Name: Mongolian Beef Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb flank steak sliced into 1 1/2 inch pieces across the grain; ½ teaspoon baking soda; 1 tablespoon cornstarch; 1 tablespoon Shaoxing wine; 1 tablespoon water; 1 tablespoon soy sauce; ¼ teaspoon white pepper; 1 tablespoon vegetable oil; ½ cup cornstarch for dredging; ¼ cup brown sugar; ½ cup beef broth; ¼ cup soy sauce; 2 teaspoons dark soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sesame oil; 1 tablespoon cornstarch; 2 tablespoons water; ⅓ cup vegetable oil for frying; ½ small yellow onion thinly sliced; 2 teaspoons ginger minced; 4 cloves garlic minced; 6 dried chili peppers; 5 stalks green onion (white and green parts separated and sliced into 2 inch pieces)

Jump to Recipe· 4.3 from 86 reviews

If you have ever craved a restaurant-quality stir fry that melts in your mouth and delivers bold, sweet, and savory flavors, this Mongolian Beef Recipe is your new go-to. Perfectly tender flank steak is coated in a luscious sauce made from a harmonious blend of soy, brown sugar, and aromatic spices, creating a dish that’s better than any take-out version, all ready in just 30 minutes. Whether you’re cooking for a busy weeknight or a special dinner, this recipe brings authentic, crave-worthy taste right to your kitchen with ease and joy.

Ingredients You’ll Need

A clear glass bowl filled with several layers of raw, sliced red meat pieces with a shiny, wet texture. A woman's hand with dark red nail polish holds the bowl from the right side while her other woman's hand, wearing a transparent disposable glove, is mixing the meat inside. To the left of the bowl, there is a smaller clear glass bowl containing fresh green onion stalks. Everything is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering fresh, simple ingredients is the first step to creating a mouthwatering Mongolian Beef Recipe. Each element plays a crucial role, from tenderizing the beef to building depth in the sauce and delivering that irresistible texture and aroma you just cannot resist.

Flank steak sliced into 1 1/2 inch pieces: Thin slices ensure the beef cooks quickly and stays tender.
Baking soda: Helps tenderize the meat for a melt-in-your-mouth experience.
Cornstarch: Used twice for dredging the beef and thickening the sauce, creating a silky coating.
Shaoxing wine: Adds a subtle complexity and authentic Chinese flair to the marinade.
Soy sauce: A salty, umami backbone for both the marinade and sauce.
White pepper: Offers mild heat and aromatic depth without overpowering.
Vegetable oil: Ideal for high-heat frying and stir-frying to develop that perfect crust on the beef.
Brown sugar: Delivers the signature sweet balance that defines Mongolian beef.
Beef broth: Adds richness and body to the sauce.
Dark soy sauce: Deepens color and adds a richer umami note.
Oyster sauce: Intensifies savory flavor with a slightly sweet, briny taste.
Sesame oil: A fragrant finish that ties all the flavors together.
Ginger and garlic: Fresh aromatics that bring warmth and zing.
Dried chili peppers: Optional, for a gentle kick of heat and smokiness.
Green onions: Both white and green parts add crunch, freshness, and a pop of color.

How to Make Mongolian Beef Recipe

Step 1: Marinate the Beef

Start by combining the sliced flank steak with baking soda, cornstarch, Shaoxing wine, water, soy sauce, white pepper, and vegetable oil in a big bowl. Mixing this marinade thoroughly ensures every piece of beef is infusing with flavor and getting tenderized perfectly. Let the beef soak up all those tasty ingredients for at least 30 minutes. This step is the secret to juicy, flavorful meat that stands out in your Mongolian Beef Recipe.

Step 2: Mix Mongolian Sauce

While the beef is marinating, whisk together the star of your dish: the Mongolian sauce. Combine brown sugar, beef broth, soy sauce, dark soy sauce, oyster sauce, and sesame oil in a bowl until the sugar dissolves and the flavors marry beautifully. This sauce will bring that iconic sweet-savory zing that makes Mongolian beef so addictive.

Step 3: Dredge the Beef

Coat each piece of marinated beef in cornstarch, shaking off any excess. This step is essential for creating a light crust on the meat when it fries, sealing in juices and giving you that irresistibly crispy exterior contrasted with juicy tender insides.

Step 4: Cook the Beef

Heat vegetable oil in a wok or large skillet over medium-high heat. Fry the beef in batches to avoid overcrowding; cook each side for about 1 minute until golden and slightly crispy. Remove the beef once done and set aside. This quick frying locks in flavor and texture, the heart of any great stir fry.

Step 5: Stir Fry the Aromatics

Drain most of the oil from the wok, leaving just a tablespoon behind. Add the sliced yellow onion, minced ginger, garlic, dried chili peppers, and the white parts of the green onion. Sauté over medium heat for about a minute until everything becomes fragrant and intoxicating.

Step 6: Add Sauce and Thicken

Pour in the prepared Mongolian sauce, letting it come to a simmer for a minute or two. Whisk together cornstarch and water to make a slurry, then slowly stir it into the simmering sauce until it thickens to a glossy, sticky perfection that will cling beautifully to the beef.

Step 7: Combine Beef and Green Onions

Return the cooked beef to the wok, toss gently with the sauce and sprinkle in the green parts of the green onion. Toss just until the onions wilt slightly — about 30 seconds — and your Mongolian Beef Recipe is ready to wow your taste buds.

How to Serve Mongolian Beef Recipe

A close-up of a dish showing glossy, dark brown strips of cooked meat covered in a thick sauce, mixed with bright red dried chili peppers and fresh green onion pieces scattered throughout. The meat looks tender and slightly textured with small bits of garlic or spices visible on the surface. A piece of meat is held by wooden chopsticks above the white plate filled with the rest of the dish. In the background, there is a white bowl with rice and a blurred plant on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For that extra pop of flavor and freshness, sprinkle thinly sliced green onions or a handful of toasted sesame seeds on top right before serving. These simple garnishes complement the rich sauce and add a satisfying crunch and brightness to every bite.

Side Dishes

This Mongolian Beef Recipe pairs beautifully with fluffy steamed rice, which soaks up the luscious sauce perfectly. You can also serve it alongside sautéed vegetables like bok choy, snap peas, or broccoli to add a fresh, crisp contrast and boost your meal’s vibrant color and nutrition.

Creative Ways to Present

For a fun twist, try serving the Mongolian beef over cauliflower rice or even wrapped in lettuce leaves to make flavorful, low-carb bites. Another idea is to turn it into a noodle stir fry by tossing the finished beef with rice noodles or lo mein for a heartier, comforting meal everyone will love.

Make Ahead and Storage

Storing Leftovers

Leftover Mongolian beef keeps beautifully in an airtight container in the fridge for up to 3 days. This makes it perfect for quick lunches or easy dinners later in the week.

Freezing

If you want to save it longer, freeze the cooked beef in a sealed container for up to 2 months. When freezing, be sure to cool it completely before storing to maintain the best texture.

Reheating

To reheat, gently warm the beef in a skillet over medium heat with a splash of water or broth to revive the sauce’s silky texture. Avoid microwaving for too long as the beef can become tough. A quick stir fry refresh works best!

FAQs

Can I use a different cut of beef for Mongolian Beef Recipe?

Yes! While flank steak is ideal for its tenderness and flavor, you can also use skirt steak or sirloin. Just be sure to slice thinly against the grain for the best texture.

Is Mongolian Beef Recipe spicy?

Traditionally, this recipe is not very spicy, but the addition of dried chili peppers adds a mild heat that you can adjust or omit depending on your preference.

Can I make the sauce ahead of time?

Absolutely, the Mongolian sauce can be mixed and stored in the fridge up to 3 days before cooking, which helps speed up meal prep on busy days.

What can I substitute for Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry or even mirin works well as substitutes to maintain the authentic taste.

Is this recipe gluten-free?

This Mongolian Beef Recipe can be made gluten-free by using tamari or gluten-free soy sauce and ensuring the oyster sauce you use is gluten-free as well.

Final Thoughts

Now that you have this amazing Mongolian Beef Recipe in your cooking arsenal, why wait to treat yourself? It’s quick, easy, and impressive — exactly what every home cook dreams of creating on a busy weeknight. Dive in, savor every bite, and watch this dish become a beloved staple in your kitchen!