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Mongolian Beef

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This Mongolian Beef is crispy, flavorful, and just as good as your favorite takeout! Made with tender flank steak, a rich savory-sweet sauce, and stir-fried with garlic, ginger, and scallions, it’s an easy and delicious homemade dish.

 

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Ingredients

Scale

For Marinating the Beef:

  • 1 lb beef flank steak, sliced against the grain into ¼-inch-thick pieces

  • 2 tsp vegetable (or neutral) oil

  • 2 tsp Shaoxing wine (or dry sherry)

  • 1 tsp regular soy sauce

  • 1 tbsp cornstarch

  • 1 tbsp water

  • ¼ tsp baking soda

For the Sauce:

  • ¼ cup packed light brown sugar

  • ¾ cup hot water

  • ¼ cup regular soy sauce

  • 1 tsp dark soy sauce (optional; see notes)

For Coating & Searing the Beef:

  • ½ cup cornstarch

  • ⅔ cup vegetable (or neutral) oil

For the Rest of the Dish:

  • 1 tsp minced fresh ginger

  • 8 dried red chilies (optional, adjust for spice preference)

  • 3 garlic cloves, finely chopped

  • 4 scallions, white and green parts separated, cut into 2-inch pieces

  • 1½ tbsp cornstarch

  • 2 tbsp water

Instructions

  • Marinate the Beef:

    1. In a bowl, mix beef, oil, Shaoxing wine, soy sauce, cornstarch, water, and baking soda.

    2. Let marinate for 1 hour.

    Make the Sauce:

    1. In a small bowl, dissolve the brown sugar in hot water.

    2. Mix in regular soy sauce and dark soy sauce (if using).

    Coat & Sear the Beef:

    1. Dredge the marinated beef in cornstarch until fully coated.

    2. Heat ⅔ cup oil in a wok or skillet over high heat.

    3. Working in batches, shallow-fry the beef for 1 minute per side until crispy. Remove and set aside.

    Assemble the Dish:

    1. Drain most of the oil, leaving 1 tbsp in the pan. Wipe clean with a paper towel.

    2. Over medium-high heat, sauté ginger and dried chilies for 15 seconds.

    3. Add garlic and scallion whites. Stir-fry for 15 seconds.

    4. Pour in the sauce and simmer for 2 minutes.

    5. In a small bowl, mix 1½ tbsp cornstarch with 2 tbsp water to form a slurry. Stir into the pan.

    6. Add the crispy beef and scallion greens. Toss everything together for 30 seconds until well coated.

    7. Serve hot with rice or noodles!

Notes

  • Dark soy sauce is optional but adds deeper color and richness.

  • For extra crispiness, double-fry the beef: fry once at 325°F (160°C), then again at 375°F (190°C).

 

  • If you prefer a milder spice level, reduce or omit dried chilies.

Nutrition

Find it online: https://deliceflash.com/mongolian-beef/