Shopping Cart

Your cart is currently empty.



How To Prepare Mongolian Beef ?


Preparation time: 20 mins

Cooking time: 10 mins

Serving: 4


  • 1 lb flank steak cut into 1/4" strips
  • 2 tbsp neutral oil I used avocado oil
  • 2 tbsp light soy sauce
  • 1 tbsp shaoxing wine
  • 1/2 tsp baking soda
  • 2 tbsp cornstarch
  • 1 tsp white pepper


  • 1/2 cup light soy sauce
  • 1/2 cup chicken stock
  • 3 tbsp brown sugar
  • 1 tbsp cornstarch

Vegetables & Aromatics

  • 6 green onions cut into 2" pieces
  • 5-7 dried red chilis japones or chile de arbol work well; remove seeds to reduce spice level
  • 1 tbsp ginger minced
  • 3 cloves garlic minminced


  1. Slice your steak into 1/4" strips and marinate with light soy sauce, white pepper, Shaoxing wine, baking soda, neutral oil, and corn starch for 15 minutes.
  2. Prepare your green onions, garlic, ginger and chilis (deseed the chilis for less heat); set aside.
  3. Combine light soy sauce, brown sugar, and warm chicken stock mix; mix until sugar is dissolved.
  4. Heat 4 tbsp of neutral oil in a wok over high heat. Shallow fry the beef for 3-4 minutes at 350F, working in batches if necessary so the oil does not drop below 300F. Fry until golden brown and crisp. Remove and set aside.
  5. Remove leftover oil until about 2 tbsp of neutral oil remains. Over medium high heat, fry your garlic and ginger for 15-30 seconds then add the dried red chilis. Stir fry for another 15-30 seconds until the chilis are slightly toasted and oils have extracted.
  6. Add your premixed sauce and stir to combine until the sauce has thickened. Add back your beef and scallions, stir for another 1-2 minutes to coat evenly, and enjoy!
Posted by Coba Grills and we thank CJ Eats for this delicious recipe and the recipe link