Mongolian Beef

Mongolian Beef

Mongolian Beef.  Succulent.  Tender.  Full of flavor.  Though neither the ingredients nor the method of cooking is Mongolian in origin, the name is widely known and the dish is served throughout much of the Western world and in virtually every Chinese restaurant.  Some claim this dish is Chinese-American, while others claim it was first invented in a Chinese restaurant in the UK.  Regardless of its origin, one thing is clear:  It’s very popular, and for good reason.  Now you can make it at home with this recipe anytime the craving comes calling and this Daring Gourmet version comes with a “satisfaction guaranteed.”

Simple and quick, this Mongolian Beef can be waiting at your table, ready to eat, within 10 minutes.

Move over, P.F. Chang’s…you’ve got some serious competition!

This recipe is perfectly suited for a chicken and vegetarian/vegan version as well.  See recipe below for instructions.

If you haven’t already, come connect with me on The Daring Gourmet’s Facebook Page.  Would love to have you on board!

Thinly slice the beef and mince the garlic and ginger.

Mongolian Beef prep 1

Coat the beef strips with cornstarch.

Mongolian Beef prep 2

Heat the oil in a wok or heavy skillet and fry the beef until golden brown on both sides.

Mongolian Beef prep 3

Remove the beef and discard all but about 2 teaspoons of the oil.

Mongolian Beef prep 4

Prepare the sauce by combining all ingredients, except for the garlic and ginger, in a bowl.  Fry the ginger and garlic for 30 seconds.  Add the sauce mixture and simmer, constantly stirring, until it begins to thicken.

Mongolian Beef prep 5

Slice the green onions.

Mongolian Beef prep 7

Return the beef to the wok along with the green onions and stir to coat.  Simmer for 1 minute and serve immediately with steamed rice and/or crispy fried cellophane noodles.  Serves 4.

Mongolian Beef prep 6


So, now that you’ve tried the recipe, what do you think?

Mongolian Beef
Prep time
Cook time
Total time
Move over, P.F. Chang’s…you’ve got some serious competition!
Recipe type: Stir Fry
Cuisine: Chinese
Serves: 4
  • 1 lb flank steak or beef tenderloin, cut into thin strips (this recipe also works great with chicken) (See note for vegan option)
  • Cornstarch for coating
  • 2 tablespoons vegetable oil
  • For the Sauce:
  • 2 teaspoons fresh ginger, minced
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon hoisin sauce (a critical ingredient, can be found in any Asian store or the Asian section of well-stocked supermarkets)
  • 1 teaspoon sesame oil
  • ¼ teaspoon black pepper
  • ½ cup soy sauce
  • ½ cup water
  • 2 teaspoons cornstarch
  • ½ cup brown sugar
  • 2 bunches green onions, cut into 2 inch pieces
  1. Add some oil to a hot wok or heavy skillet. Lightly coat the beef strips in cornstarch and shake to remove excess. Stir-fry beef until caramelized on both sides. Remove the meat from the wok and set aside. Discard all but 2 teaspoons of the oil.
  2. To make sauce: Add the ginger and garlic to the wok and stir-fry for about 30 seconds. Add remaining sauce ingredients, except for the green onions. Let the sauce simmer for 2 minutes, until sauce begins to thicken.
  3. Return beef to the sauce and stir to coat. Add the green onions and stir again to coat. Simmer for 1 minute seconds. Serve immediately with steamed rice and/or crispy fried cellophane noodles.
Vegetarian/Vegan: Use Yves Meatless Beef Strips, Butler’s Soy Curls or tofu (cut into ¼ in. thick, 1 in. long strips and prepared in the fashion as outlined at
Mongolian Beef

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