Beef
Sweet-savory Chinese-American beef with soy-ginger sauce, green onions, and tender texture.
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Mongolian beef is a beloved Chinese-American takeout classic featuring tender beef in a rich, slightly sweet soy-ginger sauce loaded with green onions. Sous vide guarantees perfectly tender meat every time, while a quick stir-fry adds the characteristic glossy sauce coating and aromatic finish.
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130°–135°F
Incredibly tender beef with a slight pink center, coated in glossy sweet-savory sauce. This is the perfect texture for restaurant-style Mongolian beef.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Tender | 130°–135°F | 2–3 h | 6 h |
| Firmer | 140°–145°F | 2–3 h | 6 h |
Cooking time depends on thickness, not weight. Flank steak slices cook quickly.
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