Mongolian Beef

Name: Mongolian Beef
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Yield: 3 -4 Servings
Ingredients: 1 pound (450 grams) flank steak; 1 tablespoon cornstarch; 1 tablespoon (15 ml) soy sauce; 1 tablespoon (15 ml) vegetable oil; 1/2 teaspoon baking soda; Pinch white pepper; 1 tablespoon cornstarch; 1/4 cup (60 ml) soy sauce; 1/4 cup (60 ml) water; 2 tablespoons dark brown sugar; 1/4 cup (30 grams) cornstarch; 1/4 cup (60 ml) vegetable oil; 3 garlic cloves; 1 teaspoon julienned fresh ginger; 4 green onions; steamed white rice

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
40 mins
Servings
3 -4 Servings
Course
Main Course
Cuisine
International

Mongolian Beef

Iris Warren

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A recipe for homemade Mongolian Beef! Thin slices of marinated beef are pan-fried until crispy and coated in a thickened, glistening sweet soy sauce.

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Ingredients

Servings

Marinade

1 pound (450 grams) flank steak thinly-sliced against the grain
1 tablespoon cornstarch
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) vegetable oil
1/2 teaspoon baking soda
Pinch white pepper

Sauce:

1 tablespoon cornstarch + 1 tablespoon water to make slurry
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) water
2 tablespoons dark brown sugar

Stir-fry:

1/4 cup (30 grams) cornstarch
1/4 cup (60 ml) vegetable oil
3 garlic cloves minced
1 teaspoon julienned fresh ginger
4 green onions cut into 2 inch (5 cm) pieces, white and green parts divided
steamed white rice for serving

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Instructions

To marinate the beef:

Place the thinly sliced beef in a medium bowl. Add the cornstarch, soy sauce, vegetable oil, baking soda, and white pepper. Gently massage until the mixture is combined and evenly coats the beef. Set aside for 15 minutes or cover and refrigerate for up to 1 hour.

To make the sauce:

In a medium bowl, whisk together the cornstarch with 1 tablespoon water.
Whisk in the soy sauce, water, and dark brown sugar until smooth. Set aside.

To cook:

In a large wok or pan, place 1/4 cup vegetable oil over medium high heat.
Coat the marinated beef in the 1/4 cup cornstarch.
Once thoroughly heated, add half the marinated, cornstarch-coated beef in an even, single layer. Cook until crisped and just golden, about 2 minutes. Flip to cook the other side until golden, another 2 minutes. Remove to a towel-lined plate and repeat with other half of the beef. Remove and discard all but 1 tablespoon of the oil.
Add the garlic, ginger, and white parts of the green onion to the wok (which should only have the 1 tablespoon of oil).
Continuously stir until fragrant and the white pieces of the green onion are lightly softened, about 1 minute. Pour in the set aside sauce.
Once bubbling and starting the thicken, stir in the crispy beef and green parts of the green onion. Continue to cook and stir just until the beef is cooked through and evenly coated in the sauce.
Remove from heat and serve immediately with steamed white rice.