Mongolian Beef Recipe

Slice and tenderize

Trim excess fat from the flank steak and slice it thinly across the grain into 1/8- to 1/4-inch strips. If using, sprinkle baking soda over the sliced beef, toss to coat, and let sit 10–15 minutes to tenderize, then rinse briefly and pat dry.

Marinate

In a bowl combine 2 tablespoons soy sauce and 1 tablespoon Shaoxing wine. Add the sliced beef and toss to coat. Let marinate 10–15 minutes at room temperature or up to 30 minutes in the refrigerator.

Coat with cornstarch

After marinating, add 3 tablespoons cornstarch to the beef and toss until each piece is lightly and evenly coated. Shake off any excess and set the beef aside on a plate while you heat the oil.

Prepare aromatics: mince garlic and ginger. Slice scallions into 1-inch segments, separating white parts from green tops. If using dried chilies, have them ready.

Heat 2 tablespoons vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering. Add the white parts of the scallions, half the minced garlic, half the minced ginger, and the dried chilies. Stir-fry 30–45 seconds until fragrant but not burnt, then remove aromatics to a small bowl to prevent overcooking.

Increase heat to high. Add remaining 2 tablespoons vegetable oil to the wok and heat until very hot but not smoking. Working in a single layer and in batches (to avoid steaming), add portions of the cornstarch-coated beef and sear 45–60 seconds per side until deeply browned and just cooked through. Remove each batch to a paper-towel-lined plate. Repeat until all beef is cooked. Keep warm.

While beef cooks, combine sauce ingredients in a bowl: 1 tsp soy sauce, 1 tsp dark soy sauce (if using), 1 tablespoon hoisin, 3 tablespoons brown sugar, 1 cup water, and 1 teaspoon rice vinegar. Stir to dissolve sugar. In a separate small cup, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and set aside.

After the last beef batch is removed and the pan is still hot, add the reserved aromatics back to the wok along with the remaining garlic and ginger if any. Pour in the prepared sauce and bring to a simmer over medium-high heat, scraping up any browned bits from the bottom of the pan. Let the sauce reduce for 1–2 minutes.

Stir the cornstarch slurry again and slowly drizzle into the simmering sauce while stirring. Continue to cook 1–2 minutes until the sauce thickens to a glossy, clingy consistency. Taste and adjust sweetness or salt with a pinch more sugar or a splash of soy if necessary.

Add the seared beef and any accumulated juices back to the wok and toss to coat thoroughly in the sauce, cooking 30–60 seconds until heated through. Drizzle sesame oil over the beef and toss once more.

Toss in the green parts of the scallions and give the dish one final toss to combine. Transfer the Mongolian beef to a serving platter, sprinkle with sesame seeds if using.

Serve immediately over steamed rice (about 1 cup cooked rice per serving) while hot.