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Mongolian Beef

This Mongolian Beef recipe gives you thin slices of flank steak with crisp edges in a glossy, sweet and savory sauce. A quick baking soda velvet keeps the beef tender, while a mix of light and dark soy sauce balances the brown sugar so it tastes like takeout without being too sweet. Serve it hot over steamed white rice.
Prep Time15 minutes
Cook Time20 minutes
Marinating Time30 minutes
Total Time1 hour 5 minutes
Course: Dinner, Main Course
Cuisine: Asian, Chinese, Chinese American
Keyword: beef, fried, Mongolian beef, Mongolian beef recipe, quick, Savory
Servings: 4 people
Calories: 144kcal
Cost: $

Equipment

  • 1 Wok or wide pan For frying the beef and cooking the sauce over high heat

Ingredients

  • 1 lbs flank steak or sandwich steak thinly sliced across the grain
  • 1/3 teaspoon baking soda
  • 1 tablespoon light soy sauce or regular soy sauce for the beef
  • 1 tablespoon Shaoxing wine optional
  • 1 tablespoon water for the marinade
  • 1 tablespoon cornstarch for the marinade
  • 3 tablespoons cornstarch for dredging the beef
  • 1/2 cup vegetable oil
  • 5 cloves garlic minced
  • 1 thumb ginger minced
  • 3 tablespoons light soy sauce or regular soy sauce for the sauce
  • 2 tablespoons dark soy sauce
  • 6 tablespoons brown sugar
  • 1/2 cup water for the sauce
  • 1/3 teaspoon red pepper flakes optional
  • 1/2 tablespoon cornstarch for the slurry
  • 2 tablespoons water for the slurry
  • 1 cup green onions chopped
  • 1 teaspoon toasted sesame oil optional
US Customary - Metric

Instructions

  • Combine the beef, baking soda, 1 tablespoon of light soy sauce, Shaoxing wine, 1 tablespoon of water, and 1 tablespoon of cornstarch in a bowl. Mix well until the beef feels tacky, then let it rest for 20 to 30 minutes.
    1 lbs flank steak or sandwich steak, 1/3 teaspoon baking soda, 1 tablespoon light soy sauce or regular soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon water, 1 tablespoon cornstarch
  • Add 3 tablespoons of cornstarch and toss until the beef slices are evenly coated. Let it rest for 10 minutes so the coating sets.
    1 lbs flank steak or sandwich steak, 3 tablespoons cornstarch
  • Heat the vegetable oil in a wok or wide pan over medium-high heat until it shimmers.
    1/2 cup vegetable oil
  • Fry the beef in batches for about 1 minute per side, working so the pan is not crowded. Remove from the pan and place on a plate lined with paper towels. Set aside.
    1 lbs flank steak or sandwich steak
  • Carefully pour off the excess oil, leaving about 3 tablespoons in the pan.
    1/2 cup vegetable oil
  • Add the garlic, ginger, and red pepper flakes. Saute for 20 to 30 seconds, just until fragrant. Do not let the garlic brown.
    5 cloves garlic, 1 thumb ginger, 1/3 teaspoon red pepper flakes
  • Pour in 3 tablespoons of light soy sauce and the dark soy sauce. Stir to combine.
    3 tablespoons light soy sauce or regular soy sauce, 2 tablespoons dark soy sauce
  • Add the brown sugar and stir until it fully dissolves.
    6 tablespoons brown sugar
  • Pour in 1/2 cup of water. Bring to a boil, then simmer over medium heat for 2 to 3 minutes.
    1/2 cup water
  • Combine 1/2 tablespoon of cornstarch and 2 tablespoons of water in a small bowl. Stir until smooth.
    1/2 tablespoon cornstarch, 2 tablespoons water
  • Pour the cornstarch mixture into the pan a little at a time while stirring, adding only as much as needed to thicken the sauce.
    1/2 tablespoon cornstarch, 2 tablespoons water
  • Return the fried beef to the pan. Toss until the slices are fully coated with the sauce.
    1 lbs flank steak or sandwich steak
  • Add half of the green onions and toss.
    1 cup green onions
  • Add the toasted sesame oil and the remaining green onions. Toss one more time.
    1 teaspoon toasted sesame oil, 1 cup green onions
  • Transfer to a serving plate and serve hot with steamed rice.

Notes

Make it gluten-free – Swap both soy sauces for a good-quality tamari. The sauce comes out with the same color and savory depth.
Dark soy sauce alternative – Use regular soy sauce with a few drops of molasses to bring back the deep brown color, and cut back slightly since regular soy is saltier.
Double the sauce for noodles – If you want to serve this over lo mein or extra rice, make a second batch of the sauce so there is enough to coat everything.
Wok heat – Let the oil shimmer before the beef goes in so the edges crisp on contact instead of soaking up oil.

Nutrition

Calories: 144kcal | Carbohydrates: 31g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Sodium: 1363mg | Potassium: 161mg | Fiber: 1g | Sugar: 18g | Vitamin A: 299IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 1mg