Description
A flavorful and quick Mongolian Beef recipe featuring tender flank steak marinated and seared to create a crispy coating, then tossed in a savory, sweet, and slightly spicy sauce with ginger, garlic, scallions, and optional dried chilies. Perfect served over steamed rice for a satisfying meal.
Ingredients
Scale
For marinating the beef:
- 1 pound flank steak, sliced against the grain into 1/4-inch (6mm) thick slices
- 2 teaspoons neutral oil (vegetable, canola, or avocado oil)
- 2 teaspoons Shaoxing wine (or dry cooking sherry, optional)
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 teaspoon baking soda
For the sauce:
- 1/4 cup light brown sugar
- 3/4 cup hot water (or hot low sodium chicken or beef stock)
- 1/4 cup soy sauce
- 1 teaspoon dark soy sauce (optional)
For coating and searing the beef:
- 1/2 cup cornstarch
- 2/3 cup neutral oil
For the rest of the dish:
- 1 teaspoon ginger, minced
- 8 dried red chili peppers (optional)
- 3 cloves garlic, finely chopped
- 4 scallions, white and green parts separated and cut diagonally into 2-inch (5cm) pieces
- 1 1/2 tablespoons cornstarch mixed with 2 tablespoons (30ml) water to make a slurry
Instructions
- Marinate the Beef: Combine sliced flank steak with neutral oil, Shaoxing wine, light soy sauce, cornstarch, water, and baking soda. Mix well and marinate for 1 hour to let the beef tenderize and absorb flavor. Ensure the beef remains moist; if dry, add an extra tablespoon of water.
- Prepare Sauce: In a small bowl, dissolve light brown sugar into hot water or stock. Stir in light soy sauce and optional dark soy sauce until fully combined.
- Coat the Beef: Dredge the marinated beef slices thoroughly in cornstarch, making sure each piece is evenly coated.
- Sear the Beef: Heat 2/3 cup neutral oil in a wok over high heat until just before smoking. Lay the beef slices evenly in the wok and sear for 1 minute on each side to create a crispy coating. Remove from heat and transfer the beef to a plate, draining excess oil but reserving 1 tablespoon in the wok.
- Sauté Aromatics: Turn heat to medium-high. Add minced ginger and dried red chili peppers (break 1-2 chilies if more heat is desired). After about 15 seconds, add chopped garlic and the white parts of scallions. Stir continuously for another 15 seconds until fragrant.
- Add Sauce and Thicken: Pour in the premixed sauce and let it simmer for about 2 minutes. Gradually stir in cornstarch slurry and cook until the sauce thickens enough to coat the back of a spoon.
- Combine and Finish: Add the seared beef and green parts of the scallions into the wok. Toss well for 30 seconds to wilt the scallions slightly and evenly coat the beef with the sauce. If sauce remains too liquid, increase heat slightly and stir until thickened.
- Serve: Plate the Mongolian Beef hot, ideally accompanied by steamed rice for a complete meal.
Notes
- Marinating with baking soda is key to tenderizing the flank steak.
- Adjust the number of dried chilies according to your spice preference.
- Use neutral oil with a high smoke point for searing to prevent burning.
- Ensure the beef is coated well with cornstarch to achieve a crispy outer texture.
- This recipe is best served immediately for optimal texture and flavor.
