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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