Name: Mongolian Beef Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 pound beef flank steak (thinly sliced between ⅛ to ¼ inch thick); 2 tablespoons water; 2 teaspoons Shaoxing rice wine; ½ teaspoon Kosher salt (a little less if using fine salt); ¼ teaspoon baking soda; 2 tablespoons cornstarch; 1 tablespoon neutral oil; 1 teaspoon cracked black pepper (more or less to taste); 1 tablespoon Shaoxing rice wine; 3 tablespoons granulated sugar; 2 tablespoons regular soy sauce; 1 tablespoon garlic (minced, about 2 cloves); ½ large yellow onion (sliced); 1 bunch green onion (cut into 2 inch pieces, separate the white and green parts); Oil as needed for cooking; 1 ounce rice vermicelli (medium thickness, for frying)

Ingredients

1 pound beef flank steak, thinly sliced (between ⅛ to ¼ inch thick)

2 tablespoons water

2 teaspoons Shaoxing rice wine

½ teaspoon Kosher salt (a little less if using fine salt)

¼ teaspoon baking soda

2 tablespoons cornstarch

1 tablespoon oil (any neutral oil)

1 teaspoon cracked black pepper (more or less to taste)

1 tablespoon Shaoxing rice wine

3 tablespoons granulated sugar

2 tablespoons regular soy sauce

1 tablespoon garlic, minced (about 2 cloves)

½ large yellow onion, sliced

1 bunch green onion, cut into 2 inch pieces (separate the white and green parts)

1 ounce rice vermicelli, medium thickness (optional; use more or less to preference)

Oil, as needed for cooking

Instructions

Step 1: In a mixing bowl, combine the thinly sliced flank steak, water, 2 teaspoons Shaoxing rice wine, salt, and baking soda. Mix vigorously until the beef absorbs most of the liquid.

Step 2: Add the cornstarch to the beef and mix until the slices are well coated. Then add 1 tablespoon oil and mix evenly. Set aside to marinate for 10 to 15 minutes, or refrigerate overnight for deeper flavor.

Step 3: (Optional) Heat 1 to 2 inches of oil in a wok or pan to about 350°F. Test the oil’s readiness by dipping a wooden chopstick or skewer; if it sizzles rapidly, the oil is ready.

Step 4: Fry the dry rice vermicelli in the hot oil until puffy, about 30 seconds to 1 minute. Fry in batches if needed, ensuring noodles are fully submerged. Remove and drain on paper towels.

Step 5: In a wok or sauté pan, heat enough oil to coat the bottom over medium to medium-high heat. Add the marinated beef and sear on both sides until just cooked and golden brown, separating slices for even cooking. Remove and set aside.

Step 6: Using the same pan, leave about 1 to 2 tablespoons of oil and add the garlic. Stir-fry until fragrant, about 15 to 30 seconds.

Step 7: Add the sliced onions and the white parts of the green onions. Stir-fry until onions start turning translucent.

Step 8: Return the beef to the pan and add the black pepper. Stir briefly, then drizzle 1 tablespoon Shaoxing rice wine around the pan. Stir-fry for 30 seconds to 1 minute until fragrant and the alcohol cooks off.

Step 9: Add the sugar and soy sauce. Stir-fry until the beef is well coated and starts to caramelize slightly.

Step 10: Finish by adding the green parts of the green onions. Sauté briefly to combine.

Step 11: Serve the Mongolian beef over the fried rice vermicelli nests if using. Enjoy!

Tips & Variations

Marinate the beef overnight for even more tender, flavorful meat.

Use a high smoke point oil like vegetable or canola oil for stir-frying.

Adjust the sugar to taste if you prefer a sweeter or less sweet dish.

Serve over steamed rice instead of crispy vermicelli for a different texture.

If you can’t find Shaoxing wine, dry sherry or a splash of mirin can be good substitutes.

FAQs

Can I use a different cut of beef?

Yes, other tender cuts like sirloin or ribeye can work, but flank steak is preferred for its texture when thinly sliced.

How do I ensure the beef stays tender?

Thinly slicing the beef against the grain and marinating it with baking soda helps tenderize the meat. Avoid overcooking by searing briefly until just browned.