Many fans of Mongolian beef might be surprised to discover that the dish they know and love isn't exactly an authentic Mongolian classic. The tender and flavorsome dish is a firm favorite in American Chinese eateries, getting its appeal from the thinly cut strips of beef, stir-fried and dressed with a mildly sweet and savory sauce. A perfect serving includes a helping of fluffy white rice, a garnish of sesame seeds, and fresh scallion to finish.

The so-called Mongolian beef is an ensemble of thin beef slices, marinated in a sweet soy-infused sauce and stir-fried, optionally with vegetables. Food historians often trace the dish back to Mongolian barbecue, a wider-range cuisine that employs stir-frying of thinly cut meat, noodles, and vegetables on a large griddle. The cooking style originates from a Chinese businessman in Taipei and gained a significant following in Taiwan during the 1950s; however, the Mongolian reference was purely promotional. The modulation of this dish, familiar to many in the U.S, gradually evolved in the kitchens of American Chinese restaurants.

This recipe favors beef cuts that typically lean toward being slightly tough but transform to tender pieces when thinly sliced against the grain. Our recommended choice is the sirloin steak, specifically cut from the bottom sirloin - this cut is tougher (and less expensive) than both a tenderloin and a top sirloin but doesn't require the additional work of slow-cooking or stewing. The flank steak is a crowd favorite for Mongolian beef, but the skirt steak and ribeye are also worthy contenders. It's paramount that the sirloin steak is prepared correctly - the beef must be cut perpendicular to the muscle fiber direction. This technique ensures that the muscle fibers remain short for more comfortable consumption, a crucial aspect for tougher meat cuts.

Shaoxing wine, a traditional Chinese rice fermented wine, adds the perfect flavorful note to the dish. In the U.S., you might find it labeled as "Chinese cooking wine" in some grocery stores. If unable to access it, dry vermouth can be used as an adequate substitute.

The recipe suggested here includes 1 pound sirloin steak, perfectly sliced into 1/8 inch thickness alongside 1 1/2 tablespoons of cornstarch, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of Shaoxing wine or dry vermouth, 2 teaspoons oyster sauce, 1 1/2 teaspoons Sriracha sauce, and 1/2 a teaspoon of toasted sesame oil. Additionally, it requires 2 tablespoons of peanut or canola oil, 1 tablespoon minced fresh ginger, 2 minced garlic cloves, and 6 scallions sliced on a 3/4 inch thick diagonal. To finish this off, season it with Kosher salt and freshly ground pepper, serve with steamed rice and garnish with toasted sesame seeds. The detailed cooking process can be found above. Happy cooking!