Mongolian Beef

This Mongolian Beef Recipe is a crispy homemade version that's less sweet and more flavorful than restaurant versions you're probably used to. It's one of our top recipes for a reason!

Recipe by Bill on October 11, 2023

Prep time: PT35M

Cook time: PT10M

Total time: PT45M

Rating

4.96 stars (503 reviews)

Keywords

mongolian beef

Ingredients

1 pound flank steak ((sliced against the grain into 1/4-inch/6mm thick slices))
2 teaspoons neutral oil ((such as vegetable, canola, or avocado oil))
2 teaspoons Shaoxing wine ((or dry cooking sherry, optional))
1 teaspoon soy sauce
1 tablespoon cornstarch
1 tablespoon water
1/4 teaspoon baking soda
1/4 cup light brown sugar
3/4 cup hot water ((or hot low sodium chicken or beef stock))
1/4 cup soy sauce
1 teaspoon dark soy sauce ((optional))
1/2 cup cornstarch
2/3 cup neutral oil
1 teaspoon ginger ((minced))
8 dried red chili peppers
3 cloves garlic
4 scallions
1 1/2 tablespoons cornstarch

Cuisine

Chinese

Steps

Combine the sliced beef with the marinade ingredients (the neutral oil, Shaoxing wine, light soy sauce, cornstarch, water, and baking soda. Marinate for 1 hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.
In a small bowl, mix the sauce. Dissolve the brown sugar in the hot water or stock, then stir in the light and dark soy sauces.
Next, dredge the marinated beef slices in the cornstarch until thoroughly coated.
Heat 2/3 cup neutral oil in a wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and sear for 1 minute on each side, until you have a crispy coating. Turn off the heat and transfer the beef to a plate.
Drain the oil from the wok (save it for other cooking), leaving 1 tablespoon behind. Turn the heat to medium-high. Add the ginger and dried chili peppers, if using. If you want the dish spicier, break 1-2 chilies in half. After about 15 seconds, add the garlic and white parts of the scallions. Stir for another 15 seconds and add the premixed sauce.
Let the sauce simmer for about 2 minutes, and slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the back of a spoon.
Add the beef and green parts of the scallions, and toss everything together for another 30 seconds. The scallions should just be wilted, and there should be almost no liquid, as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened. Plate and serve with steamed rice!

Nutitrion

Serving Size: 1 serving
Calories: 383 kcal
Carbohydrates: 31 g
Protein: 26 g
Fat: 16 g
Saturated Fat: 3 g
Trans Fat: 0.04 g
Cholesterol: 68 mg
Sodium: 960 mg
Sugar: 14 g
Unsaturated Fat: 12 g

Reviews

Terry Bisgrove on 2025-12-25 (2 stars):
Beef was too chewy and I didn’t like the corn starch coating. I would double the sauce and cook the beef longer. Not very good.
Steve on 2025-12-23 (5 stars):
I have made this several times now. Sauce varies from a sticky coating to gravy. How do I get it to consistently make the sticky version?
Sandyk on 2025-12-13 (5 stars):
Just made it. Meat is fantastic, glossy, tender and tasty. I added bok choy, capsicum, onion, carrot and celery to make a stir-fry. Just lovely.
Mike on 2025-12-03 (5 stars):
We made this tonight! We loved it. Absolutely delicious 😋. Thank you for Bill!
Ray S on 2025-11-18 (5 stars):
Another amazing dish - and simple to make at that. Thank you for this.
Samantha on 2025-11-05 (5 stars):
Delish!I marinated the meat for 6 hrs,came out so tender too
Sue on 2025-11-05 (5 stars):
My hubby was amazed with the crunchiness of the beef! He’s already asking for it again! Thank you for the step by step directions! Did have to make a few changes… ground ginger instead of fresh, chives instead of scallion (hubby forgot to buy) and chili crisp instead of peppers. I would give this 10+ stars! Just be careful of splattering oil and dont get burned!
Carrie on 2025-11-02 (5 stars):
I always thought I could never cook Asian food at home and get it to taste restaurant quality! This recipe has changed my outlook! This came out phenomenally!! I added in some bell pepper for a little veggie. Truly the crisp and taste was out of this world!! Thank you!