Our Mongolian Beef recipe has been one of the most popular Woks of Life recipes since we first published it in July 2015, and for good reason!
The Origins of Mongolian Beef
But first. What exactly are the origins of Mongolian Beef? Because it’s definitely not Mongolian…
In fact, in Mongolia, more often than not, meat is simply boiled and dipped in sauces–not exactly a stir-fry. Everything is served with Bai Jiu, a stiff, white lightning liquor made of sorghum (usually 90 proof or higher!) that is very popular in China.
(A friend of mine who visits his Mongolian in-laws almost always ends up drunk and horizontal on the couch after the traditional welcome-home dinner!)
As for the true origins of Mongolian beef, my theory is that someone just forgot to add the orange to a wok full of Orange Beef, and added more sugar instead. Hence, the Mongolian Beef recipe was born. (But, as Judy and the girls would say, that’s just my crazy theory/the ramblings of an old coot!)
Anyway, chalk it up to Chinese-American menu planners and marketers who dubbed the dish “Mongolian Beef.” It’s a close cousin to “Singapore Noodles,” a dish that many actual Singaporeans scratch their heads over––most likely born in the stainless steel kitchen of a Chinese takeout joint!
The Woks of Life Mongolian Beef Recipe
Now that we have that clear, it doesn’t take a genius to know that despite their somewhat misleading names, these Westernized Asian dishes can be GOOD!
P.F. Chang’s version of this dish is probably the most well-known, but, personally, I think their dish is way too sweet, and it’s definitely too sweet for Judy (which is saying something, since she comes from Shanghai, where sweet-savory dishes are often the main event).
In fact, when Judy found out I was going to make a Mongolian beef recipe, the exclamations were strong and immediate: “Too sweet! Too oily! No good! You’re crazy!”
So, I adjusted.
- Cut the sugar–wayyy down.
- Reduce the amount of oil used–wayyy down.
And after the photographs were taken, the Mongolian beef on the plate disappeared before all of our eyes once the rice was served. Amidst the feeding frenzy were these comments, muffled by mouthfuls:
- Sarah: “Holy crap, that’s tasty!”
- Kaitlin: “Daaang, gimme more of that rice!”
- Judy: “WOW. That is SO good!”
- My humble remark: “Ok, you guys were hungry.”
If you would rather have some chicken, then check out our popular Mongolian Chicken recipe!
Mongolian Beef Recipe: Instructions
Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch and let it sit and marinate for an hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.
Next, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated. These steps ensure that the Mongolian Beef is tasty and crispy! For more detailed information on the many ways to use cornstarch to get authentic results at home with our recipes, see our post on How to Use Cornstarch in Chinese Cooking.
Heat 1/3 cup oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and let sear for 1 minute (depending upon the heat of your wok). Fry in smaller batches for best results! Turn over and let the other side sear for another 30 seconds.
Remove to a sheet pan; tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.
Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. Add the ginger and dried chili peppers, if using.
After about 15 seconds, add the garlic. Stir for another 10 seconds and add the low sodium soy sauce and water (or low sodium chicken stock). Bring the sauce to a simmer, add the brown sugar, and stir until dissolved.
Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture, until the sauce coats the back of a spoon. Add the beef and scallions and toss everything for another 30 seconds.
There should be almost no liquid as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened.
Plate and serve with hot steamed rice!
Mongolian Beef
Ingredients
- 8 ounces flank steak (225g, sliced against the grain into 1/4-inch thick slices)
- 1 teaspoon vegetable oil
- 1 teaspoon low sodium soy sauce
- 1 tablespoon cornstarch (plus 1/4 cup, divided)
- 1/3 cup vegetable oil (for frying the beef)
- 1/2 teaspoon ginger (minced)
- 5 dried red chili peppers (optional)
- 2 cloves garlic (chopped)
- 1/4 cup low sodium soy sauce
- 1/4 cup water (or low sodium chicken stock)
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch (mixed with 1 tablespoon water)
- 2 scallions (cut into 1-inch long slices on the diagonal)
Instructions
- Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch and let it sit and marinate for an hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.Next, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated. These steps ensure that the Mongolian Beef is tasty and crispy!
- Heat 1/3 cup vegetable oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and let sear for 1 minute (depending upon the heat of your wok). Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan; tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.
- Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. Add the ginger and dried chili peppers, if using. After about 15 seconds, add the chopped garlic. Stir for another 10 seconds and add the 1/4 cup low sodium soy sauce and chicken stock (or water).
- Bring the sauce to a simmer, add the brown sugar, and stir until dissolved.
- Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture--until the sauce coats the back of a spoon.
- Add the beef and scallions and toss everything together for another 30 seconds. There should be almost no liquid, as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened.
- Plate and serve with steamed rice!
Nutrition
Sam Kirby says
One of tastiest things I have ever cooked, while also being simple and straightforward- I cannot recommend this recipe highly enough. My only suggestion is to triple the number of scallions. And then, double everything because people will want seconds, or thirds. Thanks very much.
Katherine Orisek says
This is one of my favorites. However in restaurants it was served with a thin crispy noodle which I like to eat with the rice. What is this noodle called so i can buy it.
Bill says
Hi Katherine, the thin crispy white noodles are rice noodles. Drop them in a deep fryer with oil at 350 degrees F, and they will puff up almost instantly. Have a spider or strainer ready, so they don’t get scorched.
Sarah says
Do you tenderize the beef in this recipe? Making it this week! Can’t wait.
Bill says
Hi Sarah, I only use the marinating/cornstarch step for velveting the beef in this recipe, but you could add 2 tablespoons of water and 1/8 teaspoon of cornstarch to hydrate and tenderize the beef, which may be a good improvement. Let us know how it works and hope you enjoy it!