Mongolian Beef

Mongolian beef is a Chinese-American takeout classic made with tender, crispy beef tossed in a savory-sweet brown sauce. This version comes from The Woks of Life, written by Bill, Judy, Kaitlin, and Sarah Leung, the family behind the popular Woks of Life blog. I’m a big fan of the cookbook and the blog—they’re excellent resources for anyone interested in learning more about Chinese cooking.

The dish starts with thinly sliced flank steak, which is “velveted”—a technique that involves marinating the beef in a mixture that includes baking soda to tenderize it—then coated in cornstarch. The beef is shallow-fried in a wok or skillet until golden and crispy, then tossed in a flavorful sauce made with soy sauce, brown sugar, garlic, ginger, and scallions. Served over steamed rice, it’s a total family-pleaser—and every bit as good as the Mongolian beef you’d get at your favorite Chinese restaurant.

• Beef Flank Steak: Flank steak’s lean texture and grain make it perfect for quick stir-fries like this. Cutting the steak into thin strips helps it cook quickly and stay tender, while also allowing the sauce to coat each piece evenly.
• Vegetable Oil: Used in a few steps—first in the marinade, then for frying the beef, and finally for stir-frying the aromatics. Another neutral oil like canola or grapeseed also works well.
• Soy Sauce (Regular and Dark): Regular soy sauce brings classic salty, umami flavor, while dark soy sauce is thicker, a little sweeter, and gives the sauce a deeper color. You can find dark soy sauce at Asian markets or online. If you don’t have any, you can leave it out (but your dish will be lighter in color), or you can make a quick swap by combining 2 teaspoons soy sauce, 1/2 teaspoon molasses, and 1/8 teaspoon sugar.
• Cornstarch: Cornstarch serves several purposes here—it thickens the sauce to that glossy, restaurant-style finish, gives the beef its crispy coating, and helps keep the meat juicy as it cooks. As a thickener, cornstarch needs to be dissolved in water before adding it to simmering liquid. 
• Shaoxing wine: A Chinese rice wine that adds depth and that signature flavor you get from Chinese food. If you don’t have shaoxing wine, dry sherry is an excellent substitute.
• Dried whole red chili peppers: These optional peppers add a smoky, moderate heat and bold flavor to the dish. Often used in Chinese stir-fries, they’re more for infusing the oil than eating whole. Look for them in the produce section or international aisle.
• Baking soda: A secret to making super tender beef. When mixed with water, baking soda creates an alkaline solution that can break down the tough fibers in meat—a technique often used in Chinese cooking called “velveting.”
• Light Brown Sugar: Adds sweetness to balance the savory elements in the sauce and gives it that signature Mongolian beef flavor.
• Fresh Ginger & Garlic: Ginger brings warmth and a little bite while garlic adds a savory punch.
• Scallions: Used in two parts—whites are stir-fried with the garlic and ginger, while the greens are tossed in at the end for color and a burst of fresh flavor.
• Jump to the printable recipe for precise measurements

Step 6: Add the sauce. Pour in the sauce and let it simmer for 2 minutes. Meanwhile, stir together the cornstarch and water to make a slurry, then slowly add it to the sauce while stirring. Adding the slurry slowly while stirring prevents lumps and gives you more control over the final consistency.