Choosing a Pan

• Stir-frying all of your ingredients in a seasoned carbon-steel wok is the most traditional method for cooking Mongolian beef. Woks are ideal for cooking food at high temperatures and once a carbon-steel wok is seasoned, it forms a natural non-stick patina. Teflon-coated nonstick woks shouldn't be used over high heat since it can make the coating break down and potentially release toxic fumes. You don’t actually need to use a wok in order to cook delicious, authentic-tasting Mongolian beef. Alternatives include a cast-iron skillet, stainless steel skillet or a slow-cooker.

Preparing the Beef

• If you're cooking the Mongolian beef on the stove top, choose sirloin, tri-tip or flank steak, which are flavorful and tender once they're sliced against the grain. If you're cooking it in a slow cooker, feel free to choose a tougher cut of meat such as bottom round, since the long, moist cooking technique tenderizes the meat. Combine ingredients such as egg white, cornstarch, sherry, soy sauce, sesame oil and fresh ginger. Add the mixture to a bowl or resealable bag, along with the beef, and let it marinate for 10 to 30 minutes to allow the flavors to penetrate the meat. Using the cornstarch and egg white in your marinade is a technique called velveting, which helps keep the meat moist during cooking.

Creating the Sauce

• The sauce is what makes Mongolian beef such a show-stopping dish. While there are many variations in the ingredients, the key is to create a harmonious blend of sweet, spicy and savory flavors. Combine sauce ingredients such as soy sauce, sherry, sugar, molasses, cornstarch, garlic and ginger, chili sauce, rice wine, oyster sauce, sesame oil and bean paste in a small saucepan. Bring it to a simmer and let it cook for about three minutes, or until its slightly thickened, before setting it aside. Alternatively, if you’re cooking the dish in a slow cooker, combine all of your sauce ingredients in a bowl and set it aside until you’re ready start cooking.

Cooking Mongolian Beef

• If you're cooking the beef in a wok or skillet, heat the pan over medium-high heat before adding vegetable oil. Let the oil heat until it shimmers and then add the beef, sauteing it for roughly two minutes, or until it's seared on both sides. Take the beef out of the pan and place it on a plate or platter lined with paper towels. Remove the excess oil and add the sauce. Let it come to a boil, put the sliced beef back in the pan and let it cook for two minutes while stirring the mixture constantly. If you're slow cooking the Mongolian beef, add all of the ingredients to your slow cooker along with all of your sauce ingredients. Let it cook for roughly five to six hours on low, until the meat is tender.