Description
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
Units
Scale
For Marinating the Beef:
- 1 lb beef flank steak, sliced against the grain into 1/4-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
- 1/4 tsp baking soda
For the Sauce:
- 1/4 cup packed light brown sugar
- 3/4 cup hot water
- 1/4 cup regular soy sauce
- 1 tsp dark soy sauce (optional; see notes)
For Coating & Searing the Beef:
- 1/2 cup cornstarch
- 2/3 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
- 1 1/2 tbsp cornstarch
- 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 adds depth and color but can be substituted with 2 tsp soy sauce + ½ tsp molasses + ⅛ tsp sugar.
- For extra spice, break some chilies in half before cooking.
- Best served fresh but can be stored in the fridge for up to 3 days and reheated in a pan.
Nutrition
- Serving Size: 1 portion
- Calories: 450 kcal
- Sugar: 10g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18 g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg