Mongolian Beef Recipe

Name: Mongolian Beef Recipe
Prep time: 10 min
Cook time: 10 min
Yield: 4 serving
Ingredients: 1 pound flank steak; 1 tablespoon vegetable oil; 1 tablespoon soy sauce; 1 teaspoon baking soda; 2 tablespoons cornstarch; 1/4 cup soy sauce; 1/4 cup beef stock; 2 tablespoons brown sugar; 1/2 cup vegetable oil; 1/2 cup cornstarch; 10-12 dried Chinese chilies; 1 tablespoon ginger; 1 tablespoon garlic; 2 tablespoons cornstarch; 2 tablespoons water; 5-6 scallions; red chili flakes; sesame seeds; scallions

User Reviews

5

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4
Calories
296 kcal
Course
Main Course
Cuisine
Chinese, American

Mongolian Beef Recipe

Winston Rice

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Mongolian Beef Recipe features tender flank steak strips marinated with soy sauce, vegetable oil, cornstarch, and baking soda for tenderness. The beef is deep-fried to develop a crisp crust, then stir-fried briefly with dried chilies, ginger, and garlic. A glossy sauce of soy sauce, beef stock, and brown sugar coats the beef, creating a sweet-savory dish with subtle heat. Scallions and sesame seeds add freshness and texture. This dish delivers crispy, flavorful beef with a balanced sweet and salty sauce.

Description

This Mongolian Beef Recipe showcases thinly sliced flank steak tenderized with baking soda and marinated in a mix of soy sauce, vegetable oil, and cornstarch. The coating of cornstarch and quick frying in hot oil produces a crispy exterior while keeping the beef juicy inside. After frying, the beef is briefly stir-fried with aromatics including dried Chinese chilies, fresh ginger, and garlic, infusing a mild spicy and fragrant quality.

The accompanying sauce blends savory soy sauce, beef stock, and brown sugar, resulting in a sweet and salty glaze that clings to the crispy beef strips. Scallions add a fresh crunch and sesame seeds contribute nutty notes and visual appeal. This combination creates a dish with a contrast of textures — crisp exterior and tender interior — alongside a sweet-savory flavor profile.

Mongolian Beef is well suited for serving over rice or noodles, complementing the richness and deep flavor of the sauce. The recipe's use of baking soda for tenderizing and frying in batches ensures the beef cooks evenly and maintains its texture.

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Ingredients

Servings

FOR THE BEEF

1 pound flank steak
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 teaspoon baking soda
2 tablespoons cornstarch

FOR THE MONGOLIAN BEEF SAUCE

1/4 cup soy sauce
1/4 cup beef stock or use chicken stock
2 tablespoons brown sugar or more to taste

FOR THE MONGOLIAN BEEF STIR FRY

1/2 cup vegetable oil for frying
1/2 cup cornstarch
10-12 dried Chinese chilies or use chili de arbol - optional, for spicy, spicy
1 tablespoon ginger fresh, minced
1 tablespoon garlic minced, fresh
2 tablespoons cornstarch
2 tablespoons water
5-6 scallions sliced
red chili flakes for garnish; spicy; extra sliced scallions
sesame seeds
scallions

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Instructions

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MARINATE THE BEEF

Slice the flank steak against the grain into thin strips (1/4 inch strips or thinner), then cut into bite-sized pieces. Add to a large bowl.
Whisk together the vegetable oil, soy sauce, cornstarch, and baking soda until smooth. Mix the sauce into the beef and marinate for 10 minutes. You can marinate longer if you'd like.

MAKE THE MONGOLIAN BEEF SAUCE

Whisk together the soy sauce, beef stock and brown sugar until the sugar is dissolved. Set aside.

MAKE THE MONGOLIAN BEEF

Heat the 1/2 cup vegetable oil in a large pan or wok until very hot, but do not boil.
Toss the cuts of marinated beef with the 1/2 cup cornstarch to lightly coat. Tap off excess cornstarch and fry the beef in the wok for 1 minute per side, or until the beef is crispy. You may need to do this in batches. Remove from the oil and set onto a plate.
Once all the beef is stir fried, remove the oil but keep about a teaspoon. Add the dried peppers, ginger and garlic. Stir fry for 1 minute.
Pour in the reserved Mongolian beef sauce.
Swirl together the 2 tablespoons cornstarch with 2 tablespoon water to make a slurry. Pour it into the sauce and stir about 2 minutes, or until the sauce thickens up.
Stir in the reserved beef and slices scallions. Cook for 30 seconds to warm the beef.
Serve over cooked rice or noodles and garnish with spicy chili flakes, sesame seeds and fresh chopped green onion.

Notes

Use baking soda to tenderize the flank steak before marinating.
Fry beef strips in batches to keep them crispy and prevent crowding the pan.
Remove excess cornstarch from beef to avoid clumping or sogginess when frying.
Adjust brown sugar in the sauce to taste based on desired sweetness.
This nutritional info excludes rice or noodles typically served with the dish.

Nutrition Information

Show Details

Calories 296kcal (15%) Carbohydrates 32g (11%) Protein 27g (54%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Cholesterol 68mg (23%) Sodium 1159mg (48%) Potassium 543mg (12%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 481IU (10%) Vitamin C 4mg (4%) Calcium 50mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 296 kcal

% Daily Value*

Calories	296kcal	15%
Carbohydrates	32g	11%
Protein	27g	54%
Fat	6g	9%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Cholesterol	68mg	23%
Sodium	1159mg	48%
Potassium	543mg	12%
Fiber	1g	4%
Sugar	7g	14%
Vitamin A	481IU	10%
Vitamin C	4mg	4%
Calcium	50mg	5%
Iron	3mg	17%