Homemade Mongolian Beef
A classic takeout favorite featuring thinly sliced, crispy shallow-fried flank steak coated in a savory, sweet, and aromatic glaze. Finished with fresh Thai basil and garlic, then served over steamed white rice.
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🍳 Cooking Flow
Cook rice and slice flank steak into thin pieces. → Coat beef in cornstarch, white pepper, and salt, then shallow-fry in a seasoned wok until crisp and brown. → Stir-fry green onions, ginger, chilies, and gochugaru, then simmer with brown sugar, soy sauces, water, and vinegar to create a glaze. → Toss the beef in the glaze, turn off heat, and stir in Thai basil and minced garlic. → Serve hot over steamed rice with shaved green onions.
Cooking Steps
Brief Cooking Order
Cook rice and slice flank steak into thin pieces. → Coat beef in cornstarch, white pepper, and salt, then shallow-fry in a seasoned wok until crisp and brown. → Stir-fry green onions, ginger, chilies, and gochugaru, then simmer with brown sugar, soy sauces, water, and vinegar to create a glaze. → Toss the beef in the glaze, turn off heat, and stir in Thai basil and minced garlic. → Serve hot over steamed rice with shaved green onions.
Introduction
A classic takeout favorite featuring thinly sliced, crispy shallow-fried flank steak coated in a savory, sweet, and aromatic glaze. Finished with fresh Thai basil and garlic, then served over steamed white rice.
Step 1
Rinse medium-grain rice twice in cold water, drain, and cook in a rice cooker.
Step 2
Slice 1 lb of flank steak into 1/2-inch thick pieces across the grain (freezing for 15-20 minutes beforehand makes slicing easier). Place in a bowl.
Step 3
Season the wok: Heat 3-4 tbsp of vegetable oil over medium-high heat, swirling occasionally until it begins to smoke. Discard the oil and wipe the wok clean with a paper towel.
Step 4
Add 3 tbsp of fresh vegetable oil back to the wok and heat over medium-high heat.
Step 5
Toss the sliced beef with 1/4 cup cornstarch, 1/2 tsp ground white pepper, and a pinch of salt until thoroughly coated.
Ingredients List
Important Notes
Always season the wok with a layer of oil before cooking to prevent sticking and create a non-stick surface.
Partially freezing the beef for 15-20 minutes makes it much easier to cut even, thin slices.
Shallow-fry the beef in batches to prevent overcrowding the wok and ensure proper browning and crispness.
Add the fresh garlic and Thai basil only after turning off the heat so the garlic does not burn and the basil maintains its aromatic flavor.
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