Description
Mongolian beef features tender steak coated in sweet, savory sauce. This takeout-style dish is perfect for busy evenings.
Ingredients
Scale
Main Ingredients:
- 1 lb beef steak
- 1 red bell pepper
- 1 white onion
Beef Marinade and Seasonings:
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 teaspoon toasted sesame oil
- 1 tablespoon water
- 3 garlic cloves
- 1 teaspoon fresh ginger
Sauce and Garnish:
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 2 tablespoons oil
- 2 teaspoons cornstarch
- ¼ cup water
- ½ teaspoon Chinese five spice
- 2–3 green onions
- 1 teaspoon sesame seeds
- 1 teaspoon hot sauce
Instructions
- Whisk 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1 tbsp cornstarch, and 1 tbsp water into a marinade. Coat 1 lb thinly sliced beef thoroughly and let rest for 15 minutes at room temperature.
- Create sauce by blending 3 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp hoisin sauce, 1 tbsp honey, ½ tsp Chinese five spice, 2 tsp cornstarch, ¼ cup water, and optional hot sauce until completely smooth.
- Heat 1 tbsp oil in a wok at 425°F. Sauté 1 chopped red bell pepper and 1 sliced white onion for 2 minutes until slightly softened. Transfer vegetables to a separate plate.
- Add remaining oil to wok at high heat. Sear marinated beef in single-layer batches for 2 minutes per side, ensuring golden brown edges without overcrowding the pan.
- Immediately introduce 3 minced garlic cloves and 1 tsp grated ginger to the beef. Stir continuously for 30 seconds until aromatic.
- Pour prepared sauce over beef. Simmer at medium heat for 2 minutes until sauce thickens and coats beef glossily.
- Return reserved vegetables to wok. Toss everything together for 1 minute to reheat and blend flavors.
- Plate and sprinkle 2–3 sliced green onions and optional 1 tsp sesame seeds on top. Serve immediately over steamed rice.
Notes
- Meat preparation is crucial for tender, flavorful Mongolian Beef, so slice against the grain and ensure even thickness for consistent cooking.
- Marinating helps tenderize the beef and adds depth of flavor, but avoid marinating longer than 15-20 minutes to prevent meat from becoming mushy.
- High heat is essential for achieving that classic restaurant-style sear, so make sure your pan or wok is extremely hot before adding meat.
- For a gluten-free version, swap regular soy sauce with tamari and use cornstarch alternatives like arrowroot powder to maintain sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese-American
Nutrition
- Serving Size: 4
- Calories: 387 kcal
- Sugar: 9 g
- Sodium: 1140 mg
- Fat: 21 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 90 mg