Restaurant-Style Mongolian Beef
Get takeout-quality Mongolian Beef at home in under an hour! This recipe uses a secret restaurant technique called "velveting" to guarantee incredibly tender, silky slices of beef coated in a rich, savory, and slightly sweet garlic-ginger sauce.
Equipment
- 1 Wok or Large Skillet Cast iron or carbon steel works best
- 2 Medium Mixing Bowls One for the beef, one for the sauce
- 1 Sharp Chef's Knife
- 1 Cutting Board
Ingredients
- 1 lb Flank Steak Sliced very thin against the grain
- 1 Egg White
- 1 Tbsp Cornstarch
- 1 Tbsp Low-Sodium Soy Sauce
For the Stir-Fry Sauce:
- 1/2 cup Low-Sodium Soy Sauce
- 1/2 cup Beef Broth or Water
- 1/4 cup Brown Sugar Packed
- 2 tsp Toasted Sesame Oil
- 1 tsp Cornstarch Mixed with 1 Tbsp water to create a slurry
For the Stir-Fry:
- 2 Tbsp Vegetable Oil Divided
- 4 cloves Garlic Minced
- 1 Tbsp Ginger Freshly grated
- 4 Green Onions Sliced, green and white parts separated
Instructions
- Marinate the Beef (Velvet): In a medium bowl, whisk together the egg white, 1 Tbsp cornstarch, and 1 Tbsp soy sauce until smooth. Add the thinly sliced flank steak and toss to coat every piece. Set aside to marinate for 30 minutes.
- Prepare the Sauce: In a separate bowl, whisk together the 1/2 cup soy sauce, beef broth (or water), brown sugar, and toasted sesame oil. Set aside.
- Blanch the Beef: Heat 1 Tbsp of vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated beef in a single layer (work in batches if needed) and cook for 30-60 seconds per side, just until it loses its pink color. Remove the beef from the wok and set it on a plate.
- Sauté Aromatics: Reduce the heat to medium-high. Add the remaining 1 Tbsp of oil to the wok. Add the minced garlic, grated ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.
- Simmer the Sauce: Pour the stir-fry sauce mixture into the wok and bring it to a simmer. Let it bubble for 1-2 minutes. Whisk in the cornstarch slurry and continue to cook until the sauce thickens, about 1 minute more.
- Combine and Serve: Return the cooked beef to the wok and toss to coat it completely in the thickened sauce. Stir in the green parts of the green onions. Serve immediately over steamed rice.
Video
Notes
- Slicing Tip: For easier slicing, place the flank steak in the freezer for 15-20 minutes to firm up before cutting.
- Don't Overcrowd: Cook the beef in batches if necessary to ensure it gets a proper sear instead of steaming.
- Garnish: Garnish with extra toasted sesame seeds for added texture and flavor.