Authentic Mongolian Beef Recipe- Flavorful & Easy

Unlock the secret to restaurant-quality Mongolian Beef right in your own kitchen! This recipe brings together tender, crispy beef with a rich, savory-sweet sauce that’s incredibly satisfying. Get ready to impress your taste buds with an authentic dish that’s surprisingly easy to make.

Ingredients

• 1.5 lbs flank steak, thinly sliced against the grain
• 1 tbsp soy sauce (for marinade)
• 1 tsp baking soda (for marinade)
• 2 tbsp cornstarch (for marinade)
• 3-4 cups vegetable oil, for frying (or enough to submerge beef)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup soy sauce (for sauce)
• 1/2 cup water
• 1/2 cup packed light brown sugar
• 1/4 cup rice wine vinegar (optional, for a tangier sauce)
• 1 tsp sesame oil (optional, for nutty flavor)
• 1 tbsp cornstarch (for slurry)
• 2 tbsp cold water (for slurry)
• 4-5 green onions, chopped into 1-inch pieces

Instructions

1. **Prepare the Beef:** In a medium bowl, combine the thinly sliced flank steak with 1 tbsp soy sauce, baking soda, and 2 tbsp cornstarch. Mix well with your hands to ensure each piece is coated. Let marinate at room temperature for 15-20 minutes, or refrigerate for up to 30 minutes.
2. **Make the Sauce:** In a separate small bowl, whisk together 1/2 cup soy sauce, 1/2 cup water, brown sugar, rice wine vinegar (if using), and sesame oil (if using). Set aside.
3. **Fry the Beef:** Heat about 1 inch of vegetable oil in a large wok or deep skillet over medium-high heat until it reaches 350-375°F (175-190°C). Fry the marinated beef in small batches (do not overcrowd the pan). Cook for 2-3 minutes per batch, until golden brown and crispy. Use a slotted spoon to transfer the cooked beef to a paper towel-lined plate to drain excess oil. Repeat with remaining beef.
4. **Sauté Aromatics:** Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Add the minced garlic and grated ginger to the hot oil and sauté for about 30 seconds until fragrant.
5. **Cook the Sauce:** Pour the prepared sauce mixture into the wok with the aromatics. Bring to a gentle simmer, stirring frequently.
6. **Thicken the Sauce:** In a small cup, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Slowly pour the cornstarch slurry into the simmering sauce, whisking continuously until the sauce thickens to your desired consistency.
7. **Combine and Serve:** Return the fried beef to the wok, tossing gently to coat evenly with the thickened sauce. Stir in the chopped green onions and cook for another minute to warm through. Serve immediately over steamed white rice and enjoy your homemade Authentic Mongolian Beef!