Crispy beef in sweet-savory soy sauce with scallions.
Mongolian beef is American-Chinese; it has no connection to Mongolian cuisine. Flank steak is traditional; skirt steak or sirloin work well.
For extra crispy beef, double-fry: first at 325°F, rest, then 375°F. Serve immediately; the crispy coating softens as it sits.
Ingredients
Scale
Measurement units
- 1 ½ lb Flank steak, sliced thin against the grain
- ½ cup Cornstarch (for coating)
- 2 cup Vegetable oil (for frying)
- 5 clove Garlic cloves, minced
- 1 tbsp Fresh ginger, minced
- ½ cup Soy sauce
- ½ cup Brown sugar, packed
- 2 tbsp Shaoxing wine or dry sherry
- ¼ cup Water
- 6 whole Scallions, cut into 2-inch pieces
- 1 tsp Toasted sesame oil
Ingredients
Scale
Measurement units
- 1 ½ lb Flank steak, sliced thin against the grain
- ½ cup Cornstarch (for coating)
- 2 cup Vegetable oil (for frying)
- 5 clove Garlic cloves, minced
- 1 tbsp Fresh ginger, minced
- ½ cup Soy sauce
- ½ cup Brown sugar, packed
- 2 tbsp Shaoxing wine or dry sherry
- ¼ cup Water
- 6 whole Scallions, cut into 2-inch pieces
- 1 tsp Toasted sesame oil
Instructions
Coat the beef
Toss sliced beef with cornstarch until every piece is thoroughly coated. Shake off excess. Let sit 10 minutes.
Ingredients
- flank steak, sliced thin (1 ½ lb)
- cornstarch (½ cup)
Fry the beef
Heat oil in wok or deep skillet to 350°F. Fry beef in batches, without crowding, for 2 to 3 minutes until golden and crispy. Transfer to wire rack. Let oil return to temperature between batches.
Equipment
- wok or large skillet
- wire rack
- deep-fry thermometer
Ingredients
- vegetable oil (2 cup)
Make the sauce
Pour off all but 2 tablespoons oil. Heat over medium-high. Add garlic and ginger, stir 20 seconds. Add soy sauce, brown sugar, rice wine, and water. Stir until sugar dissolves and sauce bubbles, about 1 minute.
Equipment
- wok or large skillet
Ingredients
- garlic cloves (5 cloves), minced
- fresh ginger (1 tbsp), minced
- soy sauce (½ cup)
- brown sugar (½ cup)
- Shaoxing wine (2 tbsp)
- water (¼ cup)
Combine and serve
Add crispy beef and scallions to sauce. Toss quickly to coat, about 30 seconds. Remove from heat immediately. Drizzle with sesame oil, toss once, and serve over rice.
Equipment
- wok or large skillet
Ingredients
- scallions (6 stalks)
- toasted sesame oil (1 tsp)
Before you cook
Cook notes
- • Mongolian beef is American-Chinese; it has no connection to Mongolian cuisine.
- • Flank steak is traditional; skirt steak or sirloin work well.
- • For extra crispy beef, double-fry: first at 325°F, rest, then 375°F.
- • Serve immediately; the crispy coating softens as it sits.
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