Mongolian Beef

Ingredients

• 454 gflank steak, sliced against the grain into 6 mm pieces
• 15 mlsoy sauce, low-sodium or regular
• 15 mlShaoxing wine or dry sherry
• 8 gcornflour
• 15 mlwater
• 15 mlneutral oil, such as light olive, avocado or rapeseed oil
• 1.25 gbicarbonate of soda
• 360 mlbeef stock, chicken stock or water
• 120 mllow-sodium soy sauce
• 50 glight or dark brown sugar
• 24 gcornflour
• 43 gcornflour
• 80 ml, plus more if neededneutral oil
• 2 teaspoonsminced ginger
• 4 clovesminced garlic
• 4 largespring onions, white parts minced and green parts cut into 4–5 cm pieces, divided
• 10whole dried red chillies, optional but recommended
• To tastetoasted black and white sesame seeds
• To tastesliced spring onions
• To tastecooked white rice

Instructions

1. 1

   Marinate the steak

   Put the steak in a medium bowl with 15 ml soy sauce, the Shaoxing wine or dry sherry, 8 g cornflour, the water, 15 ml oil and bicarbonate of soda. Mix until the meat is evenly coated, then leave at room temperature for 30 minutes to 1 hour.

2. 2

   Mix the sauce

   In a separate bowl, whisk the stock, 120 ml soy sauce, brown sugar and 24 g cornflour until smooth. Leave the whisk in the bowl and whisk again just before using, as the cornflour settles.

3. 3

   Coat the beef

   Put 43 g cornflour in a shallow bowl or pan. Dredge the marinated steak in it, shaking off any excess.

4. 4

   Brown the steak

   Heat a large frying pan or wok over medium-high heat and add 80 ml neutral oil. Once hot, lay the beef in a single layer and cook without moving it for about 2–3 minutes, until very brown but not burnt. Turn and cook for another 2–3 minutes. Cook in batches if needed, then transfer the beef to a plate.

5. 5

   Fry the aromatics

   Check that a thin layer of oil remains in the pan, adding more if needed. Add the ginger, garlic, minced white spring onion parts and whole dried chillies; break open 1–2 chillies if desired. Stir constantly for 1–2 minutes, until fragrant and the aromatics are slightly caramelised.

6. 6

   Thicken the sauce

   Whisk the sauce again to redistribute the cornflour, then pour it into the pan. Simmer, stirring often, for about 2–3 minutes, until dark, thick and glossy.

7. 7

   Toss and finish

   Return the beef and any juices on the plate to the pan and toss to coat thoroughly. Add the green spring onion pieces and toss again.

8. 8

   Serve the beef

   Serve straight away over bowls of hot cooked white rice. Finish with toasted sesame seeds and extra sliced spring onions.

What is Mongolian beef?

Mongolian beef is a Chinese-American restaurant-style stir-fry, rather than a traditional dish from Mongolia. It typically brings together sliced beef, a soy-based sweet-savoury sauce and spring onions.

This version gives the beef a cornflour coating and fries it until crisp before tossing it in the sauce. Ginger, garlic and dried chillies add fragrance and warmth, while rice makes a simple base for the glossy sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 526 calories, 30g protein, 37g carbs, 28g fat.

The rice and brown sugar supply much of the carbohydrate, while the beef provides most of the protein. The frying oil and steak account for much of the fat; serve with extra vegetables alongside if you want a more varied plate.

Why the marinade matters

Tenderising mix: soy sauce, Shaoxing wine, cornflour, water, oil and bicarbonate of soda coat the thin steak. The 30-minute to 1-hour rest gives the coating time to cling evenly.

Cutting direction: slice the flank steak against the grain into 6 mm pieces. Shorter muscle fibres make the cooked beef easier to bite through.

Getting a crisp coating

Dry layer: dredge each piece in the measured cornflour and shake off the excess, so the coating stays light rather than clumpy.

Hot pan: arrange the beef in a single layer and leave it undisturbed for 2–3 minutes per side. Fry in batches if necessary; crowding the pan can prevent the pieces from browning properly.

Building the sauce

Settled cornflour: whisk the stock, soy sauce, sugar and cornflour smooth, then whisk again immediately before pouring it into the pan. Cornflour sinks as the mixture stands.

Glossy finish: simmer for about 2–3 minutes, stirring frequently. The sauce should darken and thicken before the beef goes back in.

Chillies and aromatics

Aromatics: stir the ginger, garlic and minced spring onion whites constantly in the hot oil for 1–2 minutes. Stop when fragrant and just lightly caramelised, before the garlic burns.

Chilli heat: keep the dried chillies whole for a gentler result, or break open 1–2 to release more heat. They are optional, so you can leave them out if you prefer a milder sauce.

When the beef is ready

Browning cue: the coating should be deeply golden-brown and crisp, not blackened. Turning the pieces after 2–3 minutes helps them colour on both sides.

Final toss: return the beef to the pan only after the sauce is thick and glossy, then coat it briefly. This helps the pieces keep some crispness while taking on the sauce.

Serving and timing

Serve the stir-fry immediately over hot white rice, with sesame seeds and extra spring onions on top. Rice soaks up the sauce and makes a straightforward accompaniment.

Have the rice ready before the final toss, as the beef is best served as soon as it is coated. If cooking in batches, keep the browned pieces on a plate while you finish the rest.

Recipe notes & tips

• Slice the steak against the grain so the pieces are easier to chew.
• Measure out the sauce ingredients before you start frying, as the final stir-fry moves quickly.
• Whisk the sauce again just before adding it to the pan so the cornflour is evenly mixed in.
• Use a large pan or cook the beef in batches to give the pieces room to brown.
• Keep the garlic and ginger moving in the pan so they become fragrant without burning.
• Cook the rice while the steak marinates so it is ready when the stir-fry is finished.

Variations

• Milder version: leave the dried chillies whole or omit them altogether.
• Alternative wine: use dry sherry in place of Shaoxing wine.
• Different stock: substitute chicken stock or water for the beef stock.
• Extra vegetables: serve with steamed greens or stir-fry vegetables alongside.
• Sesame finish: use toasted sesame seeds and sliced spring onions to garnish each bowl.

Common mistakes to avoid

• Cutting with the grain: the steak can seem tougher; slice across the visible muscle fibres.
• Skipping the second whisk: settled cornflour can leave the sauce thin; whisk it just before pouring.
• Crowding the pan: the beef may steam instead of crisping; fry it in batches.
• Moving the beef too soon: the coating may not brown well; leave it undisturbed for 2–3 minutes before turning.
• Burning the aromatics: garlic can turn bitter; stir constantly and cook only until fragrant.
• Adding the beef too early: it can lose its crisp coating; wait until the sauce is thick and glossy.

How to store

Refrigerate leftover beef and rice in separate airtight containers for up to 3 days. Reheat until piping hot in a frying pan over medium heat, adding a small splash of water if the sauce has thickened too much; the coating will be softer after storage.

Frequently asked questions