Mongolian beef is a Chinese-American takeout-style stir-fry of thinly sliced beef coated in a glossy, sweet-savory soy, garlic, and ginger sauce. This marinade seasons the beef quickly, while a separate sauce keeps the finished dish rich and silky without reusing liquid that touched raw meat.
Ingredients
- 1 pound (450 g) flank steak
- 1/4 cup (60 ml) regular or reduced-sodium soy sauce, for the marinade
- 2 tablespoons (30 ml) water, for the marinade
- 1 tablespoon (8 g) cornstarch, for the marinade
- 1 teaspoon (5 ml) toasted sesame oil
- 1 garlic clove (about 3 g), finely grated or minced, for the marinade
- 1 teaspoon (2 g) finely grated fresh ginger, for the marinade
- 1/4 cup (60 ml) soy sauce, for the sauce
- 1/2 cup (120 ml) water, for the sauce
- 1/3 cup (67 g) packed light brown sugar
- 2 tablespoons (30 g) hoisin sauce
- 1 tablespoon (15 ml) unseasoned rice vinegar
- 1 tablespoon (8 g) cornstarch, for the sauce
- 2 garlic cloves (about 6 g), finely grated or minced, for the sauce
- 2 teaspoons (4 g) finely grated fresh ginger, for the sauce
- 2 tablespoons (30 ml) neutral oil, such as canola or avocado oil
- 3 medium scallions (about 30 g), thinly sliced
- 1 teaspoon (3 g) toasted sesame seeds, optional
Instructions
- Slice the beef. Pat the steak dry and trim away any thick exterior fat or silver skin. Find the direction of the muscle fibers, then slice across them into strips about 1/4 inch (6 mm) thick. If the steak is soft and difficult to slice thinly, chill it in the freezer for 15 to 20 minutes first; it should firm up but not freeze solid. Cutting across the grain shortens the fibers and helps the cooked strips feel tender.
- Mix the marinade and sauce separately. In a medium bowl, whisk together the marinade soy sauce, water, 1 tablespoon of marinade cornstarch, sesame oil, one grated garlic clove, and 1 teaspoon of ginger. In a second bowl, whisk the sauce soy sauce, 1/2 cup water, brown sugar, hoisin, rice vinegar, 1 tablespoon sauce cornstarch, two garlic cloves, and 2 teaspoons ginger until the cornstarch is dissolved. Keep this sauce bowl away from the raw beef.
- Marinate the beef. Add the sliced steak to the marinade and turn the strips to coat. Cover and refrigerate for 30 minutes. Do not leave raw beef at room temperature to marinate. While it rests, slice the scallions and set out the sauce and other cooking ingredients. For a deeper seasoning, you can refrigerate the beef for up to 8 hours, but the 30-minute rest is enough for this thinly sliced cut.
- Heat the pan. When ready to cook, set a clean plate beside the stove. Heat a large, heavy skillet or wok over medium-high to high heat until hot. Lift the beef from the marinade, letting excess drip back into the bowl, and separate any strips that have stuck together. Discard the used marinade. If the pan is small, plan to cook the beef in two batches so it sears instead of steaming.
- Sear the beef in batches. Add about half the neutral oil and arrange half the beef in a single layer. Cook for about 1 to 2 minutes, turn the strips, and cook another 1 to 2 minutes, adjusting the heat as needed to prevent scorching. Transfer the browned beef to the clean plate and repeat with the remaining oil and steak. Do not crowd the pan; moisture released by an overcrowded pan prevents browning.
- Check the temperature and rest. Check the thickest pieces with a food thermometer. USDA FSIS guidance gives whole cuts of beef a safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. If any pieces have not reached that temperature, return them to the hot pan and check again. Keep the beef on the clean plate during the rest.
- Thicken the sauce and finish. Give the prepared sauce another whisk, since cornstarch settles, and pour it into the skillet. Bring it to a full simmer, stirring and scraping up browned bits, then cook for 1 to 2 minutes until glossy and thick enough to coat a spoon. Return the rested beef and any juices to the pan, toss to coat, and warm briefly. Sprinkle with scallions and sesame seeds, then serve right away.
Tips
- Slice against the grain. Look closely at the steak to see which way its long fibers run, then cut across them rather than parallel. Thin, even strips cook quickly and more consistently. Flank steak is a convenient choice, but skirt steak or sirloin can also work; slice either across the grain.
- Use a hot, uncrowded pan. A wok is handy but not essential; a wide skillet works well. Give the pan time to heat and cook in batches if needed. If the beef releases liquid and turns gray, the pan is likely too crowded or not hot enough. Let the pan recover before adding another batch.
- Choose your soy sauce thoughtfully. Regular soy sauce gives a fuller salty flavor, while reduced-sodium soy makes the sauce easier to adjust at the end. Tamari is a useful substitute and often gluten-free, but check the label; hoisin and other packaged sauces can contain wheat. A gluten-free hoisin and tamari keep the dish gluten-free when all labels confirm it.
- Keep the sauce separate from raw meat. The sauce is mixed in its own bowl before the beef is added to its marinade. Never pour used marinade over cooked beef unless it has been brought to a full boil; this recipe avoids that issue by discarding it and cooking the clean sauce separately.
Serving Suggestions
Serve the beef and plenty of its glossy sauce over steamed white rice, jasmine rice, or brown rice. Rice absorbs the sweet-savory sauce and makes a straightforward base for the dish. For a fuller plate, add a simple vegetable side such as steamed broccoli, sautéed bok choy, snap peas, or stir-fried green beans. Keep the vegetables lightly seasoned so they do not compete with the sauce.
For a noodle bowl, spoon the beef over cooked wheat noodles or rice noodles and add sliced scallions. You can also serve it family-style with rice and a platter of vegetables, letting everyone build a bowl. If the sauce thickens as it sits, a spoonful of hot water stirred into the pan can loosen it just before serving. Add the water gradually so the coating stays flavorful rather than diluted.
Variations
More heat: Add 1/4 to 1/2 teaspoon (about 0.5 to 1 g) red pepper flakes to the sauce, or serve chili crisp at the table. Adding heat to the sauce rather than the marinade makes it easy to keep some portions mild. A few thinly sliced fresh chilies also work as a garnish.
Less sweet: Reduce the brown sugar to 1/4 cup (50 g). The sauce will be less candy-sweet and slightly less thick, so simmer it until it reaches the consistency you like. Avoid cutting the sugar completely if you want the familiar takeout-style balance; it contributes both sweetness and body.
Vegetable-filled: After cooking the beef, stir-fry 2 cups (about 200 g) broccoli florets or sliced bell pepper in the same pan, adding a little extra oil if it looks dry. Cook until crisp-tender, then add the sauce and proceed as directed. You may want to increase the sauce water by 2 tablespoons (30 ml) to coat the added vegetables.
Gluten-free option: Use tamari in place of both portions of soy sauce and select hoisin that is labeled gluten-free. The flavor will be close, though tamari can taste a little rounder and less sharply salty than some soy sauces. Check the labels on every packaged ingredient, including the cornstarch if cross-contact is a concern.
Storage and Reheating
Transfer leftovers to a shallow airtight container and refrigerate within 2 hours of cooking. The cooked beef keeps for 3 to 4 days in the refrigerator. Store rice separately when possible, since that makes it easier to reheat each component evenly and helps the beef keep its texture. If the sauce firms up in the fridge, it will loosen as it warms.
Reheat a portion in a skillet over medium heat with a small splash of water, stirring until steaming hot. Alternatively, microwave it in a covered, microwave-safe dish, stirring halfway through. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Avoid repeated reheating and cooling of the whole batch. Freezing is possible for up to 2 to 3 months for best quality, though the beef may be less tender after thawing; thaw overnight in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
How long should Mongolian beef marinate?
Thirty minutes in the refrigerator gives the thin strips time to take on flavor and is enough for this recipe. You can marinate for up to 8 hours if you want to prepare ahead. Keep it covered and refrigerated throughout, and do not reuse the marinade after it has held raw beef.
Can I use a different cut of beef?
Yes. Flank steak is easy to slice into long strips, but skirt steak, sirloin, or flat iron steak can work too. The important details are trimming away tough connective tissue, slicing thinly across the grain, and checking doneness with a thermometer rather than relying only on color.
Can I make the sauce ahead?
Yes. Mix the sauce ingredients and refrigerate them in a covered container for up to 2 days. Cornstarch will settle, so whisk the sauce again just before pouring it into the hot pan. Keep the sauce in a separate container from the raw beef and do not leave either one at room temperature for an extended period.
Why is my sauce lumpy or too thick?
Usually the cornstarch was not fully mixed in, or the sauce simmered too long. Whisk the sauce thoroughly before adding it to the pan and stir while it heats. If it becomes thicker than you want, add hot water a tablespoon (15 ml) at a time and stir until smooth.
Can I cook this without a wok?
Absolutely. A broad, heavy skillet gives the beef room to brown and is often easier to manage on a home stove. Cook in batches rather than piling the strips into a small pan. A wok is useful for quick tossing, but it is not required for the recipe.
Is Mongolian beef actually from Mongolia?
The familiar version called Mongolian beef is generally a Chinese-American restaurant-style stir-fry, not a definitive traditional dish from Mongolia. Recipes vary, but they commonly pair beef with a sweet, soy-based sauce and aromatics such as garlic and ginger. This version follows that familiar takeout-style approach.
Related
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- Mongolian Beef with Cabbage Recipe for a Quick Skillet
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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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