My Mongolian beef recipe & how to make a tender beef stir-fry 👊 - Marion's Kitchen

beef flank steak

🥗Healthier: chicken breast

💰Cheaper: beef chuck

Chicken breast reduces fat while beef chuck is more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce cuts down on salt intake.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is budget-friendly.

Cutting against the grain, slice the flank steak into thin strips.

Combine the steak with the marinade ingredients (soy sauce, Chinese Shaoxing wine, baking soda, corn flour). Mix well.

Combine the ingredients for the stir-fry sauce (soy sauce, chicken stock, brown sugar, Chinese Shaoxing wine).

Heat the oil in a wok or frying pan over high heat.

Add the beef and cook, stir-frying, for about 2 minutes or until just cooked.

Transfer the beef to a large tray or plate.

Return the same pan to the heat (no need to clean it).

Add in the onion, ginger, garlic, and chillies. Stir-fry for about a minute.

Then add the stir-fry sauce. Allow to simmer for half a minute.

Add the corn flour mixture and simmer until thickened.

Add the beef back into the sauce along with the spring onion and toss until well combined.

Serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens