Irresistible Mongolian Beef Recipe You’ll Love to Make

This Mongolian Beef recipe combines succulent marinated steak with a tangy sauce, delivering restaurant-quality results.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Marinating Time 1

Total Time 1 45

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beef

1 pound Flank or Sirloin Steak Substitution: Ribeye or skirt steak can be used.
1 teaspoon Baking Soda Omit if unavailable.
2 tablespoons Cornstarch Substitution: Tapioca starch can be used.
1 teaspoon Kosher Salt Sea salt works in a pinch.

For the Marinade

2 tablespoons Vegetable Oil Canola or peanut oil are good substitutes.
1 1/4 cup Soy Sauce Tamari can be used for gluten-free option.
2 tablespoons Mirin Can be imitated with a mix of sugar and vinegar.

For the Sauce

2 tablespoons Oyster Sauce Consider mushroom sauce for a vegetarian option.
2 tablespoons Hoisin Sauce Barbecue sauce can work in a pinch.
1 tablespoon Brown Sugar White sugar mixed with molasses can be used.

For Flavoring

2 cloves Garlic Fresh is always best.
1 tablespoon Minced Ginger Ground ginger can be substituted.
2 stalks Green Onion Stalks Chives can offer a milder flavor.
2 pieces Dried Red Chilies Use red pepper flakes for more control.

For Frying

1/4 cup Vegetable Oil for Frying Opt for high smoke point oils like grapeseed.

Equipment

Wok or Large Pan

Method

Step‑by‑Step Instructions

Slice the flank or sirloin steak into thin, bite-sized pieces against the grain.
Prepare the marinade by mixing baking soda, cornstarch, kosher salt, vegetable oil, soy sauce, and mirin. Marinate the beef for at least 1 hour.
Make the sauce by mixing oyster sauce, hoisin sauce, soy sauce, and brown sugar until smooth.
Heat vegetable oil in a wok. Fry marinated beef in batches for 2-3 minutes until caramelized.
Sauté garlic, ginger, green onion whites, and dried chilies in the same pan for about 30 seconds.
Combine the beef and sauce, and return the cooked beef to the pan. Toss everything to coat.
Simmer the dish for about 5 minutes, allowing flavors to meld.
Serve the Mongolian Beef over fluffy rice and garnish with green onion tops.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 1000mgPotassium: 600mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 3mg

Notes

Marinate overnight for the best tenderness and flavor. Avoid overcrowding when frying for the perfect caramelization.

Tried this recipe?

Let us know how it was!