Description
A flavorful and easy-to-make Mongolian Beef recipe featuring thinly sliced flank steak marinated and stir-fried to perfection with a sweet and savory sauce, served over crispy fried rice vermicelli noodles.
Ingredients
Scale
For marinating the beef:
- 1 pound beef flank steak, thinly sliced (between ⅛ to ¼ inch thick)
- 2 tablespoons water
- 2 teaspoons Shaoxing rice wine
- ½ teaspoon Kosher salt (a little less if using fine salt)
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon neutral oil (such as vegetable or canola)
For the sauce:
- 1 teaspoon cracked black pepper (more or less to taste)
- 1 tablespoon Shaoxing rice wine
- 3 tablespoons granulated sugar
- 2 tablespoons regular soy sauce
For the rest of the dish:
- 1 tablespoon garlic, minced (about 2 cloves)
- ½ large yellow onion, sliced
- 1 bunch green onion, cut into 2 inch pieces (separate white and green parts)
- 1 ounce medium thickness rice vermicelli (optional; use more or less to preference)
- Oil as needed for cooking (for frying and stir-frying)
Instructions
- Marinate the beef: In a mixing bowl, combine the thinly sliced flank steak, water, Shaoxing rice wine, salt, and baking soda. Mix vigorously until the beef absorbs most of the liquid. Once absorbed, add the cornstarch and mix until the beef is well coated. Then add the oil and mix evenly. Set aside to marinate for 10 to 15 minutes, or refrigerate overnight for best results.
- Fry the vermicelli nest (optional): While the beef is marinating, heat 1 to 2 inches of oil in a wok or pan to about 350°F. Test the heat by dipping a wooden chopstick; if it sizzles rapidly, it’s ready. Add dry rice noodles submerged fully into the hot oil and fry until puffy, about 30 seconds to 1 minute. Fry in batches if needed. Remove and drain on paper towels. Set aside.
- Sear the beef: Heat enough oil in a wok or sauté pan on medium to medium-high heat to generously coat the bottom. Add the marinated beef slices, separating them to cook evenly. Sear both sides until just cooked and golden brown. Cook in batches if necessary. Remove and set aside.
- Stir fry aromatics and vegetables: In the same pan, keep 1 to 2 tablespoons of oil. Add minced garlic and stir fry for 15 to 30 seconds until fragrant. Add sliced onions and the white parts of green onions. Stir fry until onions are just starting to turn translucent.
- Combine beef with sauce: Return the cooked beef to the pan along with cracked black pepper. Stir fry briefly. Drizzle in Shaoxing rice wine around the pan; stir fry for 30 seconds to 1 minute until fragrant and the wine has cooked off.
- Add sugar and soy sauce: Stir in the sugar and soy sauce. Continue stirring until the beef is well coated and the sauce begins to caramelize, developing a slightly charred aroma.
- Finish with green onions: Add the green parts of the green onions and sauté briefly to combine all flavors.
- Serve: Place the Mongolian beef over the fried rice vermicelli nests (if using) and enjoy immediately.
Notes
- Freeze the flank steak partially to make slicing thinner and easier. Thaw completely and drain before marinating.
- Adjust sweetness by reducing sugar by 1 tablespoon if preferred less sweet.
- For a saucier dish, double the soy sauce and sugar and add 1 to 2 tablespoons of water.
- Refer to the original post for step-by-step photos, storage tips, and FAQs.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 14 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 65 mg
