Mongolian Beef

Better than Chinese take-out beef stir fry in under 30 minutes! This Mongolian beef recipe yields the most delicious tender beef coated in a sweet and savory sauce.

Course Dinner, Lunch

Cuisine Chinese

Keyword black bean beef stir fry, Mongolian beef recipe, Mongolian beef sauce, Mongolian steak, sliced beef recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 722kcal

Author Megan

Equipment

Ingredients

Beef Marinade

1 lb flank steak sliced into 1 1/2 inch pieces across the grain
½ teaspoon baking soda
1 tablespoon cornstarch
1 tablespoon Shaoxing wine
1 tablespoon water
1 tablespoon soy sauce
¼ teaspoon white pepper
1 tablespoon vegetable oil
½ cup cornstarch for dredging

Mongolian Sauce

¼ cup brown sugar
½ cup beef broth
¼ cup soy sauce
2 teaspoon dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil

Cornstarch slurry

1 tablespoon cornstarch
2 tablespoon water

Stir Fry

⅓ cup vegetable oil for frying
½ small yellow onion thinly sliced
2 teaspoon ginger minced
4 cloves garlic minced
6 dried chili peppers
5 stalks green onion white and green parts divided cut into 2 inch slices

Instructions

Marinate the beef. In a large mixing bowl, add the sliced beef with baking soda, cornstarch, Shaoxing wine, water, soy sauce, white pepper, and vegetable oil. Mix until thoroughly combined and marinate for at least 30 minutes.
Mix Mongolian sauce. In a medium mixing bowl, add the brown sugar, water, soy sauce, oyster sauce, white pepper, dark soy sauce, sesame oil. Mix until combined
Dredge the beef. Place the 1/2 cup of cornstarch in a large bowl and evenly dredge each slice of beef and shake off any excess.
Cook the beef. In a wok or large skillet, heat vegetable oil over medium-high heat until hot. Working in batches to avoid overcrowding the pan, cook the beef in a single layer for 1 minute on each side. Remove the beef from the wok.
Cook the stir fry. Drain the oil from the wok, leaving about 1 tablespoon. Heat the wok over medium heat, add the onion, ginger, garlic, dried red chili peppers, and white parts of the green onion, and saute for 1 minute until fragrant.
Add sauce and cornstarch slurry. Add the sauce and bring the sauce to a simmer for 1-2 minutes. Then mix the cornstarch and water into a slurry and slowly stir in until the sauce has thickened.
Add beef and green onion. Then add the beef and green parts of the green onion and toss until everything is combined, about 30 seconds until the green onions are just wilted.
Serve. Serve immediately with steamed rice and enjoy!

Notes

See the Expert Tips Section for more guidance.

Nutrition