5 from 12 votes
Mongolian Beef Recipe
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.
Prep Time
10 mins
Cook Time
10 mins
Servings:
4
Calories:
296 kcal
Course:
Main Course
Cuisine:
Chinese, American
Ingredients
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
Instructions
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.
Cup of Yum
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
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: 4 Serving
Amount Per Serving
Calories 296
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.