I love Mongolian beef. I just don’t love what most restaurants do to it—drown it in brown sugar until it’s basically dessert with soy sauce. The truth? You don’t need sugar to get that glossy, savory, craveable sauce. This version proves it. You still get bold flavor, caramelized edges, garlic-ginger swagger, all without the sugar crash or the sticky guilt. Weeknight-fast, restaurant-worthy, and shockingly balanced.
High heat is doing the sweet-talking here. The caramelized edges on the beef plus oyster sauce (which does contain sugar already) and Shaoxing wine give you that classic Mongolian beef flavor without extra sugar. If your pan isn’t hot enough, the sauce won’t shine—so crank it and trust the process.
Ingredients
1 lb sirloin steak, sliced ⅛-inch thick against the grain (Flank steak also works beautifully.)
1½ tbsp cornstarch
2 tbsp low-sodium soy sauce
1 tbsp Shaoxing wine or dry vermouth
2 tsp oyster sauce
1½ tsp sriracha (or to taste)
½ tsp toasted sesame oil
2 tbsp peanut or canola oil
1 tbsp fresh ginger, minced
2 garlic cloves, minced
6 scallions, sliced on the diagonal (¾-inch pieces)
Velvet the Beef
In a shallow bowl, toss the sliced beef with cornstarch. Let it sit 10 minutes—this is how you get tender meat and that silky sauce later.
Mix the Sauce In a small bowl, whisk together soy sauce, Shaoxing wine, oyster sauce, Sriracha, and sesame oil. No sugar. No apologies.
Sear Hard Heat oil in a wok or large skillet over high heat until shimmering. Add beef in a single layer and stir-fry until browned and slightly crisp at the edges, about 4 minutes. Transfer beef to a plate.
Aromatics = Flavor Add ginger and garlic to the pan. Stir-fry 30–60 seconds until fragrant (not burnt—this isn’t a smoke signal).
Bring It Together Return beef to the pan along with scallions. Stir-fry 2–3 minutes until scallions soften. Add sauce and cook until glossy and thickened, about 2–3 minutes. Season lightly with salt and pepper if needed. Spoon over rice, sprinkle with sesame seeds, and serve immediately.
