Mongolian Beef Recipe & Video - Seonkyoung Longest (2024)

Ingredients

Scale

For the Beef

• 1 lb. Beef chuck
• 2 Tbsp Shaoxing wine (Chinese cooking wine)
• 1/4 cup Corn starch
• 1 tsp Baking soda
• 1 Egg
• 1/8 tsp. Black pepper

For the Sauce

• 1/4 cup Soy sauce
• 1/4 cup Cold water
• 1/4 cup Sugar

For the Stir-frying & Frying

• 8 Cloves garlic
• 2 Bundles of green onion
• Frying oil (approximately 2 cups) Canola, peanut, vegetable oils are recommended
• 2 Tbsp Cooking oil, Canola, peanut, vegetable oils are recommended
• Toaste sesame seeds to taste

Cook ModePrevent your screen from going dark

1. Trim unnecessary fat from beef and cut into bite size, 1/8 to 1/4 inch thin slices.
   
2. In a mixing bowl, combine all ingredients of Marinade for the Meat; mix well with your hand until you don’t see any lumps. Set aside.
   
3. In another mixing bowl, combine all ingredients of the Sauce; whisk until sugar has dissolved. Set aside.
   
4. Roughly chop garlic, set aside. Cut top end and root of green onions. Cut into halves lengthwise and then cut into 2 inches long pieces. Set aside.
   
5. Pour frying oil into your wok, at least 1 1/2 to 2 inches deep. (My wok needed about 2 cups, but it’s depending on your wok size.) Heat oil over high heat to 350°F (176°C).
   
6. Carefully add half amount of beef into wok, and stir with a spatula to separate them. We are doing batches so beef will cook evenly quicker. Cook about 2 to 3 minutes or until beef is cooked and golden brown. Gently take them out from wok to a plate or wide bowl that lined with paper towels. Repeat with rest of beef. Set aside.
   
7. Pour out oil into a heat proof bowl. If you would like to use this oil again, let them cool while you are cooking and eating and then strain through a paper towel lined strainer so you can reuse it other time.
   
8. Wipe your wok with paper towel lightly, inside and out. Heat your wok over high heat and add 2 Tbs. cooking oil. Add chopped garlic and stir fry until you can smell fragrance of garlic, about 45 second to 1 minute.(Add chili flakes if you want to make it spicy!) Add fried beef into wok, stir fry with garlic and oil. About 45 second to 1 minute.
   
9. Add sauce, and stir fry for about 2 to 3 minutes or until meat has absorbed most of sauce.
   
10. Now add green onions, and stir try one last time, for about 30 second to 1 minute.
    
11. Transfer to a serving plate and garnish with toasted sesame seeds if you like.
    
    Enjoy with warm cooked rice!

SeonkyoungSeptember 25, 2015 at 5:01 pm

I fixed it! Thanks!! 😀

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SeonkyoungNovember 11, 2015 at 5:27 pm

The wok and the skillet I use the most(in the video & real life) are T-fal 8inch non stick wok & large nonstick skillet. The wok is Jamie Oliver’s Food Revolution line but I haven’t seen for a long time at the market. But you can find similar ones any kitchen stores or online! ☺️

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Luke WalzNovember 26, 2019 at 5:38 pm

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I just bought my first wok which is carbon steel. I seasoned it with bacon fat and onions, and I have been learning and cooking with it almost every day.

After some searching, I found some of your videos and recipes. I bought some Shao Xing wine at the local grocery store (was surprised to find it so easily and well priced too for a big bottle). Will have to give this recipe a try because now I have all the ingredients on hand!

Thank you for all the information. Your time and efforts are appreciated.

Regards,
Josh

SeonkyoungJanuary 4, 2016 at 7:07 pm

Lucky you to found Shaoxing wine so easily and seasonal price!! 😀 Good luck in your kitchen and have fun Josh!!

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Hello! Thank you for the great recipe. Such great flavors!

After adding the sauce to the meat, the meat became soggy. Any idea what I may have done wrong?

Thank you!

SeonkyoungJanuary 20, 2016 at 8:23 pm

Hello Rosa! So glad you love the flavor! You didn’t do anything wrong, the texture meant to be soften after tossing into the sauce. 🙂

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SeonkyoungJanuary 20, 2016 at 8:18 pm

YAY, Nadia~~!! I’m so happy to hear that you gave a try my recipes and both turned out deviously! Also thank you so much for the soy sauce info, it will help other viewers a lot!! ❤️

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Seonkyoung, this recipe is absolutely delicious! I had to substitute chicken for the beef because of a health condition, and I squeezed a little bit of sriracha sauce into the mix simply because I like spicy, but the recipe was simple and quick, and the whole family raved about it. I’m glad you went from cartoonist to dancer to chef, because what you share with us is fantastic.

On another note, I like it when your bring in Jacob and Trinity. It’s good to see a family come together having fun with each other. When your food makes Jacob dance, it makes us smile! Looking forward to your next show…

SeonkyoungAugust 18, 2016 at 4:59 am

Hi Jeff! YAY! Thank you so much for sharing your story!! Also reading my story… hehehe I try to incorporate my family in the video as much as possible but sometimes life just doesn’t let us work on the same timeframe! lol

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SeonkyoungSeptember 20, 2016 at 5:04 pm

Thank you so much for the info SDH!!! Hope it helps other viewers as well!!

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SeonkyoungSeptember 20, 2016 at 4:56 pm

Hi Lowell,
you can use any other steak meat you wish, such as ribeye, sirloin or tenderloin. I was wonder if you used baking soda in the recipe though?

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SeonkyoungDecember 8, 2016 at 6:55 am

💗 YAY~! Thank you!! 💗

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SeonkyoungJanuary 1, 2017 at 10:56 am

Of course you can!

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SeonkyoungMarch 30, 2017 at 3:05 am

It’s my pleaser Jeff! So happy to hear that!!

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SeonkyoungApril 7, 2020 at 1:10 pm

Following the recipe should do just fine! (:

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