Mongolian Beef is a classic dish that combines tender slices of beef with a savory and slightly sweet sauce. This recipe features thinly sliced flank or rump steak marinated in Shaoxing wine and spices, then stir-fried with ginger, garlic, and green onions.
The dish gets its unique flavor from a sauce made with soy sauce, rice vinegar, oyster sauce, and brown sugar. This recipe is perfect for a weeknight dinner or special occasion and will surely be a hit with anyone who loves Asian-inspired cuisine. Let's get started!
How to Make Mongolian Beef
Note: The full instructions are provided in the recipe card below.
Combine the flank steak, Shaoxing wine, garlic powder, and oil in a large bowl. Mix well and let it marinate at room temperature for 10 to 15 minutes. In a medium-sized bowl, combine all the sauce ingredients and set aside.
When you’re ready to cook, combine the ½ cup cornstarch and the marinated steak in a large ziplock bag, close it, and shake it until the pieces of beef are fully and evenly coated with the cornstarch.
Preheat a large nonstick skillet or wok over high heat, then add enough oil to coat the bottom of the skillet. Spread the steak with minimal overlapping.
Use a pair of tongs to rearrange the steak, if necessary. Let it sear for 1 to 2 minutes without moving or until the bottom turns crispy and brown. Flip and sear the other side for 1 to 2 minutes until crispy and brown.
*(If you need to cook the steak in batches, do that rather than crowding the pan). Transfer the steak to a big bowl or plate. If a lot of oil is left in the pan, remove the extra oil, leaving about 1 tablespoon of oil. Add the ginger, garlic, and the white part of the green onion into the skillet—Cook and stir for 30 seconds to release the fragrance. Stir the sauce again until the cornstarch is fully dissolved. Pour into the pan and immediately stir with a wooden or heatproof spatula.
The sauce will thicken very quickly, about 1 minute. Return the cooked steak to the pan, along with the green part of the green onion. Cook and stir a few more times to mix well. Transfer everything to a plate immediately. If desired, serve the Mongolian Beef over steamed rice and a side of your favorite steamed vegetables. Enjoy our Mongolian Beef!😉
Related Recipes:
- Beef Milanese
- Beef Stew with Carrots and Sweet Potatoes
- The Best Beef Milanese “Milanesa de Carne”
- Beef Stew with Carrots and Sweet Potatoes
- The Best Oven Baked Ground Beef Empanadas “Empanadas de Carne Molida al Horno”
- Beef Empanadas
📖 Recipe
Easy Mongolian Beef
Ingredients
For the Marinade:
- 2 lbs (1000 g) flank steak or rump steak, sliced against the grain into ¼” (½ cm) pieces
- ¼ cup Shaoxing wine or dry sherry
- ⅛ teaspoon garlic powder
- 1 Tablespoon extra virgin olive oil or canola oil
For the Mongolian Beef Sauce:
- ½ cup water
- ½ teaspoon Knorr Beef Bouillion
- ¼ cup low sodium soy sauce or soy sauce
- 1 tablespoon dark mushroom flavored soy sauce or dark soy sauce or low sodium sauce
- 1 tablespoon rice vinegar
- 2 tablespoon Oyster sauce
- ¼ cup brown sugar or granulated
- 1 teaspoon red pepper flakes , optional
- 1 Tablespoon cornstarch
For the Stir fry of the Mongolian Beef:
- ½ cup cornstarch
- ¼ cup , as needed, extra virgin olive, canola oil, or peanut oil
- 1 tablespoon fresh grated ginger
- 4 garlic cloves , finely minced
- 8 green onions , chopped or cut into 2-inch pieces, white and green parts separated
Instructions
- In a large bowl, combine the flank steak, Shaoxing wine, garlic powder, and oil. Mix well and let it marinate at room temperature for about 10 to 15 minutes.
- In a medium-sized bowl, combine all the sauce ingredients and set aside.
- When you’re ready to cook, in a large ziplock bag, combine the ½ cup cornstarch and the marinated steak, close it and shake it until the pieces of beef are fully and evenly coated with the cornstarch.
- Preheat a large nonstick skillet or wok over high heat, then add enough oil to coat the bottom of the skillet. Spread the steak with minimal overlapping. Use a pair of tongs to rearrange the steak, if necessary.
- Let it sear for about 1 to 2 minutes without moving, or until the bottom turns crispy and brown. Flip and sear the other side, about 1 to 2 minutes or so, until crispy and brown. *(If you need to cook the steak in batches, do that rather than crowding the pan). Transfer the steak to a big bowl or plate.
- If there is a lot of oil left in the pan, remove the extra oil, leaving about 1 tablespoon of oil.
- Add the ginger, garlic, and the white part of the green onion into the skillet—Cook and stir for 30 seconds to release the fragrance.
- Stir the sauce again until the cornstarch is fully dissolved. Pour into the pan and immediately stir with a wooden spatula or a heatproof spatula. The sauce will thicken very quickly, about 1 minute. Return the cooked steak to the pan, along with the green part of the green onion. Cook and stir a few more times to mix well. Transfer everything to a plate immediately.
- Serve the Mongolian Beef over steamed rice and a side of your favorite steamed vegetables, if desired.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
