The BEST Mongolian Beef Recipe You'll Crave Again and Again

Experience the BEST Mongolian Beef Recipe with tender beef marinated to perfection and a savory-sweet sauce that’s hard to resist.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Marinating Time 1

Total Time 1 25

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beef Marinade

1 pound Flank or Sirloin Steak Can substitute with ribeye or skirt steak.
1 teaspoon Baking Soda A secret tenderizer.
1 tablespoon Cornstarch Alternatives: arrowroot or potato starch.
1 teaspoon Kosher Salt Sea salt can be used if adjusted.

For the Stir-Fry

1 tablespoon Vegetable Oil Canola or peanut oil works great.
3 tablespoons Soy Sauce Tamari for a gluten-free version.
2 tablespoons Mirin Mix rice vinegar with sugar to replicate if needed.

For the Sauce

2 tablespoons Oyster Sauce Vegetarian oyster sauce is an alternative.
2 tablespoons Hoisin Sauce Adjust sweetness to your preference.
1 tablespoon Brown Sugar Coconut sugar is an unrefined substitute.

For the Aromatics

3 cloves Garlic Fresh minced garlic is best.
1 tablespoon Minced Ginger Fresh creates more flavor.
2 stalks Green Onions Chives can be a milder alternative.

For Extra Heat

2 pieces Dried Red Chilies Red pepper flakes can be used to taste.

Equipment

Wok
Mixing bowl
skillet

Method

Step-by-Step Instructions

Marinate the Beef: Slice beef thinly against the grain. Mix baking soda, cornstarch, salt with beef. Cover and refrigerate for at least 1 hour, preferably overnight.
Prepare the Sauce: Whisk soy sauce, mirin, oyster sauce, hoisin sauce, and brown sugar until smooth. Set aside.
Stir-Fry Beef: Heat vegetable oil in a wok over high heat. Add marinated beef in batches, stir-fry until golden brown (2-3 minutes). Remove beef.
Infuse Aromatics: In the same wok, add garlic, ginger, green onion whites, and chilies. Sauté for 30 seconds until fragrant.
Combine Sauce and Beef: Return beef to the wok and pour in the sauce, stir to coat. Simmer for 2-3 minutes.
Finish Cooking: Let simmer for an additional 5 minutes while stirring. Ensure sauce thickens.
Serve: Serve Mongolian Beef over rice and garnish with green onion tops.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 5gVitamin A: 10IUVitamin C: 4mgCalcium: 2mgIron: 15mg

Notes

For best results, marinate overnight. Adjust sauce sweetness to personal preference.

Tried this recipe?

Let us know how it was!