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Mongolian Beef Recipe
Ben Carraoli

Mongolian Beef Recipe

I recently whipped up this Mongolian Beef recipe, and trust me, it was a game-changer. The rich, savory sauce clings to tender pieces of beef, creating a dish that feels indulgent but is surprisingly easy to make.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 1 pound flank steak or skirt steak thinly sliced: Pro Tip: Slice against the grain for tender pieces.
  • 2 tablespoons Shaoxing wine or dry cooking sherry: Adds depth of flavor. If unavailable use dry white wine.
  • ¼ cup plus 2 tablespoons low-sodium soy sauce: Perfect for balancing saltiness without overpowering.
  • 3 tablespoons cornstarch: Helps achieve a crispy texture on the beef.
  • 3 tablespoons vegetable or avocado oil: Use for frying; avocado oil gives a neutral flavor.
  • 3 tablespoons light brown sugar: Provides the signature sweet element.
  • 2 teaspoons minced fresh ginger: Fresh ginger gives this dish its signature zing.
  • 3 garlic cloves minced: Garlic complements the soy sauce beautifully.
  • 5 green onions cut into 2-inch pieces (divide whites and greens):These offer freshness and crunch.
  • 5 whole dried chili peppers: Adjust based on your spice tolerance.

Method
 

  1. Start by marinating the thinly sliced steak in Shaoxing wine and soy sauce. Sprinkle it with cornstarch and toss until it’s well-coated. This simple marinade infuses the beef with flavor and ensures crispy edges when cooking.
  2. Heat vegetable oil in your wok or skillet until shimmering. Fry the beef in batches, ensuring the pieces don’t overlap. This prevents steaming and guarantees a delightful crispiness. Once done, set it aside on a plate.
  3. Mix the remaining soy sauce, cornstarch slurry, brown sugar, and water in a bowl. Heat a touch of oil in your skillet, then sauté ginger, garlic, and the white parts of the green onions. Add your sauce mixture and cook until it thickens slightly.
  4. Toss the cooked beef back into the pan along with the green onion tops and dried chili peppers. Mix until everything is evenly coated in the glossy, flavorful sauce. Simmer for 2-3 minutes, then serve immediately.

Notes

  • With rice: Serve piping hot Mongolian Beef over steamed jasmine or basmati rice for a hearty meal.
  • Try noodles: Toss it with stir-fried noodles for a delightful twist.
  • Add greens: A side of crispy bok choy or spicy gochujang chicken bowls pairs perfectly for balance.