Can I use a different cut of beef for Mongolian Beef?

Yes, you can substitute flank steak with sirloin, skirt steak, or even ribeye. The key is to slice it thinly against the grain. Flank steak is traditional because it has great flavor and becomes tender when prepared correctly, but other cuts can work well too. Just adjust cooking time slightly for different cuts – thinner, leaner cuts will cook faster.

I don't have Shaoxing wine. What can I substitute?

Dry sherry makes the best substitute for Shaoxing wine. In a pinch, you can use dry white wine, mirin (reduce the sugar in the recipe slightly), or even rice vinegar mixed with a touch of sugar. If you need to avoid alcohol completely, use chicken broth with a splash of rice vinegar for acidity.

Why is my beef turning out tough instead of tender?

Three common culprits: First, you might not be slicing against the grain. Second, the beef might be overcooked – it only needs a quick sear. Third, skipping the baking soda in the marinade eliminates a key tenderizing step. The marinade time also matters – give it at least 15 minutes to work its magic on the meat.

How can I make this dish less salty?

To reduce sodium, use low-sodium soy sauce and cut the chicken bouillon in half. You can also increase the ratio of other flavors like ginger and garlic to maintain depth while using less salt. Adding more vegetables will also help dilute the salt concentration while adding nutrition and texture to the dish.

Mongolian Beef Recipe

Name: Mongolian Beef Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese-American
Ingredients: 1 pound flank steak, thinly sliced against the grain; 3 tablespoons cornstarch; ¼ teaspoon baking soda; 1 tablespoon Shaoxing wine; 1 tablespoon soy sauce; 2 tablespoons oyster sauce; 2 tablespoons soy sauce; 4 teaspoons granulated sugar; 2 teaspoons chicken bouillon; 2 teaspoons sesame oil; 1 teaspoon ground black pepper; ⅓ cup vegetable oil; 1 large white onion, halved, thinly sliced; 4 teaspoons garlic, minced; 1 teaspoon fresh ginger, minced; green onions, chopped for garnish

Description

Mongolian Beef is a flavorful and easy-to-make Asian-inspired dish featuring tender slices of marinated flank steak stir-fried with onions, garlic, and ginger in a rich savory sauce. Perfect for a quick weeknight dinner, this dish offers a delicious combination of sweet, salty, and umami flavors that pairs wonderfully with steamed rice.

Ingredients

Units Scale

Marinade

1 pound flank steak, thinly sliced against the grain
3 tablespoons cornstarch
1/4 teaspoon baking soda
1 tablespoon Shaoxing wine
1 tablespoon soy sauce

Sauce

2 tablespoons oyster sauce
2 tablespoons soy sauce
4 teaspoons granulated sugar
2 teaspoons chicken bouillon
2 teaspoons sesame oil
1 teaspoon ground black pepper

Preparation

1/3 cup vegetable oil
1 large white onion, halved, thinly sliced
4 teaspoons garlic, minced
1 teaspoon fresh ginger, minced
green onions, chopped for garnish

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Instructions

Marinate the Steak: To a medium bowl, add the thinly sliced flank steak, cornstarch, baking soda, Shaoxing wine, and soy sauce. Stir until all the steak pieces are well-coated. Cover and marinate in the refrigerator for at least 15 minutes, up to 1 hour, to tenderize and infuse flavor into the meat.
Prepare the Sauce: In a small bowl, mix together the oyster sauce, soy sauce, granulated sugar, chicken bouillon, sesame oil, and ground black pepper. Set the sauce aside until ready to use.
Cook the Steak: Heat a large non-stick skillet over medium-high heat and add the vegetable oil. Once the oil is hot, arrange the marinated steak in an even layer without crowding (you may need to work in batches). Sear the steak for 2-3 minutes per side or until crispy and browned. Transfer the cooked steak to a plate and keep warm under a foil tent.
Sauté the Aromatics: Reserve about 2-3 tablespoons of the cooking oil in the skillet, discarding the rest. Add the sliced onions and stir-fry for 2-3 minutes or until they begin to soften. Reduce the heat to medium, add the minced garlic and ginger, and cook for an additional minute, stirring constantly to prevent burning.
Combine and Finish: Return the cooked steak to the skillet with the aromatics. Pour in the prepared sauce and stir everything together until the beef is evenly coated. Cook for an additional 3-5 minutes, allowing the sauce to become hot and bubbly and for the beef to heat through.
Garnish and Serve: Remove from heat, sprinkle with chopped green onions for a fresh finish, and serve warm, ideally over steamed rice or your preferred side.

Notes

For extra tenderness, ensure the steak is sliced thinly against the grain.
Shaoxing wine can be replaced with dry sherry or omitted if unavailable.
Adjust black pepper and sugar to achieve your preferred level of spice and sweetness.
This dish is best enjoyed immediately, but leftovers can be reheated on the stovetop or in the microwave.
Add vegetables such as bell peppers or broccoli to include more color and nutrition.

Nutrition

Serving Size: 1/4 of recipe
Calories: 380
Sugar: 8g
Sodium: 1050mg
Fat: 19g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 30g
Cholesterol: 76mg