Mongolian Beef

If you’ve ever ordered Chinese takeout and found yourself utterly smitten with that glossy, savory-sweet beef dish that’s tender on the inside, slightly crisp on the outside, and coated in a rich sauce you’ve probably had Mongolian Beef.

This is one of those meals that feels indulgent but is surprisingly easy to recreate at home. With thinly sliced flank steak marinated for tenderness, a deeply savory sauce balanced with just the right touch of sweetness, and aromatics like garlic, ginger, and onions, this dish is a true crowd-pleaser.

You don’t need a wok (though it helps), and it comes together in under 30 minutes — making it just as weeknight-friendly as it is dinner-party worthy. Whether you’re making it for a cozy night in, a quick weekday dinner, or a special Friday feast, this Mongolian Beef will win you over with its restaurant-quality flavor and homemade charm.

Why You’ll Love This Mongolian Beef

• Quick & Easy: Ready in under 30 minutes from prep to plate.
• Restaurant Flavor at Home: Skip the takeout and enjoy authentic taste made fresh in your own kitchen.
• Tender & Juicy Beef: The marinade works wonders for texture and flavor.
• Customizable Heat & Sweetness: Easily adjust sugar or spice to suit your taste.
• Pairs with Everything: From plain steamed rice to veggie stir-fry sides.

Ingredients Breakdown

Servings: 4

For the Marinade:

• 1 pound flank steak – Thinly sliced against the grain for tenderness.
• 3 tablespoons cornstarch – Helps create that signature crispy coating.
• ¼ teaspoon baking soda – A Chinese restaurant trick for ultra-tender beef.
• 1 tablespoon Shaoxing wine – Adds depth and complexity (or use dry sherry).
• 1 tablespoon soy sauce – For umami and saltiness.

For the Sauce:

• 2 tablespoons oyster sauce – Rich, slightly sweet umami base.
• 2 tablespoons soy sauce – Balances the oyster sauce and deepens flavor.
• 4 teaspoons granulated sugar – Creates that signature sweet-salty contrast.
• 2 teaspoons chicken bouillon – Intensifies savory depth.
• 2 teaspoons sesame oil – Adds a nutty aroma and smooth finish.
• 1 teaspoon ground black pepper – For gentle spice and warmth.

For Cooking:

• ⅓ cup vegetable oil – Neutral oil for stir-frying.
• 1 large white onion, halved and thinly sliced – Adds sweetness and texture.
• 4 teaspoons garlic, minced – Fragrant and savory.
• 1 teaspoon fresh ginger, minced – Bright, zesty bite to lift the sauce.
• Green onions, chopped – Fresh garnish for color and flavor.

Tools & Equipment Needed

• Sharp chef’s knife & cutting board
• Medium mixing bowls
• Measuring spoons & cups
• Wok or large skillet
• Wooden spatula or heatproof tongs
• Small whisk for sauce
• Paper towels for draining beef

Step-by-Step Instructions

1. Marinate the Beef

1. Thinly slice the flank steak against the grain (this shortens the muscle fibers for tenderness).
2. In a medium bowl, combine sliced beef with cornstarch, baking soda, Shaoxing wine, and soy sauce.
3. Toss until evenly coated. Let marinate for at least 15 minutes (up to 1 hour for extra tenderness).

2. Make the Sauce

4. In a small bowl, whisk together oyster sauce, soy sauce, sugar, chicken bouillon, sesame oil, and black pepper until smooth. Set aside.

3. Cook the Aromatics

5. Heat ⅓ cup vegetable oil in a wok or large skillet over medium-high heat.
6. Add garlic and ginger, stir-frying for about 30 seconds until fragrant.
7. Toss in the sliced white onion and cook until slightly softened but still crisp (about 2 minutes). Remove and set aside.

4. Cook the Beef

8. In the same wok, add marinated beef in a single layer (you may need to work in batches).
9. Sear for 1–2 minutes per side until browned but still juicy inside. Avoid overcrowding to maintain a good sear.

5. Combine Everything

10. Return the onions to the wok, pour in the sauce, and toss everything together over medium heat until the beef is fully coated and sauce slightly thickens (about 1–2 minutes).

6. Garnish & Serve

11. Sprinkle chopped green onions over the top.
12. Serve immediately with steamed rice or noodles.

Tips & Variations

• Make it Spicy: Add red pepper flakes or a dash of chili oil.
• Gluten-Free: Use tamari instead of soy sauce and ensure oyster sauce is GF-certified.
• Vegetarian Twist: Replace beef with seared tofu or mushrooms.
• Sweeter Version: Increase sugar to 5 teaspoons for a more takeout-style taste.
• Low-Sodium: Use reduced-sodium soy sauce and skip bouillon.

Flavor Profile & Pairings

This Mongolian Beef is savory, sweet, and slightly peppery, with tender slices of beef and crisp onions in a glossy sauce. The sesame oil adds a warm nuttiness, while garlic and ginger keep it fresh and aromatic.

Pair it with:

• Drinks: Jasmine tea, crisp white wine (like Sauvignon Blanc), or sparkling water with lime.
• Sides: Steamed broccoli, fried rice, cucumber salad, or stir-fried bok choy.

Nutritional Overview (Estimated per serving)

• Calories: 410
• Protein: 28g
• Carbohydrates: 18g
• Fat: 24g
• Fiber: 1g

Note: Values will vary depending on oil absorption and portion sizes.

Make-Ahead & Meal Prep Tips

• Prep Ahead: Slice beef and prepare marinade up to 24 hours in advance. Keep covered in the fridge.
• Sauce: Can be mixed 2–3 days ahead and stored in a jar in the refrigerator.
• Reheating: Warm in a skillet over medium heat with a splash of water to loosen sauce. Avoid microwaving too long to prevent overcooking the beef.

FAQs

1. Can I use a different cut of beef?
Yes — sirloin, skirt steak, or flat iron steak all work well.

2. Can I make this without Shaoxing wine?
Yes, substitute dry sherry or rice vinegar (reduce quantity slightly).

3. How do I prevent the beef from turning chewy?
Slice against the grain, marinate with baking soda, and avoid overcooking.

4. Is Mongolian Beef spicy?
Not traditionally, but you can easily add heat.

5. Can I freeze it?
Yes — store in an airtight container for up to 2 months. Thaw overnight before reheating.

Cooking Timeline (At a Glance)

Step	Task	Time
1	Slice & marinate beef	15 min
2	Mix sauce	3 min
3	Cook aromatics	2 min
4	Sear beef	4–6 min
5	Combine & finish	2 min
Total	—	25–28 min

Serving Suggestions

• Family-Style: Serve straight from the wok onto a large platter with rice in a separate bowl.
• Dinner for Two: Plate in shallow bowls over jasmine rice, sprinkle with extra sesame seeds.
• Meal Prep: Portion into airtight containers with rice and steamed veggies for grab-and-go lunches.

Recipe Variations

1. Mongolian Beef Noodles: Toss cooked lo mein noodles directly into the wok with the sauce.
2. Spicy Mongolian Beef: Stir in sliced fresh chili peppers or chili garlic paste.
3. Vegetable-Loaded Version: Add bell peppers, snap peas, or carrots for extra color and crunch.

Ingredient Spotlight – Flank Steak

Flank steak is lean, flavorful, and ideal for quick stir-frying. Look for a cut with deep red color and minimal gristle. Always slice against the grain into thin strips to maximize tenderness. Store in the coldest part of your fridge and use within 2–3 days of purchase.

Pro Cooking Tips

• High Heat is Key: Stir-frying works best over high heat for a fast sear.
• Dry the Beef Before Searing: Excess moisture can prevent browning.
• Don’t Overcrowd the Pan: Work in batches for crisp edges.
• Toss, Don’t Stir: This helps coat the beef evenly without breaking it apart.

Storage & Freezing Guide

• Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
• Freezer: Freeze in portioned containers for up to 2 months.
• Reheat: Warm in a skillet over medium heat with a splash of broth or water. Avoid prolonged microwaving to keep beef tender.

Nutrition Estimate Table (Per Serving)

Calories	Protein	Carbs	Fat	Fiber
410	28g	18g	24g	1g

Dietary Notes: Dairy-free. Gluten-free adaptable with tamari and certified GF oyster sauce.

Conclusion

Mongolian Beef is proof that restaurant-quality dishes don’t have to be complicated or time-consuming. With just a handful of pantry staples, a quick marinade, and a hot skillet, you can create a dish that’s every bit as good as your favorite takeout maybe even better. The combination of tender beef, savory-sweet sauce, and aromatic garlic and ginger makes this a weeknight dinner worth repeating.

It’s versatile, crowd-pleasing, and perfect for pairing with rice, noodles, or fresh vegetables. Whether you stick to the classic recipe or experiment with one of the variations, you’ll end up with a satisfying, flavorful meal that everyone at the table will love. Once you try it, don’t be surprised if it becomes part of your regular cooking rotation.

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