Mongolian Beef Recipe

Slice and tenderize

Trim any large pieces of fat from the flank steak. Freeze the steak for 20–30 minutes beforehand to make slicing thin easier. Slice across the grain into 1/8–1/4-inch thin strips.

Marinate

Place sliced beef in a bowl. Add 3 tablespoons low-sodium soy sauce and 1 teaspoon baking soda (optional, for tenderness). Mix to coat evenly. Let rest 15 minutes at room temperature or up to 1 hour refrigerated. After marinating, toss the beef with 3 tablespoons cornstarch until evenly coated; shake off any excess.

Pre-cook beef (two methods)

Method A (pan-fry/sear): Heat 2 tablespoons neutral oil in a large wok or heavy skillet over medium-high to high heat until shimmering. In batches to avoid crowding, add coated beef in a single layer and sear 1–2 minutes per side until browned but not fully crisped. Remove to a plate. Method B (deep-fry, for crispier texture): Heat oil to 350°F (175°C) and fry coated beef in small batches until just browned and cooked through, 60–90 seconds. Drain on paper towels. Reserve cooked beef.

Whisk together sauce ingredients in a bowl: 1 cup water, 3 tablespoons packed brown sugar, 1 tablespoon hoisin sauce, 1 teaspoon low-sodium soy sauce, 1 teaspoon dark soy sauce (optional), 1 teaspoon oyster sauce (optional), and 1 teaspoon rice vinegar. In a separate small cup, stir 1 teaspoon cornstarch into 1 tablespoon cold water to make a slurry and set aside.

Wipe out the wok or skillet and return to medium-high heat. Add 1 tablespoon vegetable oil. When hot, add minced garlic (3 cloves), minced ginger (1 tablespoon), and dried red chili flakes (1 teaspoon) and optional sliced fresh red chili. Stir-fry briefly, about 15–30 seconds, until fragrant but not browned.

Add the white parts of the sliced scallions (reserve greens for garnish) and stir 20–30 seconds until softened.

Pour the prepared sauce into the wok with the aromatics. Bring to a gentle boil over medium-high heat. Stir the cornstarch slurry again and slowly pour into the simmering sauce, stirring constantly. Cook 1–2 minutes until the sauce thickens and becomes glossy.

Return the cooked beef to the wok and toss to coat thoroughly with the sauce. Cook together for 1–2 minutes until the beef is heated through and the sauce clings to the beef. Stir in 1 teaspoon sesame oil for finish and add the green parts of the scallions. Taste and adjust heat or sweet/salty balance (add a sprinkle of sugar or a dash of soy if needed).

Turn off heat. Transfer Mongolian beef to a serving platter, sprinkle toasted sesame seeds if using, and serve immediately over cooked jasmine rice (about 1 cup per 1/4 lb beef or distribute 4 cups total for 4 servings).