Mongolian Beef (Without Using a Wok)

Mongolian beef might be one of the most popular Chinese takeout dishes of all time. Along with Black Pepper Steak, Sesame Chicken, Sweet and Sour Chicken, and Beef Chow Fun, it’s one of the most requested dishes among readers of this blog.

It might seem daunting to make your favorite takeout dish at home, but you’d be surprised how easy it is once you understand the workflow. Let’s dive in and learn how to make this dish work!

Mongolian beef ingredients and prep

Even though Mongolian beef is not a traditional Chinese dish, I made my own interpretation of it by adding extra aromatics and Shaoxing wine, while reducing the salt and sugar. It results in a well balanced dish with tender beef in a rich brown sauce that is not too sweet yet super fragrant. 

1. Choose the right cut of beef

My favorite cuts for stir fry are flank steak and plate steak. These cuts are cheaper than sirloin and ribeye, yet they yield very tender results.

If you have to use a cheaper cut, such as round roast or brisket, there is a quick method to tenderize the beef. Sprinkle 1/4 teaspoon of baking soda onto the beef along with the other marinade ingredients, then mix very thoroughly to coat the beef. Chinese restaurants commonly use this method so they can use cheaper cuts of beef. I’ve documented the method in this Orange Beef recipe.

Also, make sure you always slice the beef perpendicular to the grain, which is another key to creating a melt-in-your-mouth texture.

2. Use plenty of fresh aromatics

This might be the most important component of a fragrant stir fry. Make sure you add plenty of fresh garlic, ginger, and green onion. They will give the sauce a depth of flavor and fresh taste, just like you’d get in a Chinese restaurant.

3. Marinate the meat

This key step takes an extra 3 minutes but it will make such a difference to your dish. Using Shaoxing wine and salt makes the beef so much more flavorful and so much richer. Once you’re done with the marinade, coat the meat with some cornstarch. Not only does it yield a crispy surface, but it also protects the beef from the hot pan so it won’t be overcooked.

4. Mise en place 

When you’re ready to cook, your table should have:

• Sauce
• Marinated beef coated with cornstarch
• Green onion
• Ginger and garlic (can be combined in one bowl)

How to cook Mongolian Beef

1. How to cook beef properly without a wok

The first thing to remember is that you should let the beef sear in the hot pan without moving it too much. I know, it sounds like this is contradictory to the word “stir-fry”! Just like when browning your meat before making a stew, leaving the beef in the pan without moving it at the start of a stir fry will brown the bottom while maintaining a hot temperature in the pan. 

Once you heat up the pan, spread the beef into a single layer with the help of a pair of tongs (or chopsticks). Then grill the meat, without touching, for at least 1 minute. Then use a spatula to flip to cook the other side. In the end, you will get perfectly seared beef that is medium rare inside. The beef will be cooked perfectly after you add the sauce, and it will also remain juicy and tender.

2. Stir fry workflow

Different from a lot of Western-style cooking, Chinese stir fry happens very quickly. Once you have everything prepared, the stir fry process is usually finished in less than 5 minutes. This means that you should have done all the prep and have all the ingredients ready and near your stove. Make sure to go through all the recipe directions so you have an idea of what to do next.

1. Spread the beef with minimal overlapping and sear the bottom side
2. Flip to cook the other side, then immediately transfer to a plate
3. Saute the aromatics
4. Add the sauce and stir to thicken it
5. Add back the beef and the green onion
6. Quickly mix everything together 

That’s it! You’ll find the dish so easy to make once you try it out!

Serve the sticky, tender beef on top of some steamed rice, and you’ll have dinner ready! 

Happy cooking and I hope you enjoy this dish as much as I do!

More Asian takeout recipes

• Orange Beef
• Chicken Lo Mein
• Thai Sweet Chili Chicken
• Beef and Broccoli
• Egg Drop Soup

Mongolian Beef (Without Using a Wok)

By Maggie Zhu

4.93 from 13 votes

Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

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This easy Mongolian beef recipe features beautifully caramelized beef with a juicy, tender texture. And a gingery, garlicky, sweet and savory sauce makes this dish irresistible! You won’t believe how easy it is to make this restaurant-style stir fry in your own kitchen without a wok! {Gluten-Free adaptable}

To make this dish gluten-free, use dry sherry instead of Shaoxing wine, and replace the soy sauce with tamari.

Ingredients 

Marinade

• 1 lbs (450 g) flank steak , sliced against the grain into 1/4” (1/2 cm) thick pieces (*Footnote 1)
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1 teaspoon ginger , grated
• 1/2 teaspoon salt

Sauce

• 1/4 cup chicken stock (or water)
• 2 tablespoons light soy sauce (or soy sauce)
• 2 teaspoons dark soy sauce (or soy sauce)
• 2 tablespoons sugar
• 2 teaspoons cornstarch

Stir fry

• 1/4 cup cornstarch
• 3 tablespoons peanut oil (or vegetable oil)
• 2 teaspoons ginger , minced
• 3 cloves garlic , minced
• 4 green onions , cut into 2” (5 cm) pieces, then halved lengthwise

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Instructions

• Combine flank steak, Shaoxing wine, ginger, and salt in a large bowl. Gently mix well with your hand. Let marinate at room temperature for 15 minutes.
• Mix all the sauce ingredients in a medium-sized bowl.
• When you’re ready to cook, add the cornstarch to the marinated beef. Mix to coat all the beef pieces with cornstarch.
• Heat peanut oil in a large nonstick skillet until hot. Spread the steak with minimal overlapping (*Footnote 2). Use a pair of tongs to rearrange the beef, if necessary. Let cook for 1 minute without moving, or until the bottom turns golden brown. Flip and cook the other side, 40 seconds or so, until golden but the inside is still a bit pink. Transfer the steak to a big plate.
• If there is a lot of oil left in the pan, use a couple layers of kitchen paper towel held in a pair of tongs to remove any extra oil, leaving 1 tablespoon of oil in the pan.
• Add the ginger, garlic, and the white part of the green onion into the skillet. Cook and stir for 30 seconds to release the fragrance.
• Stir the sauce again until the cornstarch is fully dissolved. Pour it into the pan and immediately stir with a spatula. The sauce will thicken very quickly, in a couple seconds. Return the cooked beef to the pan, along with the green part of the green onion. Cook and stir a few more times to mix well. Transfer everything to a plate immediately. Serve hot over steamed rice as a main.

Video

Ingredient Substitution Guide

Notes

1. My favorite cuts for stir fry are flank steak and plate steak. If you have to use a cheaper cut, such as round roast or brisket, sprinkle 1/4 teaspoon baking soda onto the beef along with the other marinade ingredients, then mix very thoroughly to coat the beef. It helps tenderize the beef.
   The beef is much easier to slice if it’s still a little frozen inside. You can freeze the beef for 30 minutes before slicing. Or thaw a piece of frozen beef overnight in the fridge.
2. 2. If you use a pan that is smaller than 12”, you should cook the beef in two batches for better browning.

Nutrition

Serving: 1serving, Calories: 373kcal, Carbohydrates: 17.1g, Protein: 26.4g, Fat: 21.2g, Saturated Fat: 5.4g, Cholesterol: 50mg, Sodium: 766mg, Potassium: 404mg, Fiber: 0.8g, Sugar: 6.7g, Calcium: 33mg, Iron: 2mg

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