Go Back
–+ servings
A rustic ceramic bowl filled with the finished Mongolian beef recipe, coated in a sticky, glossy sauce and garnished with green onions.

Mongolian Beef Recipe

Rebecca Blumer
Tender, crispy flank steak gets coated in a sticky sweet-savory sauce for a reliable takeout-style dinner you can make at home in 45 minutes.
No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Chinese-American
Servings 4 servings
Calories 383 kcal

Equipment

  • wok
  • Small bowl
  • Plate

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
 

  • Combine the sliced beef with the marinade ingredients: the neutral oil, Shaoxing wine, light soy sauce, cornstarch, water, and baking soda. Marinate for 1 hour. The beef should still look quite moist after marinating, almost slick rather than dry or chalky. If it looks too dry, add a tablespoon of water to it. That moist texture matters because it helps the coating grab on later.
  • In a small bowl, mix the sauce. Dissolve the brown sugar in the hot water or stock, then stir in the light and dark soy sauces. Stir until the sugar fully disappears. You want a smooth, dark liquid with no gritty sugar sitting at the bottom.
  • Next, dredge the marinated beef slices in the cornstarch until thoroughly coated. Make sure each piece gets covered well. A thin, even layer is better than big clumps. I usually separate the slices with my fingers as I coat them so they don't stick together in one giant beef puzzle.
  • Heat 2/3 cup neutral oil in a wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and sear for 1 minute on each side, until you have a crispy coating. You should hear a loud sizzle, not a soft hiss. Turn off the heat and transfer the beef to a plate. The beef does not need to be fully finished inside at this stage, because it goes back into the sauce later.
  • Drain the oil from the wok, saving it for other cooking, and leave 1 tablespoon behind. Turn the heat to medium-high. Add the ginger and dried chili peppers, if using. If you want the dish spicier, break 1 to 2 chilies in half. After about 15 seconds, add the garlic and white parts of the scallions. Stir for another 15 seconds and add the premixed sauce. The wok should smell amazing here, all garlic and ginger with that quick toasted chili aroma.
  • Let the sauce simmer for about 2 minutes, and slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the back of a spoon. Watch closely. Honestly, this is the moment where it can go from loose to thick very quickly.
  • Add the beef and green parts of the scallions, and toss everything together for another 30 seconds. The scallions should just be wilted, and there should be almost no liquid left, since the sauce should cling to the beef. If you still have sauce, increase the heat slightly and stir until thickened. Plate and serve with steamed rice.

Notes

Texture Tip: Keep the baking soda marinade, the cornstarch coating, and the slurry exactly as written if you want the signature tender interior, crisp edges, and glossy sauce.
Slicing Tip: Slice the flank steak thinly against the grain for the most tender bites. If the beef is hard to slice, chill it in the freezer for 20 to 30 minutes first to firm it up.
Troubleshooting: If the beef is not getting crispy, avoid overcrowding the wok, keep the heat high, and make sure the coated beef is not dripping wet when it hits the oil.
Sauce Tip: If the sauce gets too thick, loosen it with a small splash of hot water or stock. If it is too thin, let it simmer a little longer before adding the beef.
Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat in a hot skillet for the best texture. An air fryer or oven also works better than a microwave if you want to keep some crispness.
Serving Suggestion: Serve with steamed white rice, jasmine rice, noodles, or simple vegetables like bok choy, broccoli, or green beans.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 383kcalCarbohydrates: 31gProtein: 26gFat: 16gSaturated Fat: 3gCholesterol: 68mgSodium: 960mgPotassium: 504mgFiber: 1gSugar: 14gVitamin A: 385IUVitamin C: 3mgCalcium: 53mgIron: 3mg
Keyword Flank steak, mongolian beef recipe, stir fry
Tried this recipe?Let us know how it was!