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This Mongolian Beef features crispy pan-fried beef slices coated in a glossy, balanced sticky-sweet sauce that's salty but not overly sweet. It comes together in under 20 minutes and delivers restaurant-quality results at home.
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Combine the Beef and Marinade ingredients in a bowl and marinate for 10 minutes (though you could even leave it overnight).
Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.
Add 1/4 cup cornstarch and use your fingers to lightly coat the beef.
Heat 1/4 cup oil in a wok (Note 2) over medium high heat. Add 1/2 the beef and cook the first side for around 45 seconds or until golden and crisp. Then flip (I use an egg flip) and cook the other side for 30 - 45 seconds until golden and crisp. Remove onto a paper towel lined plate. Repeat with remaining beef.
Discard the oil, leaving behind about 1 tablespoon in the wok.
Add the ginger and garlic and sauté for about 15 seconds. Don't let it burn!
Add the Sauce into the wok. Bring it to a simmer and let it cook for about 1 1/2 minutes or until it thickens into a glossy sticky sauce.
Add the beef and scallions, toss to coat and cook for a further 30 seconds.
Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!
Written automatically by CookOS, not by the creator.
Store leftovers in an airtight container for up to 2 days in the refrigerator. Reheat gently in a wok or skillet over medium heat for 1–2 minutes; texture will soften slightly but flavor remains.
wok · paper towels
Written automatically by CookOS, not by the creator.
The beef and sauce are best served immediately after combining for maximum crispiness. You can prepare the marinade and sauce mixture ahead, then fry and assemble just before serving.
Rump, scotch fillet, or flank steak all work well. Slice against the grain into 3mm-thick pieces for maximum tenderness.
Ensure the oil is at medium-high heat before adding beef, don't overcrowd the wok, and cook each side for 45 seconds or until golden. Pat beef dry after marinating if excess liquid accumulates.
No—use light or all-purpose soy sauce for the sauce only, as dark soy will overpower the balance and darken the glaze too much.
Use dry sherry or replace it entirely with an equal amount of chicken broth to maintain the sauce volume and flavor.
