Savory, tender Mongolian beef is my all-time favorite Chinese takeout dish! Who can resist the thinly sliced steak cooked in an aromatic dark, salty, and sweet sauce caramelized in the wok?

This Mongolian beef recipe is incredibly quick and easy to make in under 30 minutes. Serve it with steamed rice and a side of vegetables for a perfect weeknight dinner. This beef stir fry recipe is one of our most loved recipes because it is so easy and delicious.

Ingredients

All of these Mongolian beef ingredients can be found at your local Asian grocery store. I have linked everything that I used for you below.

Beef Marinade

• Flank Steak: is the most commonly cut of beef. Thinly slice the beef against the grain for the best texture.
• Baking Soda: tenderizes the Mongolian beef.
• Shaoxing Wine: adds a slightly sweet, briny flavor to the marinade.
• Soy Sauce: infuses the beef with more soy sauce flavor.
• White Pepper: seasons the beef.
• Vegetable Oil: keeps the beef from drying out
• Cornstarch: coats the sliced beef for a velveting technique which creates ultra tender beef.

Mongolian Beef Sauce

• Brown Sugar: sweetens the sauce with a lightly caramelized flavor.
• Beef Broth: adds more depth and flavor to the sauce.
• Soy Sauce: is the base of the sauce. It creates a dark brown, salty, savory flavor.
• Dark Soy Sauce: is sweeter than regular soy sauce and adds a deep brown color to the Mongolian sauce.
• Oyster Sauce: adds another layer of salty savory flavor to the Mongolian beef sauce.
• Sesame Oil: adds a nutty umami finish.

Stir Fry

• Vegetable Oil: for flash frying the Mongolian steak.
• Yellow onion, ginger, garlic, and green onion: are the aromatics that bring out a rich savory flavor.
• Dried Chili Peppers: add a slightly spicy, smoky, earthy flavor to the beef stir fry. For more heat, break the chili peppers in half before adding them to the stir-fry.

Substitutions and Additions

Substitutions

• Beef: instead of flank steak, you can also use New York strip steak, sirloin, or rib eye.
• Chicken: instead of steak, you can alternatively create Mongolian chicken instead!
• Tamari: for a gluten-free alternative to soy sauce.
• Broth alternative: instead of beef broth, you can use water, chicken broth, or vegetable broth.

Additions

• Vegetables: you can add vegetables into the Mongolian beef stir fry such as broccoli, red or yellow bell peppers, carrots, etc.
• Heat: for added spice, break the dried chili peppers in half, and add more crushed red pepper flakes, sambal, or chili oil.
• Sesame seeds: add another layer of crunch and nuttiness.

How to Make Mongolian Beef

Here are the step-by-step instructions for how to make this Mongolian beef recipe. See the recipe card below for full measurements and detailed instructions.

1. In a large mixing bowl, add the sliced beef with the beef marinade ingredients and mix until thoroughly combined and marinate for at least 30 minutes.

2. In a medium mixing bowl, add Mongolian beef sauce ingredients and mix until combined

3. Place the 1/2 cup of cornstarch in a large bowl evenly dredge each slice of beef and shake off any excess.

4. In a wok or large skillet, heat vegetable oil over medium-high heat until hot. Working in batches, cook the beef in a single layer for 1 minute on each side. Remove the beef from the wok.

5. Drain the oil from the wok, leaving about 1 tablespoon. Heat the wok over medium heat, add the onion, ginger, garlic, red chili peppers, and white parts of the green onion, and saute until fragrant.

6. Add the Mongolian beef sauce and bring the sauce to a simmer. Then mix the cornstarch and water into a slurry and slowly add until the sauce thickens.

7. Then add the beef and green parts of green onion and toss until everything is combined.

Storage Instructions

This Mongolian steak is best served immediately. You can store any leftovers in an airtight container in the refrigerator for up to 5 days.

• Reheat: you can either reheat the sliced beef on the stove until warm or microwave-covered until warm.
• Freeze: cool the Mongolian beef completely before transferring it into a freezer-safe container for up to 3 months. Thaw overnight before reheating and serving.

Pairing Suggestions

This Mongolian beef recipe is most commonly served with rice but can be paired with the following suggestions below.

• Rice dishes such as garlic fried rice, and egg fried rice.
• Noodle dishes such as garlic noodles, chicken lo mein, or garlic chili oil noodles.
• Vegetable dishes such as gai lan with oyster sauce, garlic green beans, and garlic boy choy.

FAQ

Is Mongolian beef spicy?

No, this Mongolian beef recipe is not spicy even though it uses dried chili peppers. It can be spicy if you cut open the dried chilis or use fresh chili peppers.

What does Mongolian beef taste like?

This Mongolian beef recipe tastes aromatic, savory, and sweet. The tender beef is flash-fried and tossed with garlic, ginger, and onions in a sticky, soy sauce-based sauce.

What is the best cut of beef to use for Mongolian beef?

Flank steak is the most traditional cut of Mongolian beef. You can also use New York strip steak or rib eye as alternatives.

Mongolian Beef Recipe