Easy Mongolian Beef (30 Minutes)

Name: Easy Mongolian Beef (30 Minutes)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 lb flank steak (); 1/2 cup cornstarch (or as needed); 1 tsp ginger (thinly sliced); 4 garlic cloves (minced); 1 red chili pepper (de-seeded and sliced); 1 green onion (finely chopped); vegetable oil (or any neutral oil); 1/2 tsp sesame seeds (toasted kind); 2 tsp regular soy sauce (or light soy sauce); 1/4 tsp black pepper (); 1/2 tsp baking soda; 4 tbsp hoisin sauce; 2 tbsp regular soy sauce (or light soy sauce); 2 tbsp brown sugar; 2 tsp sesame oil (toasted kind); 1 tbsp cornstarch (); ½ cup water (cold)

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Thinly sliced beef with a golden, crispy coating is tossed in a sticky, sweet and savory sauce with a mild kick. This easy Mongolian beef recipe is ready in just 30 minutes. I marinate the beef with baking soda for 10 minutes so it stays tender and juicy when fried.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
More Like This
📖 Recipe

Mongolian beef is a popular Chinese restaurant and takeout dish made with thinly sliced beef coated in a sweet and savory sauce.

Back when I worked at an office downtown, I'd always order it from my favorite Chinese takeout place and looked forward to that sweet, crispy beef at lunchtime. So naturally, I had to develop my own version, adapting the sauce from my popular Mongolian chicken recipe.

When I make this dish for dinner, I evenly coat each piece of beef in cornstarch to create a light, crispy crust. Then I fry the beef in small batches to keep the oil hot so the coating stays crispy instead of soggy. Finally, I thicken the sauce before tossing in the fried beef so it coats each piece without softening the crust too much.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Main ingredients for making Mongolian beef.

Flank Steak: I prefer flank steak for its rich beefy flavor and lean texture. Sirloin steak, tri-tip, or hanger steak also work.
Cornstarch: Creates a light, crispy coating on the beef when fried. Potato starch also works. Avoid tapioca or arrowroot starch, which can cause the beef pieces to stick together.
Ginger: Adds a warm, aromatic flavor that balances the sweetness of the sauce.
Garlic: Use fresh garlic for the best flavor, but jarred minced garlic also works.
Red Chili Pepper: Deseed for milder heat, or substitute with finely diced red bell pepper for a non-spicy version.
Green Onion
Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.
Toasted Sesame Seeds: Add a subtle nutty flavor and light crunch as a garnish. If unavailable, toast raw sesame seeds in a dry pan over medium heat until golden.

Beef Marinade

Regular Soy Sauce: Seasons the beef before frying. Light soy sauce or low-sodium soy sauce also works.
Black Pepper: White pepper also works.
Baking Soda: Helps tenderize the beef during the short marinade so it stays tender after frying.

Sauce

Hoisin Sauce: Adds a sweet, savory flavor and helps give the sauce its rich consistency.
Regular Soy Sauce: Adds savory, salty depth to balance the sweetness of the hoisin sauce and brown sugar. Light soy sauce or low-sodium soy sauce also works.
Brown Sugar: Gives the sauce its characteristic sweetness to balance the savory soy sauce. Light or dark brown sugar both work.
Toasted Sesame Oil: Adds a rich, nutty aroma that complements the sweet and savory sauce.
Cornstarch: Thickens the sauce so it clings to the crispy beef. Potato or tapioca starch also works for thickening.
Cold Water

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Expert Tips

Use a cooking thermometer: Keep the frying oil between 325-350°F so the beef gets crispy.
Don't overcook the beef: Fry for about 1-2 minutes until golden and crispy to prevent the thin slices from becoming tough.
Coat each piece separately: Dredge beef individually in cornstarch to prevent a pasty, uneven coating.
Fry soon after coating: The longer the coated beef sits, the more moisture softens the cornstarch.
Remove browned coating bits: Scoop them from the oil between batches to prevent burning and sticking to the beef.
Partially freeze the beef: Freeze for 45-60 minutes until the exterior is slightly firm for easier thin slicing.

Instructions

Below are step-by-step instructions on how to make Mongolian Beef:

Thinly sliced beef mixed with soy sauce, black pepper, and baking soda in a bowl.

Slice and marinate the beef: Slice the flank steak against the grain at a 45-degree angle into 1⁄4-inch-thick, 2-inch-long pieces. Transfer to a large bowl, add the beef marinade ingredients, and mix well. Marinate for 10 minutes.

Mongolian beef sauce ingredients whisked together in a bowl.

Make the sauce: In a separate bowl, whisk together all the sauce ingredients until the sugar dissolves. Set aside.

Thinly sliced beef pieces coated evenly in cornstarch.

Coat the beef: Add the cornstarch to a separate bowl. Coat each piece of marinated beef evenly in the cornstarch, adding another 1-2 tablespoons if needed to cover any bare spots. Transfer to a parchment-lined baking sheet in a single layer.

Cornstarch-coated beef frying in hot oil until golden and crispy.

Fry the beef: Heat ½ inch of vegetable oil in a large, heavy-bottomed pan over medium heat until it reaches 350°F. Fry the beef in a single layer, working in batches if needed, for about 1-2 minutes total until golden and crispy, flipping halfway through. Transfer the fried beef to a wire rack to keep it crisp. Let the oil return to 350°F between batches.

Ginger, garlic, and red chili simmering in thickened Mongolian beef sauce.

Cook the aromatics and sauce: Remove the excess oil from the pan, leaving about 1 teaspoon (5 ml). Reduce the heat to low and sauté the ginger, garlic, and red chili pepper for about 10 seconds until fragrant. Whisk the sauce again, then pour it into the pan. Simmer for about 30 seconds, stirring, until thickened and glossy.

Crispy Mongolian beef tossed in a glossy, sweet and savory sauce.

Toss and serve: Add the fried beef and toss until evenly coated in the sauce. Immediately remove from the heat. Garnish with green onions and toasted sesame seeds before serving.

Storage & Reheating

Refrigerator: Store leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze cooled Mongolian beef in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. The crispy coating will soften after freezing.
Reheating: Reheat in a large pan over medium heat until heated through. Alternatively, microwave in a microwave-safe dish in 1-minute intervals, stirring between intervals until heated through. The coating will soften in the microwave.

Pairing Suggestions

Serve this crispy Mongolian beef with:

Egg Rolls: Crispy appetizers that complement the saucy beef.
Chow Mein: Savory stir-fried noodles for a hearty meal.
Stir-Fried Snow Pea Leaves: Garlicky greens that balance the rich sauce.

FAQ

Why isn't my Mongolian beef sauce thickening?

The sauce may not have reached a simmer, or the cornstarch may not have been mixed evenly. Whisk the sauce well before pouring it into the pan, then stir and simmer until thickened and glossy.

Can I make Mongolian beef gluten-free?

Yes! Substitute regular soy sauce with gluten-free tamari and use gluten-free hoisin sauce. Cornstarch is naturally gluten-free, but check the packaging label.

More Like This

Check out my other Chinese beef stir-fry recipes:

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