Mongolian beef is an American-Chinese restaurant-style stir-fry of tender beef strips in a glossy, sweet-savory sauce, commonly served over rice. This version uses hoisin for depth, soy sauce for saltiness, and ginger and garlic for freshness; it is a quick skillet dinner rather than a traditional dish from Mongolia.
Ingredients
- 1 1/4 lb flank steak or skirt steak (570 g), trimmed and cut across the grain into strips about 1/3 inch (8 mm) thick
- 1/4 cup cornstarch (32 g)
- 3 tablespoons neutral oil, such as canola or avocado oil (45 ml), divided
- 1/4 cup hoisin sauce (60 ml)
- 2 tablespoons soy sauce (30 ml), preferably low-sodium if you want more control over salt
- 1/3 cup water (80 ml)
- 1 tablespoon packed light brown sugar (12 g)
- 1 tablespoon unseasoned rice vinegar (15 ml)
- 3 garlic cloves (about 9 g), finely minced
- 1 tablespoon peeled fresh ginger (about 6 g), finely grated
- 4 scallions (about 40 g), cut into 1-inch (2.5 cm) lengths, with the green tops kept separate for garnish
- 1/4 teaspoon crushed red pepper flakes (about 0.5 g), optional
- 1 teaspoon toasted sesame seeds (3 g), optional, for serving
Instructions
- Prepare the beef and aromatics. Pat the steak dry with paper towels so the coating can cling and the meat can brown instead of steaming. Slice it across the grain into even strips; cutting across the visible muscle fibers helps keep each bite tender. Mince the garlic, grate the ginger, and cut the scallions. Set the green scallion tops aside for serving.
- Mix the sauce. In a small bowl, whisk together the hoisin, soy sauce, water, brown sugar, and rice vinegar until the sugar is mostly dissolved. Hoisin is a thick, savory-sweet condiment made with fermented soybeans and seasonings; it gives this sauce its characteristic depth. Stir in the red pepper flakes if using. Keep the sauce near the stove, because the final cooking moves quickly.
- Coat the steak. Put the cornstarch in a wide bowl or shallow dish. Add the beef strips and toss until each piece has a thin, even coating, shaking off loose excess. Let the coated beef stand while you heat the pan, about 2 minutes. A light coating helps create browned edges and gives the sauce something to cling to; a thick, pasty layer can turn gummy.
- Sear in batches. Heat a large skillet or wok over medium-high heat until hot, then add 1 tablespoon oil (15 ml). Arrange roughly one-third of the beef in a single layer, leaving space between pieces. Cook for about 1 minute without moving it, then turn and cook for about 1 minute more. Transfer to a clean plate and repeat with the remaining beef in two batches, adding another tablespoon of oil (15 ml) for each batch. Avoid crowding the pan, which traps moisture and prevents browning.
- Check the beef and let it rest. Use an instant-read thermometer inserted from the side into the thickest strip to check that the beef has reached 145°F (63°C), the USDA FSIS safe minimum for whole cuts of beef. Let it rest on the plate for 3 minutes. Since strips can vary in thickness, check more than one of the largest pieces; return any piece that has not reached temperature to the hot pan briefly before resting it.
- Cook the aromatics and sauce. Reduce the heat to medium and carefully add the remaining 1 tablespoon oil (15 ml). Add the white and pale-green scallion pieces, garlic, and ginger. Stir for about 30 seconds, just until fragrant; do not let the garlic brown. Pour in the sauce and bring it to a gentle simmer, stirring for 2 to 3 minutes until it looks glossy and slightly thickened. If it thickens too much, stir in water 1 tablespoon (15 ml) at a time.
- Finish and serve. Return the rested beef and any juices on the plate to the skillet. Toss for about 1 minute, just long enough to coat and warm the strips without reducing the sauce to a sticky paste. Scatter the reserved scallion greens and sesame seeds over the top, if using. Serve promptly while the beef is hot and the edges are still pleasantly browned.
Tips
- Slice against the grain. Look for the direction of the long muscle fibers and cut across them, not parallel to them. If the steak feels difficult to slice evenly, chill it in the freezer for 15 to 20 minutes first; it should firm up but not freeze solid. That short optional chill is extra time, so allow for it if using this shortcut.
- Keep the pan uncrowded. Batch cooking takes a few extra minutes, but it is the difference between browned beef and gray, wet strips. Use a wide skillet, let it get properly hot before each batch, and give the oil a moment to heat after adding it. If the pan begins smoking heavily, lower the heat slightly rather than letting the oil burn.
- Adjust for your hoisin and soy sauce. Hoisin brands vary in sweetness and thickness, while regular soy sauce can be quite salty. Taste the sauce before adding the beef; if it seems too sweet, add a little rice vinegar, and if it seems too salty or thick, add water. Choose low-sodium soy sauce if you prefer a milder salt level, but avoid adding extra salt before tasting.
- Use a substitute only if needed. If hoisin is unavailable, for this recipe stir together 2 tablespoons soy sauce (30 ml), 1 tablespoon smooth peanut butter (16 g), 1 tablespoon brown sugar (12 g), and 1 teaspoon rice vinegar (5 ml). It approximates the sweet, salty, thick texture, but tastes nuttier and lacks hoisin’s fermented, spiced depth. Thin it with a tablespoon of water if necessary.
Serving Suggestions
Serve the beef over steamed jasmine rice or another fluffy long-grain rice so the grains catch the sauce. Brown rice works too, with a chewier texture and a more pronounced grain flavor. For a lower-effort weeknight plate, spoon the beef and sauce over noodles, or serve it alongside plain rice and let everyone take the amount of sauce they like.
Add a simple vegetable to balance the rich, glossy beef. Steamed broccoli, sautéed bok choy, snap peas, or quickly stir-fried bell peppers all pair well. Keep vegetables on the side if you want the beef to stay crisp-edged; adding a large quantity to the pan can release water and dilute the sauce. A scattering of scallion greens and sesame seeds makes a useful finishing touch, while extra red pepper flakes can be offered at the table for anyone who wants more heat.
Variations
Make it spicier: Increase the red pepper flakes, or add a small spoonful of chili crisp at the table. Chili crisp often contains salt and oil, so add it after tasting rather than increasing the soy sauce at the same time. For a gentler warmth, use a pinch of flakes in the sauce and leave the rest out.
Add vegetables: Stir-fry sliced bell pepper, broccoli florets, or snap peas after searing the beef. Remove them once crisp-tender, then cook the aromatics and sauce as directed and return the vegetables with the beef. Cook broccoli florets until tender enough to pierce with a fork; very large pieces may need a brief steam or blanch before they go into the skillet.
Use another cut: Top sirloin is a convenient substitute for flank or skirt steak. Slice it across the grain and keep the strips similar in thickness so they cook evenly. Avoid very lean, thin deli-style beef, which can dry out quickly, and do not skip the thermometer check just because the strips look browned.
Make it without peanuts: The main recipe contains no peanuts, but the suggested hoisin replacement does. If you need a hoisin substitute without peanut butter, use a smooth sunflower-seed butter in the same amount; it will be less familiar in flavor but still adds body. Check condiment labels for ingredient or allergen information that matters to your table.
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. The beef will soften as it sits in the sauce, so it will not retain the same browned edges as a freshly cooked batch, but the flavor remains good for another meal. If you expect leftovers, store rice separately so it does not absorb all the sauce.
For the best texture, reheat the beef gently in a skillet over medium-low heat with a splash of water. Stir often and heat until steaming throughout, checking that leftovers reach 165°F (74°C) with a food thermometer. A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the center warms evenly. Avoid prolonged high heat, which can make the steak tough and cause the hoisin sauce to become overly thick.
To freeze, cool the beef promptly, pack it in a freezer-safe airtight container, and freeze for up to 2 to 3 months for best quality. Thaw it overnight in the refrigerator and reheat to 165°F (74°C). The sauce may separate slightly after thawing; stir it as it warms and add a small splash of water if it needs loosening. Do not leave cooked beef at room temperature for extended storage.
Frequently Asked Questions
Is Mongolian beef actually from Mongolia?
Mongolian beef as commonly served in North American restaurants is an American-Chinese restaurant-style dish, not a traditional Mongolian recipe. Versions vary from restaurant to restaurant and home to home, especially in how sweet the sauce is and whether vegetables or chile are added.
Can I make the sauce ahead?
Yes. Whisk the hoisin, soy sauce, water, brown sugar, rice vinegar, and pepper flakes together up to 2 days ahead, then cover and refrigerate. Stir it before using because the sugar or thicker hoisin may settle. Keep the fresh garlic and ginger separate and cook them in the skillet as directed for a fresher aroma.
Why did my beef turn out tough?
The most common causes are slicing with the grain, crowding the pan, or cooking the strips for too long. Cut across the fibers, sear in batches, and use a thermometer rather than relying only on color. The beef still needs to reach the USDA FSIS safe minimum of 145°F (63°C) and rest for 3 minutes, but thin strips reach that point quickly once the pan is hot.
Can I use a different pan?
Yes. A wok is not required. A large, heavy skillet works well as long as it is wide enough to spread the beef out in batches. A smaller pan can still be used, but cook more batches and let the pan recover its heat between them; piling in too much steak makes it steam instead of sear.
Can I make this recipe gluten-free?
Use certified gluten-free tamari in place of soy sauce and choose a hoisin sauce labeled gluten-free, since some hoisin products contain wheat. Check the cornstarch package as well if cross-contact is a concern. The flavor will remain sweet and savory, though different hoisin brands can change the final saltiness and thickness.
Related
- Mongolian Dumplings: Buuz Recipe and Steaming Tips
- Mongolian Beef Recipe with Onions for a Quick Stir-Fry
- Mongolian Pork Tenderloin With a Glossy Ginger Sauce
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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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