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: 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
⅔ 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 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 beef slices and massage for 5 minutes. Let marinate for 15 minutes.

2. Coat the beef

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

3. 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 cornstarch with 2 tablespoons water to form a slurry.

4. Fry 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.

5. Stir-fry and finish

• In a clean wok over high heat, add 2 tablespoons 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: This shortens the muscle fibers and ensures tender, easy-to-chew beef.
• Use baking soda and egg white: Baking soda breaks down proteins for extra tenderness, while egg white creates a silky coating during frying.
• Massage the beef: Work the marinade into the beef for 5 minutes to help it absorb flavor and tenderize.
• Heat oil to 350°F (177°C): Use a thermometer for accurate results and crisp texture.
• Fry in small batches: Overcrowding drops the oil temp and makes the beef soggy. Fry a few pieces at a time.
• To reuse oil: If the oil isn’t cloudy or dark, strain it through a coffee filter or cheesecloth and store in a jar in a cool, dry place.
• To discard used oil: Let it cool, then pour into a non-breakable container with a lid and toss it in the trash. Never pour it down the drain.