Mongolian beef is a glossy, sweet-savory stir-fry of tender beef, soy sauce, ginger, garlic, and scallions, usually served over rice. Despite its name, it is best known as an American-Chinese restaurant-style dish; this version gives you clear, video-style visual cues so you can follow the texture and timing as you cook.
Ingredients
- 1 1/2 lb flank steak (680 g), trimmed of any tough surface membrane
- 2 tbsp cornstarch (16 g), for coating the beef
- 1/4 cup neutral oil (60 ml), such as canola or vegetable oil, for frying
- 1/2 cup reduced-sodium soy sauce (120 ml)
- 1/4 cup water (60 ml), for the sauce
- 1/3 cup packed light brown sugar (67 g)
- 1 tbsp cornstarch (8 g), for thickening the sauce
- 2 tbsp cold water (30 ml), for the cornstarch slurry
- 1 tbsp fresh ginger, finely grated (6 g)
- 3 garlic cloves, finely minced (about 9 g)
- 1/4 tsp red pepper flakes (about 0.5 g), optional
- 4 medium scallions (about 60 g), divided between the white and green parts and sliced
- 1 tsp toasted sesame oil (5 ml), optional, for finishing
- 4 cups cooked rice (about 740 g), for serving
Instructions
- Slice the beef. If the steak is soft and difficult to cut neatly, chill it in the freezer for 10 to 15 minutes before starting; this is a brief firming step, not a marinade. Find the direction of the muscle fibers and slice across them into strips about 1/4 inch (6 mm) thick. Cutting across the grain shortens the fibers and helps the beef feel tender. Pat the strips dry with paper towels so they brown instead of steaming.
- Prepare the coating and sauce ingredients. Toss the beef with 2 tablespoons cornstarch until each piece has a thin, even dusting. In a separate bowl, stir together the soy sauce, 1/4 cup water, and brown sugar. In a small cup, mix the remaining tablespoon of cornstarch with 2 tablespoons cold water until smooth. Set out the ginger, garlic, pepper flakes if using, and scallions. This setup matters because the beef cooks quickly once it hits the pan.
- Heat the pan and fry the beef in batches. Set a large wok or heavy skillet over medium-high heat and add the neutral oil. When the oil shimmers, add enough beef to make a single, uncrowded layer. Fry for about 2 minutes, turn the strips, and cook for another 1 to 2 minutes until browned at the edges. Transfer to a plate and repeat with the remaining beef. If the pan smokes heavily, lower the heat slightly; if the meat releases liquid and turns gray, the pan is crowded or not hot enough. Take care when adding beef, since damp meat can make hot oil splatter.
- Check the beef for safe doneness. Use a food thermometer in the thickest strip, inserting it from the side if that is easier. Whole cuts of beef should reach the USDA FSIS safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Very thin strips can be awkward to measure, so check a thicker piece or fold several strips together around the thermometer tip without touching the pan. Transfer the cooked beef to a clean plate while you make the sauce.
- Build the sauce. Carefully pour off all but about 1 tablespoon of oil from the pan. Lower the heat to medium, add the white parts of the scallions, ginger, garlic, and pepper flakes, and stir for about 30 seconds, just until fragrant. Do not let the garlic turn brown. Pour in the soy mixture and bring it to a steady simmer, stirring to dissolve the sugar. Simmer for 2 minutes so the sauce tastes cohesive rather than like separate ingredients.
- Thicken and finish. Stir the cornstarch slurry again, then pour it into the simmering sauce while stirring. Cook for 30 to 60 seconds, until the sauce looks glossy and lightly coats a spoon. Return the beef and any juices on its plate to the pan, then toss for about 1 minute to coat and heat through. Add the green scallion tops and sesame oil, if using. The finished sauce should cling to the beef without becoming a stiff paste; add a spoonful of water if it thickens too much.
- Serve promptly. Spoon the beef and sauce over warm cooked rice. Scatter a few extra scallion greens on top if you have them, and bring the dish to the table while the sauce is glossy. The cooking portion takes about 15 minutes, including the required rest for the beef.
Tips
- Choose a suitable cut and slice it right. Flank steak is a reliable choice because its grain is easy to see and it cooks quickly. Sirloin or skirt steak can also work; trim excess connective tissue and slice across the grain. Cutting with the grain, or making very thick strips, can leave the finished beef chewy.
- Keep batches small. A crowded skillet drops in temperature, so the meat gives off moisture and steams rather than browning. Cook in two or three batches as needed, letting the oil heat back up between them. A wide skillet is helpful if you do not have a wok.
- Adjust sweetness and salt thoughtfully. The brown sugar gives the sauce its characteristic sweet, shiny finish. For a less-sweet result, begin with 1/4 cup (50 g) sugar and taste before adding more. Reduced-sodium soy sauce keeps the sauce more adjustable; regular soy sauce will taste saltier, so do not add extra salt before tasting.
- Use the visual cues, not just the clock. Video demonstrations can make the change from raw starch-coated beef to browned beef and from thin sauce to glossy sauce easier to recognize. Pan size, burner strength, and strip thickness vary, so use the stated times as a guide and watch for browned edges, a gentle simmer, and sauce that coats a spoon.
Serving Suggestions
Serve Mongolian beef over steamed jasmine rice, long-grain white rice, or brown rice, with enough sauce to flavor the grains. For a complete meal, add a simple vegetable side such as steamed broccoli, sautéed bok choy, snap peas, or quickly cooked green beans. Keep vegetables separate from the pan while browning the beef so they do not crowd it; you can cook them afterward in the same skillet, then serve them alongside rather than mixing them into the sauce.
If you want a lighter base, spoon the beef into lettuce leaves or serve it over cauliflower rice. These options change the texture and make the meal less like the classic rice-and-stir-fry pairing, but the savory sauce works well with either. Set extra scallion greens and red pepper flakes on the table so diners can adjust their own portions.
Variations
Make it spicier: Increase the red pepper flakes to 1/2 teaspoon, or serve chili crisp on the side. Adding hot sauce to the pan can change the sauce’s balance, so taste before adding more soy or sugar.
Use a gluten-free alternative: Replace the soy sauce with an equal amount of tamari labeled gluten-free. Tamari can taste a little richer and saltier, so choose reduced-sodium tamari if available and taste the simmering sauce before finishing it.
Add vegetables: Stir-fry sliced bell pepper, broccoli florets, or snap peas separately until crisp-tender, then set them aside while you prepare the sauce. Return them to the pan with the beef at the end. The extra ingredients make more servings, but they also dilute the sauce slightly; keep vegetables to about 3 cups (450 g) unless you plan to increase the sauce.
Choose another sweetener: Honey can replace the brown sugar, though it gives the sauce a more floral sweetness and may make it brown more quickly. Start with 1/4 cup (85 g) honey, simmer gently, and adjust to taste. Do not increase the heat to speed up the glaze, since sweeteners can scorch.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3 to 4 days in the refrigerator. Store rice separately if possible, since it reheats more evenly that way. For longer storage, freeze the cooled beef and sauce in a freezer-safe container for up to 2 months for best quality; thaw overnight in the refrigerator before reheating.
Reheat the beef and sauce in a covered skillet over medium-low heat, stirring occasionally and adding a tablespoon or two of water if the sauce has thickened. You can also microwave it in a covered, microwave-safe dish, stirring halfway through. In either case, reheat leftovers to 165°F (74°C), checked with a food thermometer. Avoid repeated cooling and reheating, which can dry out the beef and make the sauce less pleasant.
Frequently Asked Questions
Why is my Mongolian beef tough? The most common reasons are slicing with the grain, cutting strips too thick, or cooking the beef in a crowded pan. Slice across the visible fibers, pat the meat dry, and brown it in batches. A suitable cut such as flank steak also helps, but the direction of the cut makes a noticeable difference.
Can I make the sauce ahead? Yes. Stir together the soy sauce, water, and brown sugar up to 2 days ahead and refrigerate it in a covered container. Mix the cornstarch slurry just before using it, because cornstarch settles quickly. Cook the beef close to serving time for the best browned texture.
Can I cook this without deep-frying? Yes. This recipe uses a shallow layer of oil rather than a deep fryer. If you prefer less oil, use a well-seasoned wok or nonstick skillet and cook the beef in smaller batches with a thin coating of oil. The result may have fewer crisp edges, but it will still take on the sauce.
What can I use instead of flank steak? Sirloin and skirt steak are practical alternatives. Slice either across the grain into thin strips and remove tough connective tissue where needed. Tenderloin works, but it is usually more expensive and does not need the same quick-browning treatment to become tender.
How do I keep the sauce from turning lumpy? Make the slurry with cold water and stir until no dry cornstarch remains. Stir it again immediately before adding it to the simmering sauce, and pour it in gradually while stirring the pan. If the sauce becomes too thick, loosen it with a little water; if it is too thin, simmer briefly before adding any more slurry.
Is Mongolian beef actually from Mongolia? The restaurant-style dish commonly called Mongolian beef is associated with American-Chinese cooking, rather than being a traditional Mongolian beef preparation. Recipes vary between restaurants and home cooks, especially in sweetness, heat, and the amount of sauce, so this version is one practical style rather than a claim to a single definitive formula.
Related
- Mongolian Lamb Recipe: Chinese-Style Stir-Fry with Ginger and Garlic
- Slow Cooker Mongolian Beef with Kimchi
- Mongolian Steak Recipe with a Glossy Ginger-Garlic Sauce
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).