Mongolian Beef Recipe
Make Mongolian Beef Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef & Marinade
Sauce
Aromatics & Vegetables
To Serve
Method
Beef & Marinade
- 1
- 2
Marinate
Place the sliced beef in a bowl. Add 2 tbs low-sodium soy sauce and, if using, 1/2 tsp baking soda (this helps tenderize). Toss to coat and let sit 10–15 minutes at room temperature.
- 3
Coat
Add 1 cup cornstarch to a shallow bowl or large zip-top bag. Add the marinated strips in batches and dredge thoroughly so each piece is evenly coated. Shake off excess cornstarch.
- 4
Fry
Heat 1 cup vegetable oil in a large skillet or wok over medium-high heat until shimmering and about 350°F (use thermometer if available). Fry the coated beef in batches, about 1–2 minutes per side, until golden and crisp. Do not overcrowd the pan. Transfer fried beef to a paper-towel-lined tray to drain.
Sauce
- 5
Combine sauce ingredients
In a bowl or measuring cup, whisk together 1/2 cup low-sodium soy sauce, 1/2 cup water, 1/2 cup brown sugar, 1 tbs rice vinegar, 1 tsp hoisin sauce, and 1/2 tsp sesame oil until sugar is mostly dissolved.
- 6
Make slurry
In a small cup, mix 1 tsp cornstarch with 1 tbs cold water to form a smooth slurry; set aside.
Aromatics & Finish
- 7
Sauté aromatics
Discard all but 1–2 tbs of the frying oil from the wok, leaving any fond. Return wok to medium heat. Add the white parts of the sliced scallions, 4 minced garlic cloves, and 1 tbs grated ginger. Sauté 30–45 seconds until fragrant but not browned. If using, add 1/4 tsp red chili flakes and stir.
- 8
Add sauce & thicken
Carefully pour the prepared sauce mixture into the wok. Bring to a gentle boil, stirring to deglaze and dissolve any stuck bits. Stir the cornstarch slurry again, then add it to the sauce. Cook 1–2 minutes until the sauce thickens to a glossy, clingy consistency.
- 9
Combine with beef
Return the fried beef to the wok and toss quickly to coat evenly with the sauce. Cook together 1 minute to reheat the beef and allow sauce to adhere. If the sauce becomes too thick, add up to 1–2 tbs water to loosen.
- 10
Finish & serve
Remove from heat. Stir in the green parts of the sliced scallions. Transfer to a serving dish and sprinkle with 1 tsp sesame seeds if using. Serve immediately over cooked steamed rice.
