Mongolian Beef

Tender strips of beef glossed in a dark, sweet-savory garlic-soy sauce with a kiss of chili and scallion. It is sticky, bold, and ready faster than takeout. Serve it over steaming rice and watch it disappear.

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Servings

4 servings

Calories

580

Ingredients

• 450g flank steak, thinly sliced against the grain
• 60g cornstarch
• 80ml vegetable oil
• 4 spring onions, cut into 5cm pieces
• 5 garlic cloves, thinly sliced
• 2 dried red chiles (optional)
• 80ml soy sauce
• 60ml brown sugar
• 60ml water
• 1 tablespoon Shaoxing wine
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon freshly ground black pepper
• Cooked jasmine rice, to serve
• 1 tablespoon toasted sesame seeds, to garnish

Instructions

1. Toss the beef slices in cornstarch until each piece is lightly coated and shake off the excess.
2. Heat the oil in a wok over high heat until shimmering and sear the beef in two batches for 90 seconds per side until crisp-edged.
3. Remove the beef to a plate, leaving 1 tablespoon of oil in the wok.
4. Fry the garlic, spring onions, and chiles for 30 seconds until fragrant but not browned.
5. Add the soy sauce, brown sugar, water, and Shaoxing wine, stirring until the sugar dissolves.
6. Simmer 2 minutes until the sauce turns glossy and thick enough to coat a spoon.
7. Return the beef to the wok and toss for 1 minute so every strip is lacquered in sauce.
8. Finish with sesame oil, scatter sesame seeds, and serve immediately over jasmine rice.

Pro tips

• Freeze the beef for 30 minutes before slicing — it cuts paper-thin with ease.
• Sear in batches; a crowded wok steams instead of searing.
• Let the sauce reduce until it truly coats a spoon before the beef returns.
• Serve right away; the cornstarch crust softens if it sits.

Frequently asked questions