Easy Mongolian Beef Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Additional Time
30 mins
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Servings
4
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Calories
459 kcal
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Course
Main Course
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Cuisine
Mongolian
Easy Mongolian Beef Recipe
Description
The recipe begins by marinating the sliced flank steak with a combination of soy sauce, sesame oil, Shaoxing wine, eggs, cornstarch, and seasoning to tenderize and build flavor. While marinating, a sauce is mixed from soy sauce, brown sugar, oyster sauce, rice vinegar, water, rice wine, and starch for thickening. The beef is cooked in hot oil in a wok, seared rapidly to develop a slight crust while locking in juices. Aromatics like garlic, ginger, onion, and dried chili are cooked briefly, then the sauce and green onions are added to finish the dish.
The resulting dish is richly flavored with a sweet-savory glaze that lightly coats each tender slice of beef. The dried chili adds a gentle heat, adaptable depending on the type used. This Mongolian beef is suited to serve hot over rice or noodles, offering an accessible yet flavorful stir-fry.
This dish is best eaten fresh but can be kept warm for up to 15 minutes. Leftovers store in the refrigerator for up to three days or freeze for three months. Reheating involves adding water and stirring over medium heat to maintain moisture and texture. The brown sugar or seasoning ingredients can be substituted with honey or regular sugar to taste.
Ingredients
For the Mongolian Beef Marinade:
- 1 pound flank steak thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 egg large
- 2 tablespoons Shaoxing wine or dry sherry
- 2 tablespoons corn starch
- salt to taste
- black pepper to taste
For the Vegetables and Sauce:
- 1 yellow onion peeled, cut into 1 inch chunks
- 4 garlic finely minced
- 1 ginger finely grated
- 4 green onion thinly sliced on a bias, sliced
- 8-10 dried chili seeds removed
- 4 tablespoons soy sauce
- 3 tablespoons light brown sugar packed
- 1 tablespoon rice wine vinegar
- 2 tablespoon oyster sauce
- ½ cup water
- 2 tablespoons Shaoxing wine or any rice wine or dry sherry
- 1 tablespoon corn starch
- 4 tablespoons cooking oil
Instructions
- Marinade: Add the sliced flank steak with soy sauce, sesame oil, rice wine, eggs, corn starch, and salt and pepper to a medium size bowl and thoroughly mix until combined. You can cover or keep it uncovered and marinate in the refrigerator for 30 minutes.
- Sauce: In the meantime, whisk together the soy sauce, brown sugar, oyster sauce, rice wine, water, rice wine vinegar, and corn starch medium-size bowl until mixed and smooth. Set it aside.
- Pour 3 tablespoons of cooking oil to a wok over high heat until smoke begins to roll off the wok.
- Add the beef to the wok and immediately push the beef up the sides of the pan using a large stir-fry spoon to sear the beef. Cook it for a total of 30 to 45 seconds.
- Next, holding the handle of the wok in one hand while placing your cooking spoon in the center of the pan, rock the wok handle back and forth while moving the spoon in a small circular motion to stir-fry the beef. Do this for 20 to 30 seconds until the beef is cooked throughout.
- Set the beef onto a side plate.
- Return the wok to the cooktop over high heat and pour the remaining 1 tablespoon of cooking oil into it and stir fry some garlic, ginger, and onions for 1 to 2 minutes or until lightly browned. Add in the dried chiles.
- Add in the sauce and cook until it becomes thick like a syrup, which only takes about 30 to 45 seconds.
- Put the cooked beef back into the work along with the green onions and gently mix until combined.
- Serve the Mongolian beef with cooked rice and more green onions for garnish.
Notes
- Best consumed immediately after cooking; you can keep the dish warm for up to 15 minutes before serving.
- Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 3 months; thaw in the refrigerator before reheating.
- To reheat, add about 2 tablespoons of water and heat over medium while stirring to prevent drying out.
- Use any dried chili according to your spice preference; smaller chilis generally yield more heat.
- Shaoxing wine may be substituted with dry sherry or rice wine; brown sugar can be substituted with regular sugar or honey.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 23g | 8% |
| Protein | 31g | 62% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 150mg | 50% |
| Sodium | 2107mg | 88% |
| Potassium | 623mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 504IU | 10% |
| Vitamin C | 6mg | 7% |
| Calcium | 77mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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