Description
Mongolian Beef is a flavorful Chinese-American stir-fry dish featuring tender slices of marinated flank steak, crispy seared to perfection, and coated in a rich, savory, slightly sweet soy-based sauce with ginger, garlic, and scallions. This quick and easy recipe delivers a restaurant-quality meal that pairs beautifully with steamed rice.
Ingredients
Scale
For marinating the beef:
- 1 pound flank steak, sliced against the grain into 1/4-inch (6mm) thick slices
- 2 teaspoons neutral oil (vegetable, canola, or avocado oil)
- 2 teaspoons Shaoxing wine (or dry cooking 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 hot low sodium chicken or beef stock)
- 1/4 cup soy sauce
- 1 teaspoon dark soy sauce (optional)
For coating and searing the beef:
- 1/2 cup cornstarch
- 2/3 cup neutral oil
For the rest of the dish:
- 1 teaspoon ginger, minced
- 8 dried red chili peppers (optional)
- 3 cloves garlic, finely chopped
- 4 scallions (white and green parts separated, cut on the diagonal into 2-inch (5cm) pieces)
- 1 1/2 tablespoons cornstarch (mixed with 2 tablespoons/30ml water to make a slurry)
Instructions
- Marinate the beef: Combine the sliced flank steak with 2 teaspoons neutral oil, Shaoxing wine (if using), 1 teaspoon soy sauce, 1 tablespoon cornstarch, 1 tablespoon water, and 1/4 teaspoon baking soda in a bowl. Mix well, ensuring the beef is coated evenly. Marinate for 1 hour. The beef should remain moist; if it looks too dry, add a tablespoon of water.
- Prepare the sauce: In a small bowl, dissolve 1/4 cup light brown sugar in 3/4 cup of hot water or hot low sodium stock. Stir in 1/4 cup soy sauce and 1 teaspoon dark soy sauce if using. Set aside.
- Coat the beef: Dredge the marinated beef slices thoroughly in 1/2 cup cornstarch until evenly coated. This will give the beef a crispy exterior when seared.
- Sear the beef: Heat 2/3 cup neutral oil in a wok or large skillet over high heat until nearly smoking. Spread the coated beef pieces evenly in a single layer and sear for 1 minute on each side to develop a crispy coating. Turn off the heat and transfer the beef to a plate to drain.
- Prepare aromatics and sauce base: Drain the oil from the wok, leaving about 1 tablespoon behind. Turn heat to medium-high, add minced ginger and dried red chili peppers (break some chili peppers for extra heat if desired). After 15 seconds, add garlic and the white parts of the scallions, stirring for another 15 seconds until fragrant.
- Add and thicken sauce: Pour in the premixed sauce and let it simmer gently for about 2 minutes. Slowly stir in the cornstarch slurry (1 1/2 tablespoons cornstarch mixed with 2 tablespoons water) and cook until the sauce thickens and coats the back of a spoon.
- Combine beef and scallions: Return the seared beef and the green parts of the scallions to the wok. Toss everything together for 30 seconds to combine. The scallions should be slightly wilted, and the sauce should cling to the beef with minimal liquid remaining. Adjust heat as necessary to thicken the sauce further if needed.
- Serve: Plate the Mongolian Beef immediately and serve it with steamed rice for a complete meal.
Notes
- Marinating the beef with baking soda tenderizes the meat and helps achieve a tender texture.
- Shaoxing wine adds authentic flavor but can be substituted with dry cooking sherry or omitted if unavailable.
- Dredging in cornstarch before searing creates a crispy crust that holds the sauce well.
- Adjust the quantity and break the dried chilies for desired spice level or omit for a milder dish.
- Use a wok or large skillet with high heat to achieve proper searing and sauce reduction.
- This dish is best served fresh and hot alongside steamed rice or stir-fried vegetables.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 480
- Sugar: 14g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 32g
- Cholesterol: 80mg
