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Mongolian Beef Recipe

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★★★★★

4.8 from 435 reviews

This Mongolian Beef recipe features thinly sliced flank steak marinated and quickly stir-fried with a savory and slightly sweet sauce made from soy sauce, Shaoxing rice wine, garlic, and sugar. The dish is complemented with sautéed onions and green onions, served over optional crispy fried rice vermicelli noodles, creating a perfect balance of texture and flavor inspired by traditional Chinese cuisine.

Ingredients

Scale

Beef Marinade

  • 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

Sauce and Stir-fry

  • 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

Optional

  • 1 ounce rice vermicelli (medium thickness, for frying)

Instructions

  1. Marinate the beef: In a mixing bowl, combine the thinly sliced flank steak, water, Shaoxing rice wine, kosher salt, and baking soda. Mix vigorously until the beef absorbs most of the liquid.
  2. Coat the beef: Once most of the liquid is absorbed, add cornstarch and mix until the beef is well coated. Then add 1 tablespoon oil and evenly distribute it throughout the beef.
  3. Rest the beef: Set the beef aside to marinate for 10 to 15 minutes at room temperature, or refrigerate overnight for deeper flavor.
  4. Fry the vermicelli nest (optional): Heat 1 to 2 inches of oil in a wok or deep pan to about 350°F (175°C). Test oil heat by dipping a wooden chopstick; if it sizzles rapidly, oil is ready.
  5. Fry noodles: Add dry rice vermicelli into the hot oil and fry until puffy and golden, about 30 seconds to 1 minute. Fry in batches if needed. Remove and drain on paper towels. Ensure noodles are fully submerged while frying.
  6. Heat oil for beef: In a wok or sauté pan, add enough oil to generously coat the bottom and heat over medium to medium-high heat.
  7. Sear the beef: Add marinated beef slices and sear on both sides until just cooked and golden brown, separating slices for even cooking. Cook in batches if necessary. Remove and set aside.
  8. Stir-fry aromatics: In the same pan, keep 1 to 2 tablespoons of oil. Add minced garlic and stir-fry for 15 to 30 seconds until fragrant.
  9. Add onions: Add sliced yellow onions and the white parts of the green onions. Stir-fry until onions begin turning translucent.
  10. Add beef back and season: Return cooked beef to the pan, sprinkle cracked black pepper, and stir briefly. Drizzle 1 tablespoon Shaoxing rice wine around the pan, stir-frying for 30 seconds to 1 minute until wine scent evaporates.
  11. Add sauce components: Add granulated sugar and soy sauce, stirring until beef is well coated and sauce begins to caramelize slightly, giving the beef a subtle charred aroma.
  12. Finish with green onions: Add the green parts of the green onions and sauté briefly to combine all flavors.
  13. Serve: Plate the Mongolian beef over the fried crispy rice vermicelli nest (if using). Enjoy immediately.

Notes

  • Marinating overnight improves tenderness and flavor but is not necessary if short on time.
  • Frying vermicelli noodles is optional; they add a crispy texture contrast to the tender beef.
  • Adjust sugar quantity to control sweetness according to preference.
  • Use a neutral oil with high smoke point like canola or vegetable oil for frying and stir-frying.
  • If Shaoxing rice wine is unavailable, dry sherry or mirin can be used as substitutes.
  • Ensure beef slices are thin for quick cooking and to absorb marinade flavors evenly.

Keywords: Mongolian beef, Chinese beef stir-fry, Asian beef recipe, quick beef dinner, flank steak stir-fry

Find it online: https://kitchenbyrita.com/mongolian-beef-recipe/