Mongolian Beef with Authentic Flavors

Embark on a culinary journey with this Mongolian Beef recipe, a perfect blend of tender beef slices marinated and stir-fried to perfection. This dish captures the essence of traditional Asian cuisine, combining the richness of dark sauce with the freshness of green onions and the tender juiciness of flank steak.

What sets this recipe apart is the meticulous preparation that ensures every bite is bursting with flavor. From the velveting technique that keeps the beef succulent to the dark sauce that’s a symphony of soy, oyster, and mushroom soy sauces, every step is designed to deliver an authentic and delicious experience. Whether you’re a seasoned chef or a curious cook, this Mongolian Beef dish is guaranteed to impress at any dinner table.

Full Recipe:


For the Dark Sauce:

  • ¼ cup water
  • ½ tsp chicken broth powder
  • ¼ cup white granulated sugar
  • ¼ cup + 2 tbsp soy sauce (Lee Kum Kee low-sodium or Kikkoman)
  • 1 tbsp mushroom soy sauce (Lee Kum Kee)
  • 1 tbsp oyster sauce (Lee Kum Kee Panda brand)
  • 2 tbsp Michiu or Shaoxing rice cooking wine

For the Beef:

  • 12 oz flank steak
  • 1 cup water
  • ½ tsp baking soda
  • ⅓ cup soy sauce
  • ½ egg white
  • ⅛ tsp white pepper
  • 1 tbsp potato starch or cornstarch
  • 1 tsp neutral oil
  • Frying oil

For the Stir-Fry:

  • 2 tsp dehydrated, minced garlic (reconstituted in hot water and drained)
  • 1 tbsp white sugar
  • ½ tsp sesame oil (Lee Kum Kee pure sesame oil)
  • 1-2 oz green onion tops, cut into 2-inch pieces
  • Neutral oil for cooking



  1. Prepare the dark sauce: In a small pot, combine water, chicken broth powder, and sugar. Simmer over medium heat until dissolved. Remove from heat and add soy sauces, oyster sauce, and wine. Whisk and set aside.
  2. Marinate the beef: Slice steak against the grain into thin slices. Dissolve baking soda in water, add soy sauce, and marinate beef for 2-24 hours in the fridge.
  3. Velvet the beef: Remove beef from marinade, pat dry. Mix with egg white, white pepper, starch, and oil. Let sit for 30 minutes to overnight in the fridge.
  4. Fry the beef: Heat frying oil to 350°F. Fry beef slices in batches for 60-90 seconds, then drain.
  5. Stir-fry: Heat neutral oil in a wok. Fry garlic for 10-15 seconds. Add dark sauce and sugar, bring to a boil. Add beef, cook for 30-60 seconds. Add sesame oil and green onions, cook for another 15-20 seconds.

Prep Time: 2 hours 45 minutes | Cooking Time: 10 minutes | Total Time: 2 hours 55 minutes

Kcal: 500 kcal | Servings: 4 servings

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