Easy Mongolian Beef
If you have ever wondered how Chinese restaurants get their beef so incredibly tender while yours turns out chewy at home, I have the secret: Baking Soda.
It’s a technique called ‘velveting.’ By marinating the flank steak with a little bit of baking soda and cornstarch, you tenderize the fibers and create a protective coating that crisps up in the pan.
This Mongolian Beef recipe is designed for real life. We skip the deep fryer (shallow frying works just fine), and we use jarred garlic and ginger paste to save time on chopping. The result is savory, slightly sweet, and packed with onions—perfect for feeding a crowd or prepping lunches for the week.
Easy Mongolian Beef
Course: DinnerCuisine: AsianDifficulty: Easy6
servings15
minutes15
minutes30
minutesA restaurant-quality Mongolian Beef recipe made easy for home cooks. Thinly sliced flank steak is velveted for maximum tenderness, flash-fried until crispy, and tossed in a savory-sweet garlic ginger sauce. No deep fryer required!
Ingredients
The Beef:
2 lbs Flank Steak (sliced against the grain into 1/4 inch strips)
Vegetable oil (for shallow frying, approx 1/2 – 2/3 cup)
The Marinade:
2 tbsp Soy Sauce
2 tbsp Chicken Broth (or water)
1/2 tsp Baking Soda (The secret to tenderness!)
1/2 tsp Black or White Pepper
6 tbsp Cornstarch
The Sauce:
2/3 cup Chicken Broth
2 tbsp Oyster Sauce
2 tbsp Soy Sauce
4 tsp Sugar (White or Brown, adjust to taste)
2 tsp Chicken Bouillon powder (optional, but recommended for flavor)
2 tsp Sesame Oil
1 tsp Black or White Pepper
The Aromatics:
1 Large White Onion, sliced into strips (or 2 small ones)
4 tsp Jarred Minced Garlic (about 4 cloves)
1 tbsp Ginger Paste (or jarred minced ginger)
Garnish: Green onions (scallions), chopped
Directions
- Slice the flank steak against the grain into thin strips. In a large bowl, mix the beef with the Marinade ingredients (Soy sauce, broth, baking soda, pepper, and cornstarch). Mix well until the liquid is absorbed and the cornstarch coats the meat. Let it sit for 15-20 minutes.
- While the beef marinates, whisk together all the Sauce ingredients in a bowl or measuring cup. Set aside.
- Heat the oil in a wok or large skillet over medium-high heat. Add the beef in a single layer. Do this in 2 or 3 batches so you don’t overcrowd the pan. Fry for 1-2 minutes per side until crispy on the edges. Remove the cooked beef to a plate.
- Drain most of the oil from the pan, leaving about 1 tablespoon. Add the sliced onions, garlic, and ginger paste. Stir-fry for 1 minute until fragrant (be careful not to burn the garlic).
- Pour the sauce mixture into the pan with the onions. Let it simmer for 1-2 minutes until it bubbles and thickens slightly.
- Toss the fried beef back into the pan. Stir quickly to coat everything in the glossy sauce.
- Garnish with green onions and serve immediately over steamed white rice.
