📝 About This Recipe
A cornerstone of Chinese-American bistro cuisine, this Mongolian Beef features melt-in-your-mouth strips of steak seared to caramelized perfection. The secret lies in the 'velveting' technique, which ensures the beef remains incredibly tender against the crunch of fresh scallions. Drenched in a glossy, dark soy and brown sugar reduction, it delivers a punchy balance of savory, sweet, and aromatic ginger-garlic notes.
🥗 Ingredients
The Beef & Marinade
- 1.5 pounds Flank Steak (sliced thin against the grain)
- 1/4 cup Cornstarch (for coating)
- 1/2 cup Vegetable Oil (for high-heat frying)
- 1 teaspoon Toasted Sesame Oil (for the marinade)
The Signature Sauce
- 1/2 cup Soy Sauce (low sodium preferred)
- 3/4 cup Dark Brown Sugar (packed)
- 1/2 cup Water
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 4 pieces Garlic Cloves (minced)
Stir-Fry & Garnish
- 2 bunches Green Onions (cut into 2-inch pieces on the bias)
- 3-5 pieces Dried Red Chilies (optional, for heat)
- 1 tablespoon Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Slice the flank steak against the grain into 1/4-inch thick strips. Slicing against the grain is crucial for a tender bite.
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2
In a medium bowl, toss the beef strips with 1 teaspoon of sesame oil. Gradually add the cornstarch, tossing thoroughly until every piece is lightly and evenly coated. Let it sit for 10 minutes.
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3
In a small saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant but not browned.
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4
Add the soy sauce, water, and brown sugar to the saucepan. Bring the mixture to a boil.
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5
Simmer the sauce for 3-5 minutes until it thickens slightly into a syrupy consistency. Remove from heat and set aside.
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6
Heat the remaining 1/2 cup of vegetable oil in a large wok or heavy skillet over medium-high heat until it begins to shimmer.
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7
Working in two batches to avoid crowding, add the beef to the hot oil. Spread the pieces out and let them sear undisturbed for 1 minute to create a crispy crust.
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8
Flip the beef and cook for another 30-60 seconds until the edges are browned and crispy. Use a slotted spoon to remove the beef and drain on paper towels.
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9
Drain the excess oil from the wok, leaving about 1 tablespoon. If using dried chilies, toss them in now for 30 seconds.
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10
Return the cooked beef to the wok and pour the prepared warm sauce over it. Stir constantly for 1-2 minutes until the sauce bubbles and glazes the meat.
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11
Toss in the green onion segments. Stir-fry for only 30 seconds—you want them to just soften while retaining their vibrant green color and a bit of crunch.
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12
Remove from heat immediately. Transfer to a serving platter and sprinkle with toasted sesame seeds.
💡 Chef's Tips
For the easiest slicing, put the beef in the freezer for 30-45 minutes until firm but not frozen solid. Don't skip the cornstarch coating; it’s the key to the 'velvet' texture and helps the sauce cling to the meat. Ensure your wok is smoking hot before adding the beef to achieve those iconic charred, crispy edges. If you prefer a less sweet dish, reduce the brown sugar by 1/4 cup and add a splash of rice vinegar for acidity. Always use low-sodium soy sauce to prevent the dish from becoming overly salty as the sauce reduces.
🍽️ Serving Suggestions
Serve over a bed of fluffy jasmine rice or steamed brown rice to soak up the extra glaze. Pair with stir-fried bok choy or steamed broccoli seasoned with a drop of oyster sauce. Accompany with a crisp, chilled Riesling or a light Tsingtao beer to balance the richness. For a low-carb option, serve inside large butter lettuce cups with shredded carrots. Add a side of spicy pickled cucumbers to provide a refreshing, acidic contrast to the sweet sauce.