Mongolian Beef

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This easy homemade Mongolian beef is crispy, saucy, and better than takeout. Tender flank steak, glossy brown sauce, and ready in under an hour. My beef stir-fry recipe beats PF Chang's version every time!

What is Mongolian Beef?

Despite the name, Mongolian beef is actually a Chinese-American restaurant dish rather than a traditional Mongolian recipe. It became popular in North American Chinese restaurants such as PF Chang's because of its savory-sweet sauce, tender beef, and quick wok cooking style.

My version is so much better than takeout while staying true to those restaurant flavors by using classic ingredients like soy sauce, ginger, garlic, scallions, Shaoxing wine, and dried chiles. The biggest difference is that I focus on developing deeper flavor and better texture at home by properly marinating and crisping the beef, rather than relying on excess sugar or heavy sauce.

This is a great weeknight dinner because the actual cook time is fast. Once the prep is done, everything comes together in about 15 minutes. It's also surprisingly easy, just like my other Asian-inspired main dishes such as Asian salmon and noodles, reader-favorite Asian beef with mushrooms and snow peas, and Asian chicken rice soup.

Why This Recipe Works

• I make everything in one pan or wok, so cleanup is minimal. 
• Ready in under an hour, easy enough for weeknights, good enough for dinner guests.
• Baking soda in the marinade tenderizes the flank steak fast, no overnight marinating needed.
• I dredge the beef in cornstarch before frying, which creates crispy edges that stay coated in the glossy Mongolian sauce rather than turning soggy.
• I use pantry staples to make a sauce that tastes like it came straight from your favorite Chinese restaurant. 
• Shaoxing wine adds authentic Chinese stir-fry flavor you cannot get from substitutes alone. Dry sherry will be your best substitute here!
• Flexible recipe. Swap in bok choy, snap peas, or broccoli instead of scallions (green onions). Pile it over noodles instead of rice. Or, serve Mongolian beef in lettuce wraps or over cauliflower "rice" for a healthier option!
• It's also dairy-free, gluten-free, and high in protein. Use gluten-free soy sauce.

What Makes My Recipe Stand Out

A lot of Mongolian beef recipes online go heavy on brown sugar and end up tasting like candy. In fact, PF Chang's version of Mongolian beef is too sugary for me and definitely too sweet for my carnivore, savory-food-loving husband. To balance that out, I use beef stock as the base of the beef stir-fry sauce, which gives it a rich, savory backbone before the brown sugar rounds everything out. The result is glossy and bold without being cloying.

Ingredients & Substitutions

• Flank Steak. It cooks quickly and absorbs marinades well. Sirloin, skirt steak, or flat iron work just as well.
• Soy Sauce. Use gluten-free soy sauce or tamari to make it gluten-free. You can also use coconut aminos.
• Shaoxing Wine. This is a delicious Chinese cooking wine that can't be replicated any other way, but sherry or sake can be used instead if necessary. You can also use mirin or even a splash of rice vinegar with a tiny pinch of sugar.
• Cornstarch. Cornstarch serves two purposes here: it tenderizes and creates the crispy coating. 
• Baking Soda. I use it for a classic Chinese restaurant technique called velveting. It tenderizes tougher cuts quickly.
• Beef Stock. You can also use chicken stock or even water instead.
• Brown Sugar. You can use dark brown sugar, which gives slightly deeper molasses notes to the beef stir-fry sauce.
• Ginger and Garlic. I don't recommend powdered versions because fresh is best here. 
• Dried Red Chiles: Whole dried árbol chiles or Chinese dried chiles make great substitutes here.
• Scallions. I like using both the white and green parts for layered flavor.
• Neutral Cooking Oil. Use avocado, canola, or peanut oil. You can also use a light olive oil labeled for high-heat cooking or frying.

Variations

• MORE sauce: Add in an additional ½ cup of broth and 1 tablespoon of cornstarch mixed into the broth prior to cooking.
• Spicy: Feel free to break all of the dried chiles for this recipe to give it a nice heat bomb!  You can even crush them up as well.
• Ultra crispy beef: Need more crunch? Double fry the beef!
• Veggie-balanced: Throw in some julienned carrots, bell peppers, snow peas, or sliced onion for a more balanced veggie-to-protein ratio. Cook these right after you've sweated the aromatics and chiles.

What Is Shaoxing Wine?

Shaoxing wine is a Chinese rice wine made from fermented glutinous rice. It has a slightly amber color and a nutty, mildly sweet flavor that is completely different from sake or white wine. In Chinese cooking, it is used in marinades and stir fries the same way you would use wine in Western cooking, to add complexity and help tenderize proteins.

Dry sherry is the most common substitute, but if you cook a lot of Asian food, Shaoxing wine is worth keeping in your pantry. It is inexpensive, available at most Asian grocery stores, and a small bottle lasts a long time.

What to Serve With Mongolian Beef

• Classic pairings are steamed jasmine rice, brown rice, fried rice, or lo mein noodles.
• Vegetables I recommend using include bok choy, green beans, broccoli, snap peas, snow peas, and Asian cucumber salad.
• Low-carb sides: Serve it in lettuce wraps or over cauliflower "rice"
• Add it to rice bowls with kimchi, cucumber, and a fried egg.
• Serve it family-style alongside dumplings and spring rolls for takeout-at-home night.

How to Make Mongolian Beef (Step-by-Step Photos)

• MARINATE: Combine the steak, soy sauce, Shaoxing wine, cornstarch, water, oil, and baking soda in a bowl. Marinate for 30 minutes.
• MAKE STIR-FRY SAUCE: Whisk together the beef stock, soy sauce, brown sugar, and cornstarch in a separate bowl until smooth. Set aside.

• SEAR THE STEAK: Dredge the steak in cornstarch, shaking off the excess. Cook the beef in hot oil until browned and crispy on both sides. Transfer to a plate.

• SAUTÉ VEGGIES: Add the ginger, garlic, white scallion pieces, and dried chiles to the hot skillet. Cook until fragrant, about 1-2 minutes.
• SIMMER: Whisk the stir-fry sauce again, pour it into the skillet with sautéed veggies, and simmer until thickened and glossy.

• ADD BEEF: Return the beef to the skillet and toss to coat. Add the green scallions.
• SERVE: Serve over rice with sesame seeds and extra scallions.