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Mongolian Beef Recipe

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Mongolian beef is another dish that can occasionally be found at the Chinese buffets. Despite its name, Mongolian beef doesn’t come from Mongolian cuisine at all but is rather another Chinese-American dish. Mongolian beef consists of sliced fried strips of steak coated with a sweet and spicy sauce. I actually deep fried the steak strips and then added them to the wok, but this recipe calls for frying the steak in a wok first. I found this dish to have very good flavor and just the right amount of sweetness and spice for my liking. Mongolian beef is one of the more popular Chinese-American beef dishes in the United States. Serve with white rice and broccoli florets. Enjoy.

(Makes 2 Servings)

Mongolian Beef Recipe

Mongolian Beef Recipe

Ingredients

  • 1 lb flank steak
  • ¼ cup cornstarch
  • 2 teaspoons vegetable oil
  • ½ teaspoon ginger (minced)
  • 1 tablespoon garlic (minced)
  • A ½ cup of soy sauce
  • 1/2 cup water
  • ½ cup brown sugar
  • 2 tablespoons of rice wine
  • ½ teaspoon red pepper flakes
  • 2 green onions (sliced)
  • 1 medium onion (sliced)
  • Oil (for frying)

Instructions

  1. To make the sauce- in a saucepan heat 2 teaspoons of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine, and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes.
  2. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat.
    Slice the flank steak against the grain into ¼” thick slices.
  3. Tilt the knife blade at a 45-degree angle to the top of the steak to get wider cuts.
  4. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip).
  5. Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer).
  6. Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon.
  7. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce.
  8. Cook while stirring until the sauce began to bubble.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 859Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 179mgSodium: 3650mgCarbohydrates: 71gFiber: 2gSugar: 47gProtein: 69g

Nutrition information isn’t always accurate.

© Blog Chef
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86 thoughts on “Mongolian Beef Recipe”

  7. Debby

    I’ve made a couple of your Asian recipes, with great results. I try not to deep fry…but I’ve been wanting to learn how to make Mongolian beef.
    I’ll have to do extra exercise, because I think I’ll try making this very soon.

    Thanks for sharing!

  11. sahrish

    hey this looks soo good! i would like to try it but i dont eat beef so could i do this with chicken or lamb??

  13. Bob

    I am a Mongolian Steak fanatic, this recipe along with the photograph convinces me to give it a go. Proof will be in the eating, will report back after the event. If it tastes as good as it looks my diets down the tube again.

  14. Kerry

    I made this and the sweet and sour pork recipe last night. Freaking awesome! I had chinese/pizza party and everyone raved over this recipe. Better than any chinese restaurant where I live. Try it.

    Word

  15. Rod in Wyoming

    I tried this recipe with some elk steaks I had and it turned out awsome.I think using venison would also be real tasty

  16. Bubba Gump

    OMFG this looks so fabulous i can not wait to sink my teath into this gorgeous dish grr. will check back

  17. Dan

    I made Mongolian beef tonight using your recipe but I did it in a different order, it came out exactly like the picture and tastes as good as it looks. I added a bit of corn starch/water to the sauce to get that restaurant finish.

  18. Paul

    I love Mongolian beef and I’m always trying to find the perfect recepie. This looks delicious. I’m going to the store now to get the ingrediants.

    Thanks for sharing.

  24. Kent

    Bobby, I pretty much just say that everything you make is good within my comments. But, I’ll have to say on this recipe that I was surprised how good it was. I thought I’d like it, but it had a very different flavor, very easy to make too, I loved this. I used a bit more than 2 green onions, but thats just because I LOVE green onions.

  26. Liz

    I have been searching for YEARS for a good Mongolian beef recipe. We used to frequent a little place called The Mongolian Beef House in Uptown Chicago for about 20 years it was a holiday tradition or a treat. LOVE, LOVE, LOVE IT – I know most places that serve this – state it’s SPICY – the Mongolian Beef I’ve eaten since child hood was never spicy – just DELICIOUS!!! I am trying this recipe this afternoon and we’ll see how close it comes to my memories – I can’t wait!!!!!

  27. Liz

    The recipe was near perfect! I tweeked it a little – I didnt’ have rice wine (was actually wondering if that is suppose to be rice wine vinegar?) so I substituted Sherry – I didn’t have fresh ginger to mince so I ground up about 1-1/2 tspn ginger root
    I doubled the sauce recipe to my 1 pound of meat because we like extra sauce for the rice.
    It was delicious!!!! I need to find a way to cut down the salt from the soy sauce a bit more though and then it would be PERFECT!!!
    Thank you for posting this recipe – it’s a HUGE hit in my household now!

  28. SaltLakeCitySlim

    I don’t eat meat, but I have made this with extra firm tofu (sliced per the recipe) and also with vegetarian “chicken” strips and both worked out great. I used much less oil for the meat stage and was happy with the results (I couldn’t say whether this would work with real meat). The sauce is really excellent. Thanks!

  29. ChiangMaiJeff

    I tried this recipe last night and it was amazing!! Better than any i’ve had at restaurants. I loved the crispy beef and the flavor of the sauce was wonderful. I added some extra pepper flakes and some chili oil to give it more spice. I will definitely make this again. Thanks for the great recipe 🙂 !!

  33. Lyssy

    OMG..I just made this and it was absolutely FANTASTIC! It tasted so much better than a restaurant or chinese take-away shop…I will definitely be making this recipe for a looooonnnnggggggg time to come! (Y)!

  34. MattD

    I made this about a week ago and it was the best mongolian beef i’ve had. Most places dont bother coating the beef and straight fry, this was great.

  35. Brandon

    This is a very good recipe! I love it. I like to add just a bit of mongolian fire oil, and also someone else made it for me and it had these little crispy noodles in it. Maybe mung bean noodle?

  38. NekoStar

    Just made this tonight per my boyfriends request… Tasty, but I will surely be deep frying the beef next time! Frying it in the wok was a mess, it left a crust on the bottom of the pan that I had to scrap off before I could do the onions.

  39. MikeC

    I made this into more of a Beef and Broccoli clone and it still came out terrific! Thanks for the great recipe.

  40. MH

    I made this last night – didn’t have ginger so used a lot of garlic. My hubby and I both loved it. We’re adding it to the favorites. I think broccoli in it would be great too. I didn’t have a mess in the pan after frying the meat. I let the meat sit with the corn starch on it for about 1/2 hour.

  42. Amanda

    This recipe turned out amazing. I normally don’t leave reviews on most recipes that I try. I had to this time though. This recipe is very simple and the ingredients and direction are all in order which makes it easy to follow. The results are Fantasic. I’m adding this to my recipe file which I never do. Thanks for such a great recipe.

  43. Sherlly

    I made this for dinner last night with some rice and sauteed veggies. This beef was delicious! So saucy which I love! Instead of using Rice Wine since my local supermarket didn’t have it, I used balsamic vinegar. All in all very good recipe. Thank you!

  44. Belinda

    This was a huge hit and the family wants me to make chicken and pork with the sauce! I added broccoli with the onions and even the picky eater loved it. Thanks for an easy, but fabulous, recipe!

  45. Ella phant

    Love this recipe! Thanks so much for sharing! have made it several times for very picky spouse, and even he likes it.
    I like to marinate the beef in brown sugar, sherry, and soy sauce for about 1/2 an hour.

  47. andy

    hi bobby- i need to bring a chicken dish to a potluck meal, but this looks so awesome- do you think it would still taste great with substituting bonesless chicken thighs?

  50. Zeynep

    Delicious. My husband is a very tough critic; most good dinners make a 4/5 on his list, and only the most exceptional ones get a 5/5. Even he gave this dinner a 5/5! Thanks for the recipe!

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