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Mongolian Beef Recipe

Name: Panda Cuisines Mongolian Beef Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Mongolian
Ingredients: 1 lb flank steak (thinly sliced against the grain); 3 tbsp cornstarch (for coating); 1 tbsp soy sauce (for marinade); 1 tsp shaoxing wine or dry sherry (optional, marinade); 2 tbsp vegetable oil (for flash-frying or searing); 1 dl low-sodium soy sauce; 4 tbsp dark brown sugar (packed); 1 dl water; 1 tsp oyster sauce (optional, for depth); 1 tsp hoisin sauce (optional, for sweetness/umami); 1 tsp cornstarch (for slurry); 1 tbsp neutral oil (e.g., vegetable, canola); 4 cloves garlic (minced); 1 tbsp fresh ginger (peeled and minced); 1 yellow or sweet onion (cut into 1/2-inch slices); 4 stalks scallions/green onions (white and green parts separated, sliced into 1–2-inch pieces); 1 tsp red pepper flakes (optional); 1 tsp sesame oil; 1 tsp toasted sesame seeds (optional, garnish)

Inspired by Panda Cuisine

Time35m

Serves3

Sliced beef, onion, scallin in sweet brown sauce

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Ingredients

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Beef & Marinade

1 lb flank steak (thinly sliced against the grain)

3 tbsp cornstarch (for coating)

1 tbsp soy sauce (for marinade)

1 tsp shaoxing wine or dry sherry (optional, marinade)

2 tbsp vegetable oil (for flash-frying or searing)

Sauce

1 dl low-sodium soy sauce

4 tbsp dark brown sugar (packed)

1 dl water

1 tsp oyster sauce (optional, for depth)

1 tsp hoisin sauce (optional, for sweetness/umami)

1 tsp cornstarch (for slurry)

Aromatics & Vegetables

1 tbsp neutral oil (e.g., vegetable, canola)

4 cloves Garlic (minced)

1 tbsp fresh ginger (peeled and minced)

1 yellow or sweet onion (cut into 1/2-inch slices)

4 stalks scallions/green onions (white and green parts separated, sliced into 1–2-inch pieces)

1 tsp red pepper flakes (optional)

Finishing

1 tsp Toasted sesame oil

1 tsp toasted sesame seeds (optional, garnish)

Method

Beef & Marinade

Slice and marinade

Trim any excess fat from the flank steak and slice thinly against the grain into roughly 1/8–1/4-inch slices. Place the slices in a bowl and add 1 tablespoon soy sauce and 1 teaspoon shaoxing wine (if using). Toss to coat and let sit at room temperature for 10–15 minutes.

Coat beef

After marinating, sprinkle 3 tablespoons cornstarch over the beef and toss thoroughly so each piece is lightly coated. This will create a slightly crisp exterior and help the sauce cling.

Cook beef

Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering. Working in a single layer (do not overcrowd — do 1–2 batches if necessary), add the coated beef slices and sear quickly for 1–2 minutes per side until browned and just cooked through. Remove cooked beef to a plate and keep warm. If you prefer, you can shallow-fry the coated beef in 1/2-inch oil for a crispier result—fry in batches until golden, drain on paper towels, then proceed.

Sauce

Make sauce

In a small bowl, whisk together 1 dl low-sodium soy sauce, 4 tablespoons packed dark brown sugar, 1 dl water, 1 teaspoon oyster sauce (optional), and 1 teaspoon hoisin (optional) until the sugar dissolves. In a separate small cup, mix 1 teaspoon cornstarch with 1 tablespoon of cold water to form a slurry and set aside.

Aromatics & Vegetables

Cook aromatics

Remove excess oil from the skillet, leaving about 1 tablespoon neutral oil and any fond from searing. Reduce heat to medium-high and add the oil. Add minced garlic (4 cloves) and minced ginger (1 tablespoon) and stir-fry for about 30 seconds until fragrant, being careful not to burn.

Add onion and scallions

Add the sliced onion and the white parts of the scallions to the pan and stir-fry 1–2 minutes until the onion begins to soften but still has some bite. If you like heat, add 1 teaspoon red pepper flakes now.

Combine & Finish

Combine sauce and thicken

Pour the prepared sauce mixture into the skillet with the aromatics, bring to a simmer, then stir in the cornstarch slurry. Cook, stirring, until the sauce thickens and becomes glossy, about 1 minute.

Return beef

Add the seared beef and any accumulated juices back to the pan. Toss thoroughly to coat every piece with the thickened sauce and heat through, about 1 minute.

Finish and garnish

Turn off the heat, drizzle 1 teaspoon sesame oil over the beef, and add the green parts of the scallions. Toss to combine. Transfer to a serving plate and sprinkle with toasted sesame seeds if desired.