This Mongolian Beef is a quick, flavor-packed dish with tender slices of beef coated in a rich, savory sauce. The beef is lightly crisped before being tossed with garlic, ginger, and a bold sauce that balances salty, slightly sweet, and umami flavors. It’s the kind of takeout-style meal you can make at home in under 30 minutes, perfect for serving over rice or noodles for an easy, satisfying dinner. If you like recipes like this, make sure to check out our Bourbon Chicken recipe.
Why You’ll Love This Recipe
This dish comes together quickly while still delivering big flavor. The marinade helps tenderize the beef and gives it a light coating that crisps up beautifully in the pan. The sauce is simple but layered, with just enough sweetness to balance the savory elements, making it a reliable go-to for weeknight meals.
Tips for Success
- Slice the steak thinly against the grain for the most tender texture.
- Do not overcrowd the pan when cooking the beef, work in batches if needed.
- Let the oil get hot before adding the beef so it sears properly.
- Have the sauce ready to go, this recipe moves quickly once cooking starts.
How to Serve
Serve Mongolian beef hot over steamed white rice or noodles. It also pairs well with:
- Stir-fried vegetables
- Broccoli or green beans
- Fried rice
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Mongolian Beef
Ingredients
Marinade
- 1 pound flank steak, thinly sliced against the grain
- 3 tablespoons cornstarch
- ¼ teaspoon baking soda
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
Sauce
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 4 teaspoons granulated sugar
- 2 teaspoons chicken bouillon
- 2 teaspoons sesame oil
- 1 teaspoon ground black pepper
Preparation
- â…“ cup vegetable oil
- 1 large white onion, halved and thinly sliced
- 1 tablespoon garlic, minced
- 1 teaspoon fresh ginger, minced
- Green onions, chopped (for garnish)
Instructions
Marinade
- In a medium bowl, combine the steak, cornstarch, baking soda, Shaoxing wine, and soy sauce. Stir to coat evenly. Cover and refrigerate for 15 minutes, up to 1 hour.
Sauce
- In a small bowl, whisk together oyster sauce, soy sauce, sugar, chicken bouillon, sesame oil, and black pepper. Set aside.
Cooking
- In a large nonstick skillet over medium-high heat, add vegetable oil.
- Once hot, add the marinated steak in a single layer, working in batches if needed. Cook for 2 to 3 minutes per side, until crispy. Transfer to a plate and tent to keep warm.
- Carefully discard excess oil, leaving about 2 to 3 tablespoons in the skillet.
- Add the sliced onion and cook for 2 to 3 minutes until slightly softened.
- Reduce heat to medium. Add garlic and ginger and cook for 1 minute until fragrant.
- Return the beef to the skillet. Pour in the prepared sauce and stir to coat.
- Cook for 3 to 5 minutes, until the sauce is hot, slightly thickened, and the beef is heated through.
- Garnish with chopped green onions and serve warm.
This recipe was inspired by iamhomesteaders Mongolian Beef recipe.
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