Description
This Easy Mongolian Beef recipe features tender slices of flank or skirt steak cooked to perfection with a flavorful, sweet-savory sauce infused with ginger, garlic, and green onions. A quick and delicious stir-fry that delivers restaurant-quality flavors in just 25 minutes, perfect for a satisfying weeknight dinner.
Ingredients
Beef and Marinade
- 1 pound flank or skirt steak, thinly sliced against the grain
- 2 tablespoons Shaoxing wine or dry cooking sherry
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons cornstarch
Sauce and Stir-fry
- ¼ cup plus 2 tablespoons low-sodium soy sauce (remaining ¼ cup for sauce)
- 3 tablespoons cornstarch (1 tablespoon reserved for sauce slurry)
- 3 tablespoons vegetable or avocado oil
- 3 tablespoons light brown sugar
- 2 teaspoons minced peeled fresh ginger
- 3 garlic cloves, minced
- 5 green onions, white and green parts, cut into 2 inch pieces
- 5 whole dried chili peppers
- 2 tablespoons water (for cornstarch slurry)
- ¾ cup water (for sauce)
Instructions
- Marinate the steak: In a medium bowl, toss the thinly sliced steak with Shaoxing wine and 2 tablespoons of soy sauce until the meat is evenly coated. Sprinkle 2 tablespoons of cornstarch over the steak and toss again to coat thoroughly. This step tenderizes the meat and helps achieve a crisp texture when cooked.
- Cook the steak: Heat 2 tablespoons of oil in a large wok or heavy-bottom skillet over medium-high heat until the oil shimmers. Add the coated steak in a single layer, allowing it to sear without overcrowding, cooking each side for 1 to 2 minutes until the edges turn crisp. Remove the steak from the pan and transfer to a plate to rest.
- Make the sauce: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons water to create a smooth slurry. Then add 3 tablespoons light brown sugar, the remaining ¼ cup soy sauce, and ¾ cup water, stirring to combine. This sauce will provide the signature sweet-savory flavor and glossy finish to the dish.
- Prepare aromatics and finish the sauce: In the same skillet, heat the remaining 1 tablespoon of oil over medium heat. Once hot, add minced ginger, garlic, the white parts of the green onions, and whole dried chili peppers. Stir frequently and cook until fragrant, about 1 minute, to release the flavors of the aromatics.
- Combine and serve: Pour the prepared sauce into the skillet with the aromatics and cook, stirring often, until the sauce thickens, about 2 to 3 minutes. Return the cooked steak along with any accumulated juices to the pan. Add the green parts of the green onions and toss everything together, cooking for another 2 to 3 minutes until the beef is well coated and heated through. Serve immediately for best flavor and texture.
Notes
- Slice the steak thinly against the grain for the most tender results.
- Shaoxing wine can be substituted with dry cooking sherry if unavailable.
- Use low-sodium soy sauce to control saltiness.
- Adjust the number of dried chili peppers to modify the heat level.
- This dish pairs well with steamed rice or stir-fried vegetables.
- To save time, marinate up to 1 hour ahead of cooking.
- Use a wok or heavy-bottom skillet for even heat distribution.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
