Name: Easy Mongolian Beef Stir Fry 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 divided, cut into 2 inch slices

Jump to Recipe· 4.2 from 38 reviews

If you love dishes that are bursting with flavor yet come together in a flash, this Easy Mongolian Beef Stir Fry Recipe is just what your weeknight dinners have been waiting for. Picture tender, perfectly seared flank steak coated in a luscious, sweet, and savory sauce that clings deliciously to every bite. This recipe is not only better than take-out but also incredibly satisfying, bringing restaurant-quality taste right to your own kitchen with minimal fuss and maximum impact.

Ingredients You’ll Need

A white plate holds a large piece of raw red meat with visible white fat marbled throughout, positioned on the left side. To the right, eight small clear glass bowls are lined up in two rows on a white marbled surface. The top row has four bowls containing golden liquid, dark soy sauce, white powder, and white flour. The bottom row holds four bowls with clear liquid, a small bowl of white powder, another bowl with a fine light brown powder, and a larger bowl filled with white flour. The setup shows a clean and organized arrangement of ingredients ready for cooking. Photo taken with an iphone --ar 4:5 --v 7

The magic behind this Easy Mongolian Beef Stir Fry Recipe lies in its simple yet powerhouse ingredients. Each one plays a vital role, whether it’s building that signature sauce or creating the perfect texture and aroma that makes the dish unforgettable.

Flank steak: Thinly sliced across the grain for tender, juicy beef that soaks up the sauce beautifully.
Baking soda: Helps tenderize the beef, making every bite melt-in-your-mouth soft.
Cornstarch (for marinade and dredging): Creates a velvety coating that crisps up perfectly when cooked.
Shaoxing wine: Adds authentic depth and Chinese flavor complexity.
Soy sauce (both regular and dark): Provides the salty umami backbone of the sauce.
Brown sugar: Brings sweetness that balances the savory notes deliciously.
Oyster sauce: Enriches the sauce with a rich, savory complexity that’s hard to beat.
Sesame oil: A few drops add a fragrant nuttiness that rounds out the dish.
Beef broth: Keeps the sauce juicy and flavorful, helping to blend all the elements.
Vegetable oil: Perfect for high-heat cooking and achieving that gorgeous sear.
Yellow onion, ginger, garlic, dried chili peppers: These aromatics infuse the dish with sharp, spicy, and savory notes.
Green onions: Divided into white and green parts to layer flavor and color perfectly during cooking.

How to Make Easy Mongolian Beef Stir Fry Recipe

Step 1: Marinate the Beef

Start by mixing the sliced flank steak with baking soda, cornstarch, Shaoxing wine, water, soy sauce, white pepper, and vegetable oil. This marinade not only tenderizes the beef but also forms a flavor base that will shine through once cooked. Let it rest for at least 30 minutes to really let those flavors soak in fully.

Step 2: Prepare the Mongolian Sauce

In a separate bowl, whisk together brown sugar, beef broth, soy sauce, dark soy sauce, oyster sauce, and sesame oil. This combination creates that perfect sweet and savory Mongolian sauce that perfectly coats the beef. Set it aside while you move to the next steps.

Step 3: Dredge the Beef

Coat each slice of the marinated beef evenly with cornstarch, shaking off any excess. This step is crucial to giving the beef a delightful crispy exterior once cooked, locking in moisture and flavor.

Step 4: Cook the Beef

Heat vegetable oil in a wok or large skillet over medium-high heat. Cook the beef in batches to avoid overcrowding, letting each piece sear for about 1 minute on each side until beautifully browned but still tender. Remove the beef and set aside.

Step 5: Sauté the Aromatics

Drain most of the oil from the wok, leaving about a tablespoon behind. Add the sliced yellow onion, minced ginger, garlic, dried chili peppers, and the white parts of the green onions. Sauté for about 1 minute until the aroma fills your kitchen, signaling that the foundation of the stir fry is ready.

Step 6: Add Sauce and Thicken

Pour in the prepared Mongolian sauce and bring it to a gentle simmer. Then add a cornstarch slurry (cornstarch mixed with water) slowly, stirring until the sauce thickens to a luscious, glossy consistency that clings perfectly to your beef.

Step 7: Combine Beef and Green Onions

Return the beef to the wok and toss in the green parts of the green onions. Mix everything quickly for about 30 seconds, allowing the green onions to wilt slightly and the beef to soak up that rich sauce. Your Easy Mongolian Beef Stir Fry Recipe is now ready to enjoy!

How to Serve Easy Mongolian Beef Stir Fry Recipe

The image shows a pile of dark brown, shiny cooked meat strips mixed with green spring onions and bright red dried chili peppers on a white plate. The meat looks tender and glossy with pieces of light brown onion mixed in. A pair of wooden chopsticks holds one piece of meat above the plate, showing its textured surface and thick sauce. In the background, there is a white bowl with white rice and a blurred green plant on a white marbled surface. The colors are rich and the dish looks spicy and flavorful photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your dish pop visually and add an extra layer of flavor, sprinkle some toasted sesame seeds or chopped fresh cilantro on top. A few more sliced green onions add a fresh crunch that balances the richness beautifully.

Side Dishes

This Mongolian beef pairs wonderfully with steamed jasmine rice or fluffy white rice, which soaks up every bit of that irresistible sauce. For a lighter touch, serve alongside stir-fried vegetables or a fresh cucumber salad to add contrast and brightness.

Creative Ways to Present

If you want to elevate this recipe for guests or family dinners, try serving the beef over a bed of crispy fried noodles or even wrapped inside lettuce cups for a fun and interactive meal. These twists make the dish feel special while still keeping it easy to prepare.

Make Ahead and Storage

Storing Leftovers

After your feast, store any leftover Mongolian beef in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days, making it perfect for quick lunches or a speedy dinner later in the week.

Freezing

You can freeze your Easy Mongolian Beef Stir Fry Recipe in portions to enjoy at a later date. Be sure to cool it completely before transferring to freezer-safe containers; it can be frozen for up to 2 months without losing its wonderful flavor and texture.

Reheating

To bring your leftovers back to life, gently reheat the beef in a skillet over medium heat. Add a splash of water or beef broth to loosen the sauce if needed. Avoid the microwave for best texture, but if pressed for time, a quick zap wrapped with a damp paper towel can work.

FAQs

Can I use a different cut of beef for this recipe?

Yes! While flank steak is ideal for its tenderness and quick cooking time, other cuts like sirloin or skirt steak work well too. Just be sure to slice thinly against the grain for the best texture.

Is this recipe spicy?

The dried chili peppers add a gentle heat, but the dish is generally mild. You can adjust the number of chilies based on your preferred spice level or omit them entirely for a milder taste.

Can I make this dish vegetarian?

Absolutely! Swap the beef for firm tofu or seitan, and substitute beef broth with vegetable broth. The sauce and technique remain just as delicious.

What can I substitute if I don’t have Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry or a mild rice wine vinegar mixed with a bit of water can be good substitutes that still add depth to the marinade.

How do I get the beef crispy without overcooking it?

The key is to cook the beef in small batches over high heat just long enough to get a nice sear, about one minute per side. Overcrowding the pan causes steaming and sogginess, so give each piece its space!

Final Thoughts

There’s something incredibly satisfying about whipping up this Easy Mongolian Beef Stir Fry Recipe — it’s fast, flavorful, and consistently delicious. Whether you’re cooking for yourself, your family, or friends, this recipe will quickly become a beloved favorite. So go ahead, roll up your sleeves, and enjoy a vibrant, homemade taste of Mongolian beef that beats take-out any day of the week!