Mongolian Beef (Sweet and Savory Beef)

  • Total time - 30 minutes
  • Active preparation - 20 minutes
  • Marinating - 10 minutes (or more)
  • Servings: 4
  • Country: Mongolia
Slices of beef, coated in a glossy brown sauce, mixed with large pieces of scallions, served over white rice.

The key to this recipe is the perfect tenderness of the beef. We achieve this through 'velveting,' where the meat is marinated in a mixture containing baking soda before frying. This makes the meat as tender as in a restaurant.

When slicing the beef, always cut against the grain – this ensures its maximum tenderness.

The sauce should be quick and thick, so it is reduced before adding the meat.

Ingredients

Beef and Marinade

  • 500 g Flank Steak or Sirloin, sliced into thin strips (against the grain)
  • 1 tsp Soy sauce (light)
  • 0.5 tsp Baking soda (for tenderness)
  • 1 tbsp Cornstarch
  • 0.5 cups (or more) Oil for frying (canola, sunflower)

Sauce

  • 0.33 cups Dark soy sauce (or light soy sauce)
  • 0.33 cups Water or beef broth
  • 0.5 cups Brown sugar (or white)
  • 1 tsp Fresh ginger, grated
  • 1 tsp Cornstarch, mixed with 1 tbsp water (for thickening)

Finishing Ingredients

  • 2 cloves Garlic, finely minced
  • 1 large bunch Scallions, cut into 4 cm (1.5 inch) pieces (green and white parts)
  • 0.5 tsp (for flavor) Sesame oil

Instructions

Step 1: Preparing the Beef (Velveting)

Slice the beef into thin strips (approx. 0.5 cm / 0.2 inch thick) against the grain.

In a bowl, mix the meat with 1 tsp of soy sauce, baking soda, and cornstarch. Mix thoroughly and let it marinate for 10–20 minutes.

Step 2: Preparing the Sauce

In a small bowl, combine all the sauce ingredients: soy sauce, water, brown sugar, ginger, and the cornstarch and water mixture.

Set the sauce aside.

Step 3: Frying the Beef

Heat the oil in a wok or large skillet over medium-high heat.

Pat the meat dry (with a paper towel) before adding it to the wok to minimize marinade. Fry it in batches to avoid overcrowding the pan and ensuring the meat fries, rather than steams.

Fry for 1–2 minutes until golden brown and crispy. Remove it and drain off any excess oil from the pan, leaving only 1 tbsp.

Step 4: Finishing

Add the minced garlic to the wok with 1 tbsp of oil and fry for about 15 seconds.

Pour the prepared sauce into the wok and stir until it begins to thicken and bubble (this should only take about 30 seconds).

Add the fried beef and scallion pieces back into the wok. Quickly toss everything to coat the meat in the glossy sauce and wilt the scallions slightly, while keeping them crunchy.

Taste, optionally add sesame oil, and serve immediately with cooked white rice.