Homemade Mongolian Beef: Your Ultimate Guide to a Quick & Flavorful Takeout Favorite
There’s nothing quite like the savory, slightly sweet, and perfectly tender experience of a classic Mongolian Beef. This recipe brings that beloved takeout flavor right into your kitchen, making it one of my absolute favorite stir-fry dishes. Featuring thinly sliced, melt-in-your-mouth flank steak, complemented by crisp onions, a hint of heat from chili peppers, and enveloped in a rich, glossy sauce, it’s the ideal solution for an easy yet incredibly delicious weeknight dinner. Forget waiting for delivery – you can whip up this amazing meal at home faster than you can say “takeout!”
Why This Homemade Mongolian Beef Recipe is a Must-Try
One of the many reasons this Mongolian Beef recipe stands out is its incredible versatility and how well it keeps. Leftovers are never an issue in my house; in fact, I often look forward to enjoying this dish for lunch the next day! I’ll frequently double the recipe to ensure I have plenty to go around. It reheats beautifully in the microwave, maintaining its rich flavors and tender texture. Honestly, I’ve even enjoyed it cold straight from the fridge – it’s that good!
I’ve been making stir-fries for as long as I can remember, and they’re actually quite beneficial for you. The quick cooking method in a wok or a hot skillet helps vegetables retain more of their essential nutrients compared to methods like boiling or slow cooking. This rapid cooking also locks in vibrant colors and fresh textures, making for a meal that is as appealing to the eye as it is to the palate. Mongolian Beef consistently ranks high among my family’s favorites, right up there with my popular Chinese Pepper Steak recipe. It’s a testament to the fact that fast food doesn’t have to mean unhealthy food – especially when you’re preparing it yourself with fresh ingredients.
Beyond its health benefits, the simplicity of this dish is a major draw. With minimal prep and a speedy cooking time, it’s perfect for those busy weeknights when you crave something satisfying but don’t have hours to spend in the kitchen. The rich, umami-packed sauce coats every piece of beef and vegetable, creating a harmonious blend of flavors that will have everyone asking for seconds. Plus, making it at home gives you complete control over the ingredients, allowing you to adjust the spice level, saltiness, and even add your favorite vegetables, tailoring it exactly to your family’s taste.
Key Ingredients for Authentic Mongolian Beef
Crafting the perfect Mongolian Beef requires a few key ingredients that come together to create that signature rich and savory flavor. While the full list with precise measurements is available in the printable recipe card at the end of this post, let’s dive into some of the star components and why they’re essential for this incredible dish.
Ingredient Spotlight & Smart Substitutions
BEEF – Flank steak is unequivocally my top choice for stir-fry recipes, and especially for Mongolian Beef. Its lean profile and distinct grain make it ideal for quick cooking. The secret to its tenderness lies in how you slice it: always slice it against the grain and as thinly as possible. This breaks up the muscle fibers, ensuring a tender bite rather than a chewy one. If flank steak isn’t available, skirt steak or sirloin steak (top or bottom) can be good substitutes, but remember to slice them thinly against the grain as well to achieve that desirable texture.
COOKING OIL – I typically use canola oil for stir-fries because of its high smoke point, neutral flavor, and affordability. A high smoke point is crucial for stir-frying as it allows you to cook at high temperatures without the oil burning and imparting a bitter taste. Peanut oil is another fantastic alternative, offering a lovely nutty flavor that complements Asian cuisine perfectly, along with its high smoke point. Beyond canola and peanut oil, there are several other excellent high-smoke-point oils you can consider: avocado oil, sesame oil (though usually used for flavor, not primary cooking due to its lower smoke point unless it’s a refined sesame oil), almond oil, corn oil, grapeseed oil, safflower oil, and sunflower oil. Choose an oil that suits your taste and cooking preferences.
SOY SAUCE – For better control over the sodium content, I always opt for low-sodium soy sauce. This allows the other flavors in the sauce to shine without being overshadowed by excessive saltiness. If you’re managing carbohydrate intake or prefer a gluten-free option, Coconut Aminos is an excellent substitute that provides a similar umami depth with a slightly sweeter profile. Tamari is another great gluten-free alternative that closely mimics traditional soy sauce in flavor.
HOISIN SAUCE – This thick, fragrant, and slightly sweet sauce is a cornerstone of Mongolian Beef, providing much of its distinct flavor. Hoisin sauce is a staple in Chinese cooking, known for its sweet and savory notes with hints of five-spice. It adds a beautiful glaze and depth to the dish. Look for it in the Asian aisle of your local grocery store. If you don’t have hoisin, a homemade version can be made with soy sauce, peanut butter, honey, vinegar, and a dash of hot sauce, though pre-made hoisin is very convenient.
SHERRY COOKING WINE – Sherry cooking wine serves multiple purposes in this recipe: it helps tenderize the beef during marination and adds a subtle layer of complex flavor to the sauce. While I use sherry, white cooking wine is a perfectly good substitute. It provides a similar acidity and depth. I haven’t personally tried red cooking wine in this particular recipe, but I’m confident it would work well, possibly adding a slightly richer, deeper note to the sauce. For non-alcoholic alternatives, chicken broth or even apple cider vinegar (used sparingly) can offer some acidity and moisture, though the flavor profile will be slightly different.
CORNSTARCH – Essential for both tenderizing the beef and thickening the sauce to that perfect takeout consistency. When mixed with the beef and sherry, it creates a protective coating that keeps the meat moist and tender during high-heat cooking. In the sauce, it acts as a thickening agent, giving the sauce its characteristic glossy finish that clings beautifully to the beef and vegetables.
GARLIC, CHILI PEPPERS, & GREEN ONIONS – These aromatics are crucial for building the flavor base of our Mongolian Beef. Freshly minced garlic provides a pungent, aromatic kick. For heat, dried chili peppers (such as Arbol chilies are excellent) infuse the oil with a pleasant warmth. Adjust the quantity to your preferred spice level. Finally, green onions are used both for flavor in the stir-fry and as a fresh, vibrant garnish, adding a mild oniony bite and a pop of color.
Step-by-Step Guide: Crafting Your Own Mongolian Beef
These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- **Marinate the Beef:** Begin by placing your thinly sliced flank steak in a medium-sized bowl. Add the sherry cooking wine and cornstarch. Use your hands or a spoon to mix everything together thoroughly, ensuring each piece of beef is coated. This simple marinade is crucial for tenderizing the beef, a technique often referred to as “velveting” in Chinese cooking, which creates that wonderfully soft texture. Let the beef marinate at room temperature for at least 15 minutes while you prepare the other ingredients.
- **Prepare the Sauce Base:** While the beef is marinating, prepare the main sauce. In a separate small dish or bowl, combine 2 tablespoons of the hoisin sauce with all of the soy sauce. Whisk until well combined. This is your primary sauce mixture that will be added at the end, so set it aside. Having all your ingredients prepped and ready (mise en place) is vital for stir-frying, as the cooking process moves very quickly.
- **Add Final Hoisin to Beef:** Once the beef has finished its 15-minute marinade, add the remaining 1 teaspoon of hoisin sauce directly into the bowl with the beef. Mix again to ensure the beef is evenly coated. This extra touch of hoisin adds another layer of flavor and helps create a beautiful caramelized crust when the beef is stir-fried.
- **Stir-Fry the Beef:** Heat a tablespoon of the cooking oil in a wok or large skillet over high heat until it’s shimmering and almost smoking. This high heat is essential for a good stir-fry; it sears the meat quickly, locking in juices and creating a delicious exterior. Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding, which steams the meat instead of searing it). Stir-fry for 2-3 minutes, or just until it’s no longer pink. Do not overcook, as this will make the beef tough. A little pink in the center is perfectly fine and ensures maximum tenderness. Remove the cooked beef to a clean bowl and set aside.
- **Sauté the Aromatics:** Return the wok or skillet to the stove. Add the remaining 1/2 tablespoon of oil. Once hot, add the minced garlic, dried chili peppers, and green onion (the white and light green parts). Stir-fry for 2-3 minutes, until the garlic is fragrant and the green onions are slightly softened. Be careful not to burn the garlic; it can quickly turn bitter. The chili peppers will infuse the oil with their heat during this step.
- **Combine and Serve:** Push the sautéed vegetables to one side of the wok. Return the cooked beef to the other side of the wok. Pour the reserved soy sauce mixture (hoisin and soy sauce) directly into the center of the pan. Stir the sauce a little to warm it, then quickly combine the beef, vegetables, and sauce, tossing everything together for just about a minute. The sauce will thicken rapidly, coating all the ingredients with its glossy goodness. Serve immediately over steaming white or brown rice, or thin rice noodles, for a complete and satisfying meal. Enjoy your homemade takeout!
Frequently Asked Questions & Expert Tips for Perfect Mongolian Beef
I highly recommend storing any leftover Mongolian beef in an airtight container, kept in the refrigerator for up to 4 days. When reheating, whether in the microwave or on the stovetop, add a small amount of water or chicken broth (1-2 tablespoons) to loosen up the sauce. This helps to rehydrate the sauce, which can thicken considerably in the fridge, and ensures your beef remains tender and flavorful.
Achieving tender beef is key to a great Mongolian Beef. First, always slice the flank steak very thinly, against the grain. This breaks down the tough muscle fibers. Second, the cornstarch and sherry marinade (often called velveting) creates a protective coating that locks in moisture during high-heat cooking. Avoid overcrowding your pan when stir-frying the beef; cook in batches if necessary so the meat sears rather than steams. Lastly, do not overcook the beef – a quick 2-3 minute stir-fry is usually all it needs.
Absolutely! The beauty of homemade cooking is customization. If you prefer a milder dish, you can reduce the number of dried chili peppers or omit them entirely. For more heat, feel free to add extra chili peppers, a pinch of red pepper flakes, or a dash of hot chili oil at the end. You can also use sweet peppers or bell peppers instead of chili peppers for a completely mild version.
While the traditional recipe focuses on beef and green onions, you can certainly add more vegetables to boost nutrition and flavor. Great additions include sliced carrots, broccoli florets, snap peas, bell peppers (any color), mushrooms, or water chestnuts for crunch. Just make sure to slice them thinly or into small pieces so they cook quickly in the stir-fry. Add harder vegetables like carrots or broccoli first, followed by softer ones like bell peppers or mushrooms.
Delicious Ways to Serve Your Mongolian Beef
This recipe, as written, generously serves 3-4 people. However, if you’re hosting more guests or, like me, simply adore having leftovers, it’s incredibly easy to double the ingredients. The sauce base and cooking method scale up beautifully. Mongolian Beef is traditionally served over fluffy white rice, which soaks up the exquisite sauce perfectly. For a healthier option, consider serving it with brown rice. Alternatively, thin rice noodles or even lo mein noodles make for a fantastic and authentic pairing, offering a different texture and mouthfeel.
If you’re particularly fond of this versatile sauce, don’t limit yourself! Use it as a flavorful base to create your own unique stir-fry masterpieces. Experiment with different vegetables such as crisp celery, colorful sweet bell peppers, crunchy water chestnuts, or even edamame. You can also mix in other proteins like chicken or tofu for a different twist. For an added layer of flavor and visual appeal, a sprinkle of toasted sesame seeds over the finished dish makes a wonderful garnish, enhancing both the aroma and presentation.
Explore More Favorite Stir-Fry Recipes
If you loved this Mongolian Beef, you’re in for a treat! Stir-fries are a cornerstone of quick, flavorful, and often healthy home cooking. They offer endless possibilities for customization and are perfect for using up leftover vegetables. Here are some of my other top stir-fry and Asian-inspired recipes that I’m sure you’ll enjoy just as much:
- Sesame Chicken: A sweet and savory classic that’s a hit with everyone.
- Moo Goo Gai Pan: A lighter, delicate chicken and mushroom stir-fry.
- Chinese Pepper Steak: Another beef stir-fry boasting rich flavors and tender meat.
- Teriyaki Chicken and Rice: A simple, comforting dish with irresistible sweet and savory notes.
- Szechuan Beef: For those who love a bold, spicy kick.
- Beef Lo Mein: Satisfying noodles with tender beef and vibrant vegetables.
- General Tso Chicken: A crispy, tangy, and slightly spicy takeout favorite made at home.
I genuinely love to bake and cook, and my greatest joy is sharing my kitchen experiences and delicious recipes with all of you! Remembering to come back each day for new inspiration can be tough amidst a busy schedule, which is precisely why I offer a convenient newsletter. Every time a new recipe is posted, it lands directly in your inbox. Simply subscribe here and start receiving your free daily recipes, making it easier than ever to discover your next favorite meal!
Mongolian Beef
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- ½ pound flank steak sliced thin against the grain*
- 1 ½ tablespoons canola oil divided
- 1 tablespoon sherry cooking wine
- 1 teaspoon cornstarch
- 2 tablespoons hoisin sauce plus 1 teaspoon
- 1 tablespoon soy sauce
- 2 cloves garlic minced
- 4 whole dried chili peppers
- 6 green onions cut into 2″ pieces
- 2 teaspoons sesame seeds optional
Things You’ll Need
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Large skillet
Before You Begin
- While I highly recommend using fresh cloves of garlic for the best flavor, jarred minced garlic can be used as a convenient alternative. However, please avoid using dried garlic powder or flakes, as they will not provide the same aromatic depth.
- Knowing which dried chili peppers to buy can sometimes be confusing. For this recipe, I typically reach for whole Arbol chili peppers (also known as Chile de árbol). They provide a good level of heat and a robust flavor. You can find them in the international aisle of many grocery stores or at Asian markets.
- If you like, you can garnish the finished dish with sesame seeds. Toasting them lightly in a dry pan before sprinkling them on will enhance their nutty flavor significantly.
- Stir-fry dishes are meant to be served as soon as they are done cooking to preserve the fresh textures of the ingredients. It’s also a very quick cooking process, which means you won’t have time to stop between steps for chopping. Therefore, it is absolutely essential to slice, cut, chop, and measure all ingredients before you begin cooking (this is known as “mise en place”). It’s also a good idea to get your rice or noodles cooking first, depending on how long they will take to prepare, so everything is ready at the same time.
- If you or your family members can’t handle much heat or simply prefer less spicy foods, you can easily adjust this recipe. Instead of the dried chili peppers, you can use sweet peppers or colorful bell peppers. These will add a lovely crunch and sweetness without any heat, allowing everyone to enjoy this delicious meal.
Instructions
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Place beef in a bowl and add sherry cooking wine and cornstarch. Mix together and marinate for 15 minutes.
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Meanwhile, in a separate small dish mix together 2 tablespoons of the hoisin sauce and all of the soy sauce and set aside.
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When beef is ready, add remaining 1 teaspoon of hoisin sauce and mix into beef.
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Heat a tablespoon of the cooking oil in a wok or skillet over high heat. Add beef and stir fry for 2-3 minutes, or until no longer pink. Don’t cook too long or it will get tough! If it’s still a little pink, it’s okay.
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Remove the beef to a bowl and return wok to the stove. Add the remaining 1/2 tablespoon of oil to the wok and stir fry the garlic, chili peppers and green onion for 2-3 minutes.
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Move the vegetables to one side of the wok, add beef to the other side. Pour the soy sauce mixture into the center and stir a little then combine beef, vegetables and sauce. Stir just a minute or so to combine and serve immediately over rice or thin noodles.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This recipe was originally published here on March 13, 2009, and has been updated with enhanced details, tips, and improved readability for a better cooking experience.