Mongolian Beef is tender slices of marinated flank steak crisped to perfection and tossed in a savory sauce with onions, garlic, and ginger. Then, the beef is garnished with green onions for a recipe based on the popular Chinese-American dish. No need to go out when you taste how delicious and tender the beef is when made right at home! I also have Orange Chicken which is better than take-out!
Ingredients & Substitutions
Steak: Look for flank steak. Flank steak is a pretty tough cut of meat that comes from the abdominal muscles of the cow. But, the marinade soaks into the meat well, tenderizing it. Be sure to cut it against the grain. It is a common cut of beef for Mongolian beef recipes. But, you could also use a skirt steak or sirloin. Adjust cooking times accordingly if using a different kind of steak.
Shaoxing wine: Shaoxing wine is a traditional Chinese cooking wine made from fermented rice that can be hard to find, and I had to order it online. If you can’t find it, look for a dry sherry to use.
Sauce: The sauce is a blend of oyster sauce, soy sauce, granulated sugar, chicken bouillon, sesame oil, and black pepper.
Stir-Fry: Onions, minced garlic, and minced ginger are stir-fried in vegetable oil until fragrant and softened. Then, the cooked meat and sauce are added to complete the dish. If you don’t have fresh ginger, you could substitute 1/4 to 1/2 teaspoon of ground ginger. Feel free to add other vegetables like bell peppers and broccoli, too!
Green Onions: Don’t forget about the green onions for garnish. They add a lovely green color and provide additional flavor to the beef.
How To Cut Flank Steak Against The Grain
Since flank steak is a tougher cut of meat, it is important to cut it against the grain, resulting in shorter muscle fibers, making it easier to eat! Here is how to slice a flank steak to ensure tenderness:
- Ensure that the flank steak is properly thawed if frozen and brought to room temperature before slicing. This helps with even cooking.
- Look for the direction of the muscle fibers, which will be visible on the surface of the meat. These fibers will be running in one direction.
- Slice the meat across the grain perpendicular to the muscle fibers, breaking them up and making the meat tender. To ensure even cooking, maintain a consistent angle and thickness.
How to Serve Mongolian Beef
To create a satisfying meal, pair Mongolian beef with one of these side dishes:
- Steamed white or brown rice
- Fried Rice (I also have Air Fryer Fried Rice.)
- Cooked Noodles
- Stir-Fried Vegetables
- Spring Rolls or Egg Rolls
- Extra sauce like soy sauce, chili sauce, or Sriracha
How To Store Mongolian Beef
To store Mongolian beef, first, let it cool to room temperature. Next, store it in an airtight container in the refrigerator for up to 3-4 days. Reheat the beef in a skillet over medium heat or the microwave until heated through. When reheating, you may have to add a little water to prevent the beef from drying out. You can also freeze the beef, once cooled, in a freezer-safe container for up to 2-3 months. Let it thaw in the refrigerator overnight before reheating.
Mongolian Beef
Ingredients
Marinade
- 1 pound flank steak, thinly sliced against the grain
- 3 tablespoons cornstarch
- ¼ teaspoon baking soda
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
Sauce
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 4 teaspoons granulated sugar
- 2 teaspoons chicken bouillion
- 2 teaspoons sesame oil
- 1 teaspoon ground black pepper
Mongolian Beef Preparation
- ⅓ cup vegetable oil
- 1 large white onion, halved, thinly sliced
- 4 teaspoons garlic, minced
- 1 teaspoon fresh ginger, minced
- green onions, chopped for garnish
Instructions
Marinade
- To a medium bowl, add steak, cornstarch, baking soda, wine, and soy sauce. Stir to combine. Cover and let marinate in the refrigerator for 15 minutes, up to 1 hour.
Sauce
- In a small bowl, combine oyster sauce, soy sauce, sugar, chicken bouillon, sesame oil, and black pepper. Set aside.
Preparing Mongolian Beef
- To a large non-stick skillet over medium-high heat, add oil. Once the oil is hot, add the marinated steak in an even layer. Depending on the size of the skillet, you may have to work in batches. Cook for 2-3 minutes per side, or until crispy.
- Transfer the cooked steak to a plate and tent to keep warm. Reserve 2-3 tablespoons of oil in the skillet, discarding the rest. Add onions and cook for 2-3 minutes or until softened slightly.
- Reduce heat to medium. Add garlic and ginger and cook for 1 more minute. Add the cooked steak and sauce to the skillet. Stir to coat and cook for 3-5 more minutes, or until sauce is hot and bubbly and the beef is heated through.
- Garnish with green onions. Serve warm.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
I love the tender bites of steak in this delicious marinade! This is a quick and easy meal you can easily make at home!
Elizabeth
This was really good! The beef was tender and flavorful with a strong ginger flavor. I didn't realize how simple it was to make Mongolian beef at home!
Rachael
Tastes like the restaurants, but made at home! This has so much flavor and the beef is so tender with the marinade.
Bella
Yum! The beef is tender and has a deep, savory flavor! This goes great with a side of white rice.
