Mongolian Beef Recipe

Prepare and marinate beef

Slice the flank steak thinly against the grain into 1/8–1/4-inch strips. Place beef in a bowl and add 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1/4 tsp salt and (if using) 1/2 tsp baking soda. Toss to coat and refrigerate at least 20 minutes (up to 1 hour) to tenderize.

Coat with cornstarch

After marinating, drain any excess liquid. Sprinkle 3 tablespoons cornstarch over the beef and toss until each strip is lightly coated and slightly tacky. Let sit 5 minutes so coating adheres.

Mix the sauce

In a small bowl combine 4 tablespoons low-sodium soy sauce, 1 teaspoon dark soy sauce (optional), 1 tablespoon oyster sauce, 1 teaspoon hoisin, 3 tablespoons packed brown sugar, 2 tablespoons fresh orange juice and 1/4 cup beef or chicken stock. Add 1/2 tablespoon orange zest. Stir until sugar dissolves. In a separate small cup whisk 1 teaspoon cornstarch with 1 tablespoon water to make a slurry; set aside.

Prep vegetables

Cut the red onion into 1/2-inch wedges and trim green onions, cutting into 2-inch pieces. Mince garlic (3 tsp) and ginger (1 tbsp).

Cook aromatics

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tablespoons neutral oil and swirl. Add minced garlic and ginger and stir-fry 10–15 seconds until fragrant but not browned. Remove aromatics to a small dish briefly to prevent burning.

Sear the beef

Return wok to high heat and add remaining 1 tablespoon oil. Working in a single layer (in two quick batches if necessary to avoid steaming), add coated beef strips and spread out. Let sear undisturbed 40–60 seconds, then stir-fry 1–2 minutes more until beef is mostly cooked and edges are caramelized. Remove beef to a plate and keep warm.

Cook onions and combine

Add a touch more oil to the hot wok if dry. Add red onion wedges and stir-fry 1–2 minutes until they begin to soften but still have bite. Add the green onion pieces and optional red chili flakes and stir 30 seconds. Return the beef and any accumulated juices to the wok.

Add sauce and thicken

Pour the prepared sauce over the beef and vegetables and bring to a simmer. Stir the cornstarch slurry again and drizzle into the simmering sauce while stirring. Cook 1–2 minutes until sauce has thickened to a glossy coating that clings to the beef. Taste and adjust: add a pinch more brown sugar for sweetness, a splash of soy for saltiness, or 1–2 teaspoons additional orange juice for brighter citrus if desired.

Finish

Remove from heat and stir in 1/2 teaspoon toasted sesame oil. Transfer to a serving platter and sprinkle 1 teaspoon toasted sesame seeds and remaining 1/2 teaspoon orange zest over the top for a fresh orange aroma.

Divide 4 cups cooked steamed rice among plates and spoon mongolian beef over rice. Serve immediately.