Mongolian Beef Recipe
Thinly sliced beef stir fried with scallions and garlic.
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Ingredients
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Beef & Marinade
Sauce
Aromatics & Vegetables
Cooking & Finish
Method
Beef & Marinade
Slice and tenderize
Trim any excess fat from the flank steak. Freeze for 20–30 minutes until slightly firm to make slicing easier. Using a sharp knife, slice the beef thinly (1/8–1/4 inch) against the grain.
Marinate
Place sliced beef in a bowl. Add 1 tablespoon soy sauce, 1 tablespoon cornstarch and optionally 1/2 teaspoon baking soda (for extra tenderizing). Toss to coat, cover, and let sit at room temperature for 15–20 minutes or refrigerate up to 1 hour.
Sauce
While beef marinates, combine 1/4 cup soy sauce, 1/4 cup dark brown sugar, 1/4 cup water, 1 tablespoon oyster sauce (if using), 1 teaspoon rice vinegar and 1 teaspoon hoisin (if using) in a bowl. Stir until the sugar mostly dissolves and set aside.
Aromatics & Vegetables
Prepare scallions by trimming roots and cutting into 2-inch pieces. Mince garlic (about 4 cloves) and 1 teaspoon fresh ginger. If you like heat, have 1/4 teaspoon red pepper flakes ready.
Cooking & Finish
Heat wok and sear beef
Heat a wok or large heavy skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl. Add half of the marinated beef in a thin layer and let sear without moving for 30–45 seconds to build a crust, then toss/stir-fry for another 30 seconds until mostly cooked but not dry. Remove to a plate and repeat with remaining beef, adding a little more oil if needed. Do not overcrowd the pan to ensure good sear.
Cook aromatics
Reduce heat to medium-high, add a small splash of oil if the pan is dry. Add minced garlic, ginger and optional red pepper flakes. Stir-fry 15–30 seconds until fragrant but not browned.
Return all seared beef to the wok. Pour the prepared sauce over the beef and bring to a simmer, stirring to coat. Let the sauce reduce for 1–2 minutes.
Thicken sauce
Mix 1 tablespoon cornstarch with 1 tablespoon water to make a slurry. Stir the slurry into the simmering beef and sauce and cook for another 30–60 seconds until the sauce is glossy and coats the beef. If sauce gets too thick, add 1–2 tablespoons water to adjust consistency.
Finish with scallions and sesame oil: add the cut scallions and 1/2 teaspoon sesame oil, toss for 10–20 seconds just to wilt the scallions while retaining crunch.
Turn off heat. Transfer Mongolian beef to a serving platter, sprinkle with toasted sesame seeds if using, and serve immediately over steamed rice or noodles.