Mongolian Beef Steak
Mongolian beef steak combines a crispy cornstarch-coated sear with a savory, sweet, and spicy sauce of garlic, ginger, and dried chilis. The two-stage cook—pan-fry then simmer—locks in crust while building deep, balanced flavor.
Mongolian beef steak combines a crispy cornstarch-coated sear with a savory, sweet, and spicy sauce of garlic, ginger, and dried chilis. The two-stage cook—pan-fry then simmer—locks in crust while building deep, balanced flavor.
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Rub the steak with soy sauce and season generously with black pepper.
Dredge the steak in cornstarch, ensuring it is fully coated on all sides.
Heat oil in a large skillet over medium-high heat. Carefully place the coated steak in the hot oil and fry for about 2 minutes per side, until golden brown and crispy.
Remove the steak from the pan and set it aside on a wire rack to drain.
In the same pan, add the crushed garlic, sliced ginger, and dried chilis. Sauté for 2 minutes until fragrant.
Add the sherry to the pan, followed by the soy sauce, water, brown sugar, and white vinegar. Stir to combine and bring the sauce to a simmer for 1 minute.
Return the fried steak to the pan. Spoon the sauce over the steak and continue to simmer until the sauce thickens and glazes the steak.
Transfer the steak to a serving plate and pour the remaining sauce with the garlic, ginger, and chilis over the top.
Store refrigerated in an airtight container up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of water to restore sauce consistency.
Chuck or flap steak work best for this recipe because they're thin-cut and tender when seared quickly. Avoid thick cuts like ribeye, which won't absorb the sauce properly.
Cornstarch creates a crispy, golden crust when pan-fried and thickens the sauce naturally as it simmers, without needing a separate slurry.
Sake, mirin, or white wine works. Sherry adds subtle sweetness and depth, but these alternatives deliver similar umami and body.
Pan-fry until the cornstarch coating is golden and crispy (2–3 minutes per side for medium-rare). The sauce simmers for 3–5 minutes; steak will be tender but not overcooked.
Cook fully, cool, and refrigerate up to 2 days. Reheat gently in a skillet over medium heat with a splash of water to restore sauce consistency.
