25-Min Mongolian Beef Recipe

 

Mongolian Beef is one of the most iconic Chinese-American dishes. Though its origins are debated—some say Taiwan, others say the U.S.—what’s clear is its global appeal. Crispy, tender slices of beef in a glossy, garlicky sauce with just the right amount of sweetness and heat? It’s a flavor bomb you’ll want to make again and again. Today, we’re bringing that restaurant classic to your kitchen—fast, bold, and better than takeout.

Mongolian Beef Recipe

Serves: 2
Prep time: 15 minutes
Cook time: 10 minutes

For the beef and marinades:
1 ½ pounds beef flank steak, cut against the grain into ¼-inch slices
1 egg white
1 tablespoon Shaoxing wine, or replace with other cooking wine
Pinch of salt
Pinch of white pepper
Pinch of baking soda
4 cups cooking oil (high-smoking-point oil)
½ cup cornstarch

For the sauce:
1 tablespoon soy sauce
½ tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 tablespoons sugar
⅔ cup water
2 teaspoons cornstarch
2 tablespoons water

For the stir-fry:
2 tablespoons cooking oil (high-smoking-point oil)
6 dried red chili peppers
3 garlic cloves, minced
3 stalks scallions, cut into 1½-inch lengths

Mongolian Beef Instructions

1. Marinate the beef:

• In a large bowl, whisk together the egg white, Shaoxing wine, salt, white pepper, and baking soda.
• Add the sliced beef flank and mix well.
• Let it marinate while working on the other ingredients.

2. Make the sauce:

• In a small bowl, combine soy sauce, dark soy sauce, oyster sauce, hoisin sauce, sugar, and water. Set aside.
• In a separate bowl, mix 2 teaspoons of cornstarch with 2 tablespoons of water to form a cornstarch slurry.

3. Coat the beef:

• Add the cornstarch to the marinated beef and mix well until evenly coated.

4. Cook the beef:

• In a wok over high heat, heat 4 cups of oil to 350°F (177°C). Fry the beef slices in small batches for about 2 minutes until crispy. Drain and set aside.
• Alternative: For a lighter version, skip frying. Heat 2 tablespoons of oil over high heat and stir-fry the beef slices until browned and just cooked through.

5. Make the Mongolian Beef

• In a clean wok over high heat, add 2 tablespoons of oil. Add dried chilies and garlic. Stir-fry for 30 seconds until fragrant.
• Pour in the sauce and the cornstarch slurry. Stir until the sauce thickens.
• Return the fried beef to the wok and toss to coat evenly in the sauce.
• Add scallions, stir briefly, and serve hot.

Tips & notes

• Slice against the grain: Shortens the muscle fibers and ensures tender, easy-to-chew beef.
• Use baking soda: Baking soda tenderizes the beef by raising its pH and loosening proteins, making it soft and easy to chew. Only a small pinch is needed to avoid any off taste.
• Use egg white: Egg white forms a silky coating on the beef, keeping it moist and giving it a smooth, velvety texture—especially when combined with cornstarch.