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Better Than Takeout Mongolian Beef | Wok Cooking at Home

A quick, flavorful dish featuring tender beef strips marinated in soy sauce, Shaoxing wine, and baking soda (for extra softness), stir-fried with aromatic ginger, garlic, and chili, then coated in a glossy sweet-savory sauce. Finished with green onions and sesame seeds, this dish is perfect over rice—crispy, juicy, and packed with umami in 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mongolian
Servings 2 people

Ingredients
  

For the Beef & Marinade

  • 400 g 14 oz beef short plate or flank steak
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp Shaoxing cooking wine
  • 1½ tbsp cornstarch
  • 1 tsp baking soda for velveting
  • ½ tsp salt adjust to taste

For the Sauce

  • ¼ cup 60-70ml chicken stock (or beef stock)
  • 2 tbsp splashes Shaoxing cooking wine
  • 4-5 tbsp soy sauce
  • 2 tbsp palm sugar or brown sugar

For Stir-Frying

  • 1½ small red onions cut into batons
  • 1 tbsp minced ginger
  • 1 clove garlic minced
  • ½-1 tsp chili flakes adjust to heat preference
  • 2-3 green onions sliced
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds
  • Neutral oil for cooking

Instructions
 

Prepare the Beef

  • Slice the beef against the grain into thin strips (~3-4mm thick).
  • In a bowl, combine beef with soy sauce, cooking wine, cornstarch, baking soda, and salt.
  • Massage well and marinate for 30 min to 2 hours (or overnight for best results).

Make the Sauce

  • In a separate bowl, mix chicken stock, cooking wine, soy sauce, and sugar until dissolved.

Cook the Beef

  • Heat a wok or large pan over high heat until smoking.
  • Add oil, then sear the beef in batches until just slightly pink (~2-3 min). Remove and set aside.

Stir-Fry Vegetables

  • In the same wok, add more oil if needed.
  • Stir-fry red onions until slightly charred (~1-2 min).
  • Add ginger, garlic, and chili flakes; cook for 30 seconds.

Combine & Finish

  • Pour in the sauce and bring to a simmer.
  • Optional: Thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
  • Return beef to the wok, tossing to coat. Heat through (~1 min).
  • Turn off heat, add green onions, sesame seeds, and sesame oil.

Serve

  • Enjoy hot with steamed rice or noodles.

Video

Notes

Tips:
Cutting against the grain ensures tender beef.
Baking soda (velveting) tenderizes tougher cuts.
High heat is key for the perfect stir-fry texture.
Keyword BBQ, cooking, foodie, greece, recipe