Name: Mongolian Beef
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 pound beef flank steak, thinly sliced (between ⅛ to ¼ inch thick); 2 tablespoons water; 2 teaspoons Shaoxing rice vinegar; ½ teaspoon Kosher salt; ¼ teaspoon baking soda; 2 tablespoons cornstarch; 1 tablespoon neutral oil; 1 teaspoon cracked black pepper; 1 tablespoon Shaoxing rice vinegar; 3 tablespoons granulated sugar; 2 tablespoons regular soy sauce; 1 tablespoon garlic, minced; ½ large yellow onion, sliced; 1 bunch green onion, cut into 2 inch pieces (separate white and green parts); 1 ounce rice vermicelli, medium thickness (optional)

Mongolian Beef is a dish that has captured hearts and taste buds worldwide, and for good reason! If you’ve ever found yourself craving that irresistible sweet, savory, and slightly spicy flavor explosion, you’re in the right place. It’s the perfect marriage of tender, thinly sliced beef coated in a glossy, addictive sauce that’s both complex and surprisingly easy to replicate at home. What makes Mongolian Beef so special is its unique ability to be both comforting and exciting – a crowd-pleaser that never fails to impress. The crispiness of the beef juxtaposed with the rich, umami-packed sauce is a culinary dance that keeps you coming back for more. I’ve spent time perfecting my own version, and I’m thrilled to share with you how you can create this iconic Mongolian Beef experience in your own kitchen, no takeout required!

Mongolian Beef

Mongolian Beef is a classic Chinese-American stir-fry that’s incredibly popular for a reason. It boasts tender, flavorful beef coated in a savory, slightly sweet, and deeply umami sauce. The beauty of this dish lies in its simplicity and the satisfying combination of textures and tastes. It’s the kind of meal that feels restaurant-worthy but is surprisingly achievable in your own kitchen. I love how quickly it comes together, making it perfect for a weeknight dinner when you crave something delicious and comforting. The key to its success is in the preparation of the beef, ensuring it’s incredibly tender, and then achieving that perfect balance in the sauce. Let’s get started on creating this crowd-pleaser!

Ingredients:

1 pound beef flank steak (thinly sliced (between ⅛ to ¼ inch thick))

2 tablespoons water

2 teaspoons Shaoxing rice vinegar

½ teaspoon Kosher salt ((a little less if using fine salt))

¼ teaspoon baking soda

2 tablespoons cornstarch

1 tablespoon oil (any neutral oil)

1 teaspoon cracked black pepper (more or less to taste)

1 tablespoon Shaoxing rice vinegar

3 tablespoons granulated sugar

2 tablespoons regular soy sauce

1 tablespoon garlic (minced (about 2 cloves))

½ large yellow onion (sliced)

1 bunch green onion (cut into 2 inch pieces (separate the white and green parts))

1 ounce rice vermicelli (medium thickness (optional; use more or less to preference))

Preparing the Beef

The first crucial step for incredibly tender Mongolian Beef is marinating the thinly sliced steak. This process not only tenderizes the meat but also helps it absorb the delicious sauce.

In a medium bowl, combine the thinly sliced beef flank steak with 2 tablespoons of water, 2 teaspoons of Shaoxing rice vinegar, ½ teaspoon of Kosher salt, and ¼ teaspoon of baking soda. The baking soda is a secret weapon here; it helps to break down the meat fibers, resulting in a melt-in-your-mouth texture. Gently mix everything together to ensure the beef is evenly coated. Let this mixture sit at room temperature for at least 15 minutes, or up to 30 minutes, while you prepare the other ingredients.

After the marinating time, drain off any excess liquid from the beef. Add 2 tablespoons of cornstarch and 1 tablespoon of neutral oil to the bowl with the beef. The cornstarch will create a light coating that helps the beef sear beautifully and also thickens the sauce later on. Mix well until every piece of beef is lightly coated in the cornstarch mixture. This coating will give the beef a wonderful slightly crispy exterior when it hits the hot wok.

Making the Sauce and Stir-Frying

Now that our beef is prepped, we can move on to creating the flavorful sauce and bringin extractg everything together in the wok.

In a small bowl, whisk together the remaining 1 tablespoon of Shaoxing rice vinegar, 3 tablespoons of granulated sugar, and 2 tablespoons of regular soy sauce. This forms the base of our savory and sweet Mongolian sauce. Set this mixture aside.

Heat 1 tablespoon of oil in a wok or a large skillet over high heat until it’s shimmering and just starting to smoke. This high heat is essential for achieving that characteristic stir-fried flavor and texture. Carefully add the coated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Overcrowding will steam the beef instead of searing it, leading to a less desirable texture. Sear the beef for about 1-2 minutes per side, until it’s nicely browned and a little crispy. You’re not cooking it through at this stage, just getting a good sear. Remove the seared beef from the wok and set it aside.

Add the minced garlic and the white parts of the green onions to the hot wok. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic. Add the sliced yellow onion and stir-fry for another 1-2 minutes until it starts to soften slightly.

Pour the prepared sauce mixture into the wok with the onions and garlic. Bring it to a simmer, stirring constantly. Cook for about 1 minute until the sauce begin extracts to thicken slightly. Return the seared beef to the wok, along with the green parts of the green onions. Toss everything together to coat the beef evenly in the glossy sauce. If you are using rice vermicelli, this is the time to add it. Toss gently to incorporate. Cook for another 1-2 minutes, just until the beef is cooked through and heated through. The cornstarch coating on the beef will help thicken the sauce beautifully.

And there you have it – a restaurant-quality Mongolian Beef ready to be served! I like to serve this immediately over steamed white rice, allowing the fragrant rice to soak up all that delicious sauce. A sprinkle of toasted sesame seeds or some extra cracked black pepper can add a lovely finishing touch. Enjoy this flavorful and satisfying meal!

Conclusion:

And there you have it – your gateway to incredibly delicious and surprisingly easy Mongolian Beef right in your own kitchen! This recipe is fantastic because it delivers that irresistible sweet, savory, and slightly spicy flavor profile that makes this dish a takeout favorite, all with fresh ingredients you can control. The tender beef coated in that luscious, glossy sauce is simply addictive, and the quick cooking time means you can enjoy this culinary adventure on a weeknight. Don’t be intimidated; even if you’re new to Asian-inspired cooking, this recipe is designed for success.

Serve this glorious Mongolian Beef piping hot over steamed white or brown rice to soak up every last drop of that amazing sauce. For a more complete meal, consider adding some steamed broccoli, bok choy, or snow peas on the side. If you’re feeling adventurous, try swapping the beef for thinly sliced chicken or even firm tofu for a vegetarian twist. You could also add a pinch of red pepper flakes to the sauce for extra heat. I truly encourage you to give this recipe a try – you won’t be disappointed by the incredible results!

Frequently Asked Questions:

Can I make this Mongolian Beef spicier?

Absolutely! For a spicier kick, feel free to add a teaspoon or two of chili garlic sauce to the marinade or the sauce mixture. Alternatively, you can stir in some red pepper flakes along with the soy sauce and other seasonings. Taste and adjust as you go!

What kind of beef is best for this recipe?

For the most tender results, flank steak or sirloin steak are excellent choices. The key is to slice the beef thinly against the grain. This helps to break down the muscle fibers, ensuring a melt-in-your-mouth texture that’s crucial for a perfect Mongolian Beef experience.

Is it possible to make the sauce ahead of time?

Yes, you can definitely prepare the sauce mixture ahead of time and store it in an airtight container in the refrigerator for up to 2-3 days. This can be a great time-saver, allowing you to simply whisk it together and add it to your stir-fry when you’re ready to cook.

Mongolian Beef

A popular American Chinese dish featuring thinly sliced beef in a savory, slightly sweet sauce.

Prep Time
15 Minutes

Cook Time
10 Minutes

Total Time
25 Minutes

Servings
4 servings

Ingredients

1 pound beef flank steak, thinly sliced (between ⅛ to ¼ inch thick)
2 tablespoons water
2 teaspoons Shaoxing rice vinegar
½ teaspoon Kosher salt
¼ teaspoon baking soda
2 tablespoons cornstarch
1 tablespoon neutral oil
1 teaspoon cracked black pepper
1 tablespoon Shaoxing rice vinegar
3 tablespoons granulated sugar
2 tablespoons regular soy sauce
1 tablespoon garlic, minced
½ large yellow onion, sliced
1 bunch green onion, cut into 2 inch pieces (separate white and green parts)
1 ounce rice vermicelli, medium thickness (optional)

Instructions

Step 1
In a bowl, combine the thinly sliced beef, 2 tablespoons water, 2 teaspoons Shaoxing rice vinegar, Kosher salt, and baking soda. Mix well and let it marinate for 10 minutes.
Step 2
Add cornstarch to the marinated beef and toss to coat evenly. Set aside.
Step 3
In a small bowl, whisk together 1 tablespoon Shaoxing rice vinegar, granulated sugar, and regular soy sauce to create the sauce. Set aside.
Step 4
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the marinated beef in a single layer and sear for about 1-2 minutes per side until browned. Remove beef from the wok and set aside.
Step 5
Add minced garlic and cracked black pepper to the wok and stir-fry for about 30 seconds until fragrant. Add the sliced yellow onion and the white parts of the green onion and stir-fry for 2-3 minutes until slightly softened.
Step 6
Pour the prepared sauce into the wok and bring to a simmer. Return the seared beef to the wok and toss to coat with the sauce. Cook for another 1-2 minutes until the sauce thickens and coats the beef.
Step 7
Stir in the green parts of the green onion. If using, add cooked rice vermicelli and toss to combine.
Step 8
Serve immediately.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Authentic Mongolian Beef Recipe- Easy & Flavorful

Mongolian Beef