Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Mongolian Beef Stir Fry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 38 reviews

This Mongolian Beef recipe delivers tender, flavorful flank steak coated in a rich, sweet, and savory sauce reminiscent of Chinese take-out favorites. Ready in just 30 minutes, it’s a quick and delicious stir-fry meal perfect for weeknight dinners.

  • Total Time: 30 minutes
  • Yield: 3 servings

Ingredients

Beef Marinade

  • 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

Mongolian Sauce

  • 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

Cornstarch Slurry

  • 1 tablespoon cornstarch
  • 2 tablespoons water

Stir Fry

  • 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

Instructions

  1. Marinate the beef: In a large mixing bowl, combine the sliced flank steak with baking soda, 1 tablespoon cornstarch, Shaoxing wine, water, soy sauce, white pepper, and vegetable oil. Mix thoroughly to coat all pieces evenly. Let marinate for at least 30 minutes to tenderize and flavor the beef.
  2. Mix Mongolian sauce: In a medium bowl, whisk together the brown sugar, beef broth, soy sauce, dark soy sauce, oyster sauce, and sesame oil until well combined and the sugar begins to dissolve.
  3. Dredge the beef: Place ½ cup cornstarch in a large bowl. Take each piece of marinated beef and dredge it evenly in the cornstarch, shaking off any excess to ensure a thin coating.
  4. Cook the beef: Heat ⅓ cup vegetable oil in a wok or large skillet over medium-high heat until hot. Working in batches to avoid overcrowding, fry the beef slices in a single layer for about 1 minute on each side until golden and crisp. Remove the beef and drain excess oil.
  5. Cook the stir fry aromatics: Drain all but about 1 tablespoon of oil from the wok. Over medium heat, add sliced onion, minced ginger, minced garlic, dried chili peppers, and the white parts of the green onions. Sauté for about 1 minute until fragrant and slightly softened.
  6. Add sauce and thicken: Pour in the prepared Mongolian sauce and bring it to a simmer for 1–2 minutes. Meanwhile, mix 1 tablespoon cornstarch with 2 tablespoons water to form a slurry. Slowly stir the slurry into the simmering sauce, stirring constantly, until the sauce thickens and becomes glossy.
  7. Add beef and green onions: Return the cooked beef to the wok along with the green parts of the green onions. Toss everything together for about 30 seconds until well combined and the green onions have just wilted.
  8. Serve: Transfer immediately to plates and serve hot with steamed rice for a satisfying meal.

Notes

  • Marinate the beef for at least 30 minutes or up to 1 hour for best tenderness.
  • Use flank steak or skirt steak as they work best for quick stir-frying and remain tender.
  • Adjust the amount of dried chili peppers according to your spice preference.
  • If Shaoxing wine is unavailable, dry sherry can be used as a substitute.
  • Serve over steamed jasmine or white rice for an authentic experience.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Chinese

Find it online: https://ellarecipe.com/easy-mongolian-beef-stir-fry-recipe/