Mongolian Beef
There’s something special about a plate of savory homemade Mongolian Beef, with its tender slices of beef coated in a rich, glossy, sweet, and savory sauce.
This dish combines simple ingredients like soy sauce, garlic, and ginger to create an irresistibly appetizing flavor and is sure to satisfy any craving for Asian cuisine.
Mongolian Beef Recipe Highlights
- Better than Takeout
- Ready in 30 minutes
- Sweet and savory
- Customizable with vegetables
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
FLANK STEAK – We recommend slicing your flank steak against the grain to achieve the best texture. This ensures each bite is tender and not chewy. Try placing the steak in the freezer for 20-30 minutes before cutting for even easier slicing. This firms it up slightly, making it easier to slice thinly.
BAKING SODA – Adding baking soda to the marinade, a technique known as velveting, helps tenderize the beef, ensuring it’s perfectly soft and succulent after cooking.
DRY SHERRY OR SHAOXING WINE – A splash of Dry Sherry or Shaoxing Wine adds an authentic depth to the dish, echoing the flavors found in traditional Chinese cuisine. If you don’t have either, it’s okay to omit it, but using one of these will give your Mongolian Beef that unmistakable restaurant-quality taste.
CORNSTARCH – Cornstarch is your go-to for getting that silky smooth texture in your beef. It thickens the sauce beautifully and helps give the beef a delightful crispiness. A good tip is to use your hands to mix everything together; this way, you make sure every piece of beef gets an even coating of cornstarch, setting you up for that perfect bite.
SOY SAUCE – This brings the umami and depth to the dish, acting as the backbone of the sauce. Its salty flavor is beautifully balanced by the other ingredients, creating a complex taste profile that’s both rich and satisfying.
BROWN SUGAR – Adds a hint of sweetness to counterbalance the soy sauce, contributing to the glossy, caramel-like sauce that Mongolian Beef is known for. This sweet and savory balance is what makes the dish so addictive.
GARLIC AND GINGER – These aromatics are essential for infusing the dish with its characteristic flavor, offering a spicy, warm undertone that complements the beef wonderfully. The fragrance of garlic and ginger sautéing together is the first hint that something delicious is underway.
GREEN ONIONS/SCALLIONS – Added towards the end, they provide a pop of color and a fresh, crisp contrast to the rich, savory flavors of the beef and sauce. They’re not just a garnish; green onions add a burst of freshness that lifts the entire dish. We only use the green parts of the scallions for the dish.
How To Make Mongolian Beef
Please check the printable recipe card below for more detailed instructions.
- Toss thinly sliced flank steak with cornstarch to coat.
- Stir-fry the sliced beef in a hot pan with oil until browned and crispy, then set aside. Drain all but 2 tablespoons of oil.
- In the same pan, sauté minced garlic and ginger until fragrant.
- In a small bowl, mix soy sauce, brown sugar, water, oyster sauce, and cornstarch. Add the mixture to the pan and stir until the sauce thickens.
- Return the beef to the pan, tossing it in the sauce to coat evenly.
- Stir in sliced green onions before serving.
Serving Suggestions
STEAMED RICE – The perfect companion to Mongolian Beef, it soaks up the sauce and balances the strong flavors of the dish.
STIR-FRIED VEGETABLES – A side of bright, crisp veggies not only adds color and nutrition to your meal but also complements the rich flavors of the beef.
NOODLES – For a heartier option, serve your Mongolian Beef over a bed of noodles. They make a delightful pairing, whether udon, soba, or rice noodles.
Planning and Leftovers
STORE – Keep any leftovers in an airtight container in the fridge. They’ll be good for up to three days, ready to be enjoyed again after a quick reheat.
FREEZE – Mongolian Beef freezes well. Just make sure it cools down before transferring it to a freezer-safe container. It can be frozen for up to two months.
REHEAT – I find adding it to a skillet over medium heat on the stove is the best method to reheat this dish. If you try to microwave it, the meat tends to overcook and becomes chewy.
Recipe Success Tips
CUT – To ensure your beef is melt-in-your-mouth tender, always slice against the grain. This simple step makes a world of difference in texture.
MIXING – Don’t shy away from using your hands to mix the beef with cornstarch and marinade. It’s the best way to get an even coat, ensuring every bite is as good as the last.
BAKING SODA – A little baking soda in your marinade works wonders for tenderizing the beef, giving it that velvety texture we all love in Mongolian Beef.
ADJUST THE HEAT – Red pepper flakes add a nice warmth to the dish, but feel free to adjust the amount to your liking. Even just a pinch can elevate the flavors.
FREEZE FOR EASY SLICING – If slicing beef thinly is challenging, try popping it in the freezer for 20-30 minutes first. It firms up just enough to make slicing a breeze.
Commonly Asked Questions
What should I serve with Mongolian Beef?
I love to serve it with steamed white rice and broccoli. But you could also serve it with your favorite fried rice or stir-fried veggies.
More Easy and Delicious Recipes That Taste Better At Home
Mongolian Beef
Ingredients
- 1– 1 ¼ pound flank steak cut into thin ¼ inch strips
- 2 tablespoons canola oil additional oil is needed to fry beef – depending on the size of the pan 4 -6 tablespoons.
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dry sherry Shaoxing wine would be ideal
- ½ teaspoon baking soda
- ½ teaspoon white pepper
- 2 tablespoons cornstarch
Sauce
- ½ cup low-sodium soy sauce
- ½ cup brown sugar
- ¼ cup water
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
Seasoning
- 4 cloves garlic minced
- 1 teaspoon ginger minced
- ¼ teaspoon red pepper flakes
- 5– 6 stalks green onions green parts cut into 2-inch pieces
- Sesame seeds garnish (optional)
Instructions
- Slice the steak into thin ¼ inch strips.
- Combine the sliced steak in a medium-sized bowl with 2 tablespoons of cooking oil, light soy sauce, dry sherry, baking soda, white pepper, and cornstarch.
- Allow the steak mixture to marinate for 15 minutes.
- Whisk soy sauce, brown sugar, water, oyster sauce, and cornstarch in a separate bowl.
- Heat cooking oil over high heat in a large skillet until it covers the pan. Carefully shallow-fry the marinated beef for 3-4 minutes until it turns golden brown and crispy. You may need to fry the meat in batches to ensure even cooking. Transfer the fried beef to a plate or bowl.
- Reduce the amount of oil in the skillet to about 1-2 tablespoons (or add oil until 1 – 2 tablespoons are in the pan). Over medium-high heat, add minced garlic, ginger, and red pepper flakes. Cook for 30-40 seconds until fragrant.
- Pour the prepared sauce mixture into the skillet and stir well to combine. Cook for a few minutes until the sauce begins to thicken. Return the fried beef to the skillet and stir until the beef is evenly coated with the sauce.
- Add the green scallions to the skillet and continue cooking for another minute to incorporate them into the dish.
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
The recipe looks so appetizing I love this kind of food. Going to try it just print it off the recipe. Your pictures look amazing.
I made this tonight and it turned out perfect! Absolutely delicious!