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Epic Crispy Takeout Mongolian Beef at Home

Byamazingfoodstv


This crispy Mongolian beef recipe is my new favorite at-home-takeout dish. Go to to get a free sample pack with any order.

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Crispy Mongolian Beef Recipe

Marinade:
∙450g (1lb) flank steak (or sub top round)
∙10g (2t) soy sauce (marinade)
∙10g (2t) sesame oil
∙15g (1T) Shaoxing cooking wine (or mirin/white wine)
∙1g (¼t) baking soda
∙10g (1T) cornstarch (marinade)
∙5g (1t) MSG

Dredge:
∙200g (1 1/2c) cornstarch for dredging

Aromatics & Veg Cooking:
∙225g (2 medium) bell peppers, sliced
∙75g (1½ bunches) scallions, whites sliced thinly, greens cut into 2″ pieces
∙15g (1T) ginger, grated or minced
∙25g (5-6 cloves) garlic, minced
∙5-6 dried chilies (e.g., Chile de Arbol)
∙360ml (1.5c) peanut oil (for frying)

Wok Sauce:
∙60g (¼c packed) brown sugar
∙85g (¼c) soy sauce (sauce)
∙120g (½c) beef stock
∙5g (1 3/4t) corn starch (sauce)

*Instructions:*
Prepare the Beef:
1. Slice flank steak into three pieces along the grain. Then slice each piece against the grain into ¼” / .5cm strips.
2. In a bowl, combine sliced beef with soy sauce, sesame oil, Shaoxing, baking soda, 10g/1T cornstarch, and MSG. Toss to coat then marinate for 10-15 minutes.

Dredge:
1. Place about 1.5c cornstarch in a medium bowl. Toss marinated beef strips in cornstarch, ensuring each piece is lightly coated.
2. Shake off excess using a colander or salad spinner. Let coated beef sit for 10 minutes to hydrate.
3. Prepare the Vegetables:
4. Grate or mince ginger and mince garlic. Keep separate.
5. Slice scallions, separating whites and greens. Thinly slice whites. Cut green tops into 2”/5cm pieces.
6. Slice bell peppers into ¼” strips.

Prepare the Sauce:
1. In a bowl, mix brown sugar, soy sauce, beef stock, and 5g cornstarch. Stir until cornstarch is dissolved.

Fry the Beef:
1. Heat peanut oil in a wok or saucepan over medium heat to 375-400°F (190-205°C).
2. Fry beef in 3 batches, cooking for 2-3 minutes per batch until crispy. Avoid touching beef during frying. Transfer to a paper towel-lined tray.

Stir-Fry:
1. Remove the oil from the wok and wipe out any leftover solids with paper towels. Reheat wok over high heat until water sizzles upon contact.
2. Add a generous drizzle of peanut oil and dried chilies. Fry for 30 seconds.
3. Add scallion whites. Toss. Add ginger and garlic. Stir-fry for 1 minute, stirring constantly. Lower heat if necessary to be sure ginger and garlic don’t burn.
4. Add bell peppers and stir-fry for 90 seconds.
5. Pour in the sauce around the edge of the wok and bring to a simmer, cooking for 60-90 seconds until slightly thickened.
6. Add crispy beef to the wok and toss to coat with sauce. Add scallion greens and fold in.

CHAPTERS:
0:00 Prepping the beef
2:35 Prepping veg, aromatics, & sauce
4:07 Frying the beef
5:34 Thirsty but hydrated
6:32 Alternative cooking methods
7:44 Stir frying

🎧MUSIC:
EPIDEMIC SOUND

#mongolianbeef #stirfry #takeoutrecipes

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43 Comments

  2. This recipe is amazing! Just tried it last night for a few friends (subbed in pork loin for the beef), and it came out fantastic! Everyone was talking about how good it was, and I'm definitely going to be using this one often.

  4. My fiancé and I are always eagerly waiting to see what you'll come up with next! Your dedication, thorough research, and effort to present different results while making everything as accessible as possible for everyone are truly inspiring. And of course… the tastes! We both hope you'll have a lifetime of opportunities to keep doing what you love and continue helping all of us become better home cooks. Thank you for everything!

  39. Looks delicious! I would love to see more recipes that are diabetic-safe & also low-sodium. I love Asian cuisine. But have had an incredibly difficult time trying to find low-sodium recipes!!! I'm beginning to wonder if it's possible at all… 😢

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