Sizzling Mongolian Beef Recipe: Bold Flavors Made Simple

Crafting an irresistible mongolian beef recipe brings culinary magic right to your kitchen table.

Tender strips of meat dance with vibrant seasonings that promise incredible flavor.

Sizzling woks create amazing textures you’ll absolutely adore.

Home cooking reaches new heights with this simple yet spectacular dish.

Quick preparation means delicious dinner is just minutes away.

Bold spices and succulent meat combine in a symphony of taste.

Let this recipe become your new weeknight dinner hero and transform an ordinary meal into something extraordinary.

Mongolian Beef That’s Sticky, Sweet, and Ready Fast

• Quick Weeknight Cooking: Whip up this Mongolian Beef in under 30 minutes, making it perfect for busy families craving delicious Asian cuisine without spending hours in the kitchen.
• Restaurant-Quality Flavor at Home: Achieve crispy, tender beef with a glossy, sweet-savory sauce that rivals any takeout, all prepared in your own kitchen with simple ingredients.
• Customizable Spice Level: Adjust the dried chilies to make the dish mild for kids or extra spicy for heat lovers, ensuring everyone at the table enjoys their meal exactly how they like it.
• Batch-Friendly Preparation: The recipe allows cooking beef in batches, ensuring each piece gets perfectly crispy without overcrowding the pan, resulting in restaurant-style texture and taste.

Mongolian Beef Ingredient Set

• Beef (Flank Steak): Prime meat cut perfect for quick stir-frying, tender and lean with great flavor absorption.

• Shaoxing Wine, Soy Sauce: Adds depth and tenderizes the meat with traditional Chinese flavor profiles.
• Cornstarch, Water, Baking Soda: Creates a protective coating and helps meat stay tender during cooking.
• Vegetable Oil: Helps distribute marinade and prevents meat from sticking.

• Brown Sugar: Provides sweet balance to savory elements.
• Hot Water: Helps dissolve sugar and create smooth sauce consistency.
• Regular Soy Sauce, Dark Soy Sauce: Builds complex umami flavor and adds rich color to the dish.

• Ginger, Garlic: Essential Chinese cooking base that provides warm, sharp flavor foundation.
• Dried Chilies: Adds subtle heat and traditional spice element.
• Scallions: Fresh, sharp onion flavor with green and white parts used differently in cooking stages.

• Cornstarch Slurry: Creates glossy sauce texture and helps bind ingredients together.

Mongolian Beef Made Simple

Step 1: Prepare Beef Mixture

Combine beef pieces with sesame oil, Shaoxing wine, soy sauce, cornstarch, water, and baking soda in a mixing bowl.

Ensure every beef slice gets completely coated.

Let the mixture rest and absorb flavors for one hour at room temperature.

Step 2: Create Flavorful Sauce

Dissolve brown sugar in hot water inside a small bowl.

Blend in regular and dark soy sauce until smooth and well-integrated.

Set sauce aside for later use.

Step 3: Coat Beef Pieces

Remove beef from marinade and generously dust each piece with cornstarch.

Shake off excess powder to ensure an even, light coating.

Step 4: Crisp Beef Perfectly

Heat oil in a wok or large skillet over high temperature.

Carefully place beef pieces in hot oil, cooking in small batches.

Fry each side for approximately one minute until golden and crispy.

Transfer crispy beef to a clean plate.

Step 5: Build Complex Flavors

Drain excess oil, leaving a thin layer in the pan.

• Fresh ginger
• Dried chilies
• Minced garlic
• Chopped scallion whites

Quickly stir-fry aromatics for fifteen seconds to release their fragrant oils.

Step 6: Combine and Finish

Pour prepared sauce into the pan and simmer for two minutes.

Mix cornstarch with water to create a smooth slurry.

Add slurry to thicken sauce.

Toss crispy beef and scallion greens into the pan, coating everything evenly for thirty seconds.

Step 7: Serve Deliciously

Transfer Mongolian beef to a serving plate.

Accompany with steamed rice or noodles for a complete meal.

Stir-Fry Tips for Bold Mongolian Beef Flavor

• Marinate beef with baking soda for 1 hour to break down protein fibers, ensuring incredibly tender and soft meat that melts in your mouth.
• Use a deep-fry or candy thermometer to maintain consistent high heat around 350-375°F, preventing beef from becoming greasy or undercooked.
• Pat beef dry before dredging to help cornstarch adhere better, creating a crispier exterior that stays crunchy even after sauce coating.
• Cook beef in small batches to prevent overcrowding, which helps achieve golden-brown crispy edges and prevents steaming instead of frying.
• Add cornstarch slurry gradually and stir constantly to prevent lumps, creating a glossy, smooth sauce that evenly coats the crispy beef pieces.

Reheat Mongolian Beef Leftovers

• Store leftover Mongolian beef in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent moisture buildup.
• Wrap tightly in freezer-safe containers or heavy-duty bags. Freeze for maximum 2 months. Avoid freezing for longer to maintain best texture and flavor.
• Warm gently in a skillet over medium-low heat. Add a splash of water or beef broth to prevent drying. Stir occasionally to distribute heat evenly and restore sauce consistency.
• If using microwave, heat in short 30-second intervals. Stir between intervals to prevent uneven heating. Beef might lose crispiness, so stovetop reheating works best for maintaining original texture.

Mongolian Beef Accompaniments

• Sizzling Flavor Companions: Mongolian Beef Edition
• Spice-Matched Wine Pairing: Select a medium-bodied red wine like Pinot Noir to complement the beef's rich flavors and cut through its spiciness, creating a balanced taste experience.
• Refreshing Beverage Companion: Choose a crisp Tsingtao beer or light Asian lager that provides a cool counterpoint to the dish's warm, savory notes and helps cleanse the palate between bites.
• Perfect Side Dish Harmony: Prepare steamed jasmine rice or light garlic noodles to soak up the delicious sauce, adding textural contrast and enhancing the overall meal's depth and satisfaction.
• Temperature-Balanced Accompaniment: Create a quick cucumber salad with rice vinegar and sesame oil to provide a cool, tangy side that balances the hot, intense flavors of the Mongolian beef.

Mongolian Beef with Savory Sauce Spins

• Low-Carb Beef Alternative: Replace cornstarch with almond flour or coconut flour for a keto-friendly version. Serve over cauliflower rice instead of traditional rice to reduce carbohydrates.
• Vegetarian Protein Swap: Substitute beef with firm tofu or seitan, maintaining the same marinade and cooking technique. Press tofu thoroughly to achieve a crispy exterior similar to beef.
• Gluten-Free Option: Use tamari instead of regular soy sauce and ensure cornstarch is certified gluten-free. Choose gluten-free dried chilies and verify all ingredients are gluten-free certified.
• Spicy Beef Remix: Increase the number of dried chilies and add Sichuan peppercorns for an extra fiery version. Include a dash of chili oil when serving for additional heat and complexity.

FAQs

• What is Shaoxing wine, and can I substitute it?

Shaoxing wine is a Chinese cooking wine made from fermented rice. If unavailable, you can replace it with dry sherry or rice wine vinegar for a similar flavor profile.

• Why use baking soda in the marinade?

Baking soda helps tenderize the beef by breaking down proteins, making the meat more soft and easier to chew. It also helps create a crispy exterior when frying.

• How do I prevent the beef from becoming tough?

Marinate the beef for exactly 1 hour, avoid overcrowding the pan when frying, and cook in small batches to ensure each piece gets crispy without steaming. Keep the cooking time short to maintain tenderness.

• What's the purpose of the cornstarch slurry?

The cornstarch slurry helps thicken the sauce, giving it a glossy, smooth texture and helping it cling better to the crispy beef pieces. It creates a more cohesive and appetizing final dish.

Mongolian Beef Recipe

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4.5 from 11 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Succulent Mongolian Beef sizzles with bold Asian-inspired flavors, promising a culinary journey through rich, savory notes. Tender strips of beef caramelize in a glossy sauce, inviting eager diners to savor each mouthwatering bite.

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Ingredients

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Main Ingredients:

• 1 lb (454 g) beef flank steak, sliced against the grain into 1/4-inch-thick pieces
• 2/3 cup (160 ml) vegetable (or neutral) oil
• 1/2 cup (60 g) cornstarch
• 8 dried red chilies (optional, adjust for spice preference)
• 4 scallions, white and green parts separated, cut into 2-inch pieces

Seasoning and Sauce Ingredients:

• 1/4 cup (50 g) packed light brown sugar
• 1/4 cup (60 ml) regular soy sauce
• 1 teaspoon dark soy sauce (optional; see notes)
• 2 teaspoons Shaoxing wine (or dry sherry)
• 1 teaspoon regular soy sauce
• 3/4 cup (180 ml) hot water
• 1/4 teaspoon baking soda

Aromatics:

• 3 garlic cloves, finely chopped
• 1 teaspoon minced fresh ginger
• 2 teaspoons vegetable (or neutral) oil
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 1/2 tablespoons cornstarch
• 2 tablespoons water

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Instructions

1. Prepare the beef by combining it with oil, Shaoxing wine, soy sauce, cornstarch, water, and baking soda in a mixing container, ensuring each piece is thoroughly coated.
2. Allow the meat to absorb the marinade’s flavors for approximately one hour at room temperature.
3. Create the sauce by dissolving brown sugar in hot water, then incorporating regular and dark soy sauce until smooth and well-integrated.
4. Completely coat the marinated beef pieces in cornstarch, shaking off any excess powder.
5. Heat oil in a wok or heavy-bottomed skillet until it reaches a high temperature and appears shimmering.
6. Carefully fry the beef in small batches, cooking each piece for roughly one minute per side until achieving a golden, crispy exterior.
7. Remove the fried beef and set aside on a wire rack or paper towel-lined plate to drain excess oil.
8. Discard most of the cooking oil, leaving a thin layer in the pan, and quickly wipe the surface clean.
9. Quickly sauté ginger and dried chilies over medium-high heat to release their aromatic oils.
10. Add minced garlic and scallion whites, stirring rapidly to prevent burning and develop a fragrant base.
11. Pour the prepared sauce into the pan and allow it to simmer, reducing slightly and concentrating the flavors.
12. Create a cornstarch slurry by mixing cornstarch with water until smooth, then gently incorporate into the simmering sauce to thicken.
13. Return the crispy beef to the pan, adding scallion greens and tossing everything together to ensure even coating.
14. Plate immediately and serve alongside steamed rice or your preferred noodles for a complete meal.

Notes

• Select fatty beef cuts like flank or sirloin for maximum tenderness and flavor absorption during marinating.
• Use baking soda in marinade to tenderize meat fibers and create a silky, smooth texture when cooked.
• Control oil temperature carefully during frying to achieve crispy beef exterior without burning or becoming greasy.
• Prepare cornstarch slurry separately to prevent lumps and ensure smooth sauce thickening without clumping.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner, Lunch
• Method: Frying
• Cuisine: Mongolian

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 8 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 70 mg