RECIPE 14 / Mains
Danjo Recipes
Mongolian Beef
For 4 people · US imperial ingredients
More preparation, multiple stages or careful cooking. Rated for hands-on effort, not waiting time.
Favorites are saved in this browser.
Estimated for the base recipe. Includes a 15-minute marinade; excludes cooking rice. Larger batches may take longer; times do not scale automatically.
Dietary & allergen notes
Listed allergens: Soy · Wheat (usual soy sauce)
- Shaoxing wine may contain wheat; check its label. Switching beef to chicken does not remove sauce allergens.
With ingredient changes or label checks
- For gluten-free, both soy sauce and cooking wine must be replaced with verified gluten-free products; also check the cornstarch.
Based on the written recipe, not an allergy-safe guarantee. Check every product label and avoid cross-contact. Swaps and toppings can change these flags. Allergy-aware cooking guidance
MAKE ENOUGH FOR EVERYONE
How many people?
Base recipe: 4 people. Estimated main-course portions.
Ingredients scale automatically. Keep the cooking times and temperatures; use more pans or cook in batches for larger amounts.
THE STARTING POINT
Ingredients
US cups, teaspoons, tablespoons, ounces and pounds. Counts stay the same; method measurements remain as written.
For 4 people · check off as you go
Out of something? Open “Need a swap?” below an ingredient. Suggestions do not change the recipe or nutrition estimates.
Need a swap?
1 lb boneless chicken breast, thinly slicedUse the same weight. Daniel has tried and enjoyed this variation. Keep the marinade and sauce, but cook the chicken fully through; cooking time and nutrition will differ.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
2 tsp dry sherryUse the same quantity. This is an alcohol-containing substitute.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
2 tbsp potato starchUse the same quantity for this coating. The texture may be slightly different.
Need a swap?
1 tbsp neutral cooking oil (such as canola)Use the same quantity. Olive oil adds more flavor; use an oil suited to the cooking method.
For The Sauce
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
1 tbsp dry sherryUse the same quantity. This is an alcohol-containing substitute.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
2 tbsp tamariUse the same quantity. Salt levels vary, so taste before adding more salt.
For The Rest Of The Dish
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
½ another onion variety of similar sizeUse the same quantity. Yellow onions are sweeter when cooked; red or white onions are sharper when raw.
Need a swap?
1 bunch chivesUse the same chopped volume as a finishing garnish. Add at the end rather than frying them like onion whites.
Need a swap?
neutral cooking oil (such as canola)Use the same quantity. Olive oil adds more flavor; use an oil suited to the cooking method.
For part of an egg, beat it first and measure the fraction. Seasonings listed “to taste” and frying oil stay flexible.
LET’S MAKE IT
The method
- 01
Marinate the beef: In a mixing bowl, combine the thinly sliced flank steak, water, Shaoxing cooking wine, salt, and baking soda.
- 02
Mix vigorously until the beef absorb most of the liquid.
- 03
Once most of the liquid has been absorbed, add the cornstarch and mix until the beef is well coated.
- 04
Following, add the oil and mix until evenly distributed.
- 05
Set the beef aside to marinate for about 10 to 15 minutes as you prepared the rest of the ingredients, or let the beef marinate in the fridge overnight.
- 06
Make the Mongolian beef: In a wok or sauté pan, add enough oil to generously coat the bottom of the pan.
- 07
Heat the oil on medium to medium high heat.
- 08
Once the oil is hot, add the marinated beef and sear on both sides until just cooked and golden brown.
- 09
Make sure to separate the beef slices so that they cook evenly.
- 10
Cook in batches if necessary.
- 11
Remove and set aside.
- 12
Into the same wok or sauté pan over medium high heat, keep about 1 to 2 tablespoons of oil.
- 13
Add the garlic and stir fry until fragrant, about 15 to 30 seconds.
- 14
Next, add the sliced onions and the white parts of the green onions.
- 15
Stir fry until the onions are just starting to turn translucent.
- 16
Add the beef back into the pan, along with the black pepper.
- 17
Stir fry briefly, then drizzle the Shaoxing cooking wine around the pan.
- 18
Stir fry for 30 seconds to 1 minute, until fragrant and the rice wine is cooked off.
- 19
Add the sugar and soy sauce and stir fry until the beef is well coated and the Mongolian beef is just starting to smell a little charred/caramelized.
- 20
Finish the Mongolian beef by adding the green parts of the green onions.
- 21
Sauté briefly to combine.
- 22
Serve the mongolian beef over the prepared rice.
- 23
Enjoy!
A ROUGH GUIDE
Estimated nutrition
Per person · one serving
- Calories
- ~310 kcal
- Carbs
- 18 g
- Fat
- 15 g
- Protein
- 27 g
Changing the people count scales the recipe total; nutrition per person stays the same.
What’s included in this estimate?
Includes the marinade oil plus an estimated 2 tbsp cooking oil per base batch. Assumes medium onions; excludes rice.
Approximate ingredient-based estimates, not verified nutrition labels. Brands, ingredient sizes and oil absorption change the results. Carbs include fibre; calories are approximated from protein, carbs and fat using the general 4/4/9 method.