Mongolian Beef
Ingredients
- 8 ounces flank steak)
(225g, sliced against the grain into 1/4-inch thick slices
- 1 teaspoon vegetable oil)
(plus 1/3 cup for frying
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons brown sugar
- 1/4 cup hot water)
(or hot low sodium chicken or beef stock
- 1/4 cup low sodium soy sauce
- 1/2 teaspoon ginger
- 5 dried red chili peppers
- 2 cloves garlic)
(chopped
- 1 tablespoon cornstarch
- 2 scallions
Directions
- 1
Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Marinate for 1 hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.
- 2
Next, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated.
- 3
In a small bowl, mix brown sugar and hot water (or low sodium chicken or beef stock) until the sugar is dissolved. Mix in 1/4 cup low sodium soy sauce. If you don't have low sodium soy sauce, substitute 2 1/2 tablespoons regular soy sauce and 1 1/2 tablespoons water. The saltiness of various soy sauce brands varies, so give the sauce a taste, and adjust the amounts of sugar/soy sauce/water/stock to your own taste.
- 4
Heat 1/3 cup vegetable oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and sear for 1 minute (depending upon the heat of your wok). Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan. Tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.
- 5
Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. Add the ginger and dried chili peppers, if using. After about 15 seconds, add the garlic. Stir for another 10 seconds and add the premixed sauce.
- 6
Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the back of a spoon.
- 7
Add the beef and scallions and toss everything together for another 30 seconds. There should be almost no liquid, as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened. Plate and serve with steamed rice!
Mongolian Beef
Similar Recipes
Ratings & Reviews
Based on 507 ratings
Rating Breakdown
About this Recipe
Craving that irresistible blend of savory, sweet, and just a touch of spice found in your favorite takeout? This Mongolian Beef recipe brings those beloved flavors right into your kitchen. You'll achieve tender, flavorful beef enveloped in a rich sauce that’s perfect for a weeknight meal.
What makes this recipe truly shine is its approach to flavor and texture. By carefully slicing the flank steak against the grain, you ensure every bite is incredibly tender. The method of frying the beef quickly creates a beautiful exterior, locking in juices. The sauce, built on a foundation of low sodium soy sauce, brown sugar, fragrant ginger, and aromatic garlic, gets a subtle kick from dried red chili peppers, creating a perfectly balanced taste experience that's both complex and comforting.
Get ready for a dish featuring succulent pieces of flank steak coated in a glossy, deeply flavored sauce. The initial preparation time is about 75 minutes, allowing you to get everything ready, followed by a remarkably quick 10-minute cooking time. The result is a savory, slightly sweet main course with a gentle warmth from the chili peppers that you can adjust to your preference. It’s a dish that promises to satisfy your cravings for classic Chinese-American cuisine with robust, well-rounded flavors.
While this recipe focuses on flank steak, you have a few options for personalizing it. For the sauce, you can easily swap the hot water for hot low sodium chicken or beef stock to add another layer of savory depth. Adjust the number of dried red chili peppers to control the spice level—use fewer for a milder dish or add more for an extra kick. Ensure you have vegetable oil on hand for frying, but a neutral oil like canola would also work.
Serve this delightful Mongolian Beef over a bed of steamed white or brown rice to soak up every last drop of the incredible sauce. It makes for a fantastic dinner on its own or can be part of a larger family-style meal.