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Mongolian Beef

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This Mongolian beef recipe features tender slices of marinated beef stir-fried with onions, bell peppers, and a rich, savory-sweet sauce. It’s a quick, restaurant-style dish with deep umami flavors, perfect for serving over rice or noodles.

Ingredients

300 g beef steak (flank, sirloin, or rib eye)

1/2 white onion (approx. 3/4 cup)

1/2 red bell pepper (approx. 3/4 cup)

4–5 slices ginger

3 cloves garlic, thinly sliced

1–2 stalks green onions

Beef Marinade:

1 tablespoon soy sauce

1/2 teaspoon sesame oil

2 tablespoons water

1/2 tablespoon grated garlic (about 2 cloves)

1/2 teaspoon grated ginger

1/2 tablespoon grated onion (about 1/4 small onion)

1/2 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

1/4 teaspoon Chinese five spice

1/2 tablespoon sesame oil

1 tablespoon Shaoxing wine

1/2 cup cold water

Instructions

  1. Thinly slice the beef against the grain and place it in a bowl. Add soy sauce, sesame oil, water, grated garlic, grated ginger, grated onion, and Shaoxing wine. Mix well and marinate for 15–20 minutes.
  2. After marinating, add cornstarch to coat the beef evenly, then drizzle in oil and toss to prevent sticking.
  3. In a separate bowl, whisk together all sauce ingredients: soy sauce, cornstarch, honey, hoisin sauce, oyster sauce, Chinese five spice, sesame oil, Shaoxing wine, and cold water. Set aside.
  4. Heat a tablespoon of oil in a large wok or skillet over high heat. Sear the beef in batches until browned and slightly crispy. Remove and set aside.
  5. In the same pan, add a bit more oil if needed and stir-fry the onion, red bell pepper, ginger, and garlic for about 2 minutes until fragrant.
  6. Pour in the prepared sauce and stir until it thickens and becomes glossy.
  7. Return the beef to the pan and toss to coat evenly in the sauce. Cook for another minute to combine flavors.
  8. Add the green onions just before removing from heat.
  9. Serve hot over steamed rice or noodles.

Notes

Use flank steak for the best texture and flavor.

Substitute Shaoxing wine with dry sherry or skip for a non-alcoholic version.

Add chili flakes or paste for a spicy variation.

For a lighter version, reduce honey and use less oil.

Reheat gently with a splash of water to loosen the sauce.

Nutrition

Find it online: https://justsosavory.com/mongolian-beef/