Mandarin Inn’s Famous Mongolian Beef: A Culinary Journey Back in Time

The scent of ginger, garlic, and perfectly caramelized soy sauce still evokes vivid memories of my first trip to New York City. It was 1988, and Chinatown was a whirlwind of exotic sights, sounds, and, most importantly, smells. I remember stumbling into a bustling restaurant, Mandarin Inn, drawn in by the promise of authentic flavors. That first bite of their Mongolian Beef – tender slices of beef coated in a rich, savory sauce, nestled amongst vibrant scallions – was a revelation. It was more than just a meal; it was an experience that ignited my passion for Asian cuisine and set me on my culinary path. Today, I’m so happy to share a version of this classic dish with you. We’ve tweaked the original just a bit (to reduce the original sodium levels), but all the key flavors and techniques are preserved.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Servings: 2-3
• Yield: Approximately 4 cups
• Dietary Type: Not Gluten-Free

Ingredients

Meat:

• 1 lb flank steak

Marinade:

• 1 teaspoon dry sherry
• 1 egg
• 1 tablespoon vegetable oil
• 1 tablespoon cornstarch

Sauce Ingredients:

• 2 tablespoons light soy sauce (we recommend using only 1 tablespoon)
• 2 tablespoons dark soy sauce (we recommend using only 1 tablespoon)
• 1 tablespoon hoisin sauce
• 4 tablespoons dry sherry
• 1 teaspoon sugar
• 1 tablespoon sesame oil
• 2 tablespoons chicken stock
• ½ teaspoon cornstarch
• ¼ teaspoon black pepper

Other Ingredients:

• 1 teaspoon minced ginger
• ½ teaspoon minced garlic
• 7 scallions, cut into 1 ½ inch pieces
• 2 tablespoons vegetable oil
• 2 cups vegetable oil, for frying

Equipment Needed

• Large bowl
• Wok or large skillet
• Colander
• Cutting board
• Sharp knife
• Small bowl for sauce
• Measuring spoons and cups

Instructions

1. Prepare the Flank Steak: To make slicing easier, freeze the flank steak for 30 minutes. This will firm it up without completely freezing it.
2. Slice the Steak: Trim any excess fat from the flank steak. Then, using a sharp knife, slice the steak against the grain at an angle into very thin (approximately ⅛-inch) slices. Consistent thinness is key for even cooking.
3. Make the Marinade: In a large bowl, combine all the marinade ingredients: 1 teaspoon dry sherry, 1 egg, 1 tablespoon vegetable oil, and 1 tablespoon cornstarch. Whisk until well combined.
4. Marinate the Beef: Add the sliced beef to the marinade and mix thoroughly, ensuring that each slice is well coated. Refrigerate for at least 30 minutes, or up to 24 hours for a deeper flavor.
5. Prepare the Sauce: In a small bowl, dissolve ½ teaspoon of cornstarch in 2 tablespoons of chicken stock. Then, add the remaining sauce ingredients: 2 tablespoons light soy sauce (we recommend using only 1 tablespoon), 2 tablespoons dark soy sauce (we recommend using only 1 tablespoon), 1 tablespoon hoisin sauce, 4 tablespoons dry sherry, 1 teaspoon sugar, ¼ teaspoon black pepper, and 1 tablespoon sesame oil. Stir until well combined and set aside.
6. Heat the Oil for Frying: In a wok or large, deep skillet, heat 2 cups of vegetable oil to 350°F (175°C). Use a thermometer to ensure accurate temperature.
7. Fry the Beef: Drain the beef from the marinade (do not discard the marinade). Carefully add the beef to the hot oil in batches, ensuring not to overcrowd the pan. Fry until the beef is almost cooked through – it should lose its pink color but still be tender. This usually takes about 1-2 minutes per batch.
8. Drain the Beef: Remove the fried beef with a slotted spoon and drain in a colander to remove excess oil.
9. Sauté Aromatics: Remove all but 2 tablespoons of oil from the wok. Heat the remaining oil over high heat. Add 1 teaspoon minced ginger, ½ teaspoon minced garlic, and 7 scallions (cut into 1 ½ inch pieces). Stir-fry for about 15 seconds, until fragrant but not burned.
10. Add the Sauce: Pour the mixed sauce ingredients into the wok. Stir continuously for about 15 seconds, until the sauce thickens slightly and becomes hot.
11. Combine Beef and Sauce: Add the fried beef to the wok and stir for a few seconds, until the beef is fully coated in the sauce and reheated. Do not overcook.
12. Serve Immediately: Serve the Mongolian Beef immediately over rice or noodles.

Expert Tips & Tricks

• Freezing the flank steak is crucial for thin slicing; partially frozen meat cuts more cleanly.
• Don’t overcrowd the wok when frying. Working in batches ensures the oil temperature remains consistent and the beef fries properly, not steams.
• Be careful not to burn the garlic and ginger during the sautéing process. Constant stirring is key.
• If the sauce becomes too thick, add a tablespoon of chicken stock at a time to reach the desired consistency.
• For a richer flavor, use homemade chicken stock.
• If you prefer not to deep-fry, you can sauté the beef in small batches with a bit more oil, ensuring it browns evenly.

Serving & Storage Suggestions

Serve Mandarin Inn’s Mongolian Beef hot, directly from the wok. A bed of fluffy white rice is the classic accompaniment, allowing the rich sauce to be fully appreciated. Alternatively, serve alongside steamed vegetables like broccoli or bok choy for a balanced meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or skillet over medium heat, adding a splash of chicken stock if the sauce has thickened too much. Microwaving is possible, but the texture may suffer slightly. We do not recommend freezing this dish, as the texture of the beef and sauce may change upon thawing.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	40g	62%
Saturated Fat	10g	50%
Cholesterol	100mg	33%
Sodium	800mg	33%
Total Carbohydrate	30g	10%
Dietary Fiber	3g	12%
Sugars	10g	N/A
Protein	40g	80%

Variations & Substitutions

• Gluten-Free: Substitute tamari for soy sauce to make the dish gluten-free. Ensure all other ingredients are also gluten-free.
• Spicier: Add a pinch of red pepper flakes to the sauce for a spicy kick.
• Vegetarian: Substitute sliced portobello mushrooms or firm tofu for the beef. Adjust cooking times accordingly.
• Lower Sodium: Further reduce or eliminate the soy sauce and substitute with low-sodium alternatives. You can also use coconut aminos.
• Seasonal: Add seasonal vegetables like snow peas, bell peppers, or asparagus for added flavor and nutrition.

FAQs (Frequently Asked Questions)

Q: Why is the flank steak frozen before slicing?
A: Partially freezing the flank steak makes it firmer and much easier to slice thinly and evenly, which is essential for this dish.

Q: Can I use a different cut of beef?
A: While flank steak is traditional, you can use skirt steak or sirloin steak. Be sure to slice it thinly against the grain.

Q: Can I prepare the sauce ahead of time?
A: Yes, the sauce can be prepared up to a day in advance and stored in the refrigerator. Just give it a good stir before using.

Q: How do I know when the oil is hot enough for frying?
A: Using a thermometer is the most accurate way to ensure the oil is at 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of beef into it. If it sizzles immediately, the oil is ready.

Q: Why did you reduce the soy sauce in the original recipe?
A: The original recipe was excessively salty. Reducing the soy sauce (and eliminating the salt in the marinade) still delivers great flavor while making the dish healthier.

Final Thoughts

This Mandarin Inn’s Mongolian Beef recipe is more than just a dish; it’s a journey back in time, a taste of culinary history, and a celebration of flavor. I encourage you to try it in your own kitchen. Feel free to adjust it to your liking and share your experiences. Serve it with a crisp, dry white wine or a refreshing Asian beer. I hope this recipe brings as much joy to your table as it has brought to mine. Enjoy!