Meat
Intermediate
Meat Pie
120 min
Meat
Easy
Recipe of Mongolian meat
By
Diego Cortés
Mongolian beef is a stir-fry of beef strips seared over very high heat and glazed in a soy, ginger and brown sugar sauce that turns glossy and only mildly sweet. Despite the name, it was born in overseas Chinese kitchens: it became a fixture of Peruvian chifa cooking and of Chilean Chinese restaurants.
It serves 4 and comes together in 25 minutes: 15 minutes of prep, including 10 minutes of resting the beef in cornstarch, and 10 minutes in the wok. That cornstarch keeps the meat juicy and helps the sauce thicken, while the high heat browns it in seconds instead of stewing it. It is a weeknight dish, best when the rice is already cooked.
What to know before you start
- Slice against the grain: half-centimetre strips, patted dry, or the wok steams them in their own juice.
- Batches, not piles: a crowded pan loses heat.
- Thicken the sauce separately: that way the sugar does not burn before the beef goes back in.
- Per serving: about 400 kcal without rice; with a cup of white rice, roughly 600.
For the background, including its origin and how it differs from Mongolian chicken, read the Mongolian beef article. For the side dish, try this vegetable fried rice in a wok or the Mongolian chicken with rice.
Prep
15 min
Cook
10 min
Servings
4
Calories
400 kcal
Ingredients
Directions
-
1
Cut the beef into half-centimetre strips against the grain and pat them dry with kitchen paper: wet meat steams in its own juices instead of browning.
-
2
Toss the beef with 2 tablespoons of the cornstarch until evenly coated and let it rest for 10 minutes at room temperature.
-
3
Make the sauce in a bowl: whisk the soy sauce, water or stock, oyster sauce, sugar and the remaining tablespoon of cornstarch until smooth.
-
4
Heat a wok or your largest frying pan over high heat for two minutes, until it starts to smoke, and add 2 tablespoons of oil.
-
5
Sear the beef in batches, 30 to 40 seconds per side without moving it, and transfer to a plate: crowd the pan and the meat releases water and stews.
-
6
Lower the heat to medium, add the remaining tablespoon of oil, the garlic and the ginger and fry for 30 seconds, until fragrant but not coloured.
-
7
Pour in the sauce from the bowl and cook for 2 to 3 minutes, stirring, until it thickens and turns glossy enough to coat a spoon.
-
8
Return the beef and its juices to the wok and toss for one minute only, so it takes on the glaze without toughening.
-
9
Add the spring onions and sesame oil, stir for 30 seconds and turn off the heat.
-
10
Taste and adjust with salt and pepper, serve straight away over white rice and scatter the sesame seeds on top.
Frequently Asked Questions
How difficult is it to prepare Mongolian meat?
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
How long does it take to prepare Mongolian meat?
The preparation time is 15 minutes and the cooking time is 10 minutes.
How many people does this recipe serve?
This recipe is designed for 4 servings.
Can I substitute some ingredients?
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
How should I store this preparation?
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
