Mongolian beef features all of the sweet, savory, and lightly spicy flavors you know and love about this classic Chinese-American dish. Cooked hot and quick in a wok on the stovetop, it also boasts a crispy exterior that pairs perfectly with the smooth and rich sauce.
While I clearly love spending time in the kitchen, I’m not one to turn my nose up at takeout either! One of my top choices is Chinese food. We have a few places that we like to rotate through — it can take the pressure off on really busy weeknights.
When I do have a bit more time to spare, I love recreating some of my favorite dishes at home. I’ve already shared recipes for cake noodle, Chinese BBQ pork, and crispy pork belly. Next up? Mongolian beef.
To my surprise, it only took about 15 minutes to make from start to finish, which honestly is a lot less time than it usually takes for our delivery driver to show up. I served it with rice, broccoli, bell peppers, pickled onion, and plenty of extra sauce to create a Mongolian beef bowl for everyone.
It’s another easy option for weeknight dinner that won’t require you to order in!
Mongolian Beef Key Ingredients
- Flank Steak. Lean and tender, flank steak is ideal for Mongolian beef stir fry. Slice it against the grain — this ensures it cooks up evenly and becomes tender as it does.
- Cornstarch. The secret ingredient to a smooth and thick sauce! Cornstarch also creates a thin crispy crust on the beef which helps seal in the yummy juices.
- Vegetable Oil. To cook the beef. You can also use canola oil or any oil with a high smoke point and neutral flavor.
- Sauce. You’ll need minced garlic and ginger, Japanese soy sauce called shoyu, brown sugar, and green onions to make the rich and flavorful sauce.
- Other toppings. If you do want to use this recipe to make a Mongolian beef bowl, you’ll need a grain, some vegetables, and any other toppings or garnishes you might like.
How to make perfect Mongolian Beef
Prepare the steak. Add the beef and cornstarch to a Ziploc bag. Seal and shake to coat.
Make the sauce. Place the shoyu, sugar, garlic, and ginger in a small bowl and mix to combine.
Cook. Add 1 tablespoon of oil to a skillet or wok and heat over high. Add the prepared beef and cook until browned and slightly crispy, or about 2-3 minutes on each side.
Thicken the sauce. Reduce the heat to medium-high and add the prepared sauce to the pan. Allow it to simmer until it thickens slightly.
Assemble. Place the beef back in the pan and toss to coat evenly in the sauce. Add the green onions and simmer for another 2-3 minutes. Serve as is, or use to make a Mongolian beef bowl. Enjoy!
Tips
- Cook in batches. For the crispiest beef, make sure not to crowd the pan — it will cause the meat to steam rather than sear. It’s always better to cook in small batches.
- Don’t forget to lower the heat when you thicken the sauce. I cook the beef hot and quick for the best crust, but the sauce needs to be simmered more gently.
- Add a touch more heat. I love spicy food, so sometimes I’ll add a pinch of red pepper flakes or a dash of Sriracha to the sauce. The ginger does bring a bit of spice, but sometimes I like to inject some more.
- Mongolian beef bowl ideas. Start your bowl with a base of rice, then add your favorite vegetables. I love pickled veggies, bell peppers, onions, broccoli, and edamame, but feel free to get creative. Top with the sauce and the beef, plus some toasted sesame seeds!
Frequently asked Questions about Mongolian Beef
It depends on the recipe. My version is made without oyster sauce — I find the simple combination of garlic, ginger, shoyu, and brown sugar is plenty flavorful without it.Â
You can easily use a different cut of beef in this recipe. Opt for ones that do well when cooked at high heat, like sirloin, hanger steak, and skirt steak. Don’t use stew beef like chuck steak. It will become tough when pan-seared because of all of the connective tissue.
Hunan beef is made with chili peppers, Sichuan peppercorns, and fermented black beans, and as you can imagine, is known for being quite spicy. Mongolian beef is known for its sweet and savory sauce made with soy sauce, brown sugar, and garlic. Both dishes are delicious, but are very different from each other!
Other great Chinese recipes to try
- Char Siu Fried Rice
- Instant Pot Sweet and Sour Spare Ribs
- 25-Minute Beef Tomato Recipe
- Beef and Broccoli Recipe
Mongolian Beef
Ingredients
For the beef
- 1 pound flank steak sliced against the grain
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
Instructions
- Prepare the meat: Place the beef and cornstarch in a zip top bag, seal, and shake to coat. Set aside.
- Prepare the sauce: In a small bowl add shoyu, sugar, garlic, and ginger. Mix to combine.
- Cook the beef: Heat 1 tablespoon of oil in a skillet or wok. Add the coated beef and cook until browned and slightly crispy, about 2-3 minutes on each side. Remove from the pan and set aside.
- Make the sauce: Turn the heat down to medium high. Pour in the prepared sauce and cook until thickened, about 2-3 minutes.
- Combine and cook: Return the beef to the pan. Toss to coat evenly. Add the green onions and simmer until cooked through, about 2-3 minutes. ENJOY!
Notes
Tips
- Cook in batches. For the crispiest beef, make sure not to crowd the pan — it will cause the meat to steam rather than sear. It’s always better to cook in small batches.
-
- Don’t forget to lower the heat when you thicken the sauce. I cook the beef hot and quick for the best crust, but the sauce needs to be simmered more gently.Â
- Add a touch more heat. I love spicy food, so sometimes I’ll add a pinch of red pepper flakes or a dash of Sriracha to the sauce. The ginger does bring a bit of spice, but sometimes I like to inject some more.Â
- Mongolian beef bowl ideas. Start your bowl with a base of rice, then add your favorite vegetables. I love pickled veggies, bell peppers, onions, broccoli, and edamame, but feel free to get creative. Top with the sauce and the beef, plus some toasted sesame seeds!
Nutrition
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