Mongolian Beef Secrets Revealed: The Ultimate Recipe Guide
Mongolian beef is a beloved dish in American Chinese cuisine, known for its rich, savory-sweet flavors and tender beef. Despite its name, this dish is not Mongolian in origin but was created in Taiwan and later popularized in the U.S. Today, we're unveiling the secrets behind making authentic Mongolian beef, including the best ingredients and techniques to achieve restaurant-quality results at home.
The Secret to the Perfect Dark Sauce
The hallmark of Mongolian beef is its rich, dark sauce, which balances sweetness, umami, and a slight hint of smokiness.
This recipe uses:
Leung Key Low Sodium Soy Sauce – Provides depth without excessive saltiness.
Mushroom-Flavored Dark Soy Sauce – Adds an earthy umami boost and a deep color.
Leung Key Panda Brand Oyster Sauce – A gluten-free, MSG-free option for extra richness.
Defatted Chicken Bouillon Powder – Enhances the savory depth of the sauce. You can substitute with Nor or Leung Key chicken broth powder.
Rice Wine ("Michu") – Similar to Shaoxing wine, it rounds out the flavors.
Dark Sauce Recipe
To make the signature Mongolian beef sauce, combine:
½ cup water
1 tablespoon chicken broth powder
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons mushroom-flavored dark soy sauce
1 tablespoon oyster sauce
1 tablespoon rice cooking wine
Mix well and set aside for later.
Choosing & Prepping the Beef
Flank steak is the preferred cut for Mongolian beef due to its flavor and texture. To ensure tenderness:
1. Slice Against the Grain – Cutting against the muscle fibers prevents chewiness.
2. Use a Two-Step Tenderizing Process – This involves an alkaline marinade followed by velveting.
Step 1: Alkaline Marinade
Mix water and a pinch of baking soda and let the sliced beef soak for 15 minutes. This keeps the meat tender during cooking.
Rinse thoroughly and pat dry.
Step 2: Velveting the Beef
Coat the beef with egg white and starch (corn or potato starch) before frying.
This technique locks in moisture and prevents overcooking.
Cooking the Mongolian Beef
1. Pre-Fry the Beef – Heat oil to 350°F (175°C) and fry the beef briefly until just cooked. This gives it a crispy exterior while keeping it tender inside.
2. Prepare the Aromatics – Use dehydrated minced garlic, which must be rehydrated before use. This provides the dish with a robust garlic flavor.
3. Stir-Fry with the Dark Sauce – In a hot wok, add the pre-fried beef, the prepared sauce, and fresh green onions for a burst of freshness.
4. Finishing Touch – A dash of pure sesame oil at the end enhances the aroma and flavor.
Final Thoughts
Mongolian beef may not be Mongolian in origin, but its bold flavors and tender beef make it a classic favorite. By following these secrets—choosing the right ingredients, using a two-step tenderizing method, and cooking with the perfect sauce—you can recreate restaurant-quality Mongolian beef at home.
Try this recipe, and let us know how it turns out! What’s your favorite way to enjoy Mongolian beef? Share your thoughts in the comments!
