Name: Mongolian Beef
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 pound beef flank steak (thinly sliced); 2 tablespoons water; 2 teaspoons Shaoxing rice wine; ½ teaspoon Kosher salt (a little less if using fine salt); ¼ teaspoon baking soda; 2 tablespoons cornstarch; 1 tablespoon oil (any neutral oil); 1 teaspoon cracked black pepper (more or less to taste); 1 tablespoon Shaoxing rice wine; 3 tablespoons granulated sugar; 2 tablespoons regular soy sauce; 1 tablespoon garlic (minced); 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; use more or less to preference); Oil (as needed for cooking)

Mongolian Beef

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Mongolian beef is a delightful dish that brings the flavors of your favorite Chinese takeout right to your kitchen in just 30 minutes. This quick and easy recipe features tender slices of flank steak stir-fried with aromatic garlic and green onions, all enveloped in a sweet and savory sauce that’s simply irresistible. Perfect for busy weeknights or casual lunches, this meal is sure to impress family and friends alike. Plus, it’s highly customizable—feel free to add your favorite vegetables for an extra boost of flavor and nutrition. Whether served over rice or noodles, Mongolian beef is the ultimate comfort food that delivers a satisfying dining experience.

Author: yasmina
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Dinner
Method: Stir-frying
Cuisine: Chinese

Ingredients

Scale

1 pound beef flank steak (thinly sliced)
2 tablespoons water
2 teaspoons Shaoxing rice wine
½ teaspoon Kosher salt (a little less if using fine salt)
¼ teaspoon baking soda
2 tablespoons cornstarch
1 tablespoon oil (any neutral oil)
1 teaspoon cracked black pepper (more or less to taste)
1 tablespoon Shaoxing rice wine
3 tablespoons granulated sugar
2 tablespoons regular soy sauce
1 tablespoon garlic (minced)
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; use more or less to preference)
Oil (as needed for cooking)

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Instructions

Marinate the sliced flank steak with water, Shaoxing rice wine, salt, baking soda, and cornstarch for 15 minutes.
Prepare the sauce by mixing Shaoxing rice wine, sugar, and soy sauce in a bowl.
In a hot wok or skillet, cook the marinated beef in batches until browned; set aside.
Stir-fry minced garlic and onions for about 30 seconds, then add the white parts of green onions.
Return the beef to the wok; pour in the sauce and stir-fry for an additional minute until heated through.
Serve over rice or noodles, garnished with green onions.

Nutrition

Serving Size: 1 cup (250g)
Calories: 400
Sugar: 12g
Sodium: 850mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 28g
Cholesterol: 80mg

Find it online: https://glonfo.com/mongolian-beef/