My Recipes Without Ads
Perfect Mongolian Beef Made At Home!
40 minutes cook
Login / Sign Up
Layout
00:00
Ingredients
  • 450 g (1 lb) beef, such as flank steak
  • ½ tbsp soy sauce
  • ½ tbsp Shaoxing wine
  • ¼ tsp white pepper
  • ¼ tsp baking soda
  • 1 tbsp cornstarch
  • 1 tbsp neutral oil
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • ½ tsp dark soy sauce
  • 1½ tbsp sugar
  • 1 tbsp honey
  • 1 tbsp Shaoxing wine
  • Black pepper, to taste
  • 1 tsp cornstarch
  • 1 tbsp water
Steps
Step 1 of 12
Step 1

Marinate the beef. Cut the beef into bite-sized pieces. Combine with the soy sauce, Shaoxing wine, white pepper, baking soda, cornstarch, and neutral oil. Mix thoroughly to coat and refrigerate while preparing the remaining ingredients.

1. Marinate the beef. Cut the beef into bite-sized pieces. Combine with the soy sauce, Shaoxing wine, white pepper, baking soda, cornstarch, and neutral oil. Mix thoroughly to coat and refrigerate while preparing the remaining ingredients.
2. Prepare the aromatics. Cut the green onions into approximately
3. inch pieces. Set aside the white portions for cooking and reserve the green portions for finishing. Finely chop the garlic and grate the ginger.
4. Make the sauce. In a small bowl, combine the soy sauce, oyster sauce, dark soy sauce, sugar, honey, Shaoxing wine, black pepper, cornstarch, and water. Stir until thoroughly combined.
5. Coat the beef. Spread approximately ½ cup cornstarch on a tray. Lightly coat each piece of marinated beef, shaking off the excess.
6. Fry the beef. Heat approximately 1 cup neutral oil in a large wok or pan over high heat. Working in batches to avoid overcrowding, fry the beef for about 2 minutes per batch, until golden brown and lightly crispy. Transfer to a wire rack to drain. Cook the beef thoroughly.
7. Prepare the wok. Carefully remove the oil from the heat and strain it if saving for reuse. Leave approximately 2 tablespoons of oil in the wok.
8. Cook the aromatics. Return the wok to medium heat. Add the white portions of the green onions, garlic, ginger, and dried chilies. Stir-fry for approximately 1 minute, until fragrant.
9. Add the sauce. Stir the prepared sauce again, then pour it into the wok. Bring it to a boil and allow it to begin thickening.
10. Toss the beef. Increase the heat to high. Return the beef to the wok and toss everything together for approximately 30 seconds, until the beef is evenly coated in the glossy sauce.
11. Finish with green onions. Turn off the heat. Add the reserved green onion pieces and toasted sesame oil. Toss once more to combine.
12. Serve. Transfer to a serving plate and enjoy immediately with hot steamed rice.
Media

Tender, lightly crispy beef tossed in a glossy sweet-and-savory sauce with garlic, ginger, and plenty of green onions.

Recipe Details
Category Chinese Food
Cook 40 minutes
Description

This homemade Mongolian beef features bite-sized pieces of beef marinated with soy sauce, Shaoxing wine, white pepper, baking soda, and cornstarch, then lightly coated and fried for a crisp exterior. Garlic, ginger, green onions, and dried chilies build the aromatic base of the stir-fry. A glossy sauce of soy sauce, oyster sauce, dark soy sauce, sugar, honey, and Shaoxing wine coats the beef with sweet-savory flavor. Finish with the reserved green onions and toasted sesame oil, and serve immediately over steamed rice. It brings together tender beef, crisp edges, and plenty of sauce.