Craving a takeout-inspired dish that’s tender and packed with flavor? This Mongolian Beef Recipe delivers a luscious, glossy sauce and melt-in-your-mouth beef, all made budget-friendly with flank steak. Perfect for a quick dinner or impressing guests, this Mongolian Beef Recipe is simple yet irresistible. Here’s why it’s a must-try in your kitchen!
Why You’ll Love This Recipe
- Super Tender Beef: Clever tricks make cheap cuts succulent in this Mongolian Beef Recipe.
- Glossy Sauce: Sweet, salty, and sticky—pure perfection.
- Quick Stir-Fry: This Mongolian Beef Recipe comes together fast with bold flavors.
- Budget-Friendly: Turns flank steak into a star dish.
Tools Needed
To whip up this delicious Mongolian Beef Recipe, grab these essentials. Missing anything? Visit Our Shop for quality kitchen gear!
- Large Skillet or Wok: Ideal for high-heat stir-frying.
- Sharp Knife: For slicing beef against the grain.
- Mixing Bowls: For marinating beef and mixing sauce.
- Tongs: Perfect for flipping and removing beef.
Ingredients
For the Beef in the Mongolian Beef Recipe:
- 1 lb flank steak, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon Chinese Shaoxing wine (or dry sherry)
- 1 tablespoon cornflour (cornstarch)
- ½ teaspoon baking soda
- 2 tablespoons vegetable oil
For the Sauce and Stir-Fry:
- ¼ cup soy sauce
- ¼ cup chicken stock
- 3 tablespoons brown sugar
- 1 tablespoon Chinese Shaoxing wine
- 1 teaspoon cornflour + 1 tablespoon water (slurry)
- 1 medium onion, sliced
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
- 2–3 dried red chilies (optional)
- 2 spring onions, chopped
Directions
- Prep Beef: Slice 1 lb flank steak with the grain into two pieces, then cut against the grain on an angle into thin strips.
- Marinate: In a bowl, mix beef with 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornflour, and ½ teaspoon baking soda. Massage well and let sit for 15–20 minutes.
- Make Sauce: In a small bowl, combine ¼ cup soy sauce, ¼ cup chicken stock, 3 tablespoons brown sugar, and 1 tablespoon Shaoxing wine. Stir until sugar dissolves.
- Cook Beef: Heat 2 tablespoons oil in a skillet over high heat. Spread beef in a single layer and sear undisturbed for 1–2 minutes until browned. Flip and cook until just barely pink. Remove and spread out to avoid steaming.
- Stir-Fry Veggies: In the same skillet, add more oil if needed. Sauté sliced onion, 1 teaspoon ginger, 2 cloves garlic, and optional dried chilies for 1–2 minutes.
- Deglaze and Thicken: Pour in the sauce, scraping up browned bits. Simmer for 1 minute, then stir in the cornflour slurry (1 teaspoon cornflour + 1 tablespoon water) until glossy and thickened.
- Combine: Return beef to the skillet with 2 chopped spring onions. Toss to coat in sauce.
- Serve: Plate your Mongolian Beef Recipe hot, ideally over rice—enjoy the lusciousness!
Expert Tips For Perfect Mongolian Beef Recipe
- Cut Against Grain: Ensures tender bites in this Mongolian Beef Recipe—don’t skip it with flank steak.
- Baking Soda Magic: Tenderizes and browns beef fast—key for texture.
- Spread Beef: Avoid crowding the pan for a good sear.
- Glossy Finish: The cornflour slurry is your secret to that shiny sauce.
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Common Mistakes to Avoid
- Wrong Cut: Slice against the grain or beef toughens in this Mongolian Beef Recipe.
- Overcooking Beef: Remove when barely pink—it finishes in the sauce.
- Crowded Pan: Overlapping beef steams instead of sears—spread it out.
- Thin Sauce: Simmer and thicken properly for that glossy look.
Variations
- Spicy Boost: Add more chilies or a dash of chili oil to this Mongolian Beef Recipe.
- Veggie Add-ins: Toss in bell peppers or broccoli with the onion.
- Sweet Swap: Use honey instead of brown sugar.
- Wine Substitute: Dry sherry or rice wine works if Shaoxing wine is unavailable.
Storage/Reheating
- Storage: Refrigerate in an airtight container for up to 3 days.
- Reheating: Warm in a skillet over medium heat with a splash of water.
- Freezing: Freeze cooked beef and sauce from this Mongolian Beef Recipe for up to 2 months; thaw overnight before reheating.
FAQs
1. Can I use another cut for this Mongolian Beef Recipe?
Yes, sirloin or skirt steak works, but flank steak is ideal for budget and texture.
2. What’s Shaoxing wine?
A Chinese cooking wine—substitute with sherry if needed in this Mongolian Beef Recipe.
3. Why baking soda?
It tenderizes tougher cuts like flank steak—don’t skip it!
4. Can I skip the cornflour?
You can, but the beef won’t be as glossy or tender in this Mongolian Beef Recipe.
5. How spicy is it?
Mild with optional chilies—adjust to taste.
6. What pairs with it?
Rice or noodles soak up the sauce perfectly in this Mongolian Beef Recipe.
Conclusion
This Mongolian Beef Recipe transforms a budget cut into a tender, glossy masterpiece with a sweet-salty sauce that’s pure magic. It’s quick, flavorful, and perfect for recreating takeout vibes at home. Make this Mongolian Beef Recipe tonight and savor the luscious beefy goodness—your kitchen will thank you! Happy cooking!
