What is special about Mongolian beef?

Mongolian Beef’s appeal comes from its perfect balance of sweet and savory, with thin, tender beef bathing in a rich, garlicky-ginger sauce. Quick-cooked and beautifully sauced, every bite is both juicy and incredibly flavorful .

How long can you marinate Mongolian beef?

For flank steak, marinate at least 30 minutes and up to 2 hours for standard flavor, or overnight for deeper taste. Thicker cuts need longer marinating for tenderness, but avoid more than 24 hours to prevent mushy texture .

What makes Mongolian beef so tender?

The secret is in the velveting: a marinade with cornstarch and (sometimes) baking soda breaks down tough fibers and locks in moisture. Slicing against the grain and flash searing in batches create a succulent bite every time .

How did Mongolian beef get its name?

Mongolian Beef was invented in Taiwan’s “Mongolian barbecue” restaurants in the 1950s. The name was chosen more for marketing than geography the dish has little connection to actual Mongolian cuisine, but became a beloved icon in American-Chinese food culture .

Mongolian Beef Ultimate Guide: 5 Flavor Secrets & Tender Results

Description

Classic Mongolian Beef: tender slices of beef, marinated and stir-fried, coated in a savory-sweet garlic soy sauce. A restaurant icon you can easily make at home.

Ingredients

Scale

1 lb flank steak, thinly sliced

2 tsp soy sauce

2 tsp Shaoxing wine (or dry sherry)

1 tbsp cornstarch (+ extra for dredging)

1/2 tsp baking soda

2 tbsp water

1 tbsp neutral oil

1/2 cup brown sugar

1/4 cup low sodium soy sauce

1/3 cup water

3 cloves garlic, minced

1 tbsp ginger, minced

3 scallions, cut in 1” pieces

steamed jasmine rice (for serving)

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Instructions

1. Mix sliced beef with soy sauce, Shaoxing wine, water, cornstarch, and baking soda. Marinate for 30 min–2 hrs.

2. Mix brown sugar, 1/4 cup soy sauce, 1/3 cup water, garlic, and ginger in a bowl.

3. Toss marinated beef in extra cornstarch until coated and shake off excess.

4. Heat 1/2 of the oil in a large wok over high heat; cook beef in small batches, about 1–2 min per side, until browned. Remove and set aside.

5. Add remaining oil to wok. Pour in sauce mixture, scraping up browned bits, and bring to a simmer.

6. Return beef to wok. Toss with sauce and let thicken for 2–3 min.

7. Stir in scallions and cook 1 min more.

8. Serve beef and sauce over rice. Garnish with extra scallions or sesame seeds if desired.

Notes

Flank steak is classic, but top sirloin or NY strip can be used.

Marinate overnight for deeper flavor, but don’t exceed 24 hours.

For gluten-free, use tamari instead of regular soy sauce.

Recipe easily doubles for meal prep or large gatherings.

Prep Time: 15 min
Cook Time: 20 min
Category: Beef
Method: Stir Fry
Cuisine: American Chinese

Nutrition

Serving Size: 1 plate
Calories: 420
Sugar: 15g
Sodium: 980mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 28g
Cholesterol: 70mg