Mongolian Beef is a classic “American Chinese” takeout dish – but I promise, it tastes even better when you make it at home! The beef is super tender and it’s coated in a delicious sweet & savory sauce – trust me, you’re going to love this one!
If you’re a fan of Mongolian Beef, you’ll never need to order takeout again after trying this recipe!
That’s because restaurants use baking soda or cornstarch to tenderize the meat. It’s a process called velveting beef. While the beef is tender (artificially so), it’s lacking true beefy flavor. I gave up ordering Mongolian Beef years ago once I figured out how to make it better at home.
Mongolian Beef: Recipe Instructions
The first step in making this recipe is cutting the steak against the grain into 2″ pieces that are 1/4″ thick (refer to photos). Cut the steak into uniform pieces so they cook evenly when we fry them.
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. While the steak marinates, mince garlic and ginger as well as cut scallions into 3″ pieces. Set them all aside along with dried red chilis depending on how spicy you want the dish (I used about 7 chilis and it was perfect for me – maybe a 6/10 on the heat scale).
Next, mix the sauce by combining chicken stock (I always use Kettle & Fire – get 20% off your order when you use code CJPINS!), 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.
Heat 4 tablespoons of neutral oil (I prefer avocado oil) in a pan or wok over high heat until just smoking. Add the steak, in batches if needed, for 2-3 minutes until golden brown and remove and set the steak pieces aside.
Once the steak is cooked, remove the excess oil, leaving about 2 tablespoons, then sauté the minced garlic and ginger for 30 seconds until fragrant.
Ingredients for Mongolian Beef
This Mongolian Beef recipe is such a winner and perfect for a weeknight meal with a freshly steamed bowl of rice! Here is what you’ll need for the recipe:
- Sliced Beef (I prefer flank steak or strip steak)
- Light Soy Sauce (low sodium recommended)
- Shaoxing wine
- Kosher Salt
- White Pepper
- Baking Soda
- Cornstarch
- Neutral Oil
- Chicken Stock – I always recommend Kettle & Fire – use code CJPINS for 20% off your order here!
- Brown Sugar
- Scallions
- Dried Red Chilis
- Ginger
- Garlic
FLANK STEAK Make sure you are slicing against the grain. You’ll know which direction the grain is when you look at the meat – the lines will be running in one direction (the lines are the muscle fibers). Slicing against the grain is an easy way to ensure your meat will be tender. (Remember, the lines are the muscle fibers – cutting against the lines means you’re cutting the long fibers, so they don’t get tough when cooked!)
BAKING SODA This is the KEY ingredient to super tender beef. Baking soda is commonly used in Chinese cooking to tenderize beef. If you’re curious about the science behind it – baking soda neutralizes acid and raises the pH level, which causes the meat to become more alkaline. This means the proteins INSIDE the meat will have more trouble tightening up – when the proteins can’t tighten up, the meat ends up much more tender when cooked (instead of constricting together aka getting tough!)
NEUTRAL OIL 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. I find that the flavor profile does not usually go with the dish.
SHAOXING WINE If you cannot or do not want to use wine, you can sub with sherry, mirin, or chicken stock!
DRIED RED CHILIS If you are sensitive to heat, you can adjust by using less chilis OR by removing the seeds. (To be clear, the seeds don’t contain the chemical that make the peppers hot BUT they are oftentimes coated with the oils that make peppers hot.)
Dad’s SECRET for the JUICIEST Mongolian Beef (蒙古牛肉)!
FAQ
Why is beef in Chinese food so tender?
What do Chinese put on meat to make it tender?
Why is Mongolian beef chewy?
What cut of beef is Mongolian beef made from?
How to cook Mongolian beef?
The beef is often marinated before cooking to enhance its flavor and tenderness. The marinade and sauce usually include ingredients like soy sauce, hoisin sauce, brown sugar, ginger, garlic, and cornstarch. The best cut of steak for Mongolian beef is flank steak.
What is Mongolian beef made of?
Mongolian Beef is made with thin sliced steak that’s been coated in cornstarch (to make it crispy). Then it’s tossed with a sauce made from soy sauce, brown sugar, garlic, ginger, rice wine vinegar, and red pepper flakes. What is the difference between Mongolian Beef and Beef & Broccoli? Mongolian Beef does not have any vegetables added to it.
What does Mongolian beef taste like?
The Beef and veggies are covered in a brown sugar and soy-based thick sauce popular in Asian-American cuisine. Mongolian Beef is usually not spicy when compared to other popular Chinese-American dishes. Instead, it has a delightful sweet taste. Despite the word “Mongolian” in it’s name, Mongolian Beef is actually not Mongolian at all.
What kind of beef is best for Mongolian beef?
Flank Steak: Flank steak is a lean and flavorful cut of beef that’s perfect for Mongolian Beef. Slicing it thin ensures it cooks quickly and absorbs the tasty sauce. Cornstarch: Cornstarch is used to coat the sliced beef. It creates a light, crispy texture when cooked and helps the sauce cling to the meat, making each bite flavorful.