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A bowl of Mongolian Beef Recipe stir-fried with green onions, dried red chilies, and onions in a glossy brown sauce, served over white rice.

Mongolian Beef

This Mongolian beef recipe features tender, juicy beef coated in a rich, glossy sauce that’s sweet, savory, and incredibly satisfying.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 387kcal

Equipment

Ingredients 

US Customary - Metric

For the Beef

Mongolian Sauce

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

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 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
  • 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 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
  • 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 tablespoon 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 tablespoon 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

Nutrition

Calories: 387kcal | Carbohydrates: 28g | Protein: 30g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 68mg | Sodium: 2252mg | Potassium: 798mg | Fiber: 2g | Sugar: 16g | Vitamin A: 656IU | Vitamin C: 85mg | Calcium: 67mg | Iron: 3mg