If you’re craving a takeout classic with irresistible flavor, this Mongolian Beef delivers in every saucy, savory bite! Tender slices of beef in a glossy, garlicky soy-based sauce—sweet, salty, and perfect for piling over a mountain of fluffy rice. It’s a crowd-pleaser, and so easy to whip up in under an hour right in your own kitchen.
Why You’ll Love This Recipe
- Restaurant-Level Results: You’ll get that signature crispy coating and glossy sauce—without ever leaving home.
- Quick & Easy: Just a bit of marinating and some quick wok action, and you’ll have Mongolian Beef ready in less than an hour.
- Incredible Depth of Flavor: From tender beef to sweet-savory sauce and bold aromatics, every bite bursts with true takeout magic.
- Customizable Heat & Texture: Make it as spicy (or mild) as you’d like, and adapt the veggies or finishing touches—perfect for picky eaters and adventurers alike!
Ingredients You’ll Need
One of the best things about Mongolian Beef is that it’s powered by simple ingredients—each one playing a starring role in the final flavor, texture, and that classic glossy look. Here’s what you’ll need, plus a little background on why each is so important.
- Flank steak: Sliced thinly against the grain, it stays melt-in-your-mouth tender after a quick sear.
- Soy sauce (regular & dark): This is your salty, umami backbone; adding a splash of dark soy intensifies the beefy color.
- Shaoxing wine (or dry sherry): Adds a subtle depth and restaurant-style complexity—totally optional but so worth it!
- Neutral oil: Used for both marinating and quick-frying the beef until perfectly crispy.
- Cornstarch: Key for both marinating and getting that irresistible crispy coating, plus it thickens the sauce.
- Light brown sugar: Balances the soy sauce with just the right sweetness—it melts into a sticky, shiny glaze.
- Baking soda: Tenderizes the beef during marinating (a classic Chinese restaurant trick!)
- Fresh ginger and garlic: Dials up the fragrance and zing—no Mongolian Beef is complete without these aromatics.
- Dried red chili peppers (optional): For a fiery kick! Adjust the amount or leave them out if you’re spice-shy.
- Scallions: Sliced on the diagonal for color and crunch—these add that signature Chinese takeout finish.
- Water or chicken/beef stock: Used in the sauce base; gentle stock adds just a little savory richness.
Variations
The beauty of Mongolian Beef is how flexibly it welcomes tweaks to suit your cravings, pantry, or dietary goals. Here’s how you can put your own personal spin on this classic without losing any of the magic.
- Use Chicken or Tofu: Swap the beef for sliced chicken breast or cubes of extra-firm tofu—just adjust the marinating time accordingly.
- Make It Spicier: Add more dried chilies or even a spoonful of chili paste for extra heat if you like your Mongolian Beef bold and fiery.
- Veg-Loaded Version: Toss in bell peppers, snap peas, or broccoli for color, crunch, and added nutrition.
- Lower Sugar: Reduce the brown sugar a little for a more savory, less sweet sauce if you prefer.
How to Make Mongolian Beef
Step 1: Marinate the Beef
In a bowl, combine your sliced flank steak with neutral oil, Shaoxing wine, soy sauce, cornstarch, water, and baking soda. Give it all a good mix so each piece is glossy and well-coated—this step infuses flavor and ensures tender, velvety beef. Let it marinate for at least an hour; it should look moist, not dry. If it seems a little dry, just add a splash more water.
Step 2: Prepare the Sauce
In a small bowl, dissolve the light brown sugar completely in hot water or your choice of stock—you want it fully molten and syrupy. Stir in the soy sauces. Taste and adjust the sweetness or depth if you like; this is the secret to Mongolian Beef’s signature glossy, sweet-and-savory sauce.
Step 3: Coat and Sear the Beef
Dredge each marinated beef slice in cornstarch—be generous! This creates that signature crispy, crinkly coating we all love. Heat your wok (or large skillet) with the neutral oil until it’s just about to smoke. Sear the beef pieces in a single layer, about a minute per side, until golden and crispy but still juicy inside. Transfer quickly to a plate so they don’t overcook.
Step 4: Build the Sauce and Aromatics
Carefully pour off most of the oil, leaving just a tablespoon behind in the wok. Over medium-high heat, bloom the ginger and dried chilies for maximum fragrance—just a few seconds is all it takes! Add the chopped garlic and the white parts of the scallions, stirring until the garlic is just golden. Pour in your prepared sauce and bring to a simmer for a couple of minutes.
Step 5: Thicken the Sauce and Finish
Gradually drizzle in your cornstarch slurry, stirring well until the sauce becomes thick and clingy—if you run a spoon through it, it should leave a trail. Return the beef and green scallion tops to the wok and toss briskly for 30 seconds. The scallions will just soften and the rich, glossy sauce will wrap every strip of beef. Serve immediately—Mongolian Beef is best piping hot, straight from the wok!
Pro Tips for Making Mongolian Beef
- Slice Against the Grain: Cutting the flank steak against the grain shortens tough fibers and ensures each bite is mouthwateringly tender.
- Don’t Crowd the Pan: Sear the beef in batches if needed—overcrowding prevents crispiness and makes the beef steam instead.
- Sauce Consistency Is Key: Let the sauce thicken just enough to coat a spoon; if it’s runny, simmer for another minute before adding the beef.
- Use Fresh Aromatics: Fresh ginger and garlic make a world of difference, giving Mongolian Beef its bold, craveable restaurant flavor.
How to Serve Mongolian Beef
Garnishes
The finishing touch is easy but so rewarding—shower your Mongolian Beef with a flurry of sliced scallions (both white and green parts), and, for extra pizzazz, sprinkle on toasted sesame seeds or a few red chili flakes. The contrast in color and crunch takes it over the top!
Side Dishes
This dish absolutely sings over freshly steamed jasmine or short-grain rice—let that sauce soak right in! For a well-rounded feast, add quick wok-tossed greens like baby bok choy or crisp stir-fried broccoli on the side.
Creative Ways to Present
For a dinner party twist, serve Mongolian Beef family-style on a big platter, or scoop it into lettuce cups for a fun, hand-held appetizer. Mini steamed buns or bao are also an utterly delightful vessel for scooping up those saucy bites!
Make Ahead and Storage
Storing Leftovers
Pop any leftovers into an airtight container and refrigerate for up to 3 days. The flavors actually deepen as they sit, making Mongolian Beef even more savory and delicious the next day.
Freezing
You can absolutely freeze Mongolian Beef! Let it cool, then portion into freezer-safe containers. It’ll keep well for about 2 months—just be sure to thaw in the fridge overnight before reheating to preserve the best texture.
Reheating
To bring back that saucy magic, reheat gently in a nonstick skillet over medium-low heat, adding a splash of water if needed to loosen the sauce. Avoid the microwave, which can make the beef rubbery; stovetop is best for restoring that velvety coating.
FAQs
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Can I use a different cut of beef for Mongolian Beef?
Absolutely! While flank steak gives unbeatable tenderness, you can also use sirloin or skirt steak—just slice it thinly against the grain and don’t overcook. These alternatives soak up all that luscious sauce just as well.
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How do I make my Mongolian Beef extra crispy?
The secret is a generous cornstarch coating and a hot wok—don’t crowd the pan, and fry the beef in small batches. This locks in the juices and gives you that craveable crispiness in every bite.
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Is Mongolian Beef gluten-free?
It can be! Just use gluten-free soy sauce (like tamari), and check your labels on other ingredients. Everything else in the recipe is naturally gluten-free.
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Can I prepare Mongolian Beef ahead of time for a party?
Yes—marinate and prep all ingredients ahead, then quickly cook the beef and build the sauce right before serving for the best texture. The dish itself reheats well, but the crispy coating is unbeatable when freshly made.
Final Thoughts
I can’t wait for you to try this Mongolian Beef in your own kitchen. It’s cozy, quick, and guaranteed to have your family (or dinner guests) licking their plates. Give it a go—you just might find yourself skipping takeout night for good!
Print
Mongolian Beef Recipe
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Category: Stovetop
- Method: Stovetop
- Cuisine: Asian
Description
This Mongolian Beef recipe is a savory and slightly sweet dish that’s perfect for a quick and delicious meal. Tender strips of marinated beef are seared until crispy and then tossed in a flavorful sauce with ginger, garlic, and scallions.
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
For the rest of the dish:
- 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
Instructions
- Marinate the beef: Combine the sliced beef with the marinade ingredients. Marinate for 1 hour.
- Prepare the sauce: Dissolve the brown sugar in hot water or stock, then stir in soy sauces.
- Coat and sear the beef: Dredge marinated beef in cornstarch and sear in hot oil until crispy.
- Cook the dish: Stir-fry ginger, chili peppers, garlic, and scallions. Add sauce and cornstarch slurry. Toss with beef.
- Finish and serve: Stir until thickened, add scallions, and serve with rice.
