Easy Mongolian Beef (Better than Takeout)
Easy Mongolian Beef (Better than Takeout)
Ingredients
For the Beef
- 1 pound flank steak, cut into 1/4-inch thick slices against the grain
- 1/4 cup cornstarch
- 1/2 cup vegetable oil, for frying
For the Beef Marinade
- 1/2 tablespoon dark soy sauce
- 1 tablespoon white cooking wine
- 1/2 tablespoon soy sauce
- 1/4 teaspoon baking soda
For the Mongolian Sauce
- 1/2 cup soy sauce
- 1/4 cup water
- 1/2 cup brown sugar, packed
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
For Serving
- 3 green onions, sliced, for garnish
- 2 cups white rice, cooked
Instructions
- 1
Prepare the beef: Slice the flank steak against the grain into 1/4-inch thick pieces. In a medium bowl, combine the beef with dark soy sauce, white cooking wine, soy sauce, and baking soda. Mix well to coat the beef. Let marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 5 min
- 2
While the beef marinates, prepare the Mongolian sauce: In a small bowl, whisk together the soy sauce, water, brown sugar, grated ginger, minced garlic, cornstarch, and sesame oil until smooth. Set aside.
⏱️ 5 min
- 3
After marinating, add the 1/4 cup of cornstarch to the beef and toss until each piece is lightly coated. This will create a crispy exterior when fried.
⏱️ 5 min
- 4
Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering (about 350°F). Fry the beef in batches, ensuring not to overcrowd the pan, for 2-3 minutes per side, until golden brown and crispy. Remove the cooked beef with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Repeat with remaining beef.
⏱️ 8 min•🌡️ 350
- 5
Carefully drain most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium heat. Pour in the prepared Mongolian sauce and bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min
- 6
Add the fried beef back into the wok with the thickened sauce. Toss to coat the beef evenly. Cook for another 1-2 minutes until the beef is heated through and well coated in the sauce.
⏱️ 2 min
- 7
Serve immediately over cooked white rice, garnished with sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Mongolian Beef (Better than Takeout)
For the Beef
- 1 pound flank steak, cut into 1/4-inch thick slices against the grain
- 1/4 cup cornstarch
- 1/2 cup vegetable oil, for frying
For the Beef Marinade
- 1/2 tablespoon dark soy sauce
- 1 tablespoon white cooking wine
- 1/2 tablespoon soy sauce
- 1/4 teaspoon baking soda
For the Mongolian Sauce
- 1/2 cup soy sauce
- 1/4 cup water
- 1/2 cup brown sugar, packed
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
For Serving
- 3 green onions, sliced, for garnish
- 2 cups white rice, cooked
Instructions
- 1
Prepare the beef: Slice the flank steak against the grain into 1/4-inch thick pieces. In a medium bowl, combine the beef with dark soy sauce, white cooking wine, soy sauce, and baking soda. Mix well to coat the beef. Let marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 5 min - 2
While the beef marinates, prepare the Mongolian sauce: In a small bowl, whisk together the soy sauce, water, brown sugar, grated ginger, minced garlic, cornstarch, and sesame oil until smooth. Set aside.
⏱️ 5 min - 3
After marinating, add the 1/4 cup of cornstarch to the beef and toss until each piece is lightly coated. This will create a crispy exterior when fried.
⏱️ 5 min - 4
Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering (about 350°F). Fry the beef in batches, ensuring not to overcrowd the pan, for 2-3 minutes per side, until golden brown and crispy. Remove the cooked beef with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Repeat with remaining beef.
⏱️ 8 min•🌡️ 350 - 5
Carefully drain most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium heat. Pour in the prepared Mongolian sauce and bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min - 6
Add the fried beef back into the wok with the thickened sauce. Toss to coat the beef evenly. Cook for another 1-2 minutes until the beef is heated through and well coated in the sauce.
⏱️ 2 min - 7
Serve immediately over cooked white rice, garnished with sliced green onions.
⏱️ 1 min