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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.

Ingredients

Scale

  1. 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. 1 tsp minced fresh ginger
    2. 8 dried red chilies (optional, adjust for spice preference)
    3. 3 garlic cloves, finely chopped
    4. 4 scallions, white and green parts separated, cut into 2-inch pieces
    5. 1½ tbsp cornstarch
    6. 2 tbsp water

Instructions

  • Marinate the Beef:
    In a bowl, mix beef, oil, Shaoxing wine, soy sauce, cornstarch, water, and baking soda. Let marinate for 1 hour.
  • Make the Sauce:
    In a small bowl, dissolve the brown sugar in hot water, then mix in regular soy sauce and dark soy sauce.
  • Coat & Sear the Beef:
    Dredge the marinated beef in cornstarch until fully coated.
    Heat ⅔ cup oil in a wok or skillet over high heat.
    Working in batches, shallow-fry the beef for 1 minute per side until crispy. Remove and set aside.

 

  • Assemble the Dish:
    Drain most of the oil, leaving 1 tbsp in the pan. Wipe clean with a paper towel.
    Over medium-high heat, sauté ginger and dried chilies for 15 seconds.
    Add garlic and scallion whites. Stir-fry for 15 seconds.
    Pour in the sauce and simmer for 2 minutes.
    In a small bowl, mix 1½ tbsp cornstarch with 2 tbsp water to form a slurry. Stir into the pan.
    Add the crispy beef and scallion greens. Toss everything together for 30 seconds until well coated.
    Serve hot with rice or noodles!

Notes

Dark soy sauce is optional. It adds a deeper color and slightly sweeter flavor but can be omitted if you prefer a lighter sauce.

Nutrition

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