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This Mongolian Beef is tender, marinated steak stir-fried with aromatic garlic, ginger, and dried chilies in a rich tangy sauce, served over rice—no cornstarch slurry required.
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Slice the steak into thin slices and set aside.
In a bowl, combine the baking soda, cornstarch, kosher salt, vegetable oil, soy sauce, and mirin to make the marinade.
Toss the steak in the marinade until evenly coated. Cover and refrigerate for at least 1 hour or overnight.
In a separate bowl, combine the oyster sauce, hoisin sauce, soy sauce, and brown sugar to make the sauce mixture. Set aside.
Heat vegetable oil in a wok or pan over medium-high heat.
Add the marinated steak in batches and fry until golden for about 2-3 minutes per batch. Set the cooked steak aside.
In the same pan, add minced garlic, minced ginger, white parts of the green onions, and dried red chilies. Sauté for 30 seconds on medium heat.
Add the sauce mixture to the pan and bring it to a simmer.
Return the cooked steak to the pan and add the green parts of the onions.
Stir well to combine all the ingredients and cook for an additional 5 minutes.
Serve the Mongolian Beef over warm rice, allowing the delicious flavors to mingle.
Written automatically by CookOS, not by the creator.
Store leftover Mongolian Beef in an airtight container in the refrigerator for up to 3 days; reheat gently in a wok or pan over medium heat, stirring occasionally, until warmed through.
wok or large skillet
Written automatically by CookOS, not by the creator.
Baking soda raises the pH of the meat, breaking down proteins and tenderizing the steak so it stays soft when cooked at high heat.
One hour is the minimum for effective tenderizing. Marinating overnight yields the most tender results.
A wok is ideal because its shape distributes heat evenly and allows you to stir-fry in batches, but a large skillet or chef's pan works too.
Crowding the pan lowers the temperature and steams the meat instead of frying it. Batches ensure a golden sear on each piece.
Fry each batch for 2–3 minutes until the edges are golden brown. The steak will continue to cook slightly when returned to the sauce.
