stir to combine.
  3. Dredge the marinated beef slices in cornstarch until fully coated.
  4. Heat 2/3 cup oil in a wok over high heat. Add beef in a single layer and sear for 1 minute per side until crispy. Remove from wok and drain on a plate.
  5. Pour out excess oil, leaving 1 tablespoon in the wok. Add ginger and chilies (if using) and stir for 15 seconds. Add garlic and white scallions. Stir for another 15 seconds.
  6. Pour in the prepared sauce. Simmer for 2 minutes, then add the cornstarch slurry. Stir until sauce thickens.
  7. Add beef and green scallion parts. Toss everything together for 30 seconds until the sauce clings to the meat.
  8. Serve immediately over steamed rice.

Notes

For extra crispiness, fry beef in batches to avoid overcrowding. Dark soy sauce adds color and depth but can be skipped. To make it spicy, break some dried chilies in half or add crushed red pepper flakes.