Mongolian Beef Recipe

Some say Mongolian beef originated in Taiwan. Others believe it was born in the U.S., crafted for Chinese American restaurants. The truth? Its exact roots are a bit hazy, but what’s undeniable is how beloved this dish has become across the globe.

Crispy, tender slices of beef coated in a glossy, garlicky soy-based sauce, balanced with just the right amount of sweetness and heat—it’s no wonder Mongolian beef is a staple on nearly every Chinese American menu. And today, I’m bringing that takeout classic right into your home kitchen.

My version keeps all the bold flavors you love: flash-fried beef for that perfect texture, a sauce that’s rich and savory with hints of hoisin and oyster sauce, and the aromatic kick of garlic, chilies, and scallions. It’s comforting, quick to make, and irresistibly good. Ready to cook? Let’s dive in.

Mongolian Beef Recipe

Serving: 2
Prep time: 20 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 avocado oil, for frying, or replace with other 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
2/3 cup water
2 teaspoons cornstarch
2 tablespoons water

For the stir-fry:
2 tablespoons avocado oil
6 dried red chili peppers
3 garlic cloves, minced
3 stalks scallions, cut into 1 ½ -inch long

Mongolian Beef Instructions

1. To marinate the beef, in a large bowl, add the egg white, salt, white pepper, and baking soda. Whisk. Place in the bowl, mix well, and massage for 5 minutes. Marinate for 15 minutes.
2. Coat the beef with cornstarch and mix well. Set aside.
3. To make the sauce, in a bowl, mix in the soy sauce, dark soy sauce, oyster sauce, hoisin sauce, sugar, and water. Whisk and put it aside.
4. To fry the beef, in a wok over high heat, place the avocado oil (or replace it with other high-smoking-point oil). Heat it up to 350 degrees F (177 degrees C). Carefully place the beef and fry for about 2 minutes. Remove and drain.
5. To stir-fry, in a wok over high heat, add the avocado oil, dried red chili peppers, and garlic. Stir-fry until aromatic, 30 seconds. Pour in the sauce and cornstarch slurry (2 teaspoons of cornstarch and 2 tablespoons of water). Stir until the sauce is thickened. Return the beef and coat with the sauce. Lastly, add the scallions and mix well. Serve!

Beef Prep Tips

1. Slice against the grain.
   This shortens the muscle fibers and ensures tender, easy-to-chew beef.
2. Use baking soda and egg white to tenderize.
   Baking soda helps break down the proteins in the meat, making it soft and tender. The egg white adds a silky coating that protects the beef during frying.
3. Massage the marinade.
   Massaging the beef for about 5 minutes helps it absorb the marinade and gives it a more tender texture.

Frying Tips

1. Use a high-smoke-point oil.
   Avocado oil is a great choice, but you can also use canola, peanut, or grapeseed oil.
2. Heat oil to 350°F (177°C).
   Use a thermometer if you can! This ensures the beef fries quickly and crisps up without overcooking.
3. Fry in small batches.
   Overcrowding the wok can drop the oil temperature, leading to soggy beef. Fry a few pieces at a time for the best results.

Notes on the used oil

• Used oil can be reused in the future if it is not cloudy or dark. Let the oil cool to room temperature, and pour it into a glass jar through a coffee filter or cheesecloth. Then store it in a cool and dry place.
• If the used oil isn’t reusable, throw it away properly. Let it cool to room temperature, and pour it into a non-breakable container with a lid. Then, tightly seal the container and toss it into the trash. Never pour the used oil down the drain, as it can clog your sink.