Mongolian Beef Classic American

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Mongolian Beef is a beloved American-Chinese classic featuring crispy strips of battered flank steak tossed in a glossy sweet-savory soy and ginger sauce. Despite the name, it has no roots in Mongolia; it was popularized in Taiwanese-American restaurants and perfected in U.S. takeout menus. Serve over steamed jasmine rice for the full takeout-at-home experience.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 24 gFat
• 6 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 28 gSugar
• 38 gProtein
• 1480 mgSodium
• 620 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 4 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the Beef

• 1.5 lb flank steak, sliced thinly against the grain into 1/4-inch strips
• 1/2 cup cornstarch
• 2 large eggs, beaten
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 cups vegetable oil, for frying

For the Sauce

• 1/2 cup low-sodium soy sauce
• 1/2 cup packed light brown sugar
• 1/4 cup water
• 2 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 4 cloves garlic, finely minced
• 1 tbsp fresh ginger, grated
• 1 tsp toasted sesame oil

For Finishing and Garnish

• 2 tbsp cornstarch
• 2 tbsp cold water
• 4 dried red chili peppers, optional
• 4 green onions, whites and greens separated and sliced
• 1 tbsp toasted sesame seeds

Directions

1. Slice the flank steak thinly against the grain (about 1/4 inch thick); freezing the steak for 15 minutes first makes slicing easier.
2. In a large bowl, toss the sliced beef with beaten eggs, salt, pepper, and cornstarch until every piece is evenly coated; let it rest for 5 minutes.
3. Heat about 1/2 inch of vegetable oil in a wok or deep skillet to 350°F. Fry the beef in batches for 2 to 3 minutes until golden and crisp, then drain on a paper towel–lined plate. Do not overcrowd the pan.
4. Meanwhile, whisk together the soy sauce, brown sugar, water, rice vinegar, hoisin, garlic, ginger, and sesame oil in a small bowl until the sugar dissolves.
5. Drain all but 1 tablespoon of oil from the wok. Add the white parts of the green onions and dried chilies; stir-fry for 30 seconds until fragrant.
6. Pour in the sauce mixture and bring it to a gentle simmer, stirring constantly for 1 to 2 minutes.
7. Whisk the cornstarch with cold water to make a slurry, then stir it into the simmering sauce; cook for 60 to 90 seconds until thick and glossy.
8. Return the crispy beef to the wok and toss quickly to coat every strip in the thickened sauce, working fast so the crust stays crisp.
9. Remove from heat, scatter the green onion tops and toasted sesame seeds on top, and serve immediately over hot steamed jasmine rice.

Cook’s Notes

• For ultra-tender beef, slice against the grain and consider velveting with a pinch of baking soda for 20 minutes, then rinsing before coating.
• Fry in small batches so the oil temperature stays around 350°F; this keeps the crust shatteringly crisp rather than greasy.
• Make the sauce up to 3 days ahead and store it in the fridge; just whisk before adding it to the hot wok.
• For a less sweet version, reduce the brown sugar to 1/3 cup and add an extra tablespoon of soy sauce for balance.
• Serve with simple steamed broccoli or scallions stir-fried with garlic to round out the meal like classic takeout.

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