Mongolian Beef

This Mongolian Beef recipe features crispy pan-fried flank steak tossed in a rich garlic-ginger sauce made with soy sauce, brown sugar, scallions, and dried red chiles. If you've been looking for a better-than-takeout beef stir fry recipe, this is it! So much better than PF Chang’s version!

Course Main Course

Cuisine Chinese

Keyword Mongolian Beef

Prep Time 35

Cook Time 15

Total Time 50

Servings

Calories 526kcal

Author Julia

Ingredients

For the Steak

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

For the 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

For the Stir Fry

⅓ cup cornstarch
⅓ cup neutral oil plus more in needed
2 teaspoons ginger minced
4 cloves garlic minced
4 large scallions white parts minced and green parts cut into 1 ½”- 2” long pieces, divided
10 whole dried red chili peppers optional but highly recommended

For Serving

Toasted black and white sesame seeds
Scallions sliced
Cooked white rice

US Customary - Metric

Instructions

Marinate the steak

In a medium bowl, combine the steak, soy sauce, Shaoxing wine (or dry sherry), cornstarch, water, oil, and baking soda. Mix until evenly coated.
Marinate at room temperature for 30 minutes and up to 1 hour.

Make Sauce

In a separate bowl, whisk together the beef stock, soy sauce, brown sugar, and cornstarch until smooth. Leave the whisk in the bowl—you’ll need to re-whisk just before adding, as the cornstarch will settle.

Assemble the Stir Fry

Place the ⅓ cup cornstarch in a shallow bowl or pan and dredge the marinated steak in the cornstarch, shaking off any excess.
Heat a large skillet or wok over medium-high heat and add the neutral oil.
Once hot, arrange the beef in a single layer and cook undisturbed for about 2-3 minutes until very brown (not burnt!) and crispy. Flip and cook for another 2-3 minutes. Work in batches if necessary. Transfer beef to a plate and set aside.
Ensure there is at least a thin layer of oil remaining in the pan, adding more if needed. In the hot oil, add the ginger, garlic, white parts of the scallions, and whole dried chili peppers (we recommend breaking 1–2 open). Stir constantly and sauté until fragrant, making sure to release the oils in the chiles and slightly caramelize the aromatics, 1–2 minutes.
Re-whisk the sauce to incorporate the cornstarch once more, then pour it into the skillet. Simmer, stirring frequently, until the sauce becomes dark, thickens, and becomes glossy, about 2–3 minutes.
Return the beef and any accumulated juices to the pan and toss to coat thoroughly. Add the green scallion pieces and toss once more to combine.
Serve immediately over bowls of hot white rice. Garnish with toasted sesame seeds and additional scallions. Enjoy!

Notes

Slice against the grain: If the grain runs one way, slice the other way. This maximizes the texture of your beef!
Baking soda? Yes! Baking soda! This method is called velveting. It is a wonderful, quick way to tenderize proteins. Don’t worry! You won’t be able to taste it in the final dish. Trust the process!
Re-whisking the sauce: Cornstarch will settle to the bottom of your sauce prior to cooking, so make sure to give it a little stir. Otherwise, if the cornstarch is not whisked once more and incorporated, it will stick to the bottom of your bowl, and your sauce will not become thick and glossy.
Work in batches: If there isn’t enough room in your pan to space out the beef in a single layer without crowding, just work in batches!
The sauce can thicken quickly, so be ready for the next steps in the recipe!
Need more sweetness? Use ½ cup of brown sugar instead of ¼ cup.
The nutrition info DOES NOT include the calories for sides like rice.
I provide helpful STEP-BY-STEP PHOTOS below this recipe card (scroll down).

Storage Tips

Fridge: Cooled leftovers can be stored in an airtight container for up to 4 days in the refrigerator.
Freezer: Once cooled, you can store the cooked Mongolian beef in an airtight container in the freezer for up to 2 months. Thaw overnight prior to reheating.
Reheat: Reheat gently in a skillet over medium-low heat with a splash of water or stock to loosen the sauce. In microwaving, reheat in short intervals, stirring between each, until warmed through. Add a tablespoon of water if needed.

Equipment/Supplies You'll Need

Knife
Cutting board
Measuring spoons
Measuring cups
Heavy bottomed skillet or wok
Mixing bowls
Whisk
Tongs

Nutrition