Mongolian beef is an American-Chinese restaurant-style stir-fry of thinly sliced beef, scallions, and a glossy, sweet-savory soy sauce; despite its name, it is not a traditional dish from Mongolia. This version uses a hot wok and a quick cornstarch coating for browned, tender beef, while ginger, garlic, and a little Shaoxing wine give the sauce depth without making it complicated.
Ingredients
- 1¼ pounds (570 g) flank steak
- 2 tablespoons (16 g) cornstarch, for coating the beef
- 1 tablespoon (15 ml) regular soy sauce, for the beef
- 1 tablespoon (15 ml) neutral oil, for the beef coating
- ¼ cup (60 ml) regular soy sauce, for the sauce
- 1 tablespoon (15 ml) dark soy sauce
- ⅓ cup (67 g) packed light brown sugar
- 1 tablespoon (15 ml) Shaoxing wine
- ¼ cup (60 ml) water, plus 1 tablespoon (15 ml) cold water
- 1 tablespoon (8 g) cornstarch, for thickening the sauce
- 1 teaspoon (5 ml) toasted sesame oil
- 3 tablespoons (45 ml) neutral oil, for stir-frying, divided
- 1 tablespoon (10 g) finely chopped fresh ginger
- 3 medium garlic cloves (about 9 g), finely chopped
- 6 scallions (about 90 g), cut into 2-inch (5 cm) lengths, with white and green parts separated
- ¼ teaspoon (0.5 g) freshly ground black pepper
- Steamed rice, for serving (optional)
Instructions
- Slice the steak. Pat the flank steak dry. Look for the direction of its long muscle fibers, then slice across them into strips about ¼ inch (6 mm) thick. Cutting across the grain shortens the fibers, so the beef is easier to chew. If the steak feels too soft to slice evenly, place it in the freezer for 15 to 20 minutes first; this optional chilling time is not included in the recipe timing.
- Coat and marinate the beef. In a medium bowl, toss the steak with 1 tablespoon soy sauce and 1 tablespoon oil. Sprinkle over the 2 tablespoons cornstarch and mix until the strips are lightly and evenly coated, separating any pieces that stick together. Cover and refrigerate for 20 minutes while you prepare the sauce and vegetables. The coating should look thin, not like a thick paste.
- Mix the sauce. In a small bowl, whisk together the ¼ cup soy sauce, dark soy sauce, brown sugar, Shaoxing wine, ¼ cup water, and sesame oil. In a second small cup, stir the remaining tablespoon of cornstarch into the tablespoon of cold water until smooth. Keep this slurry nearby; cornstarch settles quickly, so stir it again just before adding it to the wok.
- Set up the aromatics. Chop the ginger and garlic and cut the scallions. Keep the white scallion pieces separate from the green pieces because the whites need a little more time in the wok. Have the sauce, slurry, beef, and a clean plate within reach before heating the pan. Stir-frying moves quickly, and preparing everything in advance helps prevent the garlic or sauce from scorching.
- Brown the beef in batches. Heat a wok over high heat until a drop of water evaporates quickly. Add about 1 tablespoon of the stir-frying oil and swirl to coat the bottom. Add half the beef in a single layer, leaving space between strips. Cook without moving it for about 1 minute, turn the strips, and cook for another 1 to 2 minutes, until browned and nearly cooked through. Transfer to a clean plate. Add another tablespoon of oil and repeat with the remaining beef. Avoid crowding the wok: piled-up strips release moisture and steam instead of browning. For food safety, check the thickest beef strips with a food thermometer; USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest. Let the beef rest while you finish the sauce.
- Cook the aromatics and sauce. Carefully pour off excess oil if the wok has more than a thin coating, then add the remaining tablespoon of oil. Add the scallion whites, ginger, and garlic and stir for about 30 seconds, just until fragrant. Pour in the sauce mixture and bring it to a lively simmer, stirring to dissolve the sugar and loosen any browned bits from the wok.
- Thicken and combine. Stir the cornstarch slurry again and pour it into the simmering sauce while stirring. Cook for about 30 to 60 seconds, until the sauce looks shiny and lightly thickened; it should coat a spoon but still be easy to toss. Return the rested beef and any juices on the plate to the wok. Add the scallion greens and black pepper, then toss for about 30 seconds, just long enough to coat and warm everything. Serve promptly, while the beef is hot and the sauce is glossy.
Tips
- Slice against the grain. This is the simplest way to keep flank steak pleasant to chew. If the grain changes direction along the steak, cut it into sections first and slice each section across its own fibers.
- Use a hot, uncrowded wok. If you do not have a wok, a large, heavy skillet works well. Cook in batches rather than squeezing in all the beef; crowding cools the pan, encourages steaming, and makes it harder to brown the coating.
- Choose the right soy sauce. Regular soy sauce supplies most of the salt and savory flavor; dark soy sauce adds deeper color and a rounded, slightly molasses-like note. If dark soy sauce is unavailable, use another tablespoon of regular soy sauce, though the finished sauce will be lighter. Shaoxing wine is a Chinese rice wine; dry sherry is a practical substitute with a slightly different aroma. For an alcohol-free version, use water or unsalted broth instead.
- Balance the sauce to your taste. Brown sugar gives the familiar sweet-savory character, but you can reduce it to ¼ cup (50 g) for a less sweet result. Keep the listed soy sauce at first, then taste the simmering sauce before adding the beef; if it seems too salty, add a tablespoon of water. Do not add extra cornstarch without mixing it with cold water first, or it may form lumps.
Serving Suggestions
Serve Mongolian beef straight from the wok over steamed jasmine rice, medium-grain rice, or brown rice. Rice is especially useful here because it catches the sauce, and a bowl makes it easy to mix a little of the beef and scallion into each bite. For a more varied plate, add a simple vegetable side such as steamed broccoli, quickly stir-fried bok choy, or cucumber dressed with rice vinegar. Keep those sides lightly seasoned so they do not compete with the soy-rich sauce.
You can also serve the beef with noodles. Toss it with cooked wheat noodles just before serving, adding a spoonful of noodle-cooking water if the sauce needs loosening. For a family-style meal, put the rice and vegetables on the table separately and let everyone spoon the beef over their own portion. If making rice alongside the beef, start it before heating the wok; the stir-fry is best served immediately and does not need a long holding time.
Variations
Add vegetables: Stir-fry sliced bell pepper, broccoli florets, or snap peas before cooking the beef, then transfer them to a plate. Add them back with the beef at the end. Broccoli may need a brief steam or blanch first so it becomes tender without keeping the beef in the wok too long. Adding vegetables increases the volume and makes the dish less meat-forward, but it also means the wok may need to be cooked in more batches.
Make it spicy: Add ½ teaspoon (1 g) red pepper flakes with the ginger and garlic, or finish with sliced fresh chile. Start with a small amount; the sweetness and salty sauce can make heat feel more pronounced. For a mild version, omit the pepper flakes and use only the black pepper listed.
Swap the beef: Thinly sliced sirloin or skirt steak can stand in for flank steak. Slice either cut against the grain and keep the strips similar in thickness so they cook at about the same rate. If you use a thicker or leaner cut, watch the browning carefully and use a thermometer rather than relying only on color. This particular sauce also works with firm tofu, but tofu needs its own cooking method and does not follow the beef temperature guidance.
Adjust the sweetness: Light brown sugar gives a rounded flavor, while dark brown sugar makes the sauce taste deeper and more molasses-like. You may use either in the same quantity. Honey can be used in place of some of the sugar, but it changes the flavor and can scorch more readily, so keep the sauce at a gentle simmer rather than letting it boil hard.
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 sauce thickens as it chills, and the beef may firm up, so store rice separately if you want to keep its texture from becoming sticky. 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. The scallions soften after freezing, so add fresh scallion greens after reheating if you like a brighter finish.
Reheat only the portion you plan to eat. Warm it in a covered skillet over medium-low heat with 1 to 2 tablespoons (15 to 30 ml) of water, stirring gently until hot throughout. Alternatively, microwave it in a covered, microwave-safe dish, stirring halfway through. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Avoid prolonged high heat, which can make the beef chewy, and do not leave cooked beef at room temperature for more than 2 hours.
Frequently Asked Questions
Is Mongolian beef actually from Mongolia?
No. The name is associated with an American-Chinese restaurant-style dish, not a traditional Mongolian preparation. Restaurant and home recipes vary, but they commonly pair beef with a sweet-savory soy-based sauce. This version uses scallions, ginger, garlic, and Shaoxing wine for a balanced, wok-cooked result.
What cut of beef is best?
Flank steak is a reliable choice because its grain is easy to see and it slices into even strips. Sirloin and skirt steak are useful alternatives. Whichever cut you use, slice across the grain and keep the strips similar in thickness so they brown and cook evenly.
Can I make it without a wok?
Yes. Use the widest heavy skillet you have and cook the beef in batches. A skillet may not hold as much food as a wok, so a smaller batch helps keep the pan hot. The sauce can be made in that same skillet after the beef is browned.
Why did my beef turn out tough?
Common causes are slicing with the grain, using strips that are too thick, crowding the pan, or leaving the beef in the wok too long. Cut across the fibers, brown in separate batches, and use a thermometer to guide doneness. The required 3-minute rest after reaching the USDA safe minimum is included in the timing for this recipe.
Can I prepare anything ahead?
Yes. Slice the beef and mix the sauce up to a day ahead, keeping each covered in the refrigerator. You can also chop the ginger, garlic, and scallions several hours ahead. For the best texture, coat the beef shortly before cooking, and wait to thicken the sauce until the wok is hot.
How can I keep the sauce from getting lumpy?
Mix the cornstarch with cold water until smooth, then stir it again just before pouring it into the simmering sauce. Add it gradually while stirring. If the sauce becomes thicker than you want, loosen it with a splash of water; if it is still thin, simmer briefly before adding any more slurry.
Related
- Mongolian Chicken Recipe for a Fast Dinner
- Mongolian Ground Beef Ramen Recipe
- Mongolian Beef Recipe: Sweet-Savory Takeout at Home
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).