Mongolian Beef – Better than Restaurants! (VIDEO)

Ingredients for Mongolian Beef

• Sliced Beef – I use flank steak or strip steak. You’ll be slicing the beef AGAINST the grain – when you look at the meat, follow the lines (which is the muscle fibers) and cut against them. Slicing beef against the grain is an easy way to get tender meat – cutting the fibers of the muscle means they won’t get tough when cooked.
  • Other recipes that use flank steak are Beef and Broccoli, Black Pepper Beef, Beijing Beef and Orange Beef!
  • If you prefer to make the chicken version of Mongolian Beef, try Mongolian Chicken!
• light soy sauce – I recommend using low sodium, light soy sauce – this is also called “all-purpose” soy sauce.
• Shaoxing wine – This is one of my favorite Chinese pantry staples. It adds a depth of flavor and complexity to the sauce and truly one of my “secret ingredients” for making restaurant quality Chinese food. If you can’t find it, you can substitute with mirin, sherry, or even chicken broth.
• Kosher Salt –
• white pepper – I love white pepper and it’s used very commonly in Chinese cooking (another “secret ingredient” for cooking restaurant quality Chinese food at home). It has an earthier flavor than black pepper. I recommend having some in your pantry but if you can’t find it, you can always substitute with black pepper.
• Baking Soda – This is the KEY ingredient to super tender beef. Baking soda is commonly used in Chinese cooking to tenderize beef. It neutralizes acid and raises the pH level, which causes the meat to become more alkaline. This causes the protein to have trouble tightening up, which results in more tender meat.
• Cornstarch – this is for velveting, which is a key Chinese cooking technique that involves marinating the protein in cornstarch and various seasonings (such as white pepper, salt, shaoxing wine, and oils) before quickly passing it through hot oil. It’s one of my favorite ways to guarantee moist and tender meat.
• neutral oil, for frying – My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. The flavor profile does not work with the flavors of Chinese cooking.
• chicken stock – You can also use beef stock (or broth) – if you don’t have either on hand, you can substitute with water.
• Brown Sugar
• Scallions
• Dried Red Chilis – I can find these at most grocery stores – they’re labeled as “dried red chilis” or sometimes “japones chilis”.
  • They’re not super spicy but if you are sensitive to heat, you can adjust by using less chilis OR by removing the seeds. The seeds don’t contain the chemical that make the peppers hot but they are oftentimes coated with oils that make peppers hot.
• Ginger
• Garlic

Recipe Instructions

1. Prepare the Steak

Cut your steak against the grain into 2″ pieces that are 1/4″ thick (refer to photos). Cut the steak into uniform pieces so the Mongolian Beef is cooked evenly.

Next, place the sliced steak into a bowl with light soy sauce, shaoxing wine, kosher salt, white pepper, baking soda, cornstarch and neutral oil. Mix well with your hands and let marinate for at least 15-20 minutes.

2. Prepare the Other Ingredients + Mongolian Beef Sauce

While the steak marinates, mince garlic and ginger; set aside in a small bowl. Cut scallions into 3″ pieces; set aside in a second small bowl. Portion out the dried chilis (I used 7 chilis and the dish was a 6 out of 10 for spice; adjust to your spice tolerance) and set aside with the minced garlic and ginger, as well as cut scallions.

Mix the Mongolian Beef sauce – combine chicken stock, light soy sauce, brown sugar, white pepper, and cornstarch. I always like to premix my sauce to have it ready to go during the fast cooking process.

3. Cook the Steak

In a large pan or wok, heat 4 tablespoons of neutral oil (I prefer avocado oil) over high heat (until just smoking). Add the steak, in batches if needed, for 2-3 minutes until golden brown; remove and set the cooked steak aside.

4. Add the Aromatics and Sauce

Once the steak is cooked, remove the excess oil and leave only about 2 tablespoons; in the remaining oil, sauté the minced garlic, ginger, and dried red chilis for 30 seconds, until fragrant.

Add the pre-mixed Mongolian Beef sauce to the aromatics and dried red chilis; stir fry for a minute to let the sauce come to a boil and begin to thicken.

5. Mix Well and Finish!

Into the sauce with aromatics and chilis, add back the cooked steak pieces and scallions. Mix well to incorporate and stir-fry for a final 1-2 minutes; each piece of Mongolian Beef should be evenly coated in the sauce, and the sauce should be thick and glossy (refer to image).

Storage and Reheating

You can store Mongolian Beef in the refrigerator in an airtight container for up to 3 days.

I like reheat it in the air fryer in order to crisp up the beef (if you love air fryer recipes – try my Air Fryer Chicken Wings, Air Fryer Chicken Tenders, or Air Fryer Orange Chicken). When reheating the beef in the air fryer, the sauce with further caramelize and infuse into the crispy batter! Air fry at 350°F for 6-8 minutes or until warmed through and crispy.

Alternatively, reheat in the oven at 350°F for 10-15 minutes until warmed through. I don’t recommend reheating Mongolian Beef (or any fried food) in the microwave unless you don’t care about the texture and just want to heat it back up as quickly as possible.

Cooking with a Wok

By now, you know that I LOVE cooking with my wok! It is my #1 most recommended kitchen tool, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food! Cooking in a wok will give your dish that signature “wok hei” or “breath of the wok”, which is a beautiful smoky flavor profile to your dish. The best part is, the wok will only get more seasoned with time, adding more flavor to your food!

If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years.

If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven.

Make your Perfect Chinese Takeout Meal at Home!

If you’re making Mongolian Beef at home and love American Chinese Take-Out, you have come to the right place – I absolutely love recreating BETTER versions of all of your favorite Chinese takeout dishes! Here’s how to have the perfect Chinese restaurant meal:

• You’re going to want to start with the crispiest Egg Rolls as your appetizer!
• Don’t forget about soup! Make Egg Drop Soup (or Chicken Corn Egg Drop Soup, if you want a heartier version) or Hot and Sour Soup.
• Pair your Mongolian Beef with a fluffy Egg Fried Rice or Chicken Fried Rice (if you want shrimp instead, try Shrimp Fried Rice)and Shrimp Lo Mein (if you need a chicken option, try Chicken Lo Mein)!
• You need some vegetables, so make my super easy Garlic Bok Choy or Din Tai Fung Garlic Green Beans!