Mongolian Beef
Tender, crispy strips of beef coated in a savory and slightly sweet garlic ginger sauce. This classic Chinese-American takeout favorite is surprisingly easy to make at home and pairs perfectly with steamed rice.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Beef
- b.For easier slicing, place the flank steak in the freezer for 20-30 minutes until firm. Slice the beef very thinly (about 1/4-inch thick) against the grain.
- c.In a medium bowl, combine the sliced beef with 1 tablespoon of the soy sauce and the entire 1/4 cup of cornstarch.
- d.Toss thoroughly with your hands until every piece of beef is evenly and lightly coated. Set aside to marinate while you prepare the sauce.
- 2
Step 2
- a.Mix the Sauce
- b.In a small bowl or liquid measuring cup, whisk together the remaining soy sauce, water, packed brown sugar, minced garlic, and grated ginger.
- c.Continue whisking until the brown sugar is mostly dissolved. Set the sauce mixture aside.
- 3
Step 3
- a.Shallow-Fry the Beef
- b.Heat the vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat. The oil should reach about 350°F (175°C) or be hot enough that a piece of beef sizzles immediately.
- c.Working in two or three batches to avoid overcrowding, carefully add the beef to the hot oil in a single layer.
- d.Fry for 1-2 minutes per side, until golden brown and crispy. The beef cooks very quickly.
- e.Use a slotted spoon to transfer the cooked beef to a wire rack or a plate lined with paper towels to drain excess oil.
- f.Repeat with the remaining beef.
- 4
Step 4
- a.Combine and Finish
- b.Carefully pour out all but 1 tablespoon of oil from the wok or skillet. Return it to medium heat.
- c.Add the white parts of the scallions and stir-fry for 30 seconds until fragrant.
- d.Give the sauce a final whisk and pour it into the wok. Bring it to a vigorous simmer, stirring constantly.
- e.Allow the sauce to bubble and thicken for 1-2 minutes, until it can coat the back of a spoon.
- f.Return the crispy beef to the wok along with the green parts of the scallions. Toss quickly to coat everything in the glossy sauce.
- g.Cook for just 30-60 seconds more, then immediately remove from the heat to prevent the beef from becoming soggy.
- 5
Step 5
- a.Serve Immediately
- b.Serve the Mongolian Beef hot over steamed jasmine or basmati rice. Garnish with sesame seeds if desired.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Freezing the beef for 20-30 minutes is the secret to getting paper-thin slices, which ensures tenderness.
- 2Do not overcrowd the pan when frying the beef. Frying in batches maintains the oil temperature, resulting in a much crispier texture.
- 3Use a wok if you have one. Its shape requires less oil for frying and makes tossing the ingredients easier.
- 4The sauce thickens very quickly. Have all your components (fried beef, scallions) ready to go before you add the sauce to the pan.
- 5For best results, use freshly minced garlic and grated ginger. They provide a much more vibrant flavor than pre-packaged versions.
Adapt it for your goals.
Protein Swap
This recipe works wonderfully with thinly sliced chicken breast or thigh, pork loin, or even firm tofu for a vegetarian option. Adjust cooking times accordingly.
Add VegetablesAdd Vegetables
Make it a more complete meal by adding vegetables. Stir-fry sliced onions, bell peppers, or steamed broccoli florets in the wok before adding the sauce.
Spicy VersionSpicy Version
For a spicy kick, add 1-2 teaspoons of chili garlic sauce (like Sambal Oelek) to the sauce mixture, or toss in a handful of dried red chilies with the garlic and ginger.
Gluten FreeGluten-Free
To make this dish gluten-free, substitute the soy sauce with tamari or a certified gluten-free soy sauce alternative.
Why this is on our healthy list.
Rich in High-Quality Protein
Beef is a complete protein source, providing all the essential amino acids your body needs for muscle repair, growth, and overall function.
Excellent Source of Iron
This dish contains a significant amount of heme iron from the beef, which is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for preventing anemia and maintaining energy levels.
Provides B Vitamins
Beef is rich in B vitamins, particularly B12, which is vital for nerve function and the formation of red blood cells. It also contains niacin (B3) and B6, which help convert food into energy.
Frequently asked questions
A single serving of this Mongolian Beef contains approximately 550-650 calories, not including rice. The final count can vary based on the exact cut of beef and the amount of oil absorbed during frying.