Discover The Sizzling Authentic Mongolian Beef Recipe Today

Authentic mongolian beef carries a rich culinary heritage that surprises many food enthusiasts.

Tender strips of meat dance with vibrant seasonings in this classic dish.

Soy sauce and ginger weave magic through each succulent bite.

Skilled cooks understand the delicate balance between savory and sweet elements.

Professional chefs recommend selecting high-quality beef for maximum flavor intensity.

Regional techniques from china transform simple ingredients into an extraordinary meal.

You will love how quickly this recipe comes together with minimal preparation.

Bold spices promise a remarkable dining experience that transports palates across continents.

Why Mongolian Beef With Authentic Flavors Is A Bold Classic

• Craft Authentic Flavors: Experience a restaurant-quality Mongolian beef dish bursting with rich, complex tastes that transport you straight to the heart of Asian cuisine.
• Master Technique-Driven Cooking: Learn professional culinary skills like velveting beef, creating a perfect dark sauce, and achieving restaurant-grade crispy meat textures through precise cooking methods.
• Customize for Every Palate: Easily adjust spice levels, swap proteins, or modify ingredients to suit family preferences while maintaining the dish's core delicious profile.
• Impress with Gourmet Presentation: Create a stunning meal that looks professionally prepared, making it perfect for dinner parties, date nights, or elevating weeknight dinners with minimal extra effort.

What Goes Into Mongolian Beef With Authentic Flavors

• Beef Steak: A tender cut of meat that provides the main protein source for this Mongolian-style dish.

• Baking Soda, Water: Helps tenderize the beef and create a smooth texture.
• Egg White: Adds a protective coating to keep the beef tender during cooking.
• White Pepper, Starch, Oil: Enhance the beef's flavor and create a light, crispy exterior.

• Chicken Broth Powder, Water, Sugar: Creates a base for the dark sauce with a balanced sweetness.
• Soy Sauces, Oyster Sauce, Wine: Provide depth of flavor and authentic Asian seasoning.
• Garlic: Adds a robust, aromatic base to the stir-fry.
• Green Onions, Sesame Oil: Bring fresh, nutty finishing notes to the dish.
• Neutral Oil, Frying Oil: Used for cooking and frying the beef to crispy perfection.

Steps To Make Mongolian Beef With Authentic Flavors

Step 1: Craft the Flavor-Packed Sauce

Create a delectable sauce by mixing water, chicken broth powder, and sugar in a small pot. Gently simmer until everything dissolves beautifully.

• Soy sauce
• Dark soy sauce
• Oyster sauce
• Cooking wine

Whisk everything together and set aside to let the flavors mingle.

Step 2: Prepare Perfect Beef Slices

Grab your steak and slice it against the grain into super-thin strips.

Create a magical marinade by dissolving baking soda in water and mixing with soy sauce. Let the beef soak up these flavors in the refrigerator for 2-24 hours.

Step 3: Velvet the Beef Like a Pro

• Egg white
• White pepper
• Cornstarch
• Cooking oil

Let the beef rest in this mixture for 30 minutes to overnight in the fridge.

Step 4: Crisp Up the Beef

Heat frying oil to a sizzling 350°F. Carefully fry beef slices in small batches for 60-90 seconds until they’re golden and crispy.

Drain on paper towels to remove excess oil.

Step 5: Final Flavor Explosion

Fire up a wok with neutral oil.

Quickly fry minced garlic for 10-15 seconds until fragrant. Pour in the prepared dark sauce and sugar, bringing it to a rolling boil.

Add the crispy beef and cook for 30-60 seconds. Finish with a drizzle of sesame oil and sprinkle of chopped green onions, cooking for another 15-20 seconds.

Pro Tips For Mongolian Beef With Authentic Flavors

• Marinate beef in advance for maximum tenderness, allowing baking soda and soy sauce to break down muscle fibers effectively.
• Pat beef completely dry before velveting to ensure crispy exterior and prevent oil splattering during frying.
• Control oil temperature precisely at 350°F for perfect golden-brown beef without burning or undercooking.
• Use high-heat cooking method like wok stir-frying to maintain beef's juiciness and achieve restaurant-quality caramelization.
• Add green onions at the very end to preserve their fresh flavor and vibrant green color, enhancing visual appeal and taste.

Tweak Ideas For Mongolian Beef With Authentic Flavors

• Spicy Mongolian Beef: Add crushed red pepper flakes or sriracha sauce to the dark sauce for a fiery kick. Increase heat levels to suit personal spice preferences.
• Vegetarian Mongolian Protein: Replace beef with firm tofu or seitan, using the same velveting and marinating techniques. Maintain the original flavor profile while creating a plant-based alternative.
• Slow Cooker Method: Adapt the recipe by browning beef first, then transferring to a slow cooker with dark sauce. Cook on low for 4-6 hours for tender, melt-in-your-mouth meat.
• Ginger-Infused Version: Incorporate fresh grated ginger into the marinade and dark sauce for an aromatic, zesty flavor enhancement that complements the beef's richness.

Best Matches For Mongolian Beef With Authentic Flavors

• Savor Umami Wine Pairing: Choose a bold Pinot Noir with medium tannins that complements the rich beef flavors and cuts through the savory sauce.
• Balance Heat with Crisp White: Select a Riesling with slight sweetness to cool down the dish's subtle spiciness and refresh the palate between bites.
• Enhance Mongolian Beef Companion: Serve with steamed jasmine rice to absorb the delicious dark sauce and provide a neutral base for the intense meat flavors.
• Elevate Texture Contrast: Add pickled cucumber salad as a side dish to introduce a tangy, crunchy element that balances the tender beef and creates a delightful eating experience.

How To Store Mongolian Beef With Authentic Flavors

• Refrigerator Storage: Transfer cooled Mongolian beef into an airtight container and store in the refrigerator for 3-4 days. Cover tightly to prevent moisture loss and maintain flavor.
• Freezer Preservation: Pack leftovers in freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal completely, and freeze for up to 2 months. Label with the date for easy tracking.
• Microwave Reheating: Place beef in a microwave-safe dish, sprinkle a few drops of water to prevent dryness. Cover with a microwave-safe lid or damp paper towel. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming.
• Stovetop Reheating: Warm a skillet over medium-low heat. Add a small amount of oil to prevent sticking.

FAQs About Mongolian Beef With Authentic Flavors

• Why use baking soda in the marinade?

Baking soda helps tenderize the beef by breaking down protein fibers, making the meat softer and more delicate when cooked.

• What is velveting and why is it important?

Velveting is a Chinese cooking technique that coats meat with egg white, starch, and seasonings to create a protective layer, ensuring the meat stays juicy and tender during high-heat cooking.

• How do I slice beef against the grain?

Look for the muscle fibers running in one direction, then cut perpendicular to those lines, creating thin slices that will be more tender and easier to chew.

• Can I substitute the wine in the dark sauce?

Yes, you can use Shaoxing wine, dry sherry, or rice wine as alternatives to maintain the authentic flavor profile of the dish.

Mongolian Beef with Authentic Flavors Recipe

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4.6 from 30 reviews

• Total Time: 2 hours 55 minutes
• Yield: 4 1x

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Description

Succulent Mongolian Beef sizzles with bold Asian spices, creating a restaurant-quality dish that transports palates straight to Beijing’s bustling street kitchens. Crispy beef strips glazed in rich, sweet-savory sauce promise a quick, satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Beef:

• 12 ounces (340 grams) flank steak
• 1 tablespoon potato starch
• 1 tablespoon cornstarch
• 1 teaspoon neutral oil
• 1/2 egg white
• 1/8 teaspoon white pepper
• 1/3 cup soy sauce
• 1/2 teaspoon baking soda
• 1 cup water

Marinating and Cooking Liquids:

• 1/4 cup water
• 1/2 teaspoon chicken broth powder
• 1/4 cup white granulated sugar
• 1/4 cup + 2 tablespoons soy sauce
• 1 tablespoon mushroom soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons Michiu or Shaoxing rice cooking wine
• Frying oil
• Neutral oil for cooking

Aromatics and Garnish:

• 2 teaspoons dehydrated, minced garlic
• 1 tablespoon white sugar
• 1/2 teaspoon sesame oil
• 1–2 ounces (28–57 grams) green onion tops, cut into 2-inch pieces

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Instructions

1. Craft a robust dark sauce by simmering water, chicken broth powder, and sugar in a small pot until completely dissolved. Remove from heat and vigorously incorporate soy sauces, oyster sauce, and wine, then set aside.
2. Carefully slice beef against the grain into delicate, thin strips. Create a marinade by dissolving baking soda in water and mixing with soy sauce. Submerge beef and refrigerate for 2-24 hours to tenderize.
3. Drain marinated beef and meticulously pat dry. Gently combine with egg white, white pepper, starch, and oil. Allow mixture to rest 30 minutes to overnight in the refrigerator.
4. Elevate oil temperature to 350°F in a deep fryer. Quickly fry beef slices in small batches for 60-90 seconds, ensuring crisp exterior. Transfer to paper towels to drain excess oil.
5. Ignite a wok with neutral oil and rapidly sauté garlic for 10-15 seconds. Pour in prepared dark sauce and sugar, bringing to a rolling boil. Introduce fried beef, cooking for 30-60 seconds. Finish with a drizzle of sesame oil and scattered green onions, cooking an additional 15-20 seconds.

Notes

• Slice beef against the grain for maximum tenderness and easier chewing, preventing tough meat texture.
• Marinating with baking soda helps break down protein fibers, creating incredibly soft and juicy beef slices.
• Velveting technique ensures restaurant-quality texture by protecting meat from direct high heat, resulting in silky smooth beef.
• Use high smoke point oils like peanut or vegetable oil for deep frying to maintain crisp exterior without burning.

• Prep Time: 2 hours 45 minutes
• Cook Time: 10 minutes
• Category: Dinner, Lunch
• Method: Frying
• Cuisine: Mongolian

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 14 g
• Sodium: 800 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 40 mg