The BEST Mongolian Beef Recipe
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This Mongolian Beef recipe features tender flank steak slices seared until crispy, then coated in a savory-sweet sauce with garlic, ginger, and scallions. A restaurant-quality dish you can make at home in under an hour, perfect with steamed rice.
Ingredients
Instructions
Combine beef with neutral oil, Shaoxing wine, soy sauce, cornstarch, water, and baking soda. Marinate for 1 hour. Add 1 tbsp water if too dry.
In a bowl, dissolve brown sugar in hot water or stock. Stir in soy sauce and dark soy sauce. Set aside.
Dredge marinated beef slices in cornstarch until evenly coated.
Heat 2/3 cup neutral oil in a wok over high heat. Sear beef in a single layer for 1 minute per side until crispy. Remove and set aside.
Drain excess oil, leaving 1 tbsp in the wok. Add ginger and dried chilies, cook 15 seconds. Stir in garlic and white scallion parts, cook another 15 seconds.
Pour in the sauce and simmer for 2 minutes. Stir in cornstarch slurry until thickened.
Return beef and add green scallion parts. Toss for 30 seconds until beef is coated and scallions are wilted.
Serve immediately with steamed rice.
Nutrition
- Serving Size
- 1 serving
- Calories
- 420 calories
- Sugar Content
- 14g
- Sodium Content
- 980mg
- Fat Content
- 21g
- Saturated Fat Content
- 4g
- Unsaturated Fat Content
- 15g
- Trans Fat Content
- 0g
- Carbohydrate Content
- 28g
- Fiber Content
- 1g
- Protein Content
- 29g
- Cholesterol Content
- 65mg
