Mongolian Beef Recipe

Ingredients

• 1 lb Beef (flank steak) (thinly sliced across the grain)
• 2 tbsp Soy Sauce (light soy sauce)
• 1 tbsp Oyster Sauce (Chinese oyster sauce)
• 1 tsp Dark Soy Sauce (adds color and depth)
• 1 tsp Granulated Sugar (for marinate and a pinch in oil)
• 0.25 tsp Baking Soda (helps tenderize the beef)
• 2 tbsp Cornstarch (1 tbsp for marinating, 1 tbsp for slurry)
• 0.5 tsp Black Pepper (freshly cracked)
• 1 tsp Sesame Oil (for flavor)
• 2 tbsp Cooking Oil (vegetable or canola) (high smoke point)
• 4 slices Ginger (peeled, about 1‑inch long)
• 4 cloves Garlic (minced)
• 0.5 medium Bell Pepper (red, sliced into strips)
• 0.5 medium Onion (yellow, sliced into strips, layers separated)
• 4 stalks Green Onions (separate stems and leaves, cut into 2‑inch sections)
• 1 small Chili Pepper (optional, sliced thin for mild heat)
• 1 tsp Rice Vinegar (adds acidity)
• pinch Salt (to taste)

Instructions

1. Prepare aromatics and vegetables

   Slice ginger, mince garlic, cut half a bell pepper into strips, slice half an onion into strips and separate its layers, cut green onions into 2‑inch sections and keep stems and leaves separate, and optionally slice a mild chili pepper.

   Time: PT5M

2. Slice and marinate the beef

   Cut the beef across the grain into thin slices, then toss with soy sauce, oyster sauce, dark soy sauce, sugar, baking soda, 1 tbsp cornstarch, cracked black pepper, a splash of water, and a drizzle of sesame oil. Mix until the liquid is mostly absorbed.

   Time: PT6M

3. Make cornstarch slurry

   In a small bowl, combine the remaining 1 tbsp cornstarch with cold water and stir until fully dissolved.

   Time: PT1M

4. Pre‑cook vegetables

   Heat the wok over medium‑high heat, add a splash of oil, then quickly stir‑fry the onion and bell‑pepper strips with a pinch of salt and a little sugar for about 30 seconds. Remove and set aside.

   Time: PT1M

5. Sauté ginger

   Add a little more oil if needed, then add the ginger slices and let them sizzle for about 30 seconds to release flavor.

   Time: PT30S

6. Cook beef and aromatics

   Add the marinated beef in a single layer. Let it sear until the bottom is lightly golden, then flip. Add the green‑onion stems, sliced chili (if using), and minced garlic. Toss for a few seconds.

   Time: PT4M

7. Season the beef

   Drizzle a little more oyster sauce, dark soy sauce, and rice vinegar over the beef. Stir‑fry until the color is even.

   Time: PT30S

8. Thicken the sauce

   Stir the cornstarch slurry again to prevent settling, then pour it into the pan. Cook, stirring, until the sauce thickens and becomes glossy.

   Time: PT1M

9. Finish with vegetables

   Return the pre‑cooked onion and bell‑pepper strips to the pan, add the green‑onion leaves, and sprinkle a pinch of cracked black pepper. Toss quickly to combine.

   Time: PT1M

10. Serve

    Transfer the Mongolian Beef to a serving dish and serve immediately over steamed rice.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

15 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Beef (flank steak): Sirloin steak, Ribeye steak (trimmed)
• Instead of Soy Sauce: Tamari
• Instead of Oyster Sauce: Mushroom sauce
• Instead of Dark Soy Sauce: Regular soy sauce with a dash of molasses
• Instead of Granulated Sugar: Honey (use less)
• Instead of Cornstarch: Arrowroot powder
• Instead of Black Pepper: White pepper
• Instead of Cooking Oil (vegetable or canola): Peanut oil
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Bell Pepper: any color pepper
• Instead of Onion: shallot
• Instead of Green Onions: chives
• Instead of Chili Pepper: Red pepper flakes
• Instead of Rice Vinegar: Apple cider vinegar

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Small Bowl
• Wok or Large Skillet
• Spatula or Tongs
• Measuring Spoons
• Plate (optional)

Critical Steps — Do Not Skip

• Separate onion layers before cooking
• Slice beef against the grain
• Marinate beef until most liquid is absorbed
• Stir cornstarch slurry before adding to pan
• Do not overcook the vegetables

Chef Tips from the Video

• Use a very hot wok; high heat gives the characteristic “wok‑hei” flavor.
• A pinch of sugar in the oil helps caramelize the aromatics.
• If you like extra heat, add more chili or a dash of chili oil at the end.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat gently.

Room temperature: Not recommended; consume within 2 hours if left out.

Make-Ahead Tips

• Marinate the beef up to 24 hours for deeper flavor.
• Pre‑slice all vegetables and store them in a sealed container.
• Prepare the cornstarch slurry ahead and keep refrigerated.

Frequently Asked Questions