Mongolian Beef with Caramelized Soy Sauce and Green Onions
By Mason Brooks
Prep
15 min
Cook
15 min
Total
30 min
Servings
3
Level
Easy
For a quick takeout-style dinner, serve this Mongolian beef with rice or sautéed garlic bok choy. Thin flank steak turns tender and savory in a sweet soy sauce, while black pepper, Shaoxing wine, and onions give the stir-fry its fragrant, lightly charred character.
The beef is velveted with water, Shaoxing rice wine, salt, baking soda, cornstarch, and neutral oil before it reaches the pan. Baking soda helps tenderize the thin slices, while cornstarch coats them for cooking. Garlic, yellow onion, and the white parts of green onion build the aromatic base. Sugar and soy sauce form the simple sweet-savory seasoning, finished with cracked black pepper and more rice wine.
As the beef cooks, keep the slices separated so they brown evenly rather than steam in a crowded pan. The right cue comes when the soy sauce and sugar coat everything and smell slightly caramelized or charred. Thick-cut steak is the common trouble spot because it needs longer cooking and can lose its juicy texture. Slice flank steak thinly, between one-eighth and one-quarter inch, against the grain.
Serve the stir-fry over rice, or add the optional fried rice vermicelli nest for crisp noodles that soften and turn chewy under the sauce. Leftovers can be sautéed in a pan with a small amount of water until warmed through. Add the green onion tops at the end so they stay fresh-looking and bright.
Why you'll love this recipe
- It suits a busy dinner because the full stir-fry takes 30 minutes, with the beef marinating while the onions and other ingredients are prepared.
- Families get familiar sweet-savory takeout flavors from soy sauce and sugar, while black pepper adds a noticeable bite without making the dish spicy.
- Thin flank steak stays tender through the baking soda and cornstarch marinade, giving budget-friendly beef the soft texture expected from restaurant-style stir-fries.
- Rice or sautéed garlic bok choy makes an easy side because the saucy beef already brings onions, green onions, and concentrated savory seasoning to the plate.
- Optional fried vermicelli gives texture-minded diners a crisp noodle base that becomes soft and chewy where it catches the sweet soy sauce.
- Leftovers work well for another meal because they can be sautéed with a small amount of water, loosening the sauce without needing extra ingredients.
Ingredients
- •1 lb beef flank steak (thinly sliced, between ⅛ to ¼ inch thick)
- •2 tbsp water
- •2 tsp Shaoxing rice wine
- •0.5 tsp Kosher salt (use a little less if using fine salt)
- •0.25 tsp baking soda
- •2 tbsp cornstarch
- •1 tbsp neutral oil
- •1 tsp cracked black pepper (more or less to taste)
- •1 tbsp Shaoxing rice wine
- •3 tbsp granulated sugar
- •2 tbsp regular soy sauce
- •1 tbsp garlic (minced, about 2 cloves)
- •0.5 large yellow onion (sliced)
- •1 bunch green onion (cut into 2-inch pieces, with white and green parts separated)
- •1 oz medium-thickness rice vermicelli (optional; use more or less to preference)
- •oil (as needed for cooking)
Instructions
- 1
Combine the thinly sliced flank steak, water, Shaoxing rice wine, salt, and baking soda in a mixing bowl. Mix vigorously until the beef absorbs most of the liquid.
- 2
Add the cornstarch and mix until the beef is well coated. Add the neutral oil and mix until evenly distributed.
- 3
Set the beef aside to marinate for 10 to 15 minutes while preparing the remaining ingredients, or marinate it in the refrigerator overnight.
- 4
Optional fried vermicelli nest: Heat 1 to 2 inches of oil in a wok or pan to about 350°F.
- 5
Add the dry rice noodles and fry until puffy, about 30 seconds to 1 minute, working in batches if necessary. Remove and drain on paper towels.
- 6
Add enough oil to generously coat the bottom of a wok or sauté pan, then heat it over medium to medium-high heat.
- 7
Add the marinated beef and sear both sides until just cooked and golden brown. Separate the slices and cook in batches if necessary, then remove the beef and set aside.
- 8
Heat 1 to 2 tablespoons of oil in the same wok or pan. Cook the garlic until fragrant, then add the yellow onion and white parts of the green onion and stir-fry until the onions are no longer raw.
- 9
Return the beef to the pan and stir-fry with the black pepper. Drizzle the Shaoxing rice wine around the pan and cook until fragrant and evaporated.
- 10
Add the sugar and soy sauce. Stir-fry until well combined and the Mongolian beef smells slightly caramelized or charred.
- 11
Add the green parts of the green onion and stir-fry briefly. Serve over fried rice noodles, if using, with rice on the side.
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