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Mongolian Beef Recipe

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4.3 from 86 reviews

This Mongolian Beef recipe is a quick and flavorful stir fry that yields tender slices of flank steak coated in a deliciously sweet and savory sauce. Ready in just 30 minutes, it’s a fantastic homemade alternative to take-out, featuring a perfectly balanced blend of soy sauce, brown sugar, ginger, garlic, and a touch of spice from dried chili peppers.

  • Total Time: 30 minutes
  • Yield: 3 servings

Ingredients

Beef Marinade

  • 1 lb flank steak sliced into 1 1/2 inch pieces across the grain
  • ½ teaspoon baking soda
  • 1 tablespoon cornstarch
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon water
  • 1 tablespoon soy sauce
  • ¼ teaspoon white pepper
  • 1 tablespoon vegetable oil
  • ½ cup cornstarch for dredging

Mongolian Sauce

  • ¼ cup brown sugar
  • ½ cup beef broth
  • ¼ cup soy sauce
  • 2 teaspoons dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil

Cornstarch Slurry

  • 1 tablespoon cornstarch
  • 2 tablespoons water

Stir Fry

  • ⅓ cup vegetable oil for frying
  • ½ small yellow onion thinly sliced
  • 2 teaspoons ginger minced
  • 4 cloves garlic minced
  • 6 dried chili peppers
  • 5 stalks green onion (white and green parts separated and sliced into 2 inch pieces)

Instructions

  1. Marinate the beef: In a large mixing bowl, combine the flank steak slices with baking soda, cornstarch, Shaoxing wine, water, soy sauce, white pepper, and vegetable oil. Mix well to coat all pieces thoroughly and allow to marinate for at least 30 minutes to tenderize and infuse flavor.
  2. Mix Mongolian sauce: In a separate medium bowl, whisk together brown sugar, beef broth, soy sauce, dark soy sauce, oyster sauce, and sesame oil until the sugar is dissolved and the sauce is well combined.
  3. Dredge the beef: Place ½ cup cornstarch in a large bowl. Coat each marinated beef slice evenly with cornstarch, shaking off any excess to ensure a light crust.
  4. Cook the beef: Heat vegetable oil in a wok or large skillet over medium-high heat until hot. Cook the beef slices in batches, arranging them in a single layer to avoid overcrowding. Fry each piece for about 1 minute per side until browned and slightly crispy. Remove the cooked beef and set aside.
  5. Cook the stir fry aromatics: Drain excess oil from the wok, leaving about 1 tablespoon. Reduce heat to medium and add the sliced onion, minced ginger, minced garlic, dried chili peppers, and the white parts of the green onions. Sauté for about 1 minute until fragrant and softened.
  6. Add sauce and cornstarch slurry: Pour the prepared Mongolian sauce into the wok and bring to a simmer for 1–2 minutes. Meanwhile, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry, then slowly stir it into the simmering sauce until thickened to a glossy consistency.
  7. Add beef and green onion: Return the cooked beef and the green parts of the green onion to the wok. Toss everything together for about 30 seconds until the beef is coated in sauce and the green onions are just wilted.
  8. Serve: Remove from heat and serve the Mongolian beef immediately over steamed rice or your preferred side. Enjoy this flavorful meal fresh for the best taste and texture.

Notes

  • Marinating the beef for at least 30 minutes ensures maximum tenderness.
  • Use flank steak for best results; slice against the grain for tenderness.
  • Work in batches when frying the beef to avoid overcrowding, which prevents crisping.
  • Adjust the number of dried chili peppers based on your spice preference.
  • Serve immediately with steamed white rice or fried rice for a complete meal.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Chinese

Find it online: https://ellarecipe.com/mongolian-beef-recipe/