Description
Mongolian beef is a beloved Chinese takeout dish featuring tender flank steak coated in a savory sweet sauce with just the right amount of charred flavor, reminiscent of BBQ. This recipe is easy to prepare at home in just 30 minutes and pairs beautifully with sautéed garlic bok choy or crispy fried vermicelli noodles.
Ingredients
For marinating the beef:
- 1 pound beef flank steak, thinly sliced (between ⅛ to ¼ inch thick)
- 2 tablespoons water
- 2 teaspoons rice vinegar
- ½ teaspoon Kosher salt (a little less if using fine salt)
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon neutral oil
For the sauce:
- 1 teaspoon cracked black pepper, more or less to taste
- 1 tablespoon rice vinegar
- 3 tablespoons granulated sugar
- 2 tablespoons regular soy sauce
For the rest of the dish:
- 1 tablespoon garlic, minced (about 2 cloves)
- ½ large yellow onion, sliced
- 1 bunch green onion, cut into 2-inch pieces (separate the white and green parts)
- 1 ounce rice vermicelli, medium thickness (optional; use more or less to preference)
- Oil as needed for cooking
Instructions
- Marinate the beef: In a mixing bowl, combine the thinly sliced flank steak with water, rice vinegar, salt, and baking soda. Mix vigorously until the beef absorbs most of the liquid. Then add cornstarch and mix until beef is well coated, followed by the oil to distribute evenly. Set aside to marinate for 10 to 15 minutes or refrigerate overnight.
- Optional fried vermicelli nest: Heat 1 to 2 inches of oil in a wok or pan to about 350°F. Test if oil is ready by dipping a wooden skewer; it should sizzle rapidly. Fry the dry rice noodles in batches until puffy, about 30 seconds to 1 minute. Remove and drain on paper towels.
- Cook the beef: Heat enough oil in a wok or sauté pan over medium to medium-high heat. Add the marinated beef and sear both sides until golden brown and just cooked through, separating slices for even cooking. Cook in batches if necessary and remove to a plate.
- Prepare aromatics: In the same pan, keep 1 to 2 tablespoons of oil. Add minced garlic and stir-fry until fragrant, about 15–30 seconds. Add sliced yellow onion and white parts of green onions, stir-frying until onions become translucent.
- Combine and finish: Return beef to the pan with black pepper. Stir briefly, then drizzle rice vinegar around the pan. Stir-fry for 30 seconds to 1 minute until fragrant and slightly reduced. Add sugar and soy sauce, stirring until the beef is well coated and the sauce slightly caramelizes. Finish by stirring in the green parts of the green onions briefly to combine.
Notes
- For best texture, slice the flank steak thinly against the grain between ⅛ to ¼ inch thick.
- Marinating the beef longer (overnight) enhances tenderness and flavor.
- The optional fried vermicelli adds a crunchy texture contrast to the dish.
- Use neutral oil (like vegetable or canola) for a clean sear without overpowering flavors.
- Adjust sugar and pepper to taste depending on your preferred sweetness and heat level.
- This dish pairs well with steamed rice or sautéed greens like garlic bok choy for a complete meal.
