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.
Coat the beef strips with cornstarch.
Heat the oil in a wok or heavy skillet and fry the beef until golden brown on both sides.
Remove the beef and discard all but about 2 teaspoons of the oil.
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.
Slice the green onions.
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.
Asian food lovers, don’t forget to check out the recipe for the Best Homemade Teriyaki Sauce!
- 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 cooking 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) or make your own
- 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
- 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.
- 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.
- 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.
Made this last night and it was a hit. I did not have flank steak so I used a London Broil instead. Thanks for keeping these easy and packed with flavor!
Wonderful! Most cuts of beef will do the job. If it’s a tougher cut, it can be tenderized first. I’m so glad you tried and liked it! Thanks for your feedback.
Do you need dark or light soya sauce here? I think here dark is all that’s available but I’m afraid if I use that, it might become too salty.
Thanks for asking! What you’ll most commonly find in stores is light soy sauce (and it’s usually just labelled “soy sauce”) and that’s what’s used here. “light” is not to be confused with “low sodium” – they’re two different things. Dark soy sauce is darker (obviously) and has a thicker, almost molasses-like consistency. It’s actually less salty than light soy sauce but because of its stronger flavor thus a smaller quantity is used in cooking with it. You can use either. But if using dark, use less of it and you may actually need to add a little more salt. You can also use a combination of the two. Keep in mind also that dark soy sauce has somewhat of a molasses-like flavor, which you’re already getting from the brown sugar. My recommendation, if you’re using dark soy sauce, would be to use white sugar instead. Let me know how you like the recipe and thanks for stopping by!
I made this last night and it was a huge hit. Huge! Thanks!!
Excellent!! So very happy to hear that. Thanks for giving it a try and for your feedback.
This is the BEST mongolian beef recipe we have tried!!! And we have tried a few!! YUM!!! Next time I think i will add a dash of red pepper flakes for some spice. And I will just pour the mixed sauce over the beef, instead of taking the beef out, and waiting, then adding it back. Hopefully this will help the beef absorb more of the flavor. But I was absolutley delish!
Awesome!! I’m so glad you liked it! I’m very methodical in writing down every little addition as I go along, tasting each step of the way and adding a little more of this and that. I try to perfect my dishes so that they’re “kitchen ready” and will turn out a success for everyone who follows the recipes. When I make them again down the road I often give them an additional little tweak here and there, always reaching for perfection 😉 Thanks again for your feedback. Hope you try some other recipes and let me know what you think. Happy cooking! – Kimberly
Just made this for dinner and it came out amazing! I used pork instead of beef (because it was on sale) and I added about 1/2 teaspoon of crushed red pepper flakes because I like the heat. I didn’t bother stir frying the garlic and ginger because I tend to burn those 😛 I was confused on how much a bundle of green onion was because I bought a prepackaged bag, but I realized that they cook down a lot so next time I’ll use more. Thanks for sharing!
That’s wonderful, Andrew, I’m so happy to hear you enjoyed it! Thanks for trying it and for your feedback – hope you try some more Daring Gourmet recipes!
Delicious! I added cut up red peppers with the green onion; colorful!
Next time I might add a little red pepper flakes to give a little heat.
Awesome, Heidi! So glad you liked it!
Yum…!
I love Mongolian Beef! And I love your photos in this post! They all look so gorgeous and appetizing! I would love to try making this dish at home one of these days.
Hello, Sharon! Thanks so much for the compliment! This recipe was carefully crafted and I think you will be very happy with the results. Be sure to let me know what you think when you get around to trying it! Thanks for stopping by!
Mongolian Beef is one of my husband’s favorite meals. I was told that your recipe is a keeper! I used a flat iron steak and dusted it with cornstarch and let sit for 15 minutes before cooking. I also added 1/2 tsp red pepper flakes to the sauce. My daughter is vegan so I kept some sauce on the side with tofu and we served it all over fried rice noodles. After his rave reviews I explored your website and found you live in Tacoma – so do we! I can’t wait to try another recipe. I’m thinking of going with the chipotle tacos since I’m from San Diego.So happy to connect with you.
Hi Renee! Always happy to meet a fellow Washingtonian – especially one so close! 🙂 So happy to hear the Mongolian beef was a success. I hope you do try some of the other recipes! The tinga poblana tacos are excellent. As long as you like authentic-tasting Mexican food, I’m confident you’re going to enjoy these. Happy to connect with you, too!
Please tell me what kind of beef your using…or cut rather. Just found you! Loving recipes&blog.
Hello and welcome! Thanks for the compliment and I’m so happy you found my site! For this recipe either flank steak or beef tenderloin will work perfectly.
this was so good, i’m defiantly gonna make it again. reading the comments i think i will add chili powder, but also maybe some sesame seeds as a garnish
So glad you enjoyed it and thank you for your feedback!
Very yummy dish, I couldn’t find hoisin sauce but I did find a similar ‘spicy stir fry’ which worked for the dish and it still tasted great, mushrooms and bell peppers also got tossed in the sauce and it was soo good!
That’s fantastic, Ashley! And it’s never a bad idea to add in healthy veggies wherever possible 😉 Thanks for making this dish and for your feedback!
Is it possible to substitute the hoisin sauce with oyster sauce? If so, would it be a 1:1 ratio?
Hi Elizabeth! No, they are two very different ingredients with very different flavors. Stick with hoisin. You can find it at any Asian store or order it online.
Your blog is very good. Thank you for including vegetarian alternatives with your recipes.
Thank you for the compliment!
Thank you so much for this recipe, this is exactly the taste I was looking for !
Thank YOU! It makes me so happy to hear that!
Can one substitute flour for cornstarch? If not, any other substitute?
Hi Filomena! There are several substitutes you can try: Arrowroot, Tapioca Starch, and Potato Starch. I wouldn’t recommend flour because it will give the sauce a milky appearance whereas starch doesn’t alter the color. I’ve heard that potato starch is quite difficult to work with – it can solidify very quickly when it’s hits the hot liquid. From what I’ve heard, arrowroot is one of the most common substitutes, particularly in Chinese cooking.
I made this and it was a winner. I have shared this recipe with others too. One change that I have incorporated is that with the corn flour, I also add a little ground white pepper and Schezwan pepper, while preparing to coat the strips. Also instead of putting the corn flour in the sauce mix, I use it as a thickener once all the veggies (I used some bell peppers and cubed onions), chicken and sauce mix have been cooked together.
Hi Saranee! Thanks so much for your feedback and I’m happy it was a hit! This Mongolian Beef is made the traditional/authentic way, without any “extras”, but the important thing is that you make it according to how you like it best. If I’m not in the mood to make side vegetables to go with the meal, I’ll occasionally add them to the Mongolian beef (broccoli works nicely, too) for a rounded meal. My whole family loves this recipe as well – in fact, I just made it again last week. Thanks again, Saranee!
This is so delicious! Oh my gosh! Thank you for the recipe!
I’m so glad you enjoyed it, Annabelle!
It is not mongolian beef, it is chinese food
that is true
That’s right, Sarah. As I wrote in the first paragraph: “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.” So, it’s neither Mongolian nor authentic Chinese – but boy does it taste good! 🙂
Hi. I’ve been looking into cooking this for my partner. He loves it and I want to surprise him with his favourite meal. I’m very impressed with the feedback on this page. I’ve decided to try this recipe but with others recipes ive seen they use brown sugar and oyster sauce instead of hoisins. What’s the difference? It’s my first time to try this so any tips would be greatly apriceted. Thanks in advance 🙂
Hi Marie! I’m sorry I’m just now getting back to you. We changed internet providers and it was down for several days. To answer your question, yes, you’ll find many variations out there and it simply comes down to personal preference and taste. Oyster sauce is made with fermented oysters and has an entirely different flavor than hoisin sauce, a very pleasant, mildly sweet sauce. Give this recipe a try and I’m confident you’ll love it!
I’ve tried, several times, to replicate my local chinese restaurant’s excellent mongloian beef sauce, but failed. I’m, now, going to try several internet MB recipes (including yours) and see if I can get any closer to my flavor goal. One thing’s for sure: Hoisin is definitely one of the flavors in their recipe…in fact, if I see a MB recipe without it, I quickly move on.
Hi Howie! Well, I can’t promise this will taste exactly like the mongolian beef at that particular restaurant, but I can promise that it’s GOOD! Give it a try and let us know what you think!
Hi Kimberly, thank you so much for this wonderful recipe, Hubbie is not a lover of Mongolian Beef but when this was put in front of him his attitude changed, made it last night using lamb strips instead of beef and added 1/4 cup of oyster sauce as well, had friends over for dinner and the compliments came thick and fast, will be searching here in Australia to find suitable ingredients that I can substitute for many other of your recipes
I’m thrilled to hear that, Gayle! So glad it was a hit with your husband and friends. Let me know if I can be of any help suggesting ingredient substitutions if you have a hard time finding anything there. Best, Kimberly
Good flavor, I used flank steak and it was not tender enough for me, what could I have done to tenderize my meat?
Hi Connie, you can use beef tenderloin instead or pound the beef first with a meat tenderizer.
Thank you, we love this recipe, I will try this next time.
Thank you, let us know what you think!
Just discovered this blog this week and already in love with it. Cooked this recipe tonight and it went down very well!
I thought I had hoisin sauce at home, but I didn’t and couldn’t be bothered to go back to the shop so I used Teriyaki sauce instead. I had to balance it out with a bit more brown sugar though. No disrespect intended with the substitution, I usually keep a very well stocked and diverse pantry 😛
I forgot to ask, where is that reddish colour coming from in your pictures? Apart from the hoisin, which is brown anyway, I used all the same ingredients and the beef is just brown.
Hi Kelvin, I think that’s strictly a lighting issue. If I’m remembering correctly I think I had to use artificial lights for this one since it was dark outside. Brown is perfectly acceptable 🙂
Awesome, Kelvin! We’re huge fans of this Mongolian Beef and I’m thrilled you enjoyed it – adding teriyaki sauce and extra brown sugar in a pinch was a good call.
Great recipe super easy and quick, best part is I made it with stuff I had on hand no extra trips to the store!
Well truthfully the best part is all three of my kids liked it!
Nick, that last part really is the best, isn’t it? 🙂 Thanks so much for making this and for your feedback!
MAKE IT FRESHLY KILLED VENISON, SO TENDER!!!! GREAT WHEN YOU FIRST PART OUT YOUR DEER. USE THE ROAST SECTION. I THREW IN CARROTS AND BOKCHOY ALSO.
Hi Paul! That is something I’m going to have to take your word for because I cannot imagine Mongolian beef made with deer! 🙂 Thanks for the info and I’m thrilled you enjoyed it!
Hi Kimberly, wow I searched the internet for a good recipe and yours looked like it might be close to my gentleman friends favorite restaurant. I tried it tonight and he normally has one helping of anything I make or anyone makes, not tonight, he had three helpings, in fact finished it off!!!! He said I could make this anytime! It was quick and easy and frying the meat with the cornstarch turned out great. I just wish I had more onions than I had.
Here’s to Paul venison would be wonderful but so would elk, love elk!
Just to say we’re in White Salmon and Goldendale, close to the Gorge, nice to kinda be neighbors!! Loved your recipe and it’s definitely a keeper!!! Whaaaahoooo
thanks, Robin
Ditto the whaaaahooo, Robin, I’m thrilled to hear it was such a hit, thank you! I agree, this would be great with elk. I’m so happy you found my site and look forward to seeing you around, neighbor! 🙂 Best, Kimberly
This looks so delicious! I love Chinese food, this sounds like a great alternative to ordering!
Thanks, Marye! It’s one of our favorites.
we love getting mongolian beef for take-out, now I am excited to try it at home. you actually make it sounds pretty fast and easy
It’s so easy and quick, Heather, you’re going to love this!
The flavoring of this recipe looks delightful and tasty!
It’s soooo good, Heather, and so easy and fast – always a winning combination! 🙂
I LOVE takeout recipes I can make at home. I haven’t had mongolian beef in so long I’m definitely adding this to the menu next week!
Wonderful, Bintu, you’ll love it!
This is one of my favorite meals to order when dining at a Chinese restaurant. Your recipe looks wonderful and I’ll be bookmarking it to make soon.
Thanks, Joanie, it’s one of our favorites, too, and I think you’ll be very happy with it 🙂
Sounds delicious! Love finding quick recipes for weeknight meals – this one is a bonus!
Thanks, Sheila! Quick is definitely my preference for weeknight meals, too.
This is so much better than takeout! Love the step-by-step photos!
It really is, Marjory, thanks!
What a delicious dish! I LOVE all the flavor you packed into this dish.
Thank you, Nutmeg Nanny! 🙂
My kids would LOVE this. Great flavors!
Our 3 and 5 years olds love it, too, Erin. Thanks!
We love Mongolian beef here! I can’t wait to make this for my husband!
We’re huge fans, too, Sabrina. Happy cooking! 🙂
I love Mongolian Beef but have never made it at home. This recipe sounds awesome!
Thanks, Ashlyn! 🙂
Yum! I could definitely go for some homemade Mongolian beef!
You could be eating this in less than 20 minutes, Elena! 🙂
I made this tonight and it was A++ amazing!! My husband and I both loved it and our two kids even ate every last bite off their plates. I’ve had many takeout versions and have tried several recipes I found online – yours is the best and my “go to” now whenever I crave Mongolian Beef!
That’s awesome, Cori, I’m so happy to hear that, thank you!
Hi Kimberly
has to be the best Mongolian Beef ever,
great easy to follow instructions, for me its fool proof and bloody delicious….
Thank-you
I rate this recipe 5 stars.
I’m so thrilled to hear that, Mark, thank you!
decided to try this,not sure what I did wrong,but it doesn’t even meet the comments. its pretty terrible…
I’m sorry to hear you didn’t like it, Patrick. I’m not sure what your expectations were – I’m assuming you’ve had Mongolian Beef from Chinese takeouts before? The flavor profile of this is pretty much the same.
Yeah I have had Mongolian Beef from quite a few different Chinese places before. I must have messed something up, Im not exactly known to be a good cook,even while following a well-written recipe like this one. Thanks for the reply
Besides this recipe, waht other recipes can I use the homemade fermented bean paste for? I have some extra. Thanks,
Hi Ali, you bet! Go to the recipe post for the black bean paste and you’ll see a list of ideas for putting it to use: http://www.daringgourmet.com/how-to-make-homemade-black-bean-sauce-or-black-bean-paste/
My family and I really enjoyed this dish. I will make it again soon.
Fantastic, Michael, thank you!
Way too salty. I would cut way down on the soy sauce next time and add some chicken stock in its place. That would also allow the Hoison to shine more. I would probably halve the sugar too.
Hi Julie, did you use light or dark soy sauce? Light soy sauce has less sodium.
Thank-you for this recipe, it is so very close to what my favourite restaurant serves- I have a feeling the only difference between this recipe and theirs is theirs probably has a good dose of MSG 🙂
One trick I learned years ago from a little old Chinese lady who was once my next door neighbour. When cooking beef for chinese food – notice how restaurant beef is that ridiculously soft, melty texture?
Its called velveting the meat. Just marinate the meat, after cutting it against the grain into strips, in about 4tb bicarb soda (Americans call it baking soda I believe) and enough water to make a thick sludge. Rub it all over the meat strips, cover and fridge for 15-20. Take out, rinse REALLY WELL (run your fingers over the meat -make sure there are no grains of bicarbonate soda left), pat dry and use immediately.
Guaranteed super soft beef every-time.
Thanks for the tip, Sarah!