Mongolian Beef

This Mongolian beef recipe is a flavorful and satisfying dish that combines tender slices of marinated beef with a rich, savory-sweet sauce. I love how the beef caramelizes beautifully as it cooks, creating that classic glossy finish and deep umami taste that pairs perfectly with rice or noodles.

Why You’ll Love This Recipe

I love this recipe because it’s quick to make yet full of restaurant-quality flavor. The beef becomes incredibly tender thanks to the marinade, and the sauce is the perfect balance of sweet, salty, and aromatic. The combination of garlic, ginger, and soy-based sauces makes it one of my favorite takeout-style meals to cook at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

300 g beef steak (flank, sirloin, rib eye steak works well)
½ white onion (approx. ¾ cup)
½ red bell pepper (approx. ¾ cup)
4–5 slices ginger
3 cloves garlic (thinly sliced)
1–2 stalks green onions

Beef Marinade
1 tablespoon soy sauce
½ teaspoon sesame oil
2 tablespoons water
½ tablespoon grated garlic (approx. 2 cloves)
½ teaspoon grated ginger
½ tablespoon grated onion (approx. ¼ small onion)
½ tablespoon Shaoxing wine (optional)
3 tablespoons cornstarch (added after marinating)
1 tablespoon oil (added after marinating)

Mongolian Beef Sauce
2 tablespoons soy sauce (low sodium)
1 tablespoon cornstarch
3 tablespoons honey (or sugar)
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
¼ teaspoon Chinese five spice
½ tablespoon sesame oil
1 tablespoon Shaoxing wine
½ cup cold water

Directions

1. I start by thinly slicing the beef against the grain and placing it in a bowl. I add soy sauce, sesame oil, water, grated garlic, grated ginger, grated onion, and Shaoxing wine (if using). I mix well and let the beef marinate for 15–20 minutes.
2. After marinating, I add the cornstarch to the beef and mix until each piece is evenly coated. Then, I drizzle in the oil and toss again to prevent sticking.
3. While the beef rests, I prepare the Mongolian sauce by whisking together soy sauce, cornstarch, honey, hoisin sauce, oyster sauce, Chinese five spice, sesame oil, Shaoxing wine, and cold water in a bowl. I set it aside.
4. I heat a tablespoon of oil in a large skillet or wok over high heat. When it’s hot, I add the beef in batches and sear it until browned and slightly crispy on the edges. I remove the cooked beef and set it aside.
5. In the same pan, I add a bit more oil if needed and toss in the sliced onions, bell pepper, ginger, and garlic. I stir-fry for about 2 minutes until fragrant and slightly tender.
6. I pour the sauce into the pan, stirring constantly until it thickens and becomes glossy.
7. I return the beef to the pan, toss everything together, and let it cook for another minute so the sauce fully coats the meat and vegetables.
8. I finish by adding the green onions just before removing it from the heat.
9. I serve it hot over steamed rice or noodles.

Servings and Timing

This recipe makes about 3–4 servings. It takes around 30 minutes total—10 minutes for prep, 15 minutes for marinating, and about 10 minutes for cooking.

Variations

Sometimes I like to add broccoli or snow peas for extra texture and color. I’ve also made this dish with chicken or tofu using the same sauce for a different twist. For a spicier version, I add chili paste or extra red pepper flakes. If I want a lighter version, I reduce the honey and use less oil when frying.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in a skillet over medium heat with a splash of water to loosen the sauce. It can also be reheated in the microwave in short bursts, stirring between each. I don’t recommend freezing it since the cornstarch coating on the beef can change texture when thawed.

FAQs

What cut of beef works best for Mongolian beef?

I prefer flank steak, but sirloin or rib eye work just as well since they stay tender when sliced thinly.

How do I make the beef tender?

I slice it thinly against the grain and use cornstarch in the marinade—it helps create a velvety texture when cooked.

Can I make this dish without Shaoxing wine?

Yes, I simply substitute it with dry sherry, mirin, or skip it altogether.

Can I make this dish spicy?

Definitely. I add red pepper flakes, chili paste, or fresh chili slices for heat.

What can I serve Mongolian beef with?

I like serving it with steamed jasmine rice, fried rice, or stir-fried noodles.

Can I make it ahead of time?

Yes, I marinate the beef and prepare the sauce ahead of time, then cook everything fresh when ready to serve.

Can I use chicken or tofu instead of beef?

Yes, both work great. I just adjust the cooking time since chicken and tofu cook faster.

How do I thicken the sauce if it’s too thin?

I mix an extra teaspoon of cornstarch with water and stir it into the sauce until it thickens to my liking.

Can I make it gluten-free?

Yes, I use tamari or gluten-free soy sauce and ensure my hoisin and oyster sauces are gluten-free.

How do I keep the beef from sticking together while frying?

I coat it evenly with oil after adding the cornstarch and cook it in small batches to maintain high heat.

Conclusion

I love how this Mongolian beef delivers bold flavors with simple ingredients. The tender beef, aromatic sauce, and hint of sweetness make it a dish I can enjoy any night of the week. It’s quick, satisfying, and always a crowd-pleaser—just like my favorite takeout, but even better homemade.

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