Mongolian Beef Recipe (Better Than Takeout in 30 Minutes)
This Mongolian Beef is saucy, deeply savory with just enough heat from the chilies, just like your favourite Chinese takeout. It’s a quick 30-minute stir fry that is perfect for a weeknight dinner rotation. It also includes a Chinese chef’s trick to ensure the most tender and plump beef pieces.
I have to admit I was a bit intimidated by Mongolian Beef because it was nowhere in my Chinese roots. It’s actually a Chinese-American creation, born in restaurants catering to Western tastes. But maybe that fusion is exactly what makes it so good — it absorbs the best of both worlds into one great-tasting dish.
What You Will Need
Beef
1 lb beef flank steak: lean, easy to slice against the grain, and holds its shape at high wok heat without falling apart. Cutting it thin across the grain is what gives you that tender bite. Skirt steak or sirloin both work if flank isn’t available.
Marinade
- 1 tbsp Shaoxing wine — adds depth and eliminates any unpleasant meaty smell.
- Substitute: Soak a few pieces of ginger in warm water, squeeze the ginger, and use the ginger water as a substitute.
- 1 tbsp soy sauce — seasons the beef from the inside out before it hits the wok.
- 1 tsp dark soy sauce — less salty than regular soy sauce, used mainly for that rich, deep brown colour.
- 2 tbsp water — thins the marinade so it penetrates every piece evenly.
- ¼ tsp baking soda — the chef’s trick. It breaks down the protein bonds in the beef, keeping it incredibly soft during cooking. Always dissolve in water first so it distributes evenly — clumps will leave some pieces over-tenderized with a metallic taste.
- 1 tbsp neutral oil — added last to lock in moisture and prevent the pieces from sticking together in the wok.
- 1½ tbsp cornstarch (added just before cooking) — creates a light coating that helps the sauce cling to every piece.
Sauce
- 3 tbsp light brown sugar
- 2½ tbsp soy sauce
- 2 tsp dark soy sauce — optional for color, but if not using it, add salt to taste.
- ½ cup water
Cornstarch Slurry
- 2 tsp cornstarch
- 2 tbsp water — stir together and add while the sauce simmers to thicken it into a glossy finish.
Aromatics & Vegetables
- ⅓ cup neutral oil (for frying)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 8 dried bird eye chilies — whole dried chilies release mild heat in a quick stir fry, so don’t be afraid of the number. Add more or fewer depending on your spice preference.
- ½ purple onion, sliced (reserve a small handful for garnish)
- 3 stalks green onion, whites and greens separated
How to Make Mongolian Beef
1. Slice the beef
Slice beef flank steak against the grain into thin pieces, about ¼ inch thick. Cutting against the grain shortens the muscle fibers and is the foundation of tender beef.
2. Marinate
Place beef slices in a bowl. Dissolve the baking soda in the water first, then add to the beef along with the Shaoxing wine, soy sauce, and dark soy sauce. Massage until every piece is fully coated and the liquid is fully absorbed. Add the neutral oil last — this seals in the juices. Set aside to marinate while you get everything else ready, about 10–15 minutes.
💡 The baking soda is the trick here. Always dissolve in water first so it distributes evenly — clumps will leave some pieces over-tenderized with a metallic taste.
3. Prep everything
Mix all the sauce ingredients together in a small bowl. Mix the cornstarch slurry separately and set aside. Slice your onion, separate green onion whites from greens. Set aside the green onion tops with a small handful of onion for garnish.
4. Coat Beef with cornstarch
Just before cooking, add 1½ tbsp cornstarch to the marinated beef and mix well until evenly coated. The cornstarch forms a thin coating that seals in moisture at high heat, keeping the beef juicy inside and helping the sauce cling to every piece.
5. Sear the beef
Heat ⅓ cup of oil in a wok over high heat until shimmering. Lay the beef pieces in a single layer and do not touch them for at least 30 seconds — let them sear. Then stir fry just until they change colour, then remove and set aside. Drain most of the oil, leaving just a thin coating in the wok.
💡 Don’t crowd the wok and don’t flip too early. You want a quick sear, not a steam. Work in batches if needed.
6. Build the stir fry
In the same wok over high heat, stir fry the minced ginger and garlic for 30 seconds until fragrant. Add the onion, green onion whites, and chilies and stir fry for about 1½ minutes.
7. Sauce and thicken
Pour in the sauce and bring to a simmer. Taste and adjust if needed. Give the cornstarch slurry (mix cornstarch with water) a quick stir, then pour it in and stir constantly until the sauce thickens and turns glossy.
8. Finish and serve
Add the beef back in and toss until every piece is coated in the sauce. Remove from heat and fold in the reserved green onion tops and fresh onion slices. Serve immediately over steamed rice.
Mongolian Beef
Equipment
- 1 wok or frying pan
Ingredients
- 1 lb beef flank steak Skirt steak or sirloin both work if flank isn't available
Marinade
- 1 tbsp Shaoxing wine Soak a few pieces of ginger in warm water, squeeze the ginger, and use the ginger water as a substitute
- 1 tbsp soy sauce
- 1 tsp dark soy sauce optional for colour
- ¼ tsp baking soda mix with 2 tbsp water then add into the beef slices
- 1 tbsp neutral oil
- 1½ tbsp cornstarch added just before cooking — creates a light coating that helps the sauce cling to every piece
Sauce
- 3 tbsp light brown sugar
- 2½ tbsp soy sauce
- 2 tsp dark soy sauce Optional for color, but if not using it, add salt to taste
- ½ cup water
Cornstarch Slurry
- 2 tsp cornstarch stir together with 2 tbsp water
Aromatics & Vegetables
- ⅓ cup neutral oil for frying beef
- 3 cloves garlic minced
- 1 tsp fresh ginger minced
- 8 dried bird eye chilies whole dried chilies release mild heat in a quick stir fry, so don't be afraid of the number. Add more or fewer depending on your spice preference
- ½ purple onion sliced (reserve a small handful for garnish)
- 3 stalks green onion whites and greens separated
Instructions
- Slice the beef: Slice beef flank steak against the grain into thin pieces, about ¼ inch thick.
- Marinate: Place beef slices in a bowl. Dissolve the baking soda in the water first, then add to the beef along with the Shaoxing wine, soy sauce, and dark soy sauce. Massage until every piece is fully coated and the liquid is fully absorbed. Add the neutral oil last to seal in the juices. Set aside to marinate while you get everything else ready, about 10–15 minutes. (Note 1)
- Prep everything: Mix all the sauce ingredients together in a small bowl. Mix the cornstarch slurry separately and set aside. Slice your onion, separate green onion whites from greens. Set aside the green onion tops with a small handful of onion for garnish.
- Coat Beef with cornstarch: Just before cooking, add 1½ tbsp cornstarch to the marinated beef and mix well until evenly coated.
- Sear the beef: Heat ⅓ cup of oil in a wok over high heat until shimmering. Lay the beef pieces in a single layer and do not touch them for at least 30 seconds — let them sear. Then stir fry just until they change colour, then remove and set aside. Drain most of the oil, leaving just a thin coating in the wok.💡 Don't crowd the wok and don't flip too early. You want a quick sear, not a steam. Work in batches if needed.
- Build the stir fry: In the same wok over high heat, stir fry the minced ginger and garlic for 30 seconds until fragrant. Add the onion, green onion whites, and chilies and stir fry for about 1½ minutes.
- Sauce and thicken: Pour in the sauce and bring to a simmer. Taste and adjust if needed. Give the cornstarch slurry (mix cornstarch with water) a quick stir, then pour it in and stir constantly until the sauce thickens and turns glossy.
- Finish and serve: Add the beef back in and toss until every piece is coated in the sauce. Remove from heat and fold in the reserved green onion tops and fresh onion slices. Serve immediately over steamed rice.
