Easy Mongolian Beef (Classic Flavors in 30 Minutes!) (2024)

5 from 12 votes

Although it's called Mongolian beef, it doesn't originate from Mongolia and is actually an Chinese dish that originates from Taiwan but made famous by P.F. Chang in North America.

Mongolian beef is a stir-fry recipe that features tender slices of beef, commonly flank or sirloin steak, tossed in a sweet and savory sauce.

The sauce is typically made from a combination of soy sauce, brown sugar, and other flavorful ingredients. This dish is often paired with steamed rice or noodles and garnished with green onions for a well-rounded meal.

Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the Mongolian beef recipe card below.

• Beef (Steak): This is the star of the dish. You can also use flank steak, skirt steak, rib eye steak, sirloin steak or any type of beef you prefer as long as you thinly slice it against the grain.
• Onion: White onions are used in this recipe its sweet onion flavor which compliments the savory sauce perfectly. You can also use yellow onions as well.
• Red pepper: Adds a pop of color and a hint of sweetness and flavor to the stir-fry.
• Garlic/Ginger: This duo of aromatics is a must in all Chinese stir fry dishes and adds flavor to the oil and the final dish as well. I also use it in the marinade as well to give it even more flavor.
• Green onions: These are used for garnish, adding a fresh flavor, and a pop of color.
• Beef Marinade: The soy sauce, dark soy sauce (optional), shaoxing cooking wine, water, oil, toasted sesame oil, and cornstarch all work together to tenderize the beef and infuse it with flavor. I’ve used my classic simple beef marinade recipe that’s perfect for this homemade Mongolian beef.

For the Mongolian Beef Sauce:

• Soy Sauce: This is the main ingredient that gives the dish its classic savory flavor.
• Cornstarch: This will help thicken the sauce to that glossy consistency.
• Water: Added to the sauce to help get the right consistency.
• Oyster Sauce: This adds a unique, umami flavor to the dish. It's a staple in many Asian cuisines and brings depth to the sauce.
• Honey: Balances out the salty flavors from the soy and oyster sauces, adding a touch of sweetness to the dish. Alternatively, you can also use sugar.
• Hoisin Sauce: Adds a sweet to the sauce with a touch of its unique spice mix which adds another layer of flavor to the dish.
• Five Spice: This traditional Chinese spice blend adds a complex flavor profile, making the entire dish taste even better. It's not traditionally used in Mongolian beef but I find just a touch really brightens up the dish.
• Sesame Oil: It adds a distinct, nutty flavor to the dish. It's used sparingly, but it makes a big difference in the final taste.
• Shaoxing Cooking Wine: This helps to tenderize the beef and adds a subtle depth of flavor to the dish.
• Hot Sauce (optional): If you like a bit of heat, add some hot sauce. It's optional, but it can add a nice kick to the dish.

Making this incredible Mongolian beef recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:

Preparation

Slice the Ginger and Garlic: Start by slicing your ginger and garlic, then set them aside for later use.

Prepare the Green Onions: Cut the green onions into two-inch pieces. For the white parts, slice them lengthwise to make it thinner and easier to cook.

Slice the White Onion: Slice the white onion into separate pieces and set aside.

Slice the Red Bell Pepper: Slice the bell peppers thinly and set it aside.

Grate the Garlic/Onion/Ginger: Cut small pieces of ginger, garlic and onions and grate it and place it in a bowl.

Slice the Beef: Thinly slice the beef against the grain and place it in the bowl.

Marinate the Beef: Add in the soy sauce, Shaoxing cooking wine, sesame oil, and water and mix everything together very well. Let it marinate for at least 15 minutes - the longer it marinates the better it will taste.

Coat the Beef in Cornstarch and Oil: Once the beef has marinated, gently spread out the beef and mix in the cornstarch and mix well. Then, add in the oil to seal everything in and mix well. Set it aside for later

Mix the Cornstarch with the Soy Sauce: To make sure the cornstarch dissolves evenly in the sauce and prevent clumps, mix it in with the soy sauce first.

Mix the Rest of the Sauce Ingredients: Add in the rest of the sauce ingredients and water and mix well and set it aside for later.

Prepare the Oil: Set the stove to medium heat. In a small pot, add in a minimum of at least 1 inch of oil and wait for it to get hot. To test if the oil is ready, dip a wooden chopstick or wooden spoon in, once it bubbles its ready.

Deep Fry the Beef: Add a few slices of beef and deep fry it for 3-5 minutes (depending on how thinly you sliced it). Don't overcrowd the pot, you'll need to do this in batches.

See Also

15 Best Pho Recipes: Your Ultimate Guide to Pho PerfectionSaucy Thai Basil Chicken Noodle Bowl Recipe26 Delicious Ground Pork Recipes

Remove the Beef: Once the beef looks brown and crispy, remove it from the oil onto a plate and set it aside for later. Do this until all the beef has been deep fried.

Alternatively, you can also use a deep fryer.

Prepare the Pan and Oil: Set the stove to medium high heat. Once the large skillet or wok is hot, add in a layer of oil. You will need enough to coat the pan well so that the beef doesn't stick.

Pan-Fry the Beef: Make sure the oil is hot, then add in the beef slices and separate it in the skillet (make sure you use a large skillet for this). It's important you don't overcrowd the pan for this (so you may need to do this in 2 batches), because you don't want the beef to boil or steam, you want it to sear and brown.

Remove the Beef: When the beef is cooked and brown, remove it from the pan and plate it and set it aside for later.

Heat the Pan: Set your stove to medium-high heat and wait for your pan to get hot again.

Toast the Ginger: Add a bit more oil to the pan and add in the ginger. Toast it for about two minutes to extract the flavor into the oil.

Stir-Fry the Veggies: Add in the garlic slices, red peppers and onions. Stir fry for about one to two minutes.

Thicken the Sauce: Stir the sauce in the bowl (the cornstarch settles to the bottom). Push the onions and peppers aside in the pan and pour in the sauce mix and keep stirring until the sauce thickens and changes color from a milky brown to a dark brown.

Combine Everything: Add the beef and the green onions into the pan. Stir fry and coat everything with the sauce and cook for about one minute.

Final Touches: Remove the ginger slices and discard (you can also eat around it as well). Plate your dish, garnish with sesame seeds, and enjoy your homemade Mongolian beef!

Joyce’s Tips For Making the Best Mongolian Beef

Slice the Beef Against the Grain: When prepping your flank steak, sirloin steak or any other type of beef you prefer, make sure to slice it against the grain. This helps to break up the muscle fibers and makes the beef more tender.

Marinate the Beef: Marinating the beef using the simple beef marinade not only infuses it with flavor but also aids in tenderizing it. I also add freshly grated garlic, ginger and onion for an additional layer of flavor that really comes out, especially if you choose to deep fry it. Let it sit for at least fifteen minutes for the flavors to seep in.

Use a Hot Pan: Always start with a hot pan when you're ready to sear the beef. A large skillet set to medium-high heat will give your beef that delicious, caramelized sear we all love.

Don't Overcrowd the Pan: When searing the beef, do it in batches if necessary. Overcrowding the pan can cause the beef to steam instead of sear, preventing that tasty crust from forming.

Don't Skip the Chinese Five Spice: Although this is not a traditional ingredient, I find it adds a lot of flavor to the sauce and takes it up a notch so definitely do not skip it!

Deep Fry vs Pan Fry: For this Mongolian beef recipe, you can either deep fry or stir fry the beef, both have their pros and cons. Deep frying will give it a fantastic flavor from the garlic/ginger/onion marinade being deep fried as well as a more satisfying texture when stir fried in the sauce, which I highly recommend but the downside is deep frying is messy and uses a lot of oil. Stir frying will not have as much flavor and will have a softer stir fry texture, but it will use less oil so it is healthier and it's less messy.

This delicious Mongolian beef recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:

Swap the Protein: If you are not a fan of beef or simply want to try something different, you can use chicken or even tofu. Just make sure to slice the chicken thinly and marinate it well to infuse the flavor. For tofu, use a firm variety and press it well to remove any excess water before marinating.

Make it Spicy: If you're a fan of heat, this variation is for you. Simply add some red pepper flakes or a bit of sriracha sauce to the mix. The spiciness will add an extra dimension to the flavor of the Mongolian beef.

Slow Cooker Mongolian Beef: If you like slow-cooked meals, you can try making this recipe in a slow cooker. Simply sear the beef in a pan before adding it to the slow cooker with the rest of the ingredients, and let it cook on low for about six hours. The slow cooking will make the beef incredibly tender and flavorful.

Frequently Asked Questions

Once your Mongolian beef has cooled down, transfer it to an airtight container. It will keep well in the fridge for up to three days.

To reheat your Mongolian beef, you can use a large skillet over medium-high heat. Add a bit of oil to the pan, then toss in your leftovers. Stir-fry the dish until it is heated through.

Alternatively, you can also microwave it for a minute or two. Make sure to stir it in between to ensure it is heated evenly throughout the dish.

While it is possible to freeze Mongolian beef, it is not recommended. The cornstarch in the sauce will become watery when frozen and thawed. The texture of the vegetables might also change after freezing.

If you made thisMongolian beef recipe, I want to see! FollowPups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!

Please also consider leaving a ⭐⭐⭐⭐⭐ rating and a comment to tell me how it went! I'd love to hear from you if you made this!

If you like my recipes and want to be updated on when new ones come out, please consider subscribing to mynewsletter(we don't spam) and follow along onInstagram,Facebook, andPinterestfor all of my latest recipes!