Mongolian beef is a Chinese-American takeout-style stir-fry of thinly sliced beef coated in a glossy, sweet-and-savoury soy, garlic and ginger sauce; despite its name, it is not a traditional dish from Mongolia. This UK-friendly version uses everyday supermarket ingredients and a quick cornflour coating for browned edges and a sticky finish, ready to serve with rice or noodles.
Ingredients
- 450 g (1 lb) flank steak or skirt steak, trimmed and sliced about 5 mm (¼ in) thick across the grain
- 30 ml (2 tbsp) light soy sauce, for seasoning the beef
- 30 g (¼ cup) cornflour (cornstarch), for coating the beef
- 30 ml (2 tbsp) neutral oil, such as rapeseed or vegetable oil, divided between batches
- 4 garlic cloves (about 12 g), finely chopped
- 15 g (1 tbsp) fresh ginger, peeled and finely grated
- 120 ml (½ cup) water
- 80 ml (⅓ cup) light soy sauce, for the sauce
- 60 ml (¼ cup) hoisin sauce
- 50 g (¼ cup packed) soft brown sugar
- 15 ml (1 tbsp) rice vinegar
- ¼ tsp chilli flakes, optional
- 4 spring onions (about 30 g), cut into 4 cm (1½ in) lengths
- 5 g (1 tsp) sesame seeds, optional, to finish
Instructions
- Prepare the beef. Pat the steak dry with kitchen paper, then slice it across the grain into strips about 5 mm (¼ in) thick. Cutting across the visible muscle fibres shortens them, which helps the cooked beef feel more tender. Put the strips in a bowl, add 30 ml (2 tbsp) soy sauce and toss to coat. Sprinkle over the cornflour and toss again until the pieces have a light, even coating. Separate any strips that stick together. Set aside while you make the sauce; there is no need to marinate.
- Mix the sauce. In a jug or small bowl, stir together the water, 80 ml (⅓ cup) soy sauce, hoisin, brown sugar, rice vinegar and optional chilli flakes. Mix until the sugar is mostly dissolved. Keep the sauce beside the hob, because the stir-fry moves quickly once the beef is browned.
- Get the aromatics ready. Chop the garlic, grate the ginger and cut the spring onions before heating the pan. If you have not already done so, measure the oil and keep a clean plate nearby for the cooked beef. Preparing everything in advance helps prevent the garlic from burning while you search for an ingredient.
- Brown the beef in batches. Heat a large frying pan or wok over high heat until properly hot. Add about 10 ml (2 tsp) oil and arrange roughly a third of the beef in one layer, leaving space between pieces. Fry for about 1–2 minutes per side, turning as needed, until browned. Transfer to a clean plate and repeat with the remaining oil and beef in two batches. Avoid crowding the pan: a crowded pan releases moisture and steams the strips rather than browning them. Add a little more oil if the pan becomes dry.
- Check the beef and let it rest. Use a food thermometer to check the thickest strips. USDA FSIS gives whole cuts of beef a safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Set the cooked beef aside on the clean plate for those 3 minutes. If a strip has not reached the safe temperature, return it to the hot pan until it does, then allow it to rest. Keep raw-beef utensils and plates separate from the cooked beef.
- Cook the sauce. Lower the heat to medium. If the pan has burnt bits, wipe them out carefully; browned, unburnt bits can stay for flavour. Add the garlic and ginger and stir for about 20–30 seconds, just until fragrant. Pour in the sauce mixture and bring it to a steady simmer, stirring to lift up any browned residue. Simmer for 2–3 minutes, until it looks glossy and slightly thickened. It will thicken further when it coats the beef.
- Finish the stir-fry. Add the rested beef and any juices from the plate to the pan, along with the spring onions. Toss for about 1 minute, just until everything is coated and hot. If the sauce becomes too thick, stir in water 1 tablespoon (15 ml) at a time; if it looks thin, simmer for another 30–60 seconds. Scatter with sesame seeds, if using, and serve straight away.
Tips
- Slice across the grain. Look for the long lines in the steak and cut across them, not parallel to them. If the meat is slippery and difficult to slice thinly, chill it in the freezer for 15–20 minutes first. It should firm up but not freeze solid.
- Keep the pan hot and work in batches. The beef needs room to make contact with the pan. If too much goes in at once, it releases liquid and turns grey before it can brown. Let the pan heat back up between batches, and avoid moving the strips constantly.
- Balance the sauce to your taste. Hoisin and soy sauces vary in saltiness and sweetness. Use reduced-salt soy if preferred, then taste the simmered sauce before adding the beef. A little extra water softens a strong or salty sauce; a small splash more rice vinegar makes it tangier.
- Choose a practical substitute. Flank or skirt steak gives a good balance of flavour and tenderness, but thinly sliced sirloin also works. If hoisin is unavailable, use an equal quantity of oyster sauce mixed with 1 teaspoon (5 ml) extra brown sugar; the result will be less sweet and less aromatic. For a gluten-free version, use certified gluten-free tamari and hoisin, and check that the cornflour and other packaged ingredients are labelled gluten-free.
Serving Suggestions
Serve the beef as soon as it leaves the pan, while the coating is glossy and the spring onions still have some bite. Steamed jasmine rice or long-grain rice is a reliable match because it soaks up the sauce; allow roughly 150 g (¾ cup) uncooked rice for four people if rice is the main accompaniment. Noodles also work well: toss the beef and sauce through cooked egg noodles or rice noodles just before serving, loosening the mixture with a spoonful of hot water if needed.
For a lighter-feeling plate, add steamed broccoli, pak choi, green beans or sugar snap peas. You can cook the vegetables separately while the beef is frying, then serve them alongside so they keep their colour and texture. A simple cucumber salad or lightly dressed shredded cabbage adds a cool, crisp contrast to the sweet, sticky sauce. Put extra spring onions and sesame seeds on the table for anyone who wants a fresher or nuttier finish.
Variations
Make it hotter: Increase the chilli flakes to ½ teaspoon, or serve sliced fresh red chilli on the side. Add fresh chilli with the garlic and ginger for a more pronounced heat, but keep an eye on it so it does not scorch.
Add vegetables to the pan: Stir-fry thin strips of red pepper, carrot or onion after browning the beef. Remove them while still crisp, cook the aromatics and sauce, then return the vegetables with the beef. This keeps them from becoming soft during the sauce simmer. For a more substantial meal, broccoli florets can be briefly steamed before being tossed through at the end.
Adjust the sweetness: Brown sugar gives the sauce its familiar rounded sweetness, but you can reduce it to 35 g (about 3 tbsp) for a less sweet result. The sauce may be a little less sticky, so simmer it briefly until it coats the back of a spoon rather than adding extra sugar automatically.
Use another protein: Thinly sliced chicken or pork can be used, but the safe temperature and cooking time differ. Cook poultry to 165°F (74°C) and ground meat to 160°F (71°C), using a food thermometer; do not rely on the beef timing for another protein. For a vegetarian variation, use firm tofu, pressed and cubed, and brown it in batches. Tofu does not need a meat temperature check, but heat it through and add it to the sauce at the end.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in a shallow, airtight container. Keep the beef and rice in separate containers where possible. The cooked beef keeps for 3–4 days in the refrigerator. For longer storage, freeze it in a suitable airtight container for up to 2–3 months for best quality, then thaw overnight in the refrigerator. The sauce may become thicker after chilling, and the beef will be less crisp after storage; that is normal.
Reheat only the portion you plan to eat, either in a covered pan over medium-low heat with a splash of water or in the microwave, stirring partway through. Heat leftovers to 165°F (74°C), checked with a food thermometer, and make sure they are steaming hot throughout. Avoid repeated cooling and reheating, as it affects both quality and safe handling.
Frequently Asked Questions
Is Mongolian beef actually from Mongolia?
No. The familiar sweet, sticky beef dish is generally associated with Chinese-American restaurant cooking, rather than being a traditional Mongolian recipe. There are different restaurant and home versions, so the balance of sweetness, chilli and sauce can vary.
What is the best cut of beef for Mongolian beef?
Flank steak and skirt steak are good choices because they have plenty of flavour and can be sliced thinly across the grain. Sirloin is a useful alternative if that is easier to find. Whichever cut you choose, trim tough connective tissue and avoid cutting with the grain, which can make the strips seem chewy.
Can I make the sauce ahead?
Yes. Mix the water, soy sauce, hoisin, sugar, vinegar and chilli up to 2 days ahead and keep the covered mixture refrigerated. Stir it before using, as sugar can settle. Keep the raw beef separate and prepare it just before cooking; do not leave it sitting at room temperature while you prepare other parts of the meal.
Why is my Mongolian beef not crispy?
The cornflour coating gives the beef browned, lightly crisp edges, but it will not stay crunchy once covered in sauce. The most common cause of pale or soggy beef is overcrowding the pan, which traps steam. Cook small batches in a hot pan, allow each piece to make contact with the surface and add the sauce only after the beef has browned.
Can I make this without hoisin sauce?
Yes. A practical substitute is oyster sauce mixed with 1 teaspoon (5 ml) extra brown sugar for every 60 ml (¼ cup) of hoisin. It makes the sauce less sweet and changes its aroma, but still gives a savoury, glossy result. Check labels if you need to avoid particular ingredients, as packaged sauces vary.
Can I cook Mongolian beef in advance?
It is best freshly cooked because the beef has its best texture straight from the pan. If you need to get ahead, mix the sauce and prepare the aromatics in advance, then cook the beef just before serving. Alternatively, cook the full dish, chill it promptly and reheat leftovers to 165°F (74°C); expect the coating to soften after storage.
Related
- Mongolian Steak Recipe with a Glossy Ginger-Garlic Sauce
- Mongolian Noodles Recipe with Quick Sweet-Savory Beef
- Mongolian Milk Tea Recipe: A Salty, Creamy Suutei Tsai
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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