Can I use a different cut of beef for Mongolian Beef?

Yes, you can substitute flank steak with sirloin, skirt steak, or even ribeye. The key is to slice it thinly against the grain. Flank steak is traditional because it has great flavor and becomes tender when prepared correctly, but other cuts can work well too. Just adjust cooking time slightly for different cuts – thinner, leaner cuts will cook faster.

I don't have Shaoxing wine. What can I substitute?

Dry sherry makes the best substitute for Shaoxing wine. In a pinch, you can use dry white wine, mirin (reduce the sugar in the recipe slightly), or even rice vinegar mixed with a touch of sugar. If you need to avoid alcohol completely, use chicken broth with a splash of rice vinegar for acidity.

Why is my beef turning out tough instead of tender?

Three common culprits: First, you might not be slicing against the grain. Second, the beef might be overcooked – it only needs a quick sear. Third, skipping the baking soda in the marinade eliminates a key tenderizing step. The marinade time also matters – give it at least 15 minutes to work its magic on the meat.

How can I make this dish less salty?

To reduce sodium, use low-sodium soy sauce and cut the chicken bouillon in half. You can also increase the ratio of other flavors like ginger and garlic to maintain depth while using less salt. Adding more vegetables will also help dilute the salt concentration while adding nutrition and texture to the dish.

Mongolian Beef Recipe

Name: Mongolian Beef Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese-American
Ingredients: 1 pound flank steak, thinly sliced against the grain; 3 tablespoons cornstarch; ¼ teaspoon baking soda; 1 tablespoon Shaoxing wine; 1 tablespoon soy sauce; 2 tablespoons oyster sauce; 2 tablespoons soy sauce; 4 teaspoons granulated sugar; 2 teaspoons chicken bouillon; 2 teaspoons sesame oil; 1 teaspoon ground black pepper; ⅓ cup vegetable oil; 1 large white onion, halved, thinly sliced; 4 teaspoons garlic, minced; 1 teaspoon fresh ginger, minced; green onions, chopped for garnish

This irresistible Mongolian Beef recipe transforms simple ingredients into a restaurant-quality dish that explodes with flavor in every bite. Tender strips of flank steak are coated in a rich, savory-sweet sauce that clings perfectly to the meat, making this a knockout dinner that’s ready in just 25 minutes. Perfect for those evenings when you’re craving takeout but want something fresher and more satisfying made right in your own kitchen!

Why You’ll Love This Recipe

Quick Weeknight Wonder: From start to finish in just 25 minutes – faster than ordering takeout and so much more satisfying!
Better Than Takeout: This homemade version gives you all the restaurant flavors without the hefty price tag or mystery ingredients.
Crowd-Pleaser: Everyone from picky eaters to food enthusiasts will devour this dish – the perfect balance of savory, sweet, and umami flavors.
Versatile: Easily paired with rice, noodles, or vegetables for a complete meal that satisfies even the heartiest appetites.

Ingredients You’ll Need

For the Marinade:

Flank steak: The star of the show, sliced thin against the grain for maximum tenderness.
Cornstarch: Creates that signature light coating that helps the sauce cling to the beef.
Baking soda: The secret ingredient that tenderizes the meat, giving it that melt-in-your-mouth texture.
Shaoxing wine: Adds depth and authentic flavor; don’t skip this if possible!
Soy sauce: Brings saltiness and umami to the marinade.

For the Sauce:

Oyster sauce: Provides rich umami flavor and thickening power.
Soy sauce: The foundation of the sauce, bringing saltiness and color.
Sugar: Balances the savory elements with just the right amount of sweetness.
Chicken bouillon: Intensifies the savory notes and adds depth.
Sesame oil: Just a touch adds nutty aroma and authentic Asian flavor.
Black pepper: Adds a subtle heat that complements the other flavors.

For Cooking:

Vegetable oil: For that quick fry that creates crispy edges on the beef.
White onion: Adds sweetness and texture to balance the dish.
Garlic: Because almost everything tastes better with garlic!
Ginger: Brings fresh, zingy flavor that’s essential to authentic Asian cooking.
Green onions: Adds color, freshness, and a mild onion flavor as garnish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to personalize this classic? Here are some delicious ways to make it your own:

Spice it up: Add dried red chili peppers or a teaspoon of chili oil for heat lovers.
Veggie boost: Toss in some broccoli, bell peppers, or snow peas in the last few minutes of cooking.
Nutty crunch: Sprinkle toasted sesame seeds or cashews on top before serving.
Protein swap: Try using thinly sliced chicken thighs or pork tenderloin instead of beef.

How to Make Mongolian Beef

Step 1: Marinate the Beef

In a medium bowl, combine your thinly sliced flank steak with cornstarch, baking soda, Shaoxing wine, and soy sauce. Mix well to ensure each piece is coated. Cover and let the magic happen in your refrigerator for at least 15 minutes (or up to an hour if you have time). This step is crucial for developing that tender texture we all crave.

Step 2: Prepare the Sauce

While the beef is marinating, mix together the oyster sauce, soy sauce, sugar, chicken bouillon, sesame oil, and black pepper in a small bowl. Set this flavor bomb aside – you’ll be amazed at how these simple ingredients create such a complex taste.

Step 3: Cook the Beef

Heat your vegetable oil in a large non-stick skillet over medium-high heat. When hot, add the marinated beef in a single layer (work in batches if needed to avoid crowding). Cook for 2-3 minutes per side until you get those beautiful crispy edges. Transfer to a plate and tent with foil to keep warm.

Step 4: Cook the Aromatics

Pour off most of the oil, leaving just 2-3 tablespoons in the pan. Add your sliced onions and cook for 2-3 minutes until they start to soften. Reduce the heat to medium, then add minced garlic and ginger, cooking for another minute until fragrant.

Step 5: Bring It All Together

Return the beef to the skillet and pour in your prepared sauce. Stir everything together, making sure each piece of beef gets coated in that glossy sauce. Cook for 3-5 more minutes until the sauce bubbles and thickens slightly, clinging beautifully to the meat.

Step 6: Garnish and Serve

Sprinkle chopped green onions over the top and serve immediately while hot and fragrant. Watch as everyone’s eyes light up when you bring this to the table!

Pro Tips for Making the Recipe

Freeze the beef for 20 minutes before slicing to make it easier to get those thin, even slices.
Always slice against the grain – this is non-negotiable for tender beef! Look for the lines in the meat and cut perpendicular to them.
Don’t skip the cornstarch coating – it creates that signature velvety texture that makes restaurant versions so irresistible.
Keep your pan hot when frying the beef – you want a quick sear, not a slow cook, to maintain tenderness.
Cook in batches if necessary – overcrowding the pan will steam the meat rather than crisp it.

How to Serve

Mongolian Beef shines brightest when served with complementary sides that let its flavors take center stage:

Perfect Pairings:

Serve over steamed jasmine rice or brown rice to soak up that incredible sauce
Pair with simple stir-fried vegetables like broccoli or bok choy
Try it with noodles – lo mein or udon work beautifully
Add a side of hot and sour soup or egg drop soup for a complete Chinese meal experience

For an impressive dinner party, serve family-style on a large platter surrounded by various sides, letting guests create their perfect plate.

Make Ahead and Storage

Storing Leftovers

Store any leftover Mongolian Beef in an airtight container in the refrigerator for up to 3 days. The flavors actually develop nicely overnight, making for excellent next-day lunch.

Freezing

This dish freezes surprisingly well! Place cooled leftovers in a freezer-safe container and freeze for up to 2 months. The texture of the beef remains good, though the onions might soften a bit more upon reheating.

Reheating

For best results, reheat in a skillet over medium heat with a splash of water to rejuvenate the sauce. Microwave reheating works in a pinch – cover loosely and heat in 30-second intervals, stirring between each, until hot throughout.

FAQs

Can I use a different cut of beef for Mongolian Beef?

Yes, you can substitute flank steak with sirloin, skirt steak, or even ribeye. The key is to slice it thinly against the grain. Flank steak is traditional because it has great flavor and becomes tender when prepared correctly, but other cuts can work well too. Just adjust cooking time slightly for different cuts – thinner, leaner cuts will cook faster.
I don’t have Shaoxing wine. What can I substitute?

Dry sherry makes the best substitute for Shaoxing wine. In a pinch, you can use dry white wine, mirin (reduce the sugar in the recipe slightly), or even rice vinegar mixed with a touch of sugar. If you need to avoid alcohol completely, use chicken broth with a splash of rice vinegar for acidity.
Why is my beef turning out tough instead of tender?

Three common culprits: First, you might not be slicing against the grain. Second, the beef might be overcooked – it only needs a quick sear. Third, skipping the baking soda in the marinade eliminates a key tenderizing step. The marinade time also matters – give it at least 15 minutes to work its magic on the meat.
How can I make this dish less salty?

To reduce sodium, use low-sodium soy sauce and cut the chicken bouillon in half. You can also increase the ratio of other flavors like ginger and garlic to maintain depth while using less salt. Adding more vegetables will also help dilute the salt concentration while adding nutrition and texture to the dish.

Final Thoughts

This Mongolian Beef recipe brings restaurant-quality Chinese food right to your dinner table with minimal effort. The perfect balance of tender meat, savory-sweet sauce, and aromatic flavors creates a meal that’s both comforting and exciting. Don’t be surprised when this becomes a regular request in your household – it’s just that good! Give it a try tonight and discover your new favorite weeknight dinner hero.

Mongolian Beef Recipe

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Author: Lisa
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main-course
Method: Stovetop
Cuisine: Chinese-American
Diet: Halal

Print Recipe

Description

Mongolian Beef is a flavorful and easy-to-make Asian-inspired dish featuring tender slices of marinated flank steak stir-fried with onions, garlic, and ginger in a rich savory sauce. Perfect for a quick weeknight dinner, this dish offers a delicious combination of sweet, salty, and umami flavors that pairs wonderfully with steamed rice.

Instructions

Marinate the Steak: To a medium bowl, add the thinly sliced flank steak, cornstarch, baking soda, Shaoxing wine, and soy sauce. Stir until all the steak pieces are well-coated. Cover and marinate in the refrigerator for at least 15 minutes, up to 1 hour, to tenderize and infuse flavor into the meat.
Prepare the Sauce: In a small bowl, mix together the oyster sauce, soy sauce, granulated sugar, chicken bouillon, sesame oil, and ground black pepper. Set the sauce aside until ready to use.
Cook the Steak: Heat a large non-stick skillet over medium-high heat and add the vegetable oil. Once the oil is hot, arrange the marinated steak in an even layer without crowding (you may need to work in batches). Sear the steak for 2-3 minutes per side or until crispy and browned. Transfer the cooked steak to a plate and keep warm under a foil tent.
Sauté the Aromatics: Reserve about 2-3 tablespoons of the cooking oil in the skillet, discarding the rest. Add the sliced onions and stir-fry for 2-3 minutes or until they begin to soften. Reduce the heat to medium, add the minced garlic and ginger, and cook for an additional minute, stirring constantly to prevent burning.
Combine and Finish: Return the cooked steak to the skillet with the aromatics. Pour in the prepared sauce and stir everything together until the beef is evenly coated. Cook for an additional 3-5 minutes, allowing the sauce to become hot and bubbly and for the beef to heat through.
Garnish and Serve: Remove from heat, sprinkle with chopped green onions for a fresh finish, and serve warm, ideally over steamed rice or your preferred side.

Notes

For extra tenderness, ensure the steak is sliced thinly against the grain.
Shaoxing wine can be replaced with dry sherry or omitted if unavailable.
Adjust black pepper and sugar to achieve your preferred level of spice and sweetness.
This dish is best enjoyed immediately, but leftovers can be reheated on the stovetop or in the microwave.
Add vegetables such as bell peppers or broccoli to include more color and nutrition.