20-Minute Mongolian Beef
20-Minute Mongolian Beef
Ingredients
For Marinating the Beef
- 1 pound flank steak, sliced thinly against the grain
- 2 teaspoons neutral canola oil
- 2 teaspoons Shaoxing wine, or dry cooking sherry
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 teaspoon baking soda
For the Sauce
- 1/4 cup light brown sugar
- 3/4 cup hot water
- 1/4 cup soy sauce
- 1 teaspoon dark soy sauce
For Coating and Searing the Beef
- 1/2 cup cornstarch
- 2/3 cup neutral oil
For the Rest of the Dish
- 1 teaspoon ginger, minced
- as needed dried red chili peppers, optional
- 3 cloves garlic, finely chopped
- 4 scallions, (white and green parts separated, cut on the diagonal into 2-inch pieces)
- 1 1/2 tablespoons cornstarch, mixed with 2 tablespoons water to make a slurry
Instructions
- 1
Slice 1 pound of flank steak thinly against the grain. In a bowl, combine the sliced beef with the marinade ingredients: 2 teaspoons neutral canola oil, 2 teaspoons Shaoxing wine (or dry cooking sherry), 1 teaspoon soy sauce, 1 tablespoon cornstarch, 1 tablespoon water, and 1/4 teaspoon baking soda. Mix thoroughly using tongs to ensure all beef pieces are coated. Marinate the beef for 1 hour.
⏱️ 5 min
- 2
In a small bowl, mix the sauce ingredients. First, dissolve 1/4 cup light brown sugar in 3/4 cup hot water (or stock). Then, stir in 1/4 cup soy sauce and 1 teaspoon dark soy sauce.
⏱️ 2 min
- 3
Dredge the marinated beef slices in 1/2 cup cornstarch until each piece is thoroughly coated.
⏱️ 3 min
- 4
Heat 2/3 cup neutral oil in a stainless steel pan over high heat. Just before the oil starts to smoke, spread the cornstarch-coated flank steak pieces evenly in the pan. Sear for 1 minute on each side, until a crispy coating forms on the beef. Transfer the seared beef to a plate.
⏱️ 3 min
- 5
Drain the excess oil from the pan, leaving approximately 1 tablespoon behind. With the heat adjusted to medium, add 1 teaspoon of minced ginger and the dried red chili peppers (if using). For a spicier dish, break 1-2 chilies in half. Sauté for about 15 seconds.
⏱️ 1 min
- 6
After 15 seconds, add 3 cloves of finely chopped garlic and the white parts of the 4 scallions to the pan. Stir for another 15 seconds.
⏱️ 1 min
- 7
Pour the premixed sauce into the pan. Let the sauce simmer for about 2 minutes.
⏱️ 2 min
- 8
Slowly stir in the cornstarch slurry mixture (1 1/2 tablespoons cornstarch mixed with 2 tablespoons water). Continue to cook, stirring, until the sauce has thickened enough to coat the back of a spoon.
⏱️ 2 min
- 9
Add the seared beef and the green parts of the 4 scallions to the thickened sauce in the pan. Toss everything together for another 30 seconds to ensure the beef and scallions are well coated.
⏱️ 1 min
- 10
Plate the Mongolian Beef and serve with steamed rice. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
20-Minute Mongolian Beef
For Marinating the Beef
- 1 pound flank steak, sliced thinly against the grain
- 2 teaspoons neutral canola oil
- 2 teaspoons Shaoxing wine, or dry cooking sherry
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 teaspoon baking soda
For the Sauce
- 1/4 cup light brown sugar
- 3/4 cup hot water
- 1/4 cup soy sauce
- 1 teaspoon dark soy sauce
For Coating and Searing the Beef
- 1/2 cup cornstarch
- 2/3 cup neutral oil
For the Rest of the Dish
- 1 teaspoon ginger, minced
- as needed dried red chili peppers, optional
- 3 cloves garlic, finely chopped
- 4 scallions, (white and green parts separated, cut on the diagonal into 2-inch pieces)
- 1 1/2 tablespoons cornstarch, mixed with 2 tablespoons water to make a slurry
Instructions
- 1
Slice 1 pound of flank steak thinly against the grain. In a bowl, combine the sliced beef with the marinade ingredients: 2 teaspoons neutral canola oil, 2 teaspoons Shaoxing wine (or dry cooking sherry), 1 teaspoon soy sauce, 1 tablespoon cornstarch, 1 tablespoon water, and 1/4 teaspoon baking soda. Mix thoroughly using tongs to ensure all beef pieces are coated. Marinate the beef for 1 hour.
⏱️ 5 min - 2
In a small bowl, mix the sauce ingredients. First, dissolve 1/4 cup light brown sugar in 3/4 cup hot water (or stock). Then, stir in 1/4 cup soy sauce and 1 teaspoon dark soy sauce.
⏱️ 2 min - 3
Dredge the marinated beef slices in 1/2 cup cornstarch until each piece is thoroughly coated.
⏱️ 3 min - 4
Heat 2/3 cup neutral oil in a stainless steel pan over high heat. Just before the oil starts to smoke, spread the cornstarch-coated flank steak pieces evenly in the pan. Sear for 1 minute on each side, until a crispy coating forms on the beef. Transfer the seared beef to a plate.
⏱️ 3 min - 5
Drain the excess oil from the pan, leaving approximately 1 tablespoon behind. With the heat adjusted to medium, add 1 teaspoon of minced ginger and the dried red chili peppers (if using). For a spicier dish, break 1-2 chilies in half. Sauté for about 15 seconds.
⏱️ 1 min - 6
After 15 seconds, add 3 cloves of finely chopped garlic and the white parts of the 4 scallions to the pan. Stir for another 15 seconds.
⏱️ 1 min - 7
Pour the premixed sauce into the pan. Let the sauce simmer for about 2 minutes.
⏱️ 2 min - 8
Slowly stir in the cornstarch slurry mixture (1 1/2 tablespoons cornstarch mixed with 2 tablespoons water). Continue to cook, stirring, until the sauce has thickened enough to coat the back of a spoon.
⏱️ 2 min - 9
Add the seared beef and the green parts of the 4 scallions to the thickened sauce in the pan. Toss everything together for another 30 seconds to ensure the beef and scallions are well coated.
⏱️ 1 min - 10
Plate the Mongolian Beef and serve with steamed rice. Enjoy!