There's a Chinese restaurant near my house growing up that made the best Mongolian Beef recipe. So here's my take on Mongolian Beef that is pretty darn close to that perfect, sweet-savory dish!
What Is Mongolian Beef?
Mongolian beef is a Chinese-American classic made with thinly sliced beef (usually flank steak) stir-fried in a sweet-savory sauce made with soy sauce, hoisin sauce, brown sugar, garlic, and ginger.
Despite the name, it’s not traditionally Mongolian. It’s all about bold flavors, tender beef, and that irresistible sticky sauce we all love.
Why You’ll Love This Mongolian Beef Recipe
- Super Tender Beef: Baking soda and cornstarch work together to give you that restaurant-style tender beef.
- Big Takeout Flavor at Home: Sweet, savory, garlicky, and slightly spicy.
- Weeknight Friendly: From start to finish, you’re looking at about 30 minutes.
Equipment You’ll Need
- Large pan or wok
- Measuring cups
- Knife
- Cutting board
Ingredients
- Flank steak: This cut of beef is perfect for this Mongolian Beef recipe, especially when you use baking soda and corn starch to tenderize the meat.
- Baking soda: Helps tenderize the beef quickly.
- Soy sauce
- Oyster sauce
- Shaoxing wine: Adds depth and classic stir-fry aroma.
- Sugar
- Neutral oil
- Corn starch: Creates tender beef and thickens the sauce.
- Salt
- White pepper
- Soy sauce
- Oyster sauce
- Hoisin sauce: Gives sweetness and complexity
- Brown sugar
- Beef broth: Loosens the sauce while keeping it flavorful
- Sesame oil
- Corn starch: Thickens the sauce
- Garlic
- Ginger
- Yellow onion
- Dried chili peppers
- Green onions
- White rice: Perfect for soaking up the sauce
- Vegetables: Optional but great for balance
Customizations
- Make it spicier: Add chili crisp or extra dried chilies.
- Add veggies: Broccoli, bell peppers, or snap peas work beautifully.
- Lower sugar: Reduce brown sugar slightly for a less sweet sauce.
How to Make Mongolian Beef Recipe
Marinate the Beef
In a bowl, combine the sliced flank steak with baking soda, soy sauce, oyster sauce, Shaoxing wine, sugar, neutral oil, corn starch, salt, and white pepper.
Mix well and let marinate for 15 minutes while you prep everything else.
Make the Mongolian Sauce
In a separate bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, beef broth, sesame oil, and corn starch until smooth. Set aside.
Sear the Beef
Heat a large pan or wok over medium-high heat with 1 tablespoon neutral oil. Add the beef in a single layer and sear for 2–3 minutes per side until browned and just cooked through. Remove and set aside.
Build the Sauce
Add the remaining oil to the same pan. Sauté garlic, ginger, and onion for about 1 minute until fragrant. Add dried chilies and green onions, cooking for another 30 seconds.
Pour in the sauce and simmer until slightly thickened.
Finish the Dish
Return the beef to the pan and toss until everything is well coated and heated through.
Taste and adjust with a pinch of salt if needed. Serve Mongolian beef hot with rice and veggies.
Storage
Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stovetop or microwave with a splash of water to loosen the sauce.
Tips to Make the Perfect Mongolian Beef Recipe
- Slice against the grain: This makes a huge difference in tenderness.
- Hot pan, quick cook: Overcooking will make the beef tough.
- Prep first: Stir-fries move fast, so have everything ready.
Frequently Asked Questions (FAQs)
How do you get the beef to be so tender?
Using baking soda and cornstarch breaks down the meat fibers and locks in moisture. This is a restaurant trick that you can use at home!
Do you need to wash the beef after using baking soda?
No, the baking soda is balanced by the marinade and cooks off during stir-frying.
Is Mongolian beef spicy?
Traditionally it’s more sweet than spicy, but you can adjust the heat easily.
Can I make Mongolian beef without Shaoxing wine?
Yes, dry sherry works as a substitute or you can simply omit it.
Is this Mongolian beef recipe gluten-free?
Use gluten-free soy sauce and hoisin to make it gluten-free.
Related Recipes You’ll Love
- Broccoli and Beef
- Black Pepper Beef
- Mongolian Ground Beef
- Korean Ground Beef Bowl
- Pad Kra Pao (Ground Pork & Holy Basil Stir-Fry)
Mongolian Beef
Ingredients
For the Beef
- 1 pound flank steak thinly sliced into strips against the grain
- 1 teaspoon baking soda
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon granulated sugar
- 1 tablespoon neutral oil
- 1 tablespoon corn starch
- ¼ teaspoon salt
- Dash of white pepper
Mongolian Sauce
- ¼ cup soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoon hoisin sauce
- 3 tablespoon brown sugar
- ⅔ cup low-sodium beef broth
- ½ teaspoon sesame oil
- 1 tablespoon corn starch
Stir-Fry Ingredients
- 2 tablespoon neutral oil divided
- 4 cloves garlic minced
- 1 tablespoon minced ginger
- ½ yellow onion sliced
- 5 dried red chilis
- 4 green onions cut into 2-inch pieces
- Salt to taste
For Serving
- White rice
- Veggies
Instructions
- In a bowl, combine the sliced flank steak with baking soda, soy sauce, oyster sauce, Shaoxing wine, sugar, neutral oil, corn starch, salt, and white pepper. Mix until the beef is evenly coated then marinate for 15 minutes while you prep the remaining ingredients.1 pound flank steak, 1 tsp baking soda, 2 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp Shaoxing wine, 1 tsp granulated sugar, 1 Tbsp neutral oil, 1 Tbsp corn starch, ¼ tsp salt, Dash of white pepper
- In a separate bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, beef broth, sesame oil, and corn starch until smooth. Set aside.¼ cup soy sauce, 1 Tbsp oyster sauce, 2 Tbsp hoisin sauce, 3 Tbsp brown sugar, ⅔ cup low-sodium beef broth, ½ tsp sesame oil, 1 Tbsp corn starch
- Heat a large pan or wok over medium-high heat with 1 tablespoon neutral oil. Add the marinated beef in a single layer and sear until browned and just cooked through, about 2-3 minutes per side. Remove and set aside.2 Tbsp neutral oil
- In the same pan, add another 1 tablespoon neutral oil. Sauté the garlic, ginger, and onion until fragrant and softened slightly, about 1 minute. Add dried chilies and green onions and sauté for another 30 seconds. Pour in the Mongolian sauce and simmer for about 1 minute, stirring until slightly thickened.4 cloves garlic, 1 tbsp minced ginger, ½ yellow onion, 5 dried red chilis, 4 green onions
- Return the beef to the pan and toss until everything is well coated and heated through. Taste and add a pinch or two of salt, adjusting to your taste. Serve hot with steamed rice and vegetables.Salt, White rice, Veggies
Ronaldo Zabala says
It's delicious!
Linda Owens says
My favorite dish is Mongolian Beef. I have already made several of Herman at Home's recipes and they're delicious!
Brad says
Doubled the recipe, very tasty, you dont taste baking soda, I used mirin, and didnt add suga,probably on the sweet side, maybe could use rice wine vinegar
Herman says
so glad you liked it!
Stacey says
Amazing flavor and so easy to make
Herman says
love this recipe too, thank you!
Jamie says
This was by far the best recipe I've found for Mongolian Beef! everyone loved it!! Thank you.
Herman says
That is a huge compliment, thank you!!
cheryl says
This meal was awesome!