The BEST Mongolian Beef Recipe

This Mongolian Beef recipe delivers tender, crispy slices of flank steak coated in a rich, savory-sweet sauce with hints of garlic, ginger, and scallions. It’s a restaurant-quality dish you can easily make at home in under an hour, perfect for pairing with steamed rice.

Why You’ll Love This Recipe

Mongolian Beef is a takeout favorite for a reason—it’s flavorful, satisfying, and comes together quickly. Unlike many restaurant versions, this recipe balances sweetness with savory depth, ensuring the dish isn’t overly sugary or greasy. The beef gets a crisp sear while staying tender inside, and the sauce clings beautifully to every piece. It’s the kind of meal that will impress your family and guests alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For marinating the beef:

• 1 pound flank steak, sliced against the grain into 1/4-inch thick slices

• 2 teaspoons neutral oil (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 low sodium chicken/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 minced ginger

• 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 pieces

• 1 1/2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)

Directions

1. Combine sliced beef with neutral oil, Shaoxing wine, soy sauce, cornstarch, water, and baking soda. Marinate for 1 hour. If too dry, add 1 tablespoon water.

2. In a bowl, dissolve brown sugar in hot water or stock. Stir in soy sauce and dark soy sauce.

3. Dredge marinated beef slices in cornstarch until evenly coated.

4. Heat 2/3 cup neutral oil in a wok over high heat. Sear beef in a single layer for 1 minute per side until crispy. Remove and set aside.

5. Drain excess oil, leaving 1 tablespoon in the wok. Add ginger and dried chilies, cooking for 15 seconds. Stir in garlic and white scallion parts, cooking another 15 seconds.

6. Pour in the premixed sauce and simmer for 2 minutes. Slowly stir in the cornstarch slurry until thickened.

7. Return beef and add green scallion parts. Toss for 30 seconds until sauce coats the beef and scallions are wilted.

8. Serve immediately with steamed rice.

Servings and timing

• Servings: 4

• Prep time: 35 minutes

• Cook time: 10 minutes

• Total time: 45 minutes

Variations

• Use chicken or pork instead of beef for a twist.

• Add broccoli, bell peppers, or snap peas for a veggie boost.

• Adjust sweetness by reducing or increasing the brown sugar.

• For extra heat, add more dried chilies or fresh red pepper flakes.

• Make it gluten-free by swapping soy sauce with tamari.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot wok or skillet with a splash of water to revive the sauce. For best texture, re-crisp beef in an air fryer or oven before tossing with reheated sauce. Avoid microwaving, as it can make the beef soggy.

FAQs

Can I make Mongolian Beef without a wok?

Yes, a large skillet works fine—just ensure it’s very hot before searing the beef.

What’s the best cut of beef to use?

Flank steak is ideal, but skirt steak or sirloin also work well.

Can I prepare this recipe ahead of time?

You can marinate the beef and make the sauce in advance. For best results, fry the beef just before serving.

How do I slice beef thinly?

Freeze the beef for 20–30 minutes before slicing—it firms up and makes cutting easier.

Is Mongolian Beef very spicy?

Not necessarily. The dried chilies are optional and can be adjusted for heat preference.

Can I make this dish healthier?

Yes, reduce the oil for frying or stir-fry the beef without coating in cornstarch.

How do I thicken the sauce properly?

Use the cornstarch slurry and simmer until it coats the back of a spoon.

Can I double the recipe?

Yes, but fry the beef in batches so it crisps instead of steaming.

What should I serve with Mongolian Beef?

Steamed rice, fried rice, or stir-fried vegetables pair perfectly.

Can I freeze Mongolian Beef?

It’s best enjoyed fresh, but you can freeze it. Reheat in a hot wok with a little water.

Conclusion

Mongolian Beef is a classic takeout-style dish that’s surprisingly easy to recreate at home. With tender beef, a balanced savory-sweet sauce, and the aroma of garlic and ginger, it’s a guaranteed family favorite. Whether you stick to the traditional version or experiment with variations, this recipe is sure to become part of your regular dinner rotation.

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