View the print-ready version of this recipe on Once Upon a Chef.
Mongolian beef is a popular Chinese-American restaurant dish that consists of tender, crispy beef in a savory-sweet brown sauce. This version comes from The Woks of Life, written by Bill, Judy, Kaitlin, and Sarah Leung, the family behind the popular Woks of Life blog. I’m a big fan of the cookbook and the blog, both of which are excellent resources for anyone interested in learning more about Chinese cooking. To prepare the dish, thinly sliced flank steak is first “velveted” or tenderized by marinating it in a mixture that includes baking soda, before being coated in cornstarch. The beef is then shallow-fried in a wok or skillet until crispy, and tossed in a flavorful brown sauce made with soy sauce, brown sugar, garlic, ginger, and scallions. Served over steamed rice, the dish is a huge family-pleaser and every bit as good as the Mongolian beef served at your favorite Chinese restaurant.
