Easy Mongolian Beef
Easy Mongolian Beef
Ingredients
For the Beef Marinade
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 2 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon white pepper
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 2 tablespoons water
- 1 tablespoon vegetable oil
For the Sauce
- 1/2 cup brown sugar, packed
- 1/2 cup beef stock
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
For Frying and Aromatics
- 1/2 cup cornstarch, for dredging
- 3 cups vegetable oil, for frying, or as needed
- 1/2 yellow onion, medium, sliced
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 bunch green onions, white parts chopped, green parts chopped and separated
- 8 dried red chili peppers, whole
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
In a medium bowl, combine the thinly sliced flank steak with 2 tablespoons cornstarch, baking soda, white pepper, Shaoxing wine, 1 tablespoon soy sauce, 2 tablespoons water, and 1 tablespoon vegetable oil. Mix thoroughly by hand until the beef is well coated and the marinade is absorbed. Set aside to marinate for at least 15 minutes.
⏱️ 15 min
- 2
In a separate bowl, whisk together the brown sugar, beef stock, 1/4 cup soy sauce, dark soy sauce, oyster sauce, and sesame oil until the sugar is fully dissolved. Set aside.
⏱️ 2 min
- 3
Place 1/2 cup of cornstarch in a shallow dish. Take the marinated beef slices and dredge them thoroughly in the cornstarch, ensuring each piece is well coated. Shake off any excess cornstarch.
⏱️ 5 min
- 4
Heat 3 cups of vegetable oil in a wok or large, deep pan over medium-high heat until it reaches about 350-375°F. Carefully fry the cornstarch-coated beef in batches for approximately 1 minute per side, or until browned and cooked through. Use tongs or a slotted spoon to remove the fried beef from the pan and place it on a wire rack set over paper towels to drain excess oil. Repeat with remaining beef.
⏱️ 8 min•🌡️ 360
- 5
Carefully pour out most of the frying oil from the wok, leaving about 1 tablespoon. Return the wok to medium-high heat. Add the sliced yellow onion, minced fresh ginger, minced garlic, chopped white parts of the green onions, and dried red chili peppers. Sauté for 1 minute until fragrant.
⏱️ 1 min
- 6
Pour the prepared sauce mixture into the wok with the aromatics. Bring the sauce to a gentle simmer, stirring occasionally.
⏱️ 2 min
- 7
In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Slowly pour the cornstarch slurry into the simmering sauce, stirring continuously, until the sauce thickens to your desired consistency.
⏱️ 1 min
- 8
Add the previously fried beef back into the wok with the thickened sauce and aromatics. Add the chopped green parts of the green onions. Toss everything together until the beef and green onions are well coated with the sauce.
⏱️ 1 min
- 9
Serve the Mongolian Beef immediately, ideally over steamed jasmine rice.
Kitchen Tools
Nutrition Facts (per serving)
Easy Mongolian Beef
Ingredients
For the Beef Marinade
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 2 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon white pepper
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 2 tablespoons water
- 1 tablespoon vegetable oil
For the Sauce
- 1/2 cup brown sugar, packed
- 1/2 cup beef stock
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
For Frying and Aromatics
- 1/2 cup cornstarch, for dredging
- 3 cups vegetable oil, for frying, or as needed
- 1/2 yellow onion, medium, sliced
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 bunch green onions, white parts chopped, green parts chopped and separated
- 8 dried red chili peppers, whole
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
In a medium bowl, combine the thinly sliced flank steak with 2 tablespoons cornstarch, baking soda, white pepper, Shaoxing wine, 1 tablespoon soy sauce, 2 tablespoons water, and 1 tablespoon vegetable oil. Mix thoroughly by hand until the beef is well coated and the marinade is absorbed. Set aside to marinate for at least 15 minutes.
⏱️ 15 min - 2
In a separate bowl, whisk together the brown sugar, beef stock, 1/4 cup soy sauce, dark soy sauce, oyster sauce, and sesame oil until the sugar is fully dissolved. Set aside.
⏱️ 2 min - 3
Place 1/2 cup of cornstarch in a shallow dish. Take the marinated beef slices and dredge them thoroughly in the cornstarch, ensuring each piece is well coated. Shake off any excess cornstarch.
⏱️ 5 min - 4
Heat 3 cups of vegetable oil in a wok or large, deep pan over medium-high heat until it reaches about 350-375°F. Carefully fry the cornstarch-coated beef in batches for approximately 1 minute per side, or until browned and cooked through. Use tongs or a slotted spoon to remove the fried beef from the pan and place it on a wire rack set over paper towels to drain excess oil. Repeat with remaining beef.
⏱️ 8 min•🌡️ 360 - 5
Carefully pour out most of the frying oil from the wok, leaving about 1 tablespoon. Return the wok to medium-high heat. Add the sliced yellow onion, minced fresh ginger, minced garlic, chopped white parts of the green onions, and dried red chili peppers. Sauté for 1 minute until fragrant.
⏱️ 1 min - 6
Pour the prepared sauce mixture into the wok with the aromatics. Bring the sauce to a gentle simmer, stirring occasionally.
⏱️ 2 min - 7
In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Slowly pour the cornstarch slurry into the simmering sauce, stirring continuously, until the sauce thickens to your desired consistency.
⏱️ 1 min - 8
Add the previously fried beef back into the wok with the thickened sauce and aromatics. Add the chopped green parts of the green onions. Toss everything together until the beef and green onions are well coated with the sauce.
⏱️ 1 min - 9
Serve the Mongolian Beef immediately, ideally over steamed jasmine rice.