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The BEST Mongolian Beef Recipe

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This Mongolian Beef recipe features tender flank steak slices seared until crispy, then coated in a savory-sweet sauce with garlic, ginger, and scallions. A restaurant-quality dish you can make at home in under an hour, perfect with steamed rice.

  • Author: Tina
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stir-Fry
  • Cuisine: Chinese-American

Ingredients

1 lb flank steak, sliced against the grain into 1/4-inch thick slices

2 tsp neutral oil (vegetable, canola, or avocado)

2 tsp Shaoxing wine (or dry cooking sherry, optional)

1 tsp soy sauce

1 tbsp cornstarch

1 tbsp water

1/4 tsp baking soda

1/4 cup light brown sugar

3/4 cup hot water or low sodium chicken/beef stock

1/4 cup soy sauce

1 tsp dark soy sauce (optional)

1/2 cup cornstarch (for coating beef)

2/3 cup neutral oil (for searing)

1 tsp minced ginger

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 pieces

1 1/2 tbsp cornstarch mixed with 2 tbsp water (slurry)

Instructions

  1. Combine beef with neutral oil, Shaoxing wine, soy sauce, cornstarch, water, and baking soda. Marinate for 1 hour. Add 1 tbsp water if too dry.
  2. In a bowl, dissolve brown sugar in hot water or stock. Stir in soy sauce and dark soy sauce. Set aside.
  3. Dredge marinated beef slices in cornstarch until evenly coated.
  4. Heat 2/3 cup neutral oil in a wok over high heat. Sear beef in a single layer for 1 minute per side until crispy. Remove and set aside.
  5. Drain excess oil, leaving 1 tbsp in the wok. Add ginger and dried chilies, cook 15 seconds. Stir in garlic and white scallion parts, cook another 15 seconds.
  6. Pour in the sauce and simmer for 2 minutes. Stir in cornstarch slurry until thickened.
  7. Return beef and add green scallion parts. Toss for 30 seconds until beef is coated and scallions are wilted.
  8. Serve immediately with steamed rice.

Notes

  • Flank steak is ideal, but skirt steak or sirloin also work well.
  • To slice beef thinly, chill it in the freezer for 20–30 minutes before cutting.
  • Dried chilies are optional—adjust for desired spice level.
  • For a healthier version, reduce frying oil or stir-fry beef without cornstarch coating.
  • Best served fresh, but can be reheated in a wok or skillet with a splash of water.

Nutrition

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