Chinese Authentic Mongolian Beef Recipe
Description
Mongolian Beef is a popular Chinese-American restaurant favorite known for its tender slices of beef coated in a rich, glossy sauce made with soy sauce, garlic, ginger, and brown sugar. Despite its name, this beloved dish is inspired by Chinese cooking techniques and delivers a perfect balance of sweet, savory, and umami flavors.
This easy homemade Mongolian Beef recipe comes together in under 40 minutes, making it an excellent choice for busy weeknights or family dinners. Served over steamed rice or noodles, it's a satisfying meal that's even better than takeout and simple enough for cooks of any skill level.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Rest Time: 10 minutes
Total Time: 45 minutes
Servings: 4 people
Difficulty: Easy
Why You'll Love This Recipe
- Better than your favorite takeout.
- Tender, juicy beef in every bite.
- Rich sweet and savory homemade sauce.
- Quick and easy one-pan dinner.
- Made with simple pantry ingredients.
- Family-friendly and beginner-friendly.
- Perfect with rice or noodles.
- Great for meal prep.
How to Make Mongolian Beef
1. Prepare the Beef
Thinly slice the flank steak against the grain.
Place it in a bowl with cornstarch and toss until every piece is evenly coated.
Let it rest for 10 minutes.
2. Prepare the Sauce
In a small bowl combine:
- Soy sauce
- Water
- Brown sugar
- Hoisin sauce
- Sesame oil
Whisk until the sugar dissolves.
3. Prepare the Vegetables
Slice the green onions.
Mince the garlic.
Grate the fresh ginger.
Keep everything ready before cooking.
4. Cook the Beef
Heat vegetable oil in a large wok or skillet over high heat.
Cook the beef in batches until lightly browned.
Transfer to a clean plate.
5. Finish the Dish
Add the garlic and ginger to the wok and cook until fragrant.
Pour in the prepared sauce and simmer briefly.
Return the beef to the wok and toss until evenly coated.
Add the sliced green onions and cook for another minute until glossy.
6. Serve
Serve immediately over steamed jasmine rice or noodles.
Tips
- Slice the beef thinly against the grain for maximum tenderness.
- Cook the beef in batches to achieve a beautiful sear.
- Prepare all ingredients before heating the wok.
- Avoid overcooking the beef.
- Garnish with extra green onions for fresh flavor.
Variations
Spicy Mongolian Beef
Add crushed red pepper flakes or sliced fresh chilies.
Broccoli Mongolian Beef
Add steamed broccoli during the final minute of cooking.
Chicken Mongolian Style
Replace the beef with boneless chicken thighs.
Mushroom Version
Add sliced shiitake or button mushrooms.
Low-Carb Option
Serve with cauliflower rice instead of steamed rice.
What to Serve
- Steamed jasmine rice
- Egg fried rice
- Lo Mein noodles
- Stir-fried broccoli
- Bok choy
- Vegetable spring rolls
- Chinese cucumber salad
- Hot and sour soup
Storage
Allow the Mongolian Beef to cool completely before storing.
Place it in an airtight container and refrigerate for up to 4 days.
Reheat gently in a skillet or microwave until heated through.
Freezing
Yes.
Cool completely before freezing.
Store in a freezer-safe container for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Ingredients
For the Beef
For the Sauce
For the Stir-Fry
Instructions
-
Coat the sliced beef with cornstarch and let it rest for 10 minutes while preparing the sauce and vegetables.
-
Whisk together the soy sauce, water, brown sugar, hoisin sauce, and sesame oil until well combined.
-
Heat the vegetable oil in a hot wok or large skillet, then cook the beef in batches until lightly browned. Remove and set aside.
-
Stir-fry the garlic and ginger until fragrant, then pour in the prepared sauce and cook until it begins to thicken.
-
Return the beef to the wok, add the green onions, and toss until the beef is evenly coated in the glossy sauce.
-
Garnish with toasted sesame seeds if desired and serve immediately with steamed rice or noodles.
