If you’ve ever dreamed of recreating restaurant-quality Mongolian Beef in your own kitchen, you are in for a treat! Tender, crispy beef bathed in a glossy, garlicky-sweet sauce—it’s a beloved classic for a reason, and remarkably simple to make at home.
Why You’ll Love This Recipe
- Restaurant-Style Flavor at Home: This Mongolian Beef recipe delivers all the rich, silky sauce and ultra-tender meat of your favorite takeout, without having to leave the house.
- Quick Yet Impressive: Despite the bold flavors and sizzling presentation, the whole dish comes together in under 45 minutes.
- Customizable Heat and Sweetness: Whether you love it mild or crave a punchy kick, you can adjust the dried chilies and sugar to perfectly match your taste buds.
- Effortless Ingredients: You don’t need any hard-to-find items—just pantry staples, fresh beef, and a few aromatics you probably already love in stir fries!
Ingredients You’ll Need
Mongolian Beef shines with just a handful of key components—each playing an essential role in flavor, texture, or bringing that signature glossy finish. Let’s break down what you’ll need and why it matters for the magic of this dish.
- Flank steak: This cut is flavorful, quick-cooking, and perfect for soaking up all that luscious sauce—just be sure to slice against the grain for ultimate tenderness.
- Neutral oil (vegetable, canola, or avocado): Ideal for marinating and searing, helping get those crave-worthy crispy edges without overpowering flavors.
- Shao xing wine (or dry sherry, optional): Adds subtle complexity to the marinade—use stock or skip if needed, but it boosts authenticity.
- Soy sauce (light and dark): The duo brings salty depth and deep color for that classic Mongolian Beef look and taste.
- Cornstarch: The secret to a crisp coating and a velvety, clingy sauce that hugs every piece of beef.
- Baking soda: A small pinch softens the beef, mimicking the silky tenderness of your favorite takeout spot.
- Light brown sugar: Provides that balanced, not-too-sweet signature flavor (no need to go overboard—this is a savory dish at heart).
- Ginger and garlic: Two aromatics that guarantee head-turning fragrance and warmth in every bite.
- Dried red chili peppers (optional): For those who love a little fiery heat, these chilies infuse both zing and color.
- Scallions: Their juicy bite and pop of green make every plate irresistible.
- Water or stock: Helps dissolve the sugar and builds body in the sauce. Stock adds extra dimension!
Variations
One of my absolute favorite things about Mongolian Beef is just how easy it is to tweak for your pantry, your mood, or your guests’ preferences. Here are some delicious ways to make it your own.
- Chicken or Tofu Mongolian: Swap out the beef for thin-sliced chicken breast or gently-pressed tofu for a lighter (or vegetarian) spin that still soaks up all that mouthwatering sauce.
- Gluten-Free Mongolian Beef: Use tamari or coconut aminos and ensure the cornstarch and stock are gluten free. The result? Still glossy, sticky, and delicious!
- Extra Veggies: Throw in some snap peas, bell peppers, or broccoli florets for extra crunch and color—simply stir-fry before adding the sauce and beef.
- Different Heat Levels: For a fiery version, add more dried chilies or even a spoonful of chili crisp; for a kid-friendly dish, omit the chilies completely.
How to Make Mongolian Beef
Step 1: Marinate the Beef
Start by tossing the thinly sliced flank steak with neutral oil, Shaoxing wine (or dry sherry), soy sauce, cornstarch, water, and a little baking soda. This quick marinade not only flavors the beef deeply but also tenderizes it, giving you that almost velvety, melt-in-your-mouth texture you crave from Mongolian Beef. Let it sit for an hour—trust me, it’s worth the wait!
Step 2: Make the Sauce
While the beef marinates, mix up your sauce in a small bowl. Dissolve the brown sugar in hot water (or stock, for extra savory oomph), then whisk in both soy sauces. The result is a glossy, slightly sweet, and deeply umami base that defines Mongolian Beef’s signature flavor.
Step 3: Coat and Sear the Beef
Just before you cook, dredge the marinated beef slices in cornstarch to ensure a crisp crust that soaks up sauce later. Heat a generous pour of oil in a wok until shimmering, then sear the beef in batches, spreading it out so every piece gets golden and crunchy. Flip after a minute for a perfectly crisp outside and juicy center.
Step 4: Build the Aromatics
Pour off most of the oil, leaving just enough to fragrance the pan. Toss in ginger and dried chilies (if using)—the sizzle and spicy perfume are irresistible! Soon after, add garlic and the white parts of the scallions. This is when the kitchen really starts to smell incredible.
Step 5: Simmer and Thicken the Sauce
Add the premixed sauce to the aromatics and let everything bubble for a couple of minutes. Slowly pour in the cornstarch slurry, stirring until the sauce becomes thick enough to coat the back of a spoon. This step transforms the pan into pure Mongolian Beef magic!
Step 6: Toss It All Together
Return the beef to the wok, add the green scallion tops, and stir everything together for about 30 seconds. You want the sauce to cling, the scallions to wilt just so, and each piece of beef to glisten. If it seems a bit saucy, just slide the heat up and give it a quick toss to finish. Serve immediately over rice—don’t expect leftovers!
Pro Tips for Making Mongolian Beef
- Slice Against the Grain: Cutting the beef across the grain in thin strips ensures ultimate tenderness—no tough bites!
- Crispy Sear, Not Crowding: Fry the beef in a single layer and in batches if needed; piling it all in at once steams rather than crisps.
- Sauce Timing Matters: Only add the sauce after those aromatics have bloomed to layer in maximum flavor from each component.
- Cornstarch Slurry Control: Add the slurry bit by bit, watching for the sauce to hit perfect, glossy thickness without becoming gluey.
How to Serve Mongolian Beef
Garnishes
Nothing beats that final sprinkle of fresh green scallions on Mongolian Beef—those crisp curls add a pop of color and gentle bite. Try sesame seeds for a subtle crunch, or thread in sliced red chilies for extra heat and visual flair. Finish with a tiny drizzle of toasted sesame oil to send those aromas soaring!
Side Dishes
Steamed jasmine rice is the classic pairing, sopping up all the glossy sauce beautifully. For extra greens, try simple sautéed bok choy, garlicky green beans, or even a crisp Asian slaw. Some love a fluffy pile of fried rice or scallion pancakes in the mix for a true takeout-night-in.
Creative Ways to Present
For something extra fun, serve Mongolian Beef in lettuce cups for a fresh, crunchy appetizer. Or, create a build-your-own rice bowl bar with all your favorite veggies and toppings. A family-style platter always impresses—just heap up the beef and scallions, letting everyone dig in with chopsticks and smiles.
Make Ahead and Storage
Storing Leftovers
Mongolian Beef is best enjoyed immediately for maximum crispness, but if you have leftovers, transfer them to an airtight container as soon as possible. They’ll keep beautifully in the fridge for up to 3 days—perfect for a next-day lunch treat!
Freezing
If you want to freeze, pop the cooled beef and sauce into a freezer-safe container; it will keep for a month. The sauce may lose a bit of its glossy shine, but the flavors remain bold. Thaw in the fridge overnight before reheating for best results.
Reheating
For tasty leftovers, reheat Mongolian Beef gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. The microwave works in a pinch, but skillet reheating keeps the meat’s texture closest to fresh. Stir gently and heat just until warmed through—no need to overcook!
FAQs
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Can I use a different cut of beef for Mongolian Beef?
Absolutely! While flank steak gives you the ideal tender bite, you can also use sirloin, skirt steak, or even thinly sliced ribeye. Just make sure to cut against the grain and keep the slices thin—this helps every cut stay tender and quick-cooking.
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Is Mongolian Beef very spicy?
The classic version is more sweet and savory than hot. The optional dried chilies add gentle warmth but don’t make it fiery. If you’re spice-sensitive, simply leave out the chilies; craving more heat? Add extra or try a spoon of chili crisp for a real kick!
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How do I get the beef really crispy?
Be sure to dredge the beef in cornstarch right before frying, use enough hot oil, and don’t crowd the pan—fry in batches for best results! Searing quickly on high heat guarantees that perfect golden crust without drying out the meat inside.
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Can I prepare Mongolian Beef sauce ahead of time?
Definitely! You can premix the sauce and even marinate the beef several hours ahead—just keep everything chilled until you’re ready to cook. This makes weeknight cooking even faster, with the same vibrant, glossy flavor every time.
Final Thoughts
I hope you’re as excited as I am to whip up this irresistible Mongolian Beef tonight! The magic truly happens in your own kitchen—and with each sizzling bite, you’ll taste the love and warmth that home cooking delivers best. Give it a try, and let those savory-sweet flavors become a new family favorite!
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Mongolian Beef Recipe
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Category: Stovetop
- Method: Stovetop
- Cuisine: Mongolian
Description
Delicious Mongolian Beef recipe that is savory, slightly sweet, and full of flavor. Tender slices of beef in a rich sauce with hints of ginger and garlic, perfect for a quick and satisfying meal.
Ingredients
For marinating the beef:
- 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
For the sauce:
- 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)
For coating and searing the beef:
- 1/2 cup cornstarch
- 2/3 cup neutral oil
- 1 teaspoon ginger, minced
- 8 dried red chili peppers (optional)
- 3 cloves garlic, finely chopped
- 4 scallions, white and green parts separated, cut on the diagonal into 2-inch/5cm pieces
- 1 1/2 tablespoons cornstarch, mixed with 2 tablespoons/30ml water to make a slurry
For the rest of the dish:
Instructions
- Combine the sliced beef with the marinade ingredients: Mix neutral oil, Shaoxing wine, soy sauce, cornstarch, water, and baking soda. Marinate for 1 hour.
- Mix the sauce: Dissolve brown sugar in hot water or stock, then add soy sauces.
- Dredge beef in cornstarch: Coat marinated beef slices in cornstarch.
- Sear the beef: Heat oil in a wok, sear beef until crispy, then set aside.
- Prepare the dish: Stir-fry ginger, chili peppers, garlic, and scallions. Add premixed sauce and cornstarch slurry. Cook until thickened.
- Combine everything: Add beef and green scallions, toss until coated. Serve with steamed rice.
