Mongolian Beef
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
373 kcal
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Course
Main Course
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Cuisine
Chinese
Mongolian Beef
Description
This Mongolian Beef recipe starts by slicing flank steak thinly and tenderizing it by gentle pounding. The beef slices are coated in cornstarch to achieve a light crispy exterior upon stir-frying in wok oil. Cooking beef in batches allows it to caramelize slightly and maintain texture. The sauce combines soy sauce, water, rice wine vinegar, dark brown sugar, and red pepper flakes for a savory-sweet-spicy profile.
After cooking the beef, aromatics like minced ginger and garlic are briefly sautéed to awaken flavors, followed by the addition of the sauce ingredients which are reduced to a glossy consistency. Button mushrooms and the white parts of green onions are stir-fried alongside, then the beef and sauce are combined and simmered briefly. Garnishing with green onion tops adds freshness and mild sharpness.
The dish provides tender, slightly crispy bites of beef coated in a rich, balanced sauce, suitable over rice or noodles for a hearty meal. The combination of cornstarch coating and quick stir-frying helps ensure texture contrast and sauce cling.
Ingredients
Stir Fry Beef
- 8 ounces flank steak or filet
- 4 tablespoons cornstarch
- 4 tablespoons wok oil or vegetable oil
- 1 teaspoon ginger minced
- 2 teaspoon garlic minced
Mongolian Sauce Ingredients
- 1/2 cup soy sauce
- 1/3 cup water
- 1 teaspoon rice wine vinegar or Mirin
- 1/2 cup dark brown sugar
- 1/2 teaspoon red pepper flakes
Stir Fry Add Ins
- 10 ounces white button mushrooms washed and sliced
- 1/4 cup green onion bottoms (white only)
- 1/4 cup green onion green only, tops
Instructions
Stir frying the beef
- Slice beef very thin, approximately 1/4 to 3/8 inches thick. Place the slices between sheets of plastic wrap and use a meat tenderizer to gently pound meat into uniform pieces. If you are using flank or skirt steak, cut the meat diagonally, it will help make the meat more tender.
- Place cornstarch in a bowl and dip the steak pieces into cornstarch and shake off excess cornstarch. Allow the cornstarch dipped pieces of meat to rest for 5 to 10 minutes so the coating sticks to the meat. While the meat is resting you can continue to prep the remaining ingredients.
- In a wok, heat wok oil (vegetable oil is ok to use). Place the beef slices in a single layer in the pan. Saute beef until just done, and the outside begins to crisp. Remove the meat from the pan. You may need to do this a few pieces at a time.
- Once all of the meat has been cooked and removed from the pan, add minced ginger and garlic. Saute ginger and garlic for approximately 60 seconds, the remaining oil should become very fragrant.
Mongolian Beef Sauce
- In a small bowl combine soy sauce, water, red pepper flakes, brown sugar, and rice wine vinegar. Stir well. Add the sauce to the pan and cook it until the sauce thickens. Return the meat to the pan. Add sliced button mushrooms to the pan.
Finishing the dish
- Cook for another 60 seconds or so and add chopped green onion white portions only and add half of the green portions. When serving the Mongolian beef add remaining green onion slices to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 34mg | 11% |
| Sodium | 1669mg | 70% |
| Potassium | 551mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 52mg | 5% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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