Name: Mongolian Beef: A Flavor-Packed Dish You’ll Love!
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 2 lbs Flank or Sirloin Steak (The main protein, with flank giving the most tenderness.); 1 tbsp Baking Soda (Helps tenderize the beef for a melt-in-your-mouth texture.); 2 tbsp Cornstarch (Creates a crispy coating for that delightful stir-fried crunch.); 1 tsp Kosher Salt (Enhances the overall flavor of the beef.); 2 tbsp Vegetable Oil (For marinating.); 1/4 cup Vegetable Oil (For frying.); 2 tsp Soy Sauce (Adds deep savory flavor.); 2 tbsp Soy Sauce (Adds deep savory flavor.); 1 tsp Mirin (Brings sweetness.); 2 tbsp Oyster Sauce (Rich in umami.); 1 tbsp Hoisin Sauce (Creates a balanced sauce.); 2 tbsp Brown Sugar (Adds a sweet touch.); 5-6 cloves Garlic (Minced; infuses aromatic depth.); 2 tsp Minced Ginger (Adds refreshing kick.); 7 stalks Green Onion (White parts for cooking, green parts for garnish.); 8 Dried Red Chilies (Adjust based on spice preference.)

The sizzle of marinated beef hitting a hot wok is music to my ears—a sound that instantly transports me to bustling Asian markets filled with tantalizing aromas. This BEST Mongolian Beef recipe invites you to recreate that delightful experience at home, bringing rich flavors and culinary excitement right to your dinner table. With tender beef slices marinated to perfection and a sauce bursting with sweet and savory goodness, this dish is a weeknight hero that promises both crowd-pleasing deliciousness and quick prep. Whether you’re a busy parent or an enthusiastic home-chef, this Mongolian Beef is a revelation that proves satisfying meals don’t have to be complicated. Are you ready to add some fiery flavor to your cooking routine?

Why is Mongolian Beef a must-try?

Bold flavors: The robust combination of soy sauce, oyster sauce, and spices ensures each bite of Mongolian Beef is bursting with savory goodness.
Quick cooking: In just under 30 minutes, you can whip up a mouthwatering dinner that rivals your favorite takeout.
Versatile: Feel free to switch the beef for chicken or tofu, or toss in some fresh veggies like bell peppers for added nutrition.
Impressive presentation: That glossy, sticky sauce makes this dish not only delicious but also a feast for the eyes, perfect for impressing guests.
Perfect for meal prep: Marinate the beef ahead of time, and you’ll have a delicious meal in the refrigerator waiting to be quickly stir-fried. Dive into my other wonderful recipes, such as Cheesy Beef Potato or Teriyaki Ground Beef for more delicious options!

Mongolian Beef Ingredients

For the Marinade
• Flank or Sirloin Steak (2 lbs) – The main protein, with flank giving the most tenderness.
• Baking Soda (1 tbsp) – Helps tenderize the beef for a melt-in-your-mouth texture.
• Cornstarch (2 tbsp) – Creates a crispy coating for that delightful stir-fried crunch.
• Kosher Salt (1 tsp) – Enhances the overall flavor of the beef.
• Vegetable Oil (2 tbsp + 1/4 cup for frying) – A neutral oil for marinating and frying; gives taste without overpowering.
For the Sauce
• Soy Sauce (2 tsp + 2 tbsp) – Adds a deep savory flavor essential for a great Mongolian Beef.
• Mirin (1 tsp) – A Japanese cooking wine that brings just the right touch of sweetness.
• Oyster Sauce (2 tbsp) – Rich in umami, it elevates the sauce with complex flavors.
• Hoisin Sauce (1 tbsp) – Its sweet and tangy notes create a beautifully balanced sauce.
• Brown Sugar (2 tbsp) – Perfectly balances flavors by adding a sweet touch.
For Flavor
• Garlic (5-6 cloves, minced) – Infuses aromatic depth to the dish.
• Minced Ginger (2 tsp) – Adds a refreshing kick and enhances the overall flavor profile.
• Green Onion Stalks (7, white parts for cooking, green parts for garnish) – Whites add flavor while greens provide fresh garnish.
• Dried Red Chilies (8) – Imparts spicy heat; adjust based on your preferred level of spice.

This Mongolian Beef will not only tantalize your taste buds but also bring excitement into your weeknight cooking routine!

Step‑by‑Step Instructions for Mongolian Beef

Step 1: Marinate the Beef
Begin by slicing the flank or sirloin steak into thin, even pieces. In a large bowl, toss the beef with baking soda, cornstarch, kosher salt, 2 tablespoons of vegetable oil, soy sauce, and mirin until evenly coated. Cover and refrigerate for at least 1 hour, or up to overnight, ensuring the beef absorbs all those flavors for the ultimate Mongolian Beef experience.

Step 2: Prepare the Sauce
While the beef marinates, grab a separate bowl to prepare the sauce. Combine 2 tablespoons of oyster sauce, 1 tablespoon of hoisin sauce, 2 tablespoons of soy sauce, and 2 tablespoons of brown sugar. Whisk everything together until the mixture is smooth and well-blended. Set this savory sauce aside to allow the flavors to meld together while you focus on the next steps.

Step 3: Stir-Fry the Beef
Heat a sizable wok over medium-high heat and pour in 1/4 cup of vegetable oil. Once the oil is shimmering, carefully add the marinated beef in batches to avoid overcrowding. Stir-fry for about 2-3 minutes, or until the beef is beautifully golden and slightly caramelized on the edges. Once cooked, remove the beef from the wok and set it aside on a plate to maintain the perfect texture.

Step 4: Infuse Flavor
In the same wok, lower the heat slightly and add the minced garlic, ginger, white parts of the green onions, and dried red chilies. Sauté everything for about 30 seconds, stirring constantly, until it’s fragrant and aromatic. This step creates the robust flavor foundation for your Mongolian Beef, so make sure not to overcook the garlic.

Step 5: Combine Ingredients
Pour the prepared sauce into the wok with the sautéed aromatics, bringing the mixture to a gentle simmer over medium heat. Stir in the cooked beef and the green onion pieces to coat everything well with that luscious sauce. Let it simmer together for about 2-3 minutes so the beef absorbs all the delicious flavors and the sauce thickens nicely.

Step 6: Cook Together
Keep the wok on medium heat and allow the Mongolian Beef and sauce to simmer for approximately 5 minutes. This will give the sauce time to thicken and adhere to the beef, ensuring that each slice is perfectly coated. You’ll know it’s ready when the sauce turns glossy and clings to the beef beautifully.

Step 7: Serve
Transfer the mouthwatering Mongolian Beef onto a platter or serve directly from the wok. This dish shines best over a warm mound of fluffy rice, soaking up every bit of that rich, tangy sauce. For an extra pop of color and freshness, garnish with the green tops of the green onions, and enjoy your homemade culinary delight!

Storage Tips for Mongolian Beef

Fridge: Store leftover Mongolian Beef in an airtight container for up to 3 days. Make sure to let it cool to room temperature before sealing to preserve its flavor.

Freezer: For longer storage, freeze your Mongolian Beef in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating: Gently reheat the beef on the stovetop over low heat to retain tenderness, or use the microwave in short bursts until warmed through. Add a splash of water or broth if needed to keep it moist.

What to Serve with BEST Mongolian Beef

Create a luscious accompaniment for an unforgettable dining experience with these delightful options.

Steamed Jasmine Rice: The fragrant, fluffy rice acts as the perfect canvas to soak up the rich sauce, enhancing each bite of Mongolian Beef.
Stir-Fried Vegetables: A colorful medley of bell peppers, broccoli, and snap peas adds vibrant freshness and a satisfying crunch, balancing the dish’s bold flavors.
Crispy Spring Rolls: The crispy texture and savory filling of spring rolls make a delightful contrast to the juicy Mongolian Beef. Serve with a dipping sauce to elevate the meal.
Sesame Noodles: Tossed in a savory sesame dressing, these noodles complement the dish’s rich sauce while offering a flavorful alternative to rice.
Garlic Edamame: These tender, steamed edamame pods bring a nutty flavor and protein boost, making for a delightful finger food alongside your meal.
Chilled Cucumber Salad: Refreshing and crunchy, a simple cucumber salad dressed in rice vinegar cuts through the richness of the beef, adding a light and zesty element to your plate.
Hot Green Tea: Pairing your meal with warm green tea enhances the flavors and aids in digestion, bringing a soothing end to your culinary journey.

Make Ahead Options

These BEST Mongolian Beef is perfect for meal prep enthusiasts! You can marinate the beef up to 24 hours in advance, allowing the flavors to deeply penetrate and tenderize the meat. Simply slice your flank or sirloin steak, toss it with the marinade ingredients, and store it in an airtight container in the refrigerator. For added convenience, prepare your sauce and refrigerate it for up to 3 days in advance, keeping the savory mix ready to go. When you’re ready to serve, just stir-fry the marinated beef with the sautéed aromatics, combine it with the sauce, and you’ll enjoy a delicious, restaurant-quality meal with minimal effort!

Expert Tips for Mongolian Beef

Marinade Time: Marinate the beef overnight for the best tender and flavorful results. A longer marination allows flavors to deeply penetrate the meat.
Batch Cooking: Avoid overcrowding the pan when stir-frying; this allows for better caramelization and prevents steaming. Cook the beef in smaller batches for perfect texture.
Heat Control: Keep the wok over medium-high heat to ensure quick cooking without overcooking the beef. Adjust your stove’s temperature if necessary as you stir-fry.
Spice Adjustment: Customize the heat by varying the number of dried red chilies. If you’re unsure, start with fewer and add more to taste, ensuring your Mongolian Beef meets your spice preference.
Thickening Sauce: If your sauce isn’t thickening, simmer it a bit longer. The sugars will caramelize, creating that delicious, glossy texture that clings to the beef.
Garnishing Tips: Always add the green onion tops as a garnish just before serving. This adds freshness, color, and a lovely crunch to your dish.

Mongolian Beef Variations & Substitutions

Sneak in your own twist on this delightful dish by exploring these scrumptious variations!

Protein Swap: Swap beef for chicken or tofu to cater to different preferences while maintaining flavor.
Vegetable Additions: Toss in colorful veggies like bell peppers or broccoli for extra crunch and nutrition.
Nutty Flavor Boost: Add a sprinkle of toasted sesame seeds for added texture and a nutty aroma.
Spicy Kick: Increase the number of dried red chilies or add freshly sliced chili peppers for more heat.
Sugar Alternatives: Use honey or maple syrup instead of brown sugar for a uniquely sweet profile.
Gluten-Free Option: Switch soy sauce with tamari or coconut aminos to make it gluten-free without sacrificing flavor.
Flavor Depth: Incorporate a splash of rice vinegar for a tangy note that elevates the overall taste.
Sauce Consistency: If you like a thicker sauce, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the simmer.

Every variation offers a unique experience, so don’t hold back! If you’re looking for more exciting flavors, try this Ground Beef Hot for spice lovers or indulge in the richness of Teriyaki Ground Beef. Cooking is all about exploration, so enjoy customizing your Mongolian Beef!

BEST Mongolian Beef Recipe FAQs

What type of beef is best for Mongolian Beef?
The ideal choice for Mongolian Beef is flank or sirloin steak. Flank offers exceptional tenderness, making it a popular option, while sirloin also delivers satisfying results. Look for cuts that are well-marbled, as the fat enhances flavor and tenderness during cooking.

How do I store leftovers of Mongolian Beef?
After enjoying your Mongolian Beef, cool any leftovers to room temperature. Place them in an airtight container and refrigerate; they’ll stay fresh for up to 3 days. If you want to savor them later, you can freeze the beef in a freezer-safe bag or container for up to 3 months. Just be sure to label it with the date!

Can Mongolian Beef be frozen?
Absolutely! To freeze Mongolian Beef, allow it to cool completely, then transfer it to a freezer-safe container or bag. Be sure to remove as much air as possible to prevent freezer burn. When you’re ready to enjoy it again, let it thaw in the fridge overnight and gently reheat on the stove or in the microwave.

What should I do if my Mongolian Beef is tough?
If your Mongolian Beef turns out tough, it might be due to overcooking or not marinating long enough. Ensure that you slice the beef against the grain, which helps to break down muscle fibers for tenderness. For next time, consider marinating it overnight to enhance the texture.

Is Mongolian Beef safe for my dog to eat?
While Mongolian Beef may seem tempting for your furry friend, be cautious! The soy sauce and added spices can be harmful to dogs. It’s best to keep this delicious dish just for human enjoyment, and instead, consider offering plain cooked beef as a treat for your dog.

How can I adjust the spice level in Mongolian Beef?
To control the heat in Mongolian Beef, you can easily adjust the amount of dried red chilies used. Start with fewer chilies if you prefer a milder flavor. If you desire more spice, consider adding fresh sliced chili peppers during cooking or a dash of chili sauce to your sauce mixture for that extra kick!