Our Mongolian Beef recipe has been one of the most popular Woks of Life recipes since we first published it in July 2015, and for good reason!
The Origins of Mongolian Beef
But first. What exactly are the origins of Mongolian Beef? Because it’s definitely not Mongolian…
In fact, in Mongolia, more often than not, meat is simply boiled and dipped in sauces–not exactly a stir-fry. Everything is served with Bai Jiu, a stiff, white lightning liquor made of sorghum (usually 90 proof or higher!) that is very popular in China.
(A friend of mine who visits his Mongolian in-laws almost always ends up drunk and horizontal on the couch after the traditional welcome-home dinner!)
As for the true origins of Mongolian beef, my theory is that someone just forgot to add the orange to a wok full of Orange Beef, and added more sugar instead. Hence, the Mongolian Beef recipe was born. (But, as Judy and the girls would say, that’s just my crazy theory/the ramblings of an old coot!)
Anyway, chalk it up to Chinese-American menu planners and marketers who dubbed the dish “Mongolian Beef.” It’s a close cousin to “Singapore Noodles,” a dish that many actual Singaporeans scratch their heads over––most likely born in the stainless steel kitchen of a Chinese takeout joint!
The Woks of Life Mongolian Beef Recipe
Now that we have that clear, it doesn’t take a genius to know that despite their somewhat misleading names, these Westernized Asian dishes can be GOOD!
P.F. Chang’s version of this dish is probably the most well-known, but, personally, I think their dish is way too sweet, and it’s definitely too sweet for Judy (which is saying something, since she comes from Shanghai, where sweet-savory dishes are often the main event).
In fact, when Judy found out I was going to make a Mongolian beef recipe, the exclamations were strong and immediate: “Too sweet! Too oily! No good! You’re crazy!”
So, I adjusted.
- Cut the sugar–wayyy down.
- Reduce the amount of oil used–wayyy down.
And after the photographs were taken, the Mongolian beef on the plate disappeared before all of our eyes once the rice was served. Amidst the feeding frenzy were these comments, muffled by mouthfuls:
- Sarah: “Holy crap, that’s tasty!”
- Kaitlin: “Daaang, gimme more of that rice!”
- Judy: “WOW. That is SO good!”
- My humble remark: “Ok, you guys were hungry.”
If you would rather have some chicken, then check out our popular Mongolian Chicken recipe!
Mongolian Beef Recipe: Instructions
Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch and let it sit and marinate for an hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.
Next, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated. These steps ensure that the Mongolian Beef is tasty and crispy! For more detailed information on the many ways to use cornstarch to get authentic results at home with our recipes, see our post on How to Use Cornstarch in Chinese Cooking.
Heat 1/3 cup oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and let sear for 1 minute (depending upon the heat of your wok). Fry in smaller batches for best results! Turn over and let the other side sear for another 30 seconds.
Remove to a sheet pan; tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.
Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. Add the ginger and dried chili peppers, if using.
After about 15 seconds, add the garlic. Stir for another 10 seconds and add the low sodium soy sauce and water (or low sodium chicken stock). Bring the sauce to a simmer, add the brown sugar, and stir until dissolved.
Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture, until the sauce coats the back of a spoon. Add the beef and scallions and toss everything for another 30 seconds.
There should be almost no liquid as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened.
Plate and serve with hot steamed rice!
Mongolian Beef
Ingredients
- 8 ounces flank steak (225g, sliced against the grain into 1/4-inch thick slices)
- 1 teaspoon vegetable oil
- 1 teaspoon low sodium soy sauce
- 1 tablespoon cornstarch (plus 1/4 cup, divided)
- 1/3 cup vegetable oil (for frying the beef)
- 1/2 teaspoon ginger (minced)
- 5 dried red chili peppers (optional)
- 2 cloves garlic (chopped)
- 1/4 cup low sodium soy sauce
- 1/4 cup water (or low sodium chicken stock)
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch (mixed with 1 tablespoon water)
- 2 scallions (cut into 1-inch long slices on the diagonal)
Instructions
- Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch and let it sit and marinate for an hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.Next, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated. These steps ensure that the Mongolian Beef is tasty and crispy!
- Heat 1/3 cup vegetable oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and let sear for 1 minute (depending upon the heat of your wok). Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan; tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.
- Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. Add the ginger and dried chili peppers, if using. After about 15 seconds, add the chopped garlic. Stir for another 10 seconds and add the 1/4 cup low sodium soy sauce and chicken stock (or water).
- Bring the sauce to a simmer, add the brown sugar, and stir until dissolved.
- Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture--until the sauce coats the back of a spoon.
- Add the beef and scallions and toss everything together for another 30 seconds. There should be almost no liquid, as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened.
- Plate and serve with steamed rice!
Nutrition
menna says
hellow, iam really excited to make this recipy but where i live we dont have the same type of soy sauce you used and i dont know what to use i have light soy sauce which is salty and less thick and regular one but its kind sweet which one you think is better for this recipy😅??
Bill says
Hi menna, check out our article on soy sauce – Everything you need to know about Soy Sauce. But my advice to you is that you can use whatever soy sauce you have and dilute it with water to make it less salty. You can also pre-mix the sauce (sugar, stock and soy sauces) in a bowl and taste the sauce before you use it in the dish, so you can make adjustments if it is too salty or sweet. Happy cooking!
Arthur Enns says
Hi, I like Chinese food very much till I became allergic to all types of “Soy” products a few months ago.
I can no longer tolerate any food with the slightest hint of Soybean oil or lecithin or anything else with soy in it.
Can you have a suggestion for a Soy products substitute in cooking.?????
Sarah says
Hi Arthur, have you tried coconut aminos? It’s the only soy-free substitute for soy sauce I’ve heard of. Oyster sauce is also a DELICIOUS flavor agent, and I believe most brands do not contain soy, though you should check the label!
John says
Want to know if I can use a thinly sliced London Broil for the meat
Bill says
Hi John, London broil will work, but the fat content is quite low, so I would add an extra tablespoon or two of water and add another teaspoon or two of oil to the beef and let is sit for another 10 minutes. This will allow the meat to absorb the extra oil and water. Also, don’t cut the London broil too thinly – 1/4 inch as the recipe states should be fine.
audra says
Why are cornstarch, soy sauce and oil listed twice?
The Replier says
they are listed twice but the quantities are different. the recipe clearly states when to use the certain quantity of the duplicate ingredient. it pays to read, or no recipe will ever work for you.
Bill says
Hi Audra, we probably should have combined them and listed them once with “divided” as a clarification. You’ll notice the quantities are different, and the first time they are shown it’s for marinating the beef. The second time is for the sauce to finish the dish.
Kelli Lundy says
Alternatives to those who do not own woks? How else could the meat be prepared?
Bill says
Hi Kelli, you can use a regular frying pan, skillet or saute pan to cook this dish.
Mathew Gardiner says
Was perfect
I added matchstick carrots and a little bit of red capsicum
Also used fresh chilli instead of the dried
Bill says
Hi Matthew, excellent to hear you enjoyed our Mongolian beef with some personal modifications!
Marilyn says
Thank you so much! I intend to try the recipe this week!!
Marilyn says
Hello and Happy New Year! I would love to make this dish, but do not have the dried chili peppers. I know they are optional, but my husband and I do like the heat. Would it be possible to make this using crushed red pepper, and if so, how much would I use? I am new to your website, but have already made the wonton soup, stir fry sauce (chicken and broccoli stir fry) and spring rolls. Everything is FABULOUS. I moved to a small, rural town and so miss Chinese takeout… now I can make it at home! Thank you so much for this wonderful website and taking the time to share all your glorious recipes!
Bill says
Hi Marilyn, yes, you can used crushed red pepper and use an amount according to your spice preference. Remember that crushed red pepper will be spicier than the whole dried chili peppers, since they have been crushed and include the seeds ;-)
Marwa says
I made it and everybody just loved it.
Thanx a million
Bill says
Hi Marwa, you’re welcome and glad you were successful with the recipe!
Jode says
Hi Bill, do you think this could be made the day beforehand and taste just as good? Any tips on making ahead of time?
Bill says
Hi Jode, best not to make the dish ahead of time. You can make preparations beforehand by slicing the beef and mixing the sauce, but it’s probably best to do it all at once as well. It’s a fairly quick dish to make.