Easy Mongolian Beef (30 Minutes)

Easy Mongolian Beef (30 Minutes)

Thinly sliced beef with a golden, crispy coating is tossed in a sticky, sweet and savory sauce with a mild kick. This easy Mongolian beef recipe is ready in just 30 minutes. I marinate the beef with baking soda for 10 minutes so it stays tender and juicy when fried.

5 from 15 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Chinese

Servings

Calories per serving 541 kcal

Ingredients

1 lb flank steak
½ cup cornstarch or as needed
1 teaspoon ginger thinly sliced
4 garlic cloves minced
1 red chili pepper de-seeded and sliced
1 green onion finely chopped
vegetable oil or any neutral oil
½ teaspoon sesame seeds toasted kind

Beef Marinade

2 teaspoon regular soy sauce or light soy sauce
¼ teaspoon black pepper
½ teaspoon baking soda

Sauce

4 tablespoon hoisin sauce
2 tablespoon regular soy sauce or light soy sauce
2 tablespoon brown sugar
2 teaspoon sesame oil toasted kind
1 tablespoon cornstarch
½ cup water cold

Instructions

Slice the flank steak against the grain at a 45-degree angle into 1⁄4-inch-thick, 2-inch-long pieces. Transfer to a large bowl, add the beef marinade ingredients, and mix well. Marinate for 10 minutes.
In a separate bowl, whisk together all the sauce ingredients until the sugar dissolves. Set aside.
Add the cornstarch to a separate bowl. Coat each piece of marinated beef evenly in the cornstarch, adding another 1-2 tablespoons if needed to cover any bare spots. Transfer to a parchment-lined baking sheet in a single layer.
Heat ½ inch of vegetable oil in a large, heavy-bottomed pan over medium heat until it reaches 350°F. Fry the beef in a single layer, working in batches if needed, for about 1-2 minutes total until golden and crispy, flipping halfway through. Transfer the fried beef to a wire rack to keep it crisp. Let the oil return to 350°F between batches.
Remove the excess oil from the pan, leaving about 1 teaspoon (5 ml). Reduce the heat to low and sauté the ginger, garlic, and red chili pepper for about 10 seconds until fragrant.
Whisk the sauce again, then pour it into the pan. Simmer for about 30 seconds, stirring, until thickened and glossy.
Add the fried beef and toss until evenly coated in the sauce. Immediately remove from the heat. Garnish with green onions and toasted sesame seeds before serving.

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