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Homemade Mongolian Beef
Tender meat and a sweet sauce -- made with ginger, garlic, brown sugar, hoisin and soy sauce -- make this easy Mongolian beef recipe a favorite.
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This delicious Mongolian beef is a popular dish for our family. It’s prepared with thin slices of flank steak cooked in a savory sauce that has a flavorful kick to it and served with rice or noodles of your choice.
Mongolian Beef Ingredients
This Mongolian beef recipe boasts a delightful blend of textures and flavors. The flank steak is crispy on the outside and tender inside.
The sauce, featuring soy sauce, brown sugar, ginger, garlic, hoisin sauce, sriracha, and red pepper flakes, delivers a mix of sweet, savory, and mildly spicy notes.
You’ll need:
For The Beef:
- ⅓ cup of cornstarch
- 1½ pounds of flank steak, sliced against the grain into 2-inch pieces
- 1 cup of vegetable oil
For The Mongolian Beef Sauce:
- 1 tablespoon of vegetable oil
- 2 teaspoons of fresh ginger, minced
- 1 tablespoon of fresh garlic, minced
- ½ cup of soy sauce
- ½ cup of water
- ½ cup of brown sugar, packed
- 2 tablespoons of hoisin sauce
- 1 teaspoon of sriracha hot chili sauce
- ¼ teaspoon of red pepper flakes
PRO TIP:
If you are watching your salt intake, you can choose low sodium soy sauce instead of regular soy sauce.
Optional Garnish
- 1 teaspoon of sesame oil
- ⅛ teaspoon of red pepper flakes
- 4 to 5 green onions
Best Beef For Mongolian Beef?
The best beef to use for Mongolian beef is flank steak.
Mongolian Beef Recipe Substitutions And Additions
STEAK: You can substitute a different type of beef, such as sirloin steak, if you don’t want to use flank steak.
SOY SAUCE: You can use low-sodium soy sauce if you don’t like it salty.
ADD-INS: You could also add broccoli, bell peppers, or snap peas to this recipe.
VEGETABLE OIL: While vegetable oil is the primary choice for frying the beef, you can use other high-heat cooking oils like canola or peanut oil if preferred.
These oils offer similar frying qualities without significantly altering the flavor.
HOISIN SAUCE: To give your Mongolian beef a different twist, try using oyster sauce for a richer, more seafood-like flavor.
Alternatively, for a vegetarian version, use hoisin sauce labeled as vegetarian or mushroom-flavored hoisin sauce.
SRIRACHA: Adjust the level of spiciness by increasing or reducing the amount of sriracha sauce according to your heat tolerance.
You can also use other chili sauces or even red pepper flakes to vary the spice level.
How To Make This Mongolian Beef Recipe
Let’s have a look at the easy steps to coating the beef, frying it, and smothering it in the flavorful sauce.
OUR RECIPE DEVELOPER SAYS
The easiest way to slice the steak is if you freeze the flank steak for 30 to 50 minutes. Slice the meat against the grain into ¼-inch slices and then into 2-inch pieces. Be sure to slice your meat across the grain.
STEP ONE: Place the cornstarch in a bowl and toss the meat pieces in the cornstarch. Let them sit for 15 minutes.
STEP TWO: Heat one cup of vegetable oil in a large skillet over medium-high heat. Add the cornstarch-coated beef in a single layer to the hot oil.
Be careful not to crowd the pan. If you have too much for the pan, cook in batches.
Cook for two to four minutes per side. It will cook more in the sauce later. Remove the meat to a plate being careful of the hot oil!
PRO TIP:
Leave all those yummy bits of fry stuff left in the pan. They will add to the sauce flavor.
STEP THREE: Empty out all the oil from the pan except for about one tablespoon of oil. Reduce the heat to medium heat.
STEP FOUR: Add the ginger and garlic and stir for about one minute.
STEP FIVE: Add the brown sugar and stir. Then add the soy sauce, water, hoisin sauce, sriracha sauce, and red pepper flakes to the pan.
Bring to a boil and simmer until it thickens. Stir occasionally, scraping up the yummy bits at the bottom of the pan.
PRO TIP:
You can add a cornstarch/water mixture (cornstarch slurry) if it doesn’t get as thick as you like. I added one tablespoon cornstarch mixed with one tablespoon cold water to thicken up my sauce. Stir this mixture into the bubbling sauce and cook for an additional 2 to 3 minutes until the sauce thickens.
STEP SIX: Once the Mongolian beef sauce has thickened, add the cooked beef back into the hot pan.
Add the sesame oil, red pepper flakes, and fresh green onions. Stir to combine and heat through.
How To Serve This Mongolian Beef Recipe
Serve these tender pieces of beef with stir fry noodles, white rice, Instant Pot brown rice, cauliflower fried rice, or Hawaiian macaroni salad.
It’s also fantastic served over this fried rice recipe.
Add simple sauteed vegetables for a complete meal.
If you want more Asian dishes, try these Thai noodles and beef and broccoli as well!
MORE BEEF RECIPES
Homemade Mongolian Beef Storage
Whether you want to enjoy it another day or save some for later, here’s how to ensure your Mongolian beef stays fresh and flavorful.
MAKE AHEAD: If you’re planning ahead, you can prepare the Mongolian beef up to a day in advance.
After cooking, allow it to cool to room temperature, then transfer it to an airtight container. Refrigerate until you’re ready to enjoy it.
Just keep in mind that the texture of the beef may change slightly upon reheating, but the flavors will remain delightful.
IN THE FRIDGE: Store leftovers in the fridge in an airtight container for up to three days.
IN THE FREEZER: Mongolian beef is a great option for a freezer meal. Be sure not to overcook your meat, or it won’t be as tender when reheated.
Before freezing, be sure to let your Mongolian beef cool completely in the fridge, then put it into the freezer for up to three months in an airtight container.
When you’re ready to eat, thaw it overnight in the fridge before heating it back up on the stove.
REHEATING: On the stovetop, gently warm it in a pan over medium-low heat, adding a splash of water or broth if it seems dry.
Alternatively, you can use a microwave-safe dish, cover it loosely with a damp paper towel to prevent drying out, and heat it in 30-second increments, stirring in between until it’s heated to your desired temperature.
Remember to check the center of the dish to ensure even reheating. Your Mongolian beef will taste just as delicious as when you first made it!
You’ll Love This Recipe For Mongolian Beef
FLAVOR EXPLOSION: This recipe offers an irresistible combination of savory, sweet, and slightly spicy flavors, making each bite a delightful explosion of taste that keeps you coming back for more.
EASY PREPARATION: With clear step-by-step instructions and readily available ingredients, even novice cooks can confidently whip up a restaurant-quality dish in the comfort of their own kitchen.
CRISPY YET TENDER: The cornstarch coating and quick frying technique result in perfectly crispy beef on the outside while maintaining a tender, juicy interior, creating a satisfying contrast in texture.
Tender beef and savory sauce make this Mongolian beef recipe a fast and easy option for weeknight dinners. This meal is full of rich, authentic, and bold flavors that you will enjoy.
What Is Mongolian Beef?
Mongolian beef is a flavorful dish from Taiwan consisting of sliced beef, typically flank steak, and usually made with onions.
Mongolian Beef Recipe FAQs
Can I freeze this Mongolian beef?
This easy recipe can be kept in the freezer for up to 3 months in an airtight container. Thaw and reheat on the stove when you are ready to enjoy it.
What can I serve with Mongolian beef?
This delicious recipe would taste great served with rice or noodles on the side.
What is the best cut of meat for this recipe?
Flank steak is recommended for this recipe, but you can also use sirloin steak.
What does Mongolian flavor taste like?
Mongolian beef has both a sweet and salty component to the dish due to the addition of both brown sugar and soy sauce.
Why is Mongolian beef so tender?
Mongolian beef is so tender due to the ingredients in the sauce that raises the pH in the meat, causing the meat to become more tender.
What tenderizes beef the best?
Using a meat mallet or marinating the beef will help tenderize the meat the best.
How do you tenderize beef before the stir fry?
You can tenderize the beef before stir-frying by coating it with cornstarch and letting it sit for a little while.
Is Mongolian beef the same as pepper steak?
Pepper steak has a more savory taste, while Mongolian beef has a slightly sweeter flavor.
What is the difference between Kung Pao beef and Mongolian beef?
Kung Pao beef is quite spicy and is made with beef, peanuts, and vegetables, while Mongolian beef is not spicy and is made with onions.
Recipe for Mongolian Beef
Tender meat and a sweet sauce — made with ginger, garlic, brown sugar, hoisin and soy sauce — make this easy Mongolian beef recipe a favorite.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Ingredients
Beef
- ⅓ cup cornstarch
- 1½ pounds flank steak, sliced against the grain into 2-inch pieces
- 1 cup vegetable oil
Sauce
- 1 tablespoon vegetable oil, leftover from removing all the fry oil except this 1 tablespoon
- 2 teaspoons fresh ginger, minced
- 1 tablespoon garlic, minced
- ½ cup soy sauce
- ½ cup water
- ½ cup brown sugar, packed
- 2 tablespoons hoisin sauce
- 1 teaspoon sriracha hot chili sauce
- ¼ teaspoon red pepper flakes
Finishing
- 1 teaspoon sesame oil
- ⅛ teaspoon red pepper flakes
- 4 to 5 green onions, cut on the diagonal into 2-inch pieces
Instructions
- Slice the meat against the grain into ¼-inch slices, then cut those slices down to 2-inch bite-size pieces. You can freeze the beef for about 30 to 50 minutes, in the package, prior to slicing. This will make slicing the beef easier.
- Place the cornstarch in a bowl and toss the meat pieces in the cornstarch. Let sit for 15 minutes.
- Heat the one cup of vegetable oil in a large pan over medium-high heat.
- Add the cornstarch coated beef to the hot oil. Be careful to not crowd the pan and cook in batches. Cook 2 to 4 minutes per side (it will cook more in the sauce later). Remove meat to a plate. Be careful of hot oil! Leave all those yummy bits of fry stuff left in the pan. They will add to the sauce flavor.
- Now to make the sauce. Empty out all the oil from the pan except about 1 tablespoon. Reduce the heat to medium.
- Add the ginger and garlic and stir for about one minute.
- Add the brown sugar first because you don’t want to add liquid to hot grease. Stir. Then add the soy sauce, water, hoisin sauce, sriracha and red pepper flakes to the pan. Bring to a boil and simmer until it thickens. Stir occasionally scraping up the yummy bits at the bottom of the pan.
- You can add a cornstarch/water mixture if it doesn’t get as thick as you like. I added 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Stir this mixture into the bubbling sauce and cook for an additional 2 to 3 minutes until the sauce thickens.
- Once the sauce has thickened, add the meat back into the pan. Add the sesame oil, red pepper flakes, and green onions. Stir to combine and heat through.
- Serve over rice and enjoy!
Video
Notes
- If you are watching your salt intake, you can choose low sodium soy sauce instead of regular soy sauce.
- The easiest way to slice the steak is if you freeze the flank steak for 30 to 50 minutes. Slice the meat against the grain into ¼-inch slices. Be sure to slice your meat across the grain.
- Leave all those yummy bits of fry stuff left in the pan. They will add to the sauce flavor.
- You can add a cornstarch/water mixture (cornstarch slurry) if it doesn’t get as thick as you like. I added one tablespoon cornstarch mixed with one tablespoon cold water to thicken up my sauce. Stir this mixture into the bubbling sauce and cook for an additional 2 to 3 minutes until the sauce thickens.
Nutrition
Calories: 524kcal | Carbohydrates: 48g | Protein: 40g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 102mg | Sodium: 1878mg | Potassium: 688mg | Fiber: 1g | Sugar: 29g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 4mg
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Comments
Toni Thomason says
This is a family favorite and one of our go-to meals. It’s perfect.
inger says
This recipe looks and sounds good but I donโt like sesame oil what other kind of oil can I use.
Thanks you
Layne Kangas says
Hi, Inger – the sesame oil is just a suggestion, not something you have to include in the recipe. You can simply skip adding any if you don’t care for it. Enjoy!