Mongolian Beef

Enjoy the ultimate comfort food with our homemade Mongolian Beef recipe.

Course Dinner

Cuisine American

Keyword beef dinner, Chinese takeout dinner, copycat recipe, takeout recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 583kcal

Author Maike Corbett

1– 1 ¼ pound flank steak cut into thin ¼ inch strips
2 tablespoons canola oil additional oil is needed to fry beef - depending on the size of the pan 4 -6 tablespoons.
2 tablespoons low-sodium soy sauce
1 tablespoon dry sherry Shaoxing wine would be ideal
½ teaspoon baking soda
½ teaspoon white pepper
2 tablespoons cornstarch

Slice the steak into thin ¼ inch strips.
Combine the sliced steak in a medium-sized bowl with 2 tablespoons of cooking oil, light soy sauce, dry sherry, baking soda, white pepper, and cornstarch.
Allow the steak mixture to marinate for 15 minutes.
Whisk soy sauce, brown sugar, water, oyster sauce, and cornstarch in a separate bowl.
Heat cooking oil over high heat in a large skillet until it covers the pan. Carefully shallow-fry the marinated beef for 3-4 minutes until it turns golden brown and crispy. You may need to fry the meat in batches to ensure even cooking. Transfer the fried beef to a plate or bowl.
Reduce the amount of oil in the skillet to about 1-2 tablespoons (or add oil until 1 – 2 tablespoons are in the pan). Over medium-high heat, add minced garlic, ginger, and red pepper flakes. Cook for 30-40 seconds until fragrant.
Pour the prepared sauce mixture into the skillet and stir well to combine. Cook for a few minutes until the sauce begins to thicken. Return the fried beef to the skillet and stir until the beef is evenly coated with the sauce.
Add the green scallions to the skillet and continue cooking for another minute to incorporate them into the dish.

All Nutritional Information is approximate and does not include additional oil used to fry the beef.