Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mongolian Beef with Authentic Flavors Recipe

Mongolian Beef with Authentic Flavors Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 30 reviews

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

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.


Ingredients

Scale

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
  • 12 ounces (2857 grams) green onion tops, cut into 2-inch pieces

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