Mongolian Beef
Updated Feb. 6, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound flank steak
- 2tablespoons soy sauce
- 2teaspoons toasted sesame oil
- 2tablespoons light or dark brown sugar, packed
- 1tablespoon mirin
- ¼teaspoon ground white pepper (optional)
- 2tablespoons cornstarch
- 3tablespoons vegetable oil, plus more as needed
- 1(1-inch) piece ginger, peeled and thinly sliced
- 6medium cloves garlic, peeled and chopped
- 8 to 10whole dried red chiles, such as Tianjin or chile de árbol, or ½ to ¾ teaspoon crushed red pepper, to taste
- 6scallions, trimmed and sliced into 2-inch pieces
- 2tablespoons Shaoxing wine or dry sherry
- 4cups steamed jasmine rice
Nutritional analysis per serving (4 servings)
649 calories; 25 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 73 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 32 grams protein; 521 milligrams sodium
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
- 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.
- 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.
- Step 3
Sprinkle the cornstarch over the beef and toss, making sure each slice is completely coated but there are no large clumps.
- 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.
- 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.
- 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.
Private Notes
Comments
Delicious, I added broccoli to make it a bit more nutritious.
Partially freezing the flank steak makes it easier to cut very thin slices. Or if it's frozen, partially thaw it.
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.
kind of gummy. it was okay
This did not work for me. Meat was correct cut and correctly cut and its first trip in the wok seemed fine, but by the end of the second trip it was stiff and overdone. I’m giving up on beef stir fries. Shrimp, chicken, tofu— even pork— seem to work but beef always turns out disappointing.
Turned out incredible exactly as written.