Mongolian Beef Recipe

Slice and marinate the beef

Freeze flank steak for 20–30 minutes until slightly firm to make slicing easier. Slice thinly (1/8–1/4 inch) against the grain. Place the slices in a bowl and add 2 tbs soy sauce, 1 tbs Shaoxing wine, and (optional) 1 tsp baking soda. Mix to coat and let sit 15–20 minutes.

Coat with cornstarch

After marinating, drain any excess liquid. Sprinkle 1 tbs cornstarch over the meat and toss thoroughly so each slice has a light dusting. This helps create a glossy, slightly crisp exterior when cooked.

Make the sauce

In a small bowl combine 1 tbs soy sauce, 1 tbs oyster sauce, 3 tbs dark brown sugar, 1 tbs water, and 1 tbs stock. Stir until sugar dissolves. In a separate tiny bowl whisk 1 tsp cornstarch with a little cold water to make a slurry and set aside.

Prepare aromatics

Trim and slice green onions into 1–2 inch lengths, keeping white and green parts separate. Mince garlic and ginger. If using dried chilies, have them ready.

Cook the beef (two options)

Option A — Stir-fry (faster, less oil): Heat 2 tbs vegetable oil in a large wok or heavy skillet over high heat until shimmering. Working in batches to avoid crowding, add beef slices in a single layer and stir-fry 1–2 minutes until edges brown and meat is nearly cooked. Transfer to a plate and repeat with remaining beef, adding a splash of oil if needed. Option B — Shallow-fry (crisper exterior): Heat 1/2 inch oil in a skillet over medium-high heat. Fry small batches 1–2 minutes per side until crisp-tender. Drain on paper towels and set aside.

Sauté aromatics

Wipe the wok if greasy leaving a thin film of oil (or add 1 tbs oil). Reduce heat to medium-high. Add garlic, ginger, and the white parts of the green onions and stir 20–30 seconds until fragrant (do not burn). If using dried chilies, add now and stir briefly.

Combine sauce and beef

Pour the prepared sauce into the wok and bring to a simmer. Stir the cornstarch slurry briefly then add to the simmering sauce while stirring — the sauce should thicken and become glossy within 30–60 seconds. Return the cooked beef and any accumulated juices to the wok, toss quickly to coat evenly in the sauce, and heat through 30–60 seconds so the beef is hot and the sauce clings to the meat.

Finish

Add the green parts of the sliced green onions and toss once to combine. Taste and adjust — add a pinch of salt or a splash of soy if needed. Sprinkle with sesame seeds if using.

Divide steamed white rice among 4 plates (approximately 1 cup cooked rice per serving). Spoon Mongolian beef over the rice. Garnish with additional sliced green onions and sesame seeds. Serve immediately.