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The Best Mongolian Beef Recipe

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4.3 from 43 reviews

This Best Mongolian Beef recipe features tender, crispy flank steak coated in a savory and slightly sweet sauce made from soy sauce, Shaoxing wine, and brown sugar. The stir-fry is enhanced with garlic, ginger, scallions, and optional dried chili peppers for a perfect balance of flavors. Served over steamed white rice and garnished with toasted sesame seeds, this dish is a crowd-pleaser that’s quick enough for weeknight dinners yet impressive enough for guests.

Ingredients

Beef and Marinade

  • 1 pound flank steak, sliced against the grain into ¼ inch pieces
  • 1 tablespoon soy sauce (low sodium or regular)
  • 1 tablespoon Shaoxing wine (or dry sherry wine)
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon neutral oil (like light olive oil, avocado, or canola oil)
  • ¼ teaspoon baking soda

Sauce

  • 1 ½ cups beef stock (or chicken stock or water)
  • ½ cup low sodium soy sauce
  • ¼ cup brown sugar (light or dark)
  • 3 tablespoons cornstarch

Cooking and Garnish

  • ⅓ cup cornstarch (for dredging)
  • ⅓ cup neutral oil (plus more if needed)
  • 2 teaspoons ginger, minced
  • 4 cloves garlic, minced
  • 4 large scallions (white parts minced and green parts cut into 1 ½”–2” pieces, divided)
  • 10 whole dried red chili peppers (optional but highly recommended)
  • Toasted black and white sesame seeds (for garnish)
  • Scallions, sliced (for garnish)
  • Cooked white rice (for serving)

Instructions

  1. Marinate the Steak: In a medium bowl, combine the flank steak slices with soy sauce, Shaoxing wine, cornstarch, water, neutral oil, and baking soda. Mix everything until the steak pieces are evenly coated. Let the steak marinate at room temperature for 30 minutes up to 1 hour to tenderize and absorb the flavors.
  2. Make the Sauce: In a separate bowl, whisk together the beef stock, soy sauce, brown sugar, and cornstarch until smooth. Leave the whisk in the bowl because the cornstarch will settle and it will need to be re-whisked just before adding to the pan.
  3. Dredge the Beef: Place ⅓ cup cornstarch into a shallow bowl or pan. Dredge each piece of marinated beef in the cornstarch, shaking off any excess. This step ensures a crispy exterior when frying.
  4. Cook the Beef: Heat a large skillet or wok over medium-high heat and add the neutral oil. Once the oil is hot, arrange the beef pieces in a single layer without crowding. Cook undisturbed for 2-3 minutes until the bottoms are very brown and crispy, then flip and cook for another 2-3 minutes. Work in batches if needed to avoid overcrowding. Transfer cooked beef to a plate and set aside.
  5. Sauté Aromatics: Make sure there’s at least a thin layer of oil remaining in the pan; add more if needed. In the hot oil, add minced ginger, minced garlic, the white parts of the scallions, and whole dried red chili peppers (breaking 1-2 peppers open to release flavor if desired). Stir constantly and sauté for 1–2 minutes until fragrant, allowing the chiles to release their oils and aromatics to slightly caramelize.
  6. Cook the Sauce: Re-whisk the sauce mixture to reincorporate the settled cornstarch, then pour it into the skillet with the aromatics. Simmer over medium heat, stirring frequently, until the sauce thickens, darkens, and turns glossy, about 2–3 minutes.
  7. Combine Beef and Sauce: Return the crispy beef and any juices collected on the plate back into the skillet. Toss everything together to thoroughly coat the beef with the sauce. Add the green scallion pieces and toss one more time to distribute evenly.
  8. Serve: Serve the Mongolian Beef immediately over bowls of hot cooked white rice. Garnish with toasted black and white sesame seeds and additional sliced scallions for a fresh finish. Enjoy your flavorful stir-fry!

Notes

  • Use flank steak and slice thinly against the grain for the most tender results.
  • Shaoxing wine is traditional in Chinese cooking; dry sherry is a good substitute if unavailable.
  • The baking soda in the marinade helps tenderize the meat—do not omit.
  • Adjust the number of dried chilies based on your spice preference or omit entirely for a milder dish.
  • Work in batches when frying the beef to keep it crispy and avoid steaming due to overcrowding.
  • Make sure to re-whisk the sauce before adding it to avoid lumps from settled cornstarch.
  • Serve immediately for the best texture—leftover sauce can be kept but beef will lose crispiness.
  • For a gluten-free version, use tamari or a gluten-free soy sauce substitute.

Find it online: https://recipethrive.com/the-best-mongolian-beef-recipe/