How to Make the Perfect Mongolian Beef
Chinese American · Medium · 35 min · 4 servings
Tender strips of flank steak coated in a savory and slightly sweet soy ginger sauce with crispy fried onions and green onions. This popular Chinese American dish comes together quickly in a wok and tastes better than any takeout version.
Why this recipe works
This Mongolian Beef recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 420 calories with 34g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1.5 pounds flank steak thinly sliced against the grain
- 0.5 cup cornstarch
- 0.5 cup soy sauce low sodium
- 0.33 cup brown sugar packed
- 1 tablespoon fresh ginger minced
- 4 cloves garlic minced
- 4 stalks green onions cut into 2 inch pieces
- 0.5 cup vegetable oil for frying
Step by step instructions
Step 1: Prepare and Coat the Beef
Slice the flank steak as thinly as possible against the grain, ideally about a quarter inch thick. Place the sliced beef in a large bowl and toss with the cornstarch until every piece is evenly coated. Shake off any excess cornstarch and spread the pieces out on a plate. The cornstarch coating is what gives the beef its signature crispy exterior.
Step 2: Make the Mongolian Sauce
In a small bowl or measuring cup, whisk together the soy sauce, brown sugar, minced ginger, and minced garlic until the sugar is fully dissolved. Set the sauce aside while you cook the beef. You can also add a quarter cup of water to the sauce if you prefer a thinner consistency.
Step 3: Fry the Beef in Batches
Heat the vegetable oil in a large wok or heavy pan over high heat until the oil reaches about 350 degrees Fahrenheit. Working in batches to avoid crowding, fry the cornstarch coated beef pieces for 2 minutes per batch until they are crispy and golden brown. Remove with a slotted spoon and drain on paper towels.
Step 4: Build the Sauce and Combine
Pour off most of the oil from the wok, leaving about 1 tablespoon behind. Return the wok to high heat and pour in the prepared sauce. Let it bubble and reduce for about 2 minutes until it thickens slightly and becomes glossy. Add all of the fried beef back into the wok and toss quickly to coat every piece evenly in the sauce.
Step 5: Add Green Onions and Serve
Add the green onion pieces to the wok and toss everything together for about 30 seconds just until the onions are slightly wilted but still have some crunch. Serve immediately over steamed white rice. The dish is best enjoyed fresh as the beef coating may soften as it sits.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- flank steak → skirt steak or sirloin thinly sliced
- brown sugar → honey or coconut sugar
- soy sauce → tamari for a gluten free version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Slicing the beef with the grain instead of against it which results in chewy tough pieces
- Overcrowding the pan when frying the beef which causes steaming instead of crisping
- Cooking the green onions too long and losing their fresh flavor and color
Nutrition facts
Per serving: 420 calories, 34g protein, 28g carbs, 18g fat, 2g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →