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Author:
takestwoeggs
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Easy Mongolian Beef
This popular Chinese takeout dish features crispy fried beef in a sweet and savory aromatic-filled sauce. After trying this easy recipe at home, you’ll never want the takeout version again!
#Chinese recipes
#Easy recipe
#Chinese food
#Dinner ideas
#Beef
#Stir-fry
#Takeout fakeout
Crispy fried beef pieces
Recipe Information
15m
Prep Time
20m
Cook Time
35m
Total Time
4
Servings
Medium
Chinese
English
Nutrition (per serving)
450
Calories
30g
Protein
40g
Carbs
20g
Fat
Sauce simmering in the pan
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Mongolian Beef tossed with sauce and green onions
Instructions
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- Slice the flank steak against the grain into thin, bite-sized pieces. In a bowl, toss the beef with 2 tablespoons of soy sauce until well coated.5m
Preview5mPreviewSlice the flank steak against the grain into thin, bite-sized pieces. In a bowl, toss the beef with 2 tablespoons of soy sauce until well coated. - Dredge the marinated beef slices in 1/4 cup of cornstarch, ensuring each piece is fully coated. Shake off any excess.3m
Preview3mPreviewDredge the marinated beef slices in 1/4 cup of cornstarch, ensuring each piece is fully coated. Shake off any excess. - In a large wok or deep pan, heat 1 cup of vegetable oil over medium-high heat until shimmering. Carefully add the beef in batches, frying for 2-3 minutes per batch until golden brown and crispy. Remove with a slotted spoon and place on a wire rack to drain.8m
Preview8mPreviewIn a large wok or deep pan, heat 1 cup of vegetable oil over medium-high heat until shimmering. Carefully add the beef in batches, frying for 2-3 minutes per batch until golden brown and crispy. Remove with a slotted spoon and place on a wire rack to drain. - Drain most of the oil from the pan, leaving about 1 tablespoon. Add the minced garlic and grated ginger and sauté for 30 seconds until fragrant.2m
Preview2mPreviewDrain most of the oil from the pan, leaving about 1 tablespoon. Add the minced garlic and grated ginger and sauté for 30 seconds until fragrant. - Add the dark soy sauce, brown sugar, and water (or beef broth) to the pan. Bring the mixture to a simmer, stirring until the sugar dissolves.3m
Preview3mPreviewAdd the dark soy sauce, brown sugar, and water (or beef broth) to the pan. Bring the mixture to a simmer, stirring until the sugar dissolves. - Pour in the cornstarch slurry and whisk constantly until the sauce thickens to your desired consistency. Cook for another 1-2 minutes.2m
Preview2mPreviewPour in the cornstarch slurry and whisk constantly until the sauce thickens to your desired consistency. Cook for another 1-2 minutes. - Return the fried beef to the pan and toss gently to coat evenly with the sauce. Stir in the sliced green onions and a drizzle of sesame oil, if using.2mPreview2mPreviewReturn the fried beef to the pan and toss gently to coat evenly with the sauce. Stir in the sliced green onions and a drizzle of sesame oil, if using.
- Serve immediately over steamed rice and enjoy your homemade Mongolian Beef!1m
Preview1mPreviewServe immediately over steamed rice and enjoy your homemade Mongolian Beef!
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
