This Jet Tila-style Mongolian beef is a Chinese-American takeout favorite: thin strips of beef are cooked until browned, then coated in a glossy sauce with soy, brown sugar, garlic, and ginger. The name doesn’t mean it is a traditional dish from Mongolia; versions vary, and this home recipe aims for the sweet-savory, aromatic character many cooks enjoy with steamed rice.
Ingredients
- 1½ lb flank steak (680 g), trimmed and sliced across the grain into strips about ¼ inch (6 mm) thick
- ⅓ cup cornstarch (about 40 g), for coating the beef
- ½ cup neutral high-heat oil (120 ml), such as canola or vegetable oil, for shallow-frying
- ¼ cup low-sodium soy sauce (60 ml)
- ⅓ cup water (80 ml)
- ⅓ cup packed light brown sugar (about 67 g)
- 2 tbsp hoisin sauce (30 ml)
- 1 tbsp unseasoned rice vinegar (15 ml)
- 1 tbsp cornstarch (8 g), for thickening the sauce
- 2 tbsp cold water (30 ml), for the sauce slurry
- 4 garlic cloves (about 12 g), finely chopped
- 1 tbsp finely grated fresh ginger (about 6 g)
- 6 green onions (about 90 g), cut into 2-inch (5-cm) lengths, with white and green parts separated
- 1 tsp toasted sesame oil (5 ml), optional
- ¼ tsp red pepper flakes (about 0.5 g), or to taste
- ¼ tsp ground black pepper (about 0.5 g)
Instructions
- Prepare the beef and sauce components. Pat the steak dry with paper towels so excess moisture does not make the coating gummy. Slice it across the grain into even, thin strips; cutting across the visible muscle fibers makes each bite easier to chew. In a small bowl, whisk together the soy sauce, ⅓ cup water, brown sugar, hoisin, and rice vinegar. In a separate cup, stir the 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Keep this slurry nearby, but do not add it to the sauce yet.
- Coat the beef. Put the sliced steak in a bowl and toss it with the ⅓ cup cornstarch and black pepper. Separate any pieces that cling together and shake off loose excess starch. The coating should look thin and even, not like a thick batter. Let the coated beef stand while you set out the garlic, ginger, and green onions; this brief pause is part of the 20-minute prep time, not a separate marinating step.
- Heat the oil. Set a large, heavy skillet or wok over medium-high heat and add the neutral oil. It should shimmer before the beef goes in, but it should not smoke. To avoid crowding, plan to cook the beef in three batches. Have a wire rack set over a tray or a paper-towel-lined plate ready for the cooked strips.
- Brown the beef in batches. Add a single layer of strips to the hot oil, leaving space between them. Fry for about 1½–2 minutes, turning once, until browned and crisp at the edges; thin strips cook quickly, so watch closely. Transfer each batch to the rack or plate. Let the strips drain while you cook the remaining batches, allowing the oil to return to temperature between batches. If the coating begins to darken too quickly, lower the heat slightly.
- Check the beef’s temperature. For whole-cut beef, USDA FSIS guidance sets a safe minimum internal temperature of 145°F (63°C), checked with a food thermometer, followed by a 3-minute rest. Check the thickest strip by inserting the thermometer from the side; if a strip is too thin to measure reliably, cook a thicker piece alongside the batch for checking. Rest the cooked beef for 3 minutes before adding it back to the sauce.
- Make the sauce. Carefully pour off the frying oil, leaving about 1 tablespoon (15 ml) in the skillet. Return the pan to medium heat. Add the garlic, ginger, red pepper flakes, and the white parts of the green onions. Stir for about 30 seconds, just until fragrant; garlic can turn bitter if it browns heavily. Pour in the soy mixture and bring it to a gentle simmer, stirring to dissolve the sugar and lift any browned bits from the pan.
- Thicken and toss. Stir the cornstarch slurry again, then pour it into the simmering sauce while stirring. Cook for 30–60 seconds, until the sauce looks glossy and lightly thickened. Add the rested beef and green onion tops, then toss for about 30 seconds to coat. Turn off the heat and stir in the sesame oil, if using. Serve while hot, with extra sauce spooned over the beef.
Tips
- Slice across the grain. Look for the long lines in the steak and cut across them, rather than parallel to them. If the flank steak is slippery, chill it in the freezer for 15–20 minutes first so it firms up and is easier to slice; this optional chilling is not included in the recipe timing.
- Keep the batches small. Packing the pan cools the oil and releases moisture, so the beef steams instead of getting browned edges. Use a wide skillet if you have one, and wait a short moment for the oil to heat back up before adding the next batch.
- Adjust sweetness and salt thoughtfully. The brown sugar creates the familiar sweet-savory balance. For a less-sweet sauce, start with ¼ cup (about 50 g) sugar. Low-sodium soy sauce helps keep the sauce from becoming too salty; if using regular soy sauce, reduce it to 3 tablespoons (45 ml) and add water to make up the difference.
- Use fresh aromatics and avoid scorching them. Fresh ginger and garlic give the sauce its fragrant backbone. If fresh ginger is unavailable, use ½ teaspoon (about 1 g) ground ginger, knowing the flavor will be less bright. Add garlic and ginger only after draining the oil, and stir briefly rather than browning them.
Serving Suggestions
Serve the beef as soon as it is tossed with the sauce, while the coating is still at its crispest. Steamed jasmine rice or medium-grain white rice is a straightforward pairing: the grains soak up the sweet soy sauce without competing with the beef. Brown rice also works, though its firmer, nuttier character makes the plate feel heartier. For a lower-effort side, offer rice alongside steamed broccoli, bok choy, or snap peas.
For a more complete dinner, add a simple cucumber salad or a plate of quickly blanched vegetables. Keep any extra sauce in the pan and spoon it over the rice rather than pouring on so much that the beef loses its texture. If serving family-style, arrange the green onion pieces over the top and put chili oil or extra red pepper flakes on the table for anyone who wants more heat.
Variations
Make it less sweet or more savory: Reduce the brown sugar to ¼ cup (about 50 g), or use ¼ cup (60 ml) sugar and add another teaspoon of rice vinegar for a slightly brighter finish. The sauce will still coat the beef, but it will taste less like the sweeter takeout-style versions.
Use another cut: Sirloin or flat iron steak can replace flank steak in the same quantity. Slice across the grain and keep the pieces similarly thin. Avoid very lean, thin cuts that are easy to overcook, and remember the thermometer-and-rest guidance still applies to whole cuts of beef.
Add vegetables: Stir-fry broccoli florets, sliced bell pepper, or snow peas separately until just tender-crisp, then set them aside while you cook the beef. Add them back with the sauce and beef at the end. Cooking them separately prevents the pan from becoming crowded and watery. The dish is also easy to make spicier with more red pepper flakes, added gradually.
Substitute for hoisin: Hoisin adds a rounded, slightly sweet fermented-bean flavor. If it is unavailable, use 1 tablespoon (15 ml) oyster sauce plus 1 teaspoon (5 ml) brown sugar, or leave it out and add an extra teaspoon of soy sauce. Either substitute changes the flavor; the sauce will be less complex and may need a little extra sugar to balance it.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. The beef keeps for 3–4 days in the refrigerator. The coating softens as it sits in the sauce, so leftovers will not have quite the same crisp edges as freshly cooked beef. For best texture, store rice separately from the beef if you can.
Reheat a portion in a skillet over medium heat with a teaspoon or two of water, stirring until steaming hot; avoid prolonged high heat, which can toughen the beef. You can also microwave it in a covered, microwave-safe dish, stirring halfway through. Reheat leftovers to 165°F (74°C), checked with a food thermometer. Freeze leftovers in a well-sealed container for up to 2 months for best quality, then thaw in the refrigerator before reheating. Do not leave cooked beef at room temperature for more than 2 hours.
Frequently Asked Questions
Is Mongolian beef actually from Mongolia?
Mongolian beef as it is commonly served in North American Chinese restaurants is a Chinese-American dish, not a traditional Mongolian preparation. Its exact restaurant history is not necessary to make the home version, and recipes differ in sweetness, heat, and the use of hoisin or other seasonings.
What cut of beef works best?
Flank steak is a popular choice because it slices into thin strips and takes on the sauce well. Sirloin and flat iron are useful alternatives. Whatever cut you choose, slice across the grain and avoid cutting the pieces much thicker than ¼ inch (6 mm), or they may take longer to cook and be less tender.
Can I make this without deep-frying?
Yes. Use a large skillet and just enough oil to coat the bottom, then sear the cornstarch-coated beef in small batches. The result is less crisp and the coating may be patchier than with shallow-frying, but the sauce and aromatics will still give you the characteristic sweet-savory flavor. Do not crowd the skillet.
Why did my sauce turn lumpy or too thick?
Usually the cornstarch slurry was not fully mixed before it went into the hot sauce, or it was added too quickly. Stir the slurry immediately before pouring it in, and whisk the sauce as you add it. If it thickens more than you like, stir in water a tablespoon (15 ml) at a time until it loosens.
Can I prepare the beef ahead?
You can slice the steak and mix the sauce ingredients up to a day ahead, keeping each covered in the refrigerator. For the best coating and browning, toss the beef with cornstarch shortly before cooking. Keep raw beef separate from ready-to-eat foods, and wash hands, utensils, and surfaces after handling it.
Can I make the dish gluten-free?
Use certified gluten-free tamari instead of soy sauce and choose a hoisin sauce labeled gluten-free; many standard hoisin and soy sauces contain wheat. Check the labels on every packaged sauce, and be aware that the flavor may differ slightly. The rest of the ingredients are naturally gluten-free when uncontaminated.
Related
- Mongolian Beef Recipe: Sweet-Savory Takeout at Home
- Mongolian Beef Recipe with a Lighter Skillet Sauce
- Mongolian Lamb Recipe: Chinese-Style Stir-Fry with Ginger and Garlic
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).