Mongolian Beef

By Vivian Chan-Tam

Updated February 5, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(1,740)
Comments
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Despite its name, this simple stir-fry of sliced beef coated in a velvety and sweet sesame-soy sauce didn’t originate in Mongolia. Wu Zhaonan, a Chinese comedian who fled Beijing when the communist party took over in 1949, opened a tea shop in Taipei, Taiwan, where he served Beijing-style barbecue in which meat and vegetables are cooked on a high-heat griddle. Political reasons prevented the use of the Chinese city in the name, so he called it Mongolian barbecue instead. (Actual Mongolian barbecue is called khorkhog.) The dish eventually made its way to the United States in the 1960s, where restaurants made use of giant flat-top grills, often a focal point of the dining experience. This rendition of Mongolian beef calls for flank steak and uses soy, sesame oil, brown sugar, mirin and a significant amount of chiles. Serve it over a bowl of steamed jasmine rice to balance out the intense flavors.

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Ingredients

Yield:4 servings

  • 1 pound flank steak

  • 2 tablespoons soy sauce

  • 2 teaspoons toasted sesame oil

  • 2 tablespoons light or dark brown sugar, packed

  • 1 tablespoon mirin

  • ¼ teaspoon ground white pepper (optional)

  • 2 tablespoons cornstarch

  • 3 tablespoons vegetable oil, plus more as needed

  • 1 (1-inch) piece ginger, peeled and thinly sliced

  • 6 medium cloves garlic, peeled and chopped

  • 8 to 10 whole dried red chiles, such as Tianjin or chile de árbol, or ½ to ¾ teaspoon crushed red pepper, to taste 

  • 6 scallions, trimmed and sliced into 2-inch pieces

  • 2 tablespoons Shaoxing wine or dry sherry

  • 4 cups steamed jasmine rice 

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

83 grams carbs; 77 milligrams cholesterol; 691 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 25 grams fat; 10 grams fiber; 527 milligrams sodium; 34 grams protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using a sharp knife, slice the flank steak in half lengthwise, then slice each piece crosswise against the grain into ¼-inch-thick pieces. Place in a medium bowl and add 2 teaspoons soy sauce and the sesame oil; toss until coated. Let marinate for 5 minutes.

  2. Step 2

    Meanwhile, in a medium bowl, whisk together 2 tablespoons water, brown sugar, mirin, white pepper, if using, and remaining 4 teaspoons soy sauce. Set aside.

  3. Step 3

    Sprinkle the cornstarch over the beef and toss, making sure each slice is completely coated but there are no large clumps.

  4. Step 4

    Heat 2 tablespoons of the oil in a wok or large (12-inch) well-seasoned cast-iron skillet over high heat. Once the oil is shimmering, add the beef in an even layer. (This might need to be done in 2 batches.) Do not touch the beef until the edges become slightly crispy and brown, 30 to 60 seconds. Using a wooden spoon or spatula, flip the beef and cook until the other side is brown, another 30 to 60 seconds. The beef should not be sticking to the wok or skillet; if it is, leave it alone for 20 to 30 seconds more. Transfer the beef to a medium bowl, trying your best to leave as much oil as possible in the wok. If cooking a second batch, repeat browning, adding another 1 tablespoon of oil if necessary.

  5. Step 5

    Reduce heat to medium-low and add the remaining 1 tablespoon of oil, ginger, garlic and chiles. Use a wooden spoon or spatula to move everything around until the ginger is slightly cooked, about 1 minute, being mindful that nothing burns. Add the scallions and the cooked beef, plus any collected juices, to the wok; mix well.

  6. Step 6

    Pour in the Shaoxing wine and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Cook until mostly evaporated, about 30 seconds. Give the reserved soy-mirin mixture a good whisk, then add it to the wok. Toss with the wooden spoon until everything is well combined and the sauce has thickened, about 2 minutes. Transfer to a platter and serve alongside steamed rice.

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Ratings

5 out of 5
1,740 user ratings
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Comments

Susan P

If you can't find mirin, you can substitute 1 Tbsp rice vinegar plus 1/2 tsp sugar. That's what I did and the recipe turned out great. Hope this helps.

Jennifer Darnell

Partially freezing the flank steak makes it easier to cut very thin slices. Or if it's frozen, partially thaw it.

richard merchant

Delicious, I added broccoli to make it a bit more nutritious.

Claire

Added cilantro stems and green scallions stems to fry with the garlic/onions as well as red peppers and broccoli!

Suzette

I had a package of shaved steak, so I used this and it turned out well. I also added cut asparagus prior to adding the scallions and cooked beef back in to the wok. The extra vegetables were a plus.

Jane

This was absolutely delicious and a huge hit with my toddler. I more or less doubled the ginger and added some baby bok choy at the scallion stage

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