Mongolian Beef Recipe: Tender and Flavorful

Ever had beef so tender it melts in your mouth? That’s what this Mongolian beef is all about. It’s sweet, savory, and so good over rice.

I love how fast this one comes together—just a quick sear, a tasty sauce, and boom: dinner! The beef gets crispy on the outside but stays soft inside. And the sauce? Sticky, garlicky magic.

No fancy stuff here. Just simple ingredients and a big, bold flavor. It tastes better than takeout—and way fresher too.

Wanna cook it with me? I’ll show you how I make it, step by step. Let’s whip up this tasty beef bowl together.

Why You’ll Love This Recipe

• Melt-in-Your-Mouth Texture: Baking soda and cornstarch help tenderize the beef for that silky texture you love in restaurant dishes.
• Flavor-Packed Sauce: The savory-sweet soy-based sauce coats every piece beautifully and doesn’t require a ton of ingredients.
• Faster Than Takeout: On the table in under an hour — and it tastes even better than what you’d get delivered.
• Customizable Heat: You can keep it mild or add dried chilies for extra spice, depending on your preference.
• Perfect for Meal Prep: Makes great leftovers, with the sauce soaking in even more flavor overnight.

What You Need to Know Before You Start

Prep Time & Cook Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Servings
This recipe makes about 4 servings — ideal for a small family dinner or a cozy date night. Need more? Double it and use a larger pan.

Difficulty
Easy enough for beginners, but the flavor and technique will satisfy experienced cooks too.

Required Kitchen Tools

• Large nonstick skillet or wok
• Mixing bowls
• Sharp knife
• Cutting board
• Measuring spoons
• Silicone spatula or wooden spoon
• Small whisk

Ingredients for Mongolian Beef

Here’s what you’ll need to bring the sauce and beef together (exact amounts in recipe card below):

• Flank Steak: Thinly sliced against the grain for tenderness.
• Soy Sauce: Use low-sodium for better control of saltiness.
• Chinese Cooking Wine: Adds depth; dry sherry or rice vinegar can be used as alternatives.
• Cornflour (Cornstarch): Helps the beef crisp up slightly and thickens the sauce.
• Baking Soda: Softens the meat and improves texture.
• Brown Sugar: Balances the salty soy sauce with a gentle sweetness.
• Chicken Stock: Adds body to the sauce without overpowering flavor.
• Fresh Ginger & Garlic: These aromatics build the savory backbone of the dish.
• Red Onion: Adds a light sweetness and bite.
• Dried Red Chilies (Optional): For a little kick — totally customizable based on your spice level.

Variations for Mongolian Beef

• Add Vegetables: Stir in thin slices of bell pepper, broccoli florets, or snow peas during the last few minutes of cooking for added color and crunch.
• Swap the Protein: Try this same recipe with chicken, tofu, or even shrimp. Just adjust cooking times as needed.
• Use Hoisin Sauce: For a deeper, slightly tangy profile, swap 1 tablespoon of soy sauce with hoisin.
• Spice It Up: Add crushed red pepper flakes, fresh jalapeños, or use more dried red chilies to turn up the heat.
• Make It Gluten-Free: Use tamari or coconut aminos instead of soy sauce and confirm your stock is gluten-free.

How to Make Mongolian Beef: Step-by-Step Instructions

1. Prepare the Beef

Slice the flank steak thinly across the grain. Aim for slices no more than 1/4-inch thick. This ensures tenderness.

In a medium bowl, combine the beef with baking soda, soy sauce, and cornstarch. Toss gently to coat, then let it sit for 20 minutes. This helps tenderize the meat and prep it for that glossy finish.

2. Make the Sauce

In a separate bowl, whisk together:

• Chicken stock
• Soy sauce
• Brown sugar
• Chinese cooking wine

Set this sauce aside. It will go in at the very end and bring everything together.

3. Cook the Aromatics

Heat a bit of oil in your skillet or wok over medium heat. Add the garlic, ginger, and onion slices. Stir for about 1-2 minutes, just until fragrant. If using dried chilies, add them now to toast briefly and infuse the oil.

4. Sear the Beef

Push the aromatics to the side. Add the marinated beef in a single layer. Cook undisturbed for 1–2 minutes, then stir-fry until browned and mostly cooked through. This step locks in flavor.

5. Combine and Simmer

Pour in the sauce you prepared earlier. Stir to coat the beef. Let it simmer for 4–5 minutes until the sauce thickens and becomes glossy.

Serving and Decoration

How to Serve Mongolian Beef

This dish is rich and saucy — it pairs best with simple bases that soak up the flavor. Here are a few serving ideas:

• Steamed Jasmine or Basmati Rice: A classic pairing that balances the bold sauce.
• Noodles: Toss Mongolian beef with cooked lo mein or rice noodles for a quick noodle bowl.
• Lettuce Wraps: Spoon the beef into butter lettuce leaves for a light, crisp alternative.
• With Stir-Fried Veggies: Pair with broccoli, snap peas, or bok choy sautéed in garlic oil.

Garnish Ideas:

• Sliced scallions or green onions (adds color and a mild crunch)
• Toasted sesame seeds
• A drizzle of sesame oil for richness

Storing Mongolian Beef

• Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
• Reheating: Warm on the stovetop over low heat or microwave in 30-second intervals until heated through. Add a splash of water or stock if the sauce thickens too much.
• Freezing: For longer storage, freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.

Tips and Tricks for Success

• Slice Against the Grain: This shortens the muscle fibers in the beef and makes each bite more tender.
• Don’t Overcrowd the Pan: Sear the beef in batches if needed. Overcrowding leads to steaming instead of browning.
• Adjust Sweetness and Salt: Taste your sauce before adding it. You can reduce brown sugar or soy sauce based on your preference.
• Prep Ahead: Marinate and slice the beef in advance to make dinnertime faster.

Nutrition

Nutrient	Per Serving (approx.)
Calories	385 kcal
Protein	28 g
Carbohydrates	18 g
Sugars	10 g
Fat	22 g
Saturated Fat	6 g
Sodium	980 mg
Fiber	1 g

Note: Nutritional values are estimates and can vary based on brands used and portion size.

Mongolian Beef FAQs

Can I use a different cut of beef?
Yes. Flank steak is ideal, but skirt steak or sirloin also work well. Just make sure to slice thinly against the grain.

Can I make this dish spicy?
Absolutely. Add extra dried chilies, red pepper flakes, or even a dash of chili oil.

What can I substitute for Chinese cooking wine?
Dry sherry is a great substitute. Rice vinegar or apple cider vinegar can work in a pinch, but reduce the amount to avoid too much acidity.

Is it okay to skip the cornstarch?
Cornstarch helps create that classic glossy coating and thickens the sauce. It’s highly recommended for texture and mouthfeel.

How do I make it gluten-free?
Use gluten-free soy sauce (tamari) and make sure your chicken stock is gluten-free.

Conclusion

This Mongolian Beef recipe strikes the perfect balance between savory, sweet, and just the right hint of spice. It’s a dish that feels indulgent but is quick enough for a busy weeknight and flavorful enough for a special dinner. Whether you’re serving it over rice, noodles, or tucked into lettuce wraps, it’s a recipe worth keeping in rotation.