Introduction

Mongolian Beef is a quick and easy stir-fry dish that features tender slices of beef coated in a savory, slightly sweet sauce. Perfect for a weeknight dinner, this recipe delivers bold flavors with minimal effort and uses simple ingredients you likely have on hand.

A white oval plate holds a pile of dark brown, glossy beef pieces coated in a sticky, shiny sauce. The beef looks tender with a rich texture, sprinkled with small white sesame seeds and bits of green herbs scattered throughout. Thin slices of bright red chili peppers are arranged in the center on top, adding a pop of color. The plate is placed on a white marbled surface, with a piece of fresh ginger root visible in the bottom right corner and some green onions hanging in the top left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb flank steak (or sirloin steak or skirt steak)
1/2 cup cornstarch (or potato starch), plus 1 tbsp for sauce
5 thin slices ginger
4 garlic cloves (minced)
1 red chili pepper (chopped)
1 green onion (finely chopped)
1/2 cup vegetable oil (or any neutral oil)
1/2 tsp sesame seeds (for garnishing)
2 tsp regular soy sauce (for marinade)
1/4 tsp black pepper (or white pepper)
1/2 tsp baking soda (do not skip this!)
4 tbsp hoisin sauce
2 tbsp regular soy sauce (for sauce)
2 tbsp brown sugar (light or dark)
2 tsp sesame oil
1/2 cup cold water

Instructions

Step 1: Thinly slice the beef on an angle into 1/4-inch thick pieces about 2 inches long. To make slicing easier, freeze the beef for 45-60 minutes until firm, then use a sharp knife.
Step 2: In a large bowl, marinate the beef strips with 2 tsp soy sauce, 1/4 tsp black pepper, and 1/2 tsp baking soda for 10 minutes.
Step 3: In a small bowl, combine 4 tbsp hoisin sauce, 2 tbsp soy sauce, 2 tbsp brown sugar, 2 tsp sesame oil, 1 tbsp cornstarch, and 1/2 cup cold water. Set this sauce mixture aside.
Step 4: Spread 1/2 cup cornstarch on a plate or bowl. Dredge each marinated beef slice evenly in the cornstarch, making sure each piece is fully coated. Place coated beef on a clean plate.
Step 5: Heat 1/2 cup vegetable oil in a large pan over medium heat. Fry the beef in small batches, in a single layer, for 1-2 minutes each until crispy but not overcooked. Remove beef to a wire rack or paper towel-lined plate to drain excess oil.
Step 6: Remove excess oil from the pan, leaving only about 1 tsp (5 ml) behind. Reduce heat to low, then sauté the ginger slices, minced garlic, and chopped red chili pepper for about 10 seconds until fragrant.
Step 7: Pour the prepared sauce into the pan and cook gently, stirring until the sauce thickens and reduces.
Step 8: Add the fried beef back to the pan and toss thoroughly to coat with the sauce. Remove from heat, garnish with chopped green onions and sesame seeds if desired. Serve immediately and enjoy!

Tips & Variations

To ensure tender beef, do not skip the baking soda in the marinade—it helps break down the proteins.
Feel free to adjust the level of heat by adding more or less red chili pepper, or omit it altogether for a milder dish.
Use potato starch instead of cornstarch for a slightly crispier texture.
Serve over steamed rice or with stir-fried vegetables for a complete meal.

Storage

Store leftover Mongolian Beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to keep the beef tender and avoid burning the sauce. Avoid microwaving if possible, as it can dry out the beef.

How to Serve

A close-up of dark brown glossy pieces of sticky glazed beef coated in sesame seeds, some red chili slices, and small bits of greens, served on a white plate filled with many chunks of beef piled together. One piece of beef is grabbed with brown wooden chopsticks positioned above the plate, showing its shiny texture and sprinkled sesame seeds clearly. The background is a white marbled surface with a blurred green garnish and a white cloth in the distance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, sirloin or skirt steak are good alternatives to flank steak. The key is to slice the beef thinly against the grain for tenderness.

Why is baking soda added to the marinade?

Baking soda tenderizes the beef by raising the pH, which breaks down muscle fibers, resulting in a more tender and juicy texture after cooking.

Quick & Easy Mongolian Beef Recipe

Print Recipe

★★★★★

4.4 from 542 reviews

A quick and easy Mongolian Beef recipe featuring tender flank steak coated in crispy cornstarch and tossed in a savory, sweet, and slightly spicy hoisin-soy sauce. Perfect for a delicious stir-fry dinner ready in under 30 minutes.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 3–4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Chinese

Ingredients

Scale

Beef and Marinade

1 lb flank steak (or sirloin steak or skirt steak)
1/2 tsp baking soda (do not skip this!)
2 tsp regular soy sauce
1/4 tsp black pepper (or white pepper)
5 thin slices ginger
4 garlic cloves (minced)
1 red chili pepper (chopped)
1 green onion (finely chopped)

Dredging

1/2 cup cornstarch (or potato starch)

Sauce

4 tbsp hoisin sauce
2 tbsp regular soy sauce
2 tbsp brown sugar (light or dark)
2 tsp sesame oil
1 tbsp cornstarch (or potato starch)
1/2 cup water (cold)

Cooking Oil & Garnish

1/2 cup vegetable oil (or any neutral oil)
1/2 tsp sesame seeds (for garnishing – optional)

Instructions

Slice the Beef: Thinly slice the flank steak on an angle into 1/4-inch thick pieces about 2 inches long. For easier slicing, freeze the beef for 45-60 minutes until the exterior firms up, then use a sharp knife for cleaner slices.
Marinate the Beef: Place the sliced beef in a large bowl and marinate it with baking soda, soy sauce, black pepper, garlic, ginger, and chopped red chili pepper for 10 minutes. This tenderizes and flavors the meat.
Prepare the Sauce: In a small bowl, mix the hoisin sauce, additional soy sauce, brown sugar, sesame oil, cornstarch, and cold water until smooth. Set aside.
Coat the Beef: Spread cornstarch evenly on a large plate or bowl. Dredge each piece of marinated beef in the cornstarch until fully coated with no bare spots. This will give the beef a crispy texture once cooked.
Fry the Beef: Heat vegetable oil in a large pan over medium heat. Fry the beef slices in small batches in a single layer for 1-2 minutes per batch until crispy and golden. Avoid overcrowding to ensure even frying. Remove cooked beef onto a wire rack or paper towel to drain excess oil.
Sauté Aromatics: Leave about 1 teaspoon (5 ml) of oil in the pan and discard the rest. Lower heat to low and quickly sauté the minced garlic, ginger slices, and chopped red chili for about 10 seconds until fragrant.
Cook the Sauce: Pour the prepared sauce into the pan and cook on low heat, stirring frequently, allowing it to thicken and reduce slightly into a glossy glaze.
Toss and Serve: Add the fried beef back into the pan and toss well to coat each piece with the sauce. Remove from heat, garnish with finely chopped green onions and optional sesame seeds. Serve immediately and enjoy your flavorful Mongolian Beef!

Notes

Freezing the beef for easier slicing helps achieve thin, uniform slices for quicker cooking and better texture.
Do not skip baking soda in the marinade as it tenderizes the meat and enhances mouthfeel.
Frying in small batches prevents lowering the oil temperature and ensures crispiness.
Adjust the amount of chili pepper to control the spice level according to your preference.
Use a neutral oil with a high smoke point like vegetable or canola oil for frying.
To make this dish gluten free, substitute soy sauce with tamari or a gluten-free alternative and ensure hoisin sauce used is gluten free.

Keywords: Mongolian Beef, quick dinner, stir-fry beef, crispy beef, hoisin sauce beef, easy Asian recipe