Description
Mongolian Beef is a delicious, savory stir-fry dish featuring tender beef marinated and tossed in a rich sauce.
Ingredients
Scale
- 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
- 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
- ⅓ cup cornstarch
- 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” long pieces, divided
- 10 whole dried red chili peppers optional but highly recommended
- Toasted black and white sesame seeds for serving
- Scallions sliced for serving
- Cooked white rice for serving
Instructions
- Marinate the steak: In a medium bowl, combine the steak, soy sauce, Shaoxing wine, cornstarch, water, oil, and baking soda. Mix until evenly coated. Marinate at room temperature for 30 minutes 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.
- Assemble the Stir Fry: Dredge the marinated steak in cornstarch and shake off excess. Heat oil in a large skillet or wok over medium-high heat, then add the beef in a single layer and cook until brown and crispy. Work in batches if needed.
- Add ginger, garlic, white parts of the scallions, and whole dried chili peppers to the pan and sauté until fragrant.
- Re-whisk the sauce and pour it into the skillet, simmering until it thickens and becomes glossy.
- Return the beef to the pan with any accumulated juices, toss to coat, and add green scallions. Combine well.
- Serve immediately over white rice, garnished with sesame seeds and additional scallions. Enjoy!
Notes
- For a spicier dish, break 1–2 chili peppers before adding to the stir fry.
- Ensure not to overcrowd the pan while frying the beef to achieve crispiness.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg