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Mongolian Beef Or Chicken Recipe

Name: Malaya Kitchen Asian Fusions Mongolian Beef Or Chicken Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mongolian
Ingredients: 1 lb flank steak or boneless skinless chicken thighs; 1 cup cornstarch (for coating); 2 tbsp soy sauce (for marinade); 1 tbsp Shaoxing wine or dry sherry (optional); 1 unit egg white (optional, for extra adhesion); 0.25 tsp salt; 0.5 cup low-sodium soy sauce; 0.25 cup water or low-sodium chicken broth; 0.5 cup dark brown sugar (packed); 1 tbsp hoisin sauce (optional, for depth); 1 tsp oyster sauce (optional); 1 tsp cornstarch (for slurry); 3 tbsp neutral oil (vegetable, canola, or peanut); 1 tbsp fresh ginger, minced; 4 clove garlic cloves, minced; 0.5 tsp dried red chili flakes or whole dried red chilies (optional); 4 stalk scallions (green onions), trimmed and sliced into 2-inch pieces; 0.5 tsp toasted sesame oil; 0.25 tsp freshly ground black pepper; 1 tsp sesame seeds (optional); 4 cup cooked steamed rice (for serving)

Inspired by Malaya Kitchen Asian Fusion

Time35m

Serves4

Make Mongolian Beef Or Chicken Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Protein & Marinade

1 lb flank steak or boneless skinless chicken thighs

1 cup cornstarch (for coating)

2 tbsp soy sauce (for marinade)

1 tbsp Shaoxing wine or dry sherry (optional)

1 unit egg white (optional, for extra adhesion)

1/4 tsp Celtic sea salt

Sauce

1/2 cup low-sodium soy sauce

1/4 cup water or low-sodium chicken broth

1/2 cup dark brown sugar (packed)

1 tbsp hoisin sauce (optional, for depth)

1 tsp oyster sauce (optional)

1 tsp cornstarch (for slurry)

Aromatics & Vegetables

3 tbsp neutral oil (vegetable, canola, or peanut)

1 tbsp fresh ginger, minced

4 clove Garlic cloves, minced

1/2 tsp dried red chili flakes or whole dried red chilies (optional)

4 stalk scallions (green onions), trimmed and sliced into 2-inch pieces

Finishing & Garnish

1/2 tsp toasted sesame oil

1/4 tsp freshly ground black pepper

1 tsp Sesame seeds (optional)

4 cup cooked steamed rice (for serving)

Method

Protein & Marinade

Prepare protein

If using flank steak, slice across the grain into 1/8–1/4-inch thick strips. If using chicken thighs, trim excess fat and slice into 1/2-inch strips. Pat dry with paper towels.

Marinate

Place the sliced protein in a bowl. Add 2 tbsp soy sauce, 1 tbsp Shaoxing wine (if using), egg white (optional), and 1/4 tsp salt. Toss to coat and let sit 10–15 minutes at room temperature (or up to 30 minutes refrigerated).

Coat

After marinating, lightly dredge the pieces in 1 cup cornstarch so each piece is evenly coated; shake off excess. Spread the coated pieces on a baking sheet to prevent clumping.

Sauce

While protein marinates, whisk together 1/2 cup soy sauce, 1/4 cup water or chicken broth, 1/2 cup packed dark brown sugar, 1 tbsp hoisin (if using), and 1 tsp oyster sauce (if using) in a small bowl until the sugar is dissolved. In a separate small cup, dissolve 1 tsp cornstarch in 1 tbsp cold water and set aside as a slurry.

Aromatics & Vegetables

Heat a large skillet or wok over medium-high heat until very hot. Add 2–3 tbsp neutral oil and swirl to coat. Working in a single layer (do not overcrowd), add the cornstarch-coated protein pieces and sear until golden and crisp on the edges and cooked through, 1–3 minutes per side for thin steak, 3–5 minutes total for chicken, turning as needed. Remove seared protein to a plate and keep warm. You may need to cook in batches, adding more oil between batches.

Discard excess oil from the pan, leaving about 1 tablespoon and any fond. Reduce heat to medium. Add 1 tbsp oil if pan is dry, then add the minced ginger and 4 minced garlic cloves. Stir-fry for 15–30 seconds until fragrant but not browned. If using dried chilies or red pepper flakes, add them now and toast briefly.

Add the sliced scallion whites (reserve green parts for garnish) and stir 20–30 seconds until slightly softened.

Finish & Serve

Pour the prepared sauce into the pan and bring to a simmer, scraping up any browned bits. Give the cornstarch slurry a quick stir and add it to the simmering sauce to thicken. Cook 1–2 minutes until glossy and slightly thickened.

Return the seared protein and any accumulated juices to the pan and toss to coat evenly in the sauce. Cook together 1–2 minutes to marry flavors and ensure everything is heated through. If sauce becomes too thick, add 1–2 tbsp water to loosen.

Finish with 1/2 tsp toasted sesame oil and 1/4 tsp freshly ground black pepper. Stir in the reserved scallion green pieces (and sesame seeds, if using). Taste and adjust seasoning: more soy for salt, more sugar for sweetness, or a squeeze of rice vinegar for brightness (optional).

Serve immediately over steamed rice (about 1 cup cooked rice per serving). Garnish with additional sliced scallions and a sprinkle of sesame seeds if desired.