25-Min Mongolian Beef Recipe
Mongolian Beef is a Chinese-American restaurant favorite made with tender slices of beef coated in a glossy, sweet-savory garlic sauce with scallions and dried chilies.
Ingredients
For the beef
- 1½ pounds flank steak, sliced against the grain into ¼-inch slices
- 1 large egg white
- 1 tablespoon Shaoxing wine, or other cooking wine
- Pinch of salt
- Pinch of white pepper
- Pinch of baking soda
- ½ cup cornstarch, for coating
- 4 cups cooking oil for frying (high-smoking-point oil such as avocado, grapeseed, or peanut)
For the sauce
- 1 tablespoon soy sauce
- ½ tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons sugar
- ⅔ cup water
- 2 teaspoons cornstarch, for slurry
- 2 tablespoons water, for slurry
For the stir-fry
- 2 tablespoons cooking oil, high-smoking-point oil such as avocado, grapeseed, or peanut
- 6 pieces dried red chili peppers
- 3 cloves garlic, minced
- 3 stalks scallions, cut into 1½-inch pieces
Instructions
- To marinate the beef, in a bowl, whisk together the egg white, Shaoxing wine, salt, white pepper, and baking soda. Add the sliced beef and mix well until evenly coated. Let the beef marinate while preparing the remaining ingredients.
- To prepare the sauce, in a bowl, mix together the soy sauce, dark soy sauce, oyster sauce, hoisin sauce, sugar, and water. In a small bowl, mix the cornstarch with the water to make a slurry. Set both aside.
- To coat the beef, add the cornstarch to the marinated beef and mix until the slices are evenly coated.
- To fry the beef, in a wok over high heat, heat the oil to about 350°F (177°C). Fry the beef in small batches for about 2 minutes until lightly crispy, then remove and drain.
- To make the Mongolian beef, in a clean wok over high heat, add the cooking oil. Add the dried chilies and garlic and stir-fry for about 30 seconds until fragrant. Pour in the prepared sauce and bring it to a simmer, then stir in the slurry and cook until the sauce thickens. Return the beef to the wok and toss to coat evenly. Add the scallions, stir briefly, and serve hot.
Video
Notes
Slice against the grain: Cutting the flank steak against the grain shortens the muscle fibers, which helps keep the beef tender and easy to chew after cooking.
Use a pinch of baking soda: A small pinch of baking soda helps tenderize the beef by loosening the muscle fibers. Only a tiny amount is needed to avoid affecting the flavor.
Coat the beef evenly: Mix the cornstarch thoroughly with the marinated beef so every slice is lightly coated. This coating helps the beef crisp during frying and allows the sauce to cling to it later.
Fry the beef in batches: Cooking the beef in small batches helps maintain the oil temperature and prevents the slices from sticking together, which keeps the exterior lightly crispy.
For a lighter version: Instead of deep-frying, you can stir-fry the beef in 2 tablespoons of cooking oil over high heat until browned and just cooked through. The texture will be slightly less crispy but still very flavorful.
Don’t overcook the sauce: Once the slurry is added, the sauce will thicken quickly. Stir continuously and remove from heat once it becomes glossy to avoid an overly thick sauce.
Protein swap: This same method works well with chicken, shrimp, or tofu if you prefer an alternative to beef.