Mongolian Beef is a popular Chinese-American dish featuring tender slices of beef stir-fried in a savory-sweet soy-based sauce, often served with rice or noodles. It’s known for its bold flavors, slightly crispy beef edges, and rich sauce.
Here’s a classic Mongolian Beef recipe you can make at home:
🍛 Mongolian Beef Recipe
🕒 Prep Time: 15 min
🍳 Cook Time: 15 min
🍽️ Servings: 3–4
✅ Ingredients:
For the beef:
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1 lb (450g) flank steak (or sirloin), thinly sliced against the grain
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1/4 cup cornstarch
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2–3 tbsp oil (vegetable or canola)
For the sauce:
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2–3 tbsp soy sauce (low sodium preferred)
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2 tbsp dark soy sauce (optional, for color)
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1/4 cup brown sugar (adjust to taste)
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1/2 cup water
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1 tbsp hoisin sauce (optional, for depth)
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1 tbsp grated ginger (fresh)
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2–3 garlic cloves, minced
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1 tsp sesame oil (optional)
For garnish:
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2–3 green onions, cut into 1-inch pieces
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Sesame seeds (optional)
🔪 Instructions:
1. Prepare the Beef
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Slice the steak thinly against the grain.
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Toss beef in cornstarch until evenly coated. Let sit for 10 minutes (helps crisp the edges).
2. Make the Sauce
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In a bowl, mix soy sauce, dark soy sauce (if using), water, brown sugar, hoisin sauce, sesame oil, ginger, and garlic. Stir well.
3. Cook the Beef
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Heat oil in a pan or wok over medium-high heat.
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Cook beef in batches to avoid overcrowding. Sear until crispy on edges, about 2–3 min per side. Remove and set aside.
4. Combine with Sauce
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Pour out excess oil, leaving about 1 tsp in the pan.
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Add sauce to the pan and bring to a simmer.
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Add cooked beef and green onions. Stir to coat.
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Let it simmer 2–3 more minutes until sauce thickens slightly and beef is well glazed.
5. Serve
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Serve hot over steamed rice or noodles. Garnish with sesame seeds if desired.
🍴 Tips:
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Cornstarch gives the beef a nice crisp and helps thicken the sauce.
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Dark soy sauce adds a deeper color and flavor but can be skipped if unavailable.
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Add red chili flakes if you like heat.
Would you like a low-carb version or an instant pot variation of this recipe?
