Mongolian Beef

By Vivian Chan-Tam

Updated Feb. 6, 2024

Mongolian Beef
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(1,350)
Comments
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Despite its name, this simple stir-fry of sliced beef coated in a velvety and sweet sesame-soy sauce didn’t originate in Mongolia. Wu Zhaonan, a Chinese comedian who fled Beijing when the communist party took over in 1949, opened a tea shop in Taipei, Taiwan, where he served Beijing-style barbecue in which meat and vegetables are cooked on a high-heat griddle. Political reasons prevented the use of the Chinese city in the name, so he called it Mongolian barbecue instead. (Actual Mongolian barbecue is called khorkhog.) The dish eventually made its way to the United States in the 1960s, where restaurants made use of giant flat-top grills, often a focal point of the dining experience. This rendition of Mongolian beef calls for flank steak and uses soy, sesame oil, brown sugar, mirin and a significant amount of chiles. Serve it over a bowl of steamed jasmine rice to balance out the intense flavors.

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Ingredients

Yield:4 servings
  • 1pound flank steak
  • 2tablespoons soy sauce
  • 2teaspoons toasted sesame oil
  • 2tablespoons light or dark brown sugar, packed
  • 1tablespoon mirin
  • ¼teaspoon ground white pepper (optional)
  • 2tablespoons cornstarch
  • 3tablespoons vegetable oil, plus more as needed
  • 1(1-inch) piece ginger, peeled and thinly sliced
  • 6medium cloves garlic, peeled and chopped
  • 8 to 10whole dried red chiles, such as Tianjin or chile de árbol, or ½ to ¾ teaspoon crushed red pepper, to taste 
  • 6scallions, trimmed and sliced into 2-inch pieces
  • 2tablespoons Shaoxing wine or dry sherry
  • 4cups steamed jasmine rice 
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

649 calories; 25 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 73 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 32 grams protein; 521 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using a sharp knife, slice the flank steak in half lengthwise, then slice each piece crosswise against the grain into ¼-inch-thick pieces. Place in a medium bowl and add 2 teaspoons soy sauce and the sesame oil; toss until coated. Let marinate for 5 minutes.

  2. Step 2

    Meanwhile, in a medium bowl, whisk together 2 tablespoons water, brown sugar, mirin, white pepper, if using, and remaining 4 teaspoons soy sauce. Set aside.

  3. Step 3

    Sprinkle the cornstarch over the beef and toss, making sure each slice is completely coated but there are no large clumps.

  4. Step 4

    Heat 2 tablespoons of the oil in a wok or large (12-inch) well-seasoned cast-iron skillet over high heat. Once the oil is shimmering, add the beef in an even layer. (This might need to be done in 2 batches.) Do not touch the beef until the edges become slightly crispy and brown, 30 to 60 seconds. Using a wooden spoon or spatula, flip the beef and cook until the other side is brown, another 30 to 60 seconds. The beef should not be sticking to the wok or skillet; if it is, leave it alone for 20 to 30 seconds more. Transfer the beef to a medium bowl, trying your best to leave as much oil as possible in the wok. If cooking a second batch, repeat browning, adding another 1 tablespoon of oil if necessary.

  5. Step 5

    Reduce heat to medium-low and add the remaining 1 tablespoon of oil, ginger, garlic and chiles. Use a wooden spoon or spatula to move everything around until the ginger is slightly cooked, about 1 minute, being mindful that nothing burns. Add the scallions and the cooked beef, plus any collected juices, to the wok; mix well.

  6. Step 6

    Pour in the Shaoxing wine and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Cook until mostly evaporated, about 30 seconds. Give the reserved soy-mirin mixture a good whisk, then add it to the wok. Toss with the wooden spoon until everything is well combined and the sauce has thickened, about 2 minutes. Transfer to a platter and serve alongside steamed rice.

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Ratings

5 out of 5
1,350 user ratings
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Comments

Jennifer Darnell

Partially freezing the flank steak makes it easier to cut very thin slices. Or if it's frozen, partially thaw it.

richard merchant

Delicious, I added broccoli to make it a bit more nutritious.

Susan P

If you can't find mirin, you can substitute 1 Tbsp rice vinegar plus 1/2 tsp sugar. That's what I did and the recipe turned out great. Hope this helps.

Akimbo

Excellent. Thank you! Next time, will add more scallions and cook them less, plus broccoli because that’s how they serve it in every restaurant I’ve ever had it in

cparry

I have never successfully used this method to cook crispy beef. It always sticks, no matter how few pieces of steak I put in the pan, no matter how carefully I place them, no matter how much oil I use. It must be me, or people would stop giving these directions, but I really wish I knew the answer. Other than the horrible crust left behind in my pan, this recipe is solid and simple and I liked it.

carolk

I used beef stew meat because that’s what I had on hand and it was fine. I cut each square inch piece of meat into 1/4 inch slices. Excellent flavor, great dish.

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