Easy Mongolian Beef Recipe
I. Introduction
A popular restaurant-style dish with crispy beef slices in a sweet and savory soy-ginger-garlic sauce. This Easy Mongolian Beef Recipe creates the beloved Chinese-American dish with tender, velvety beef in a glossy sauce that’s both sweet and slightly spicy.
II. Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 3 tbsp cornstarch
- 3 tbsp soy sauce
- 2 tbsp rice wine or dry sherry
- 1 tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 2 tbsp brown sugar
- 2 tbsp vegetable oil
- 2 green onions, chopped
- 1 tsp sesame oil
- 1/2 cup water or beef broth
III. Equipment
- Wok or large skillet
- Mixing bowls
- Sharp knife
- Measuring spoons
- Wooden spoon or spatula
IV. Instructions
- Slice the beef thinly against the grain for maximum tenderness.
- Toss beef slices with 1 tablespoon of cornstarch until coated.
- Heat 1 tablespoon of oil in a wok over high heat.
- Add beef and stir-fry until crispy and cooked through, about 2-3 minutes. Remove and set aside.
- In a bowl, combine soy sauce, rice wine, ginger, garlic, brown sugar, and water.
- Add remaining oil to the wok and sauté garlic and ginger until fragrant.
- Stir in the sauce mixture and bring to a simmer.
- Mix remaining cornstarch with a little water to make a slurry, then add to sauce to thicken.
- Return the beef to the wok and toss to coat in the sauce.
- Finish with green onions and sesame oil, then serve immediately.
V. Tips
The “velveting” technique for tender, crispy beef. For the best results, slice the beef when it’s partially frozen as it’s easier to cut thinly. The key is high heat and quick cooking to keep the beef tender. Don’t skip the cornstarch coating as it creates the characteristic velvety texture of restaurant-style Mongolian beef.
VI. Serving
Over steamed rice. This popular dish pairs wonderfully with steamed jasmine rice to soak up the flavorful sauce. It’s also delicious over noodles and can be served as an entrée with simple vegetable sides.
VII. Storage
Best eaten immediately. Leftover Mongolian beef will keep in an airtight container in the refrigerator for up to 3 days. When reheating, add a small amount of water or broth to refresh the sauce. Microwave or reheat in a pan over medium-low heat to prevent overcooking the beef.
