Mongolian Beef
Mongolian Beef features tender beef strips coated in a glossy sweet-and-savory sauce.Thinly sliced beef is lightly coated with cornstarch for better browning.Brown sugar creates the signature caramelized sweetness of the sauce.Soy sauce provides deep savory and umami flavor.Fresh garlic, ginger, and spring onions add aromatic freshness.Serve it over steamed rice or noodles for an easy homemade takeout-style dinner.
Ingredients
For the Beef
- 1½ pounds flank steak or sirloin steak
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sesame oil
- ½ teaspoon freshly ground black pepper
- ¾ cup cornstarch
- 2–3 tablespoons vegetable or peanut oil, for cooking
For the Mongolian Sauce
- ½ cup soy sauce
- ⅓ cup brown sugar
- ½ cup beef broth or water
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ teaspoon crushed red pepper flakes, optional
For the Spring Onions
- 6–8 spring onions or green onions
- 1 tablespoon vegetable oil
Optional Garnishes
- Toasted sesame seeds
- Fresh red chili slices
- Additional sliced spring onions
- Fresh cilantro
Instructions
- Place the beef in the freezer for approximately 15–20 minutes to make slicing easier.Slice the beef thinly against the grain.Thin slices will cook quickly and remain tender.
- Place the sliced beef in a bowl.Add soy sauce, Shaoxing wine, sesame oil, and black pepper.Toss well and allow the beef to marinate for approximately 15 minutes.
- Place cornstarch in a shallow dish.Add the marinated beef and toss until lightly coated.Shake off any excess cornstarch.
- In a bowl, combine soy sauce, brown sugar, beef broth, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes if using.Whisk well and set aside.
- Trim the spring onions and cut them into approximately 2-inch pieces.Separate the white and green portions if desired.The white portions can be cooked longer, while the green portions can be added toward the end for freshness.
- Heat a large wok or skillet over high heat.Add 2–3 tablespoons of vegetable or peanut oil.Add the beef in batches and cook for approximately 2–4 minutes, turning occasionally, until browned and lightly crisp around the edges.Transfer the cooked beef to a plate.
- Add the white portions of the spring onions to the wok.Stir-fry for approximately 1 minute.Add the green portions and cook for another 30 seconds.Remove some spring onions for garnish if desired.
- Pour the prepared sauce into the hot wok.Bring it to a gentle simmer.Cook for approximately 2–3 minutes until the brown sugar dissolves and the sauce becomes glossy.
- Add the cooked beef back to the wok.Toss quickly until every piece is coated in the sticky sauce.Cook for another 1–2 minutes.
- Remove from heat.Top with additional spring onions, toasted sesame seeds, and sliced red chili if desired.Serve immediately over steamed jasmine rice or noodles.
Notes
- Flank steak is ideal: It becomes tender when sliced thinly against the grain.
- Don't skip the brief chilling: Slightly chilled beef is easier to slice thinly.
- Use cornstarch lightly: Too much coating can make the sauce excessively thick.
- Cook beef in batches: This helps create browned edges instead of steaming.
- Brown sugar provides the signature sweetness: Adjust it according to your preference.
- Don't overcook spring onions: They should retain some freshness and texture.
- Watch the sauce: Sugar can burn if cooked over excessively high heat.
- Serve immediately: The beef is at its best while the sauce is hot and glossy.