Mongolian Beef
This post may contain affiliate links. Learn more.
🧪 Developed & tested by the The Chowmi Test Kitchen for US kitchens. How we develop our recipes.
Mongolian beef is a Chinese-American restaurant favorite (despite the name, it isn't actually Mongolian): thin slices of beef with lightly crispy edges in a glossy, sweet-savory sauce of soy sauce, brown sugar, garlic and ginger, finished with a generous handful of scallions. The technique is simple but specific — slice the beef thin against the grain, toss it in cornstarch, and sear it hot in batches so the edges crisp instead of steaming, then toss it in a quick sauce reduced until syrupy and clinging. The cornstarch coating is what gives Mongolian beef its signature glossy, slightly crisp texture. Keep the sauce balanced — soy and a little sugar, not cloying — and don't overcrowd the pan. It comes together in about 25 minutes and beats takeout, with no deep-frying required.
Why you'll love this mongolian beef
- Crispy-edged beef in a glossy, sweet-savory sauce loaded with scallions — better and fresher than takeout.
- No deep-frying: a cornstarch coating and a hot pan do all the work.
- On the table in about 25 minutes with pantry ingredients.
- We balance the sauce so it's savory and glossy, not tooth-achingly sweet.
Ingredients
Beef
- 1 lb flank steak, sliced thin against the grain
- ¼ cup cornstarch, for coating
- 3 tbsp neutral oil
Sauce
- ⅓ cup light soy saucesubstitutes →
- 1 tsp dark soy sauce, for colorsubstitutes →
- ⅓ cup brown sugar
- ⅓ cup water
- 1 tbsp Shaoxing winesubstitutes →
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
Finish
- 6 scallions, cut into 2-inch lengths
Missing an ingredient?
AITell us what you have and what you're making — get the best US-grocery swap, with ratios.
Hard-to-find ingredients, delivered
Stock the pantry once and you can cook this anytime: Shaoxing wine. Asian groceries deliver nationwide.
Equipment
- Wok or large skillet — Wide enough to sear the beef in a single layer.(shop →)
Instructions
Slice the flank steak thin against the grain. Toss the slices with the cornstarch until evenly coated, and shake off the excess. Stir the soy sauces, brown sugar, water and Shaoxing wine together.
💡 Slicing against the grain and coating in cornstarch are the two keys to tender, glossy-edged beef.
Heat the oil in the wok over high heat until shimmering. Add the beef in a single layer (in two batches if needed) and sear, undisturbed, for about 1 minute, then flip and cook another minute until the edges crisp. Remove to a plate.
💡 Don't crowd the pan — beef piled up steams and turns gray instead of searing crisp.
Lower the heat to medium. In the same wok, add the garlic and ginger and stir for 20 seconds until fragrant.
Pour in the sauce and bring to a simmer. Let it bubble and reduce for 1–2 minutes until glossy and slightly syrupy.
Return the beef and add the scallions. Toss for about a minute until everything is coated in the glaze and the scallions just soften. Serve over rice.
Tips & notes
- The cornstarch coating is non-negotiable — it's what gives Mongolian beef its glossy, lightly crisp texture and helps the sauce cling.
- Sear the beef in batches over high heat so it browns instead of steaming. Crowding is the main reason home versions come out gray and soft.
- Balance the sauce to taste — it should be savory with a sweet edge, not syrupy-sweet. Start with less sugar and add more if you like.
- Flank steak is classic and ideal; skirt, sirloin or flat iron also work. Always slice thin and against the grain.
- Add a few dried chilies with the garlic if you'd like a little heat.
Recipe wording too vague?
AIPaste any fuzzy step (少许, 火候正好, 焯水) and get exact amounts, temps and times.
Mongolian Beef
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
- Level
- Beginner
Ingredients
- 1 lb flank steak, sliced thin against the grain
- ¼ cup cornstarch, for coating
- 3 tbsp neutral oil
- ⅓ cup light soy sauce
- 1 tsp dark soy sauce, for color
- ⅓ cup brown sugar
- ⅓ cup water
- 1 tbsp Shaoxing wine
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 6 scallions, cut into 2-inch lengths
Instructions
- Slice the flank steak thin against the grain. Toss the slices with the cornstarch until evenly coated, and shake off the excess. Stir the soy sauces, brown sugar, water and Shaoxing wine together.
- Heat the oil in the wok over high heat until shimmering. Add the beef in a single layer (in two batches if needed) and sear, undisturbed, for about 1 minute, then flip and cook another minute until the edges crisp. Remove to a plate.
- Lower the heat to medium. In the same wok, add the garlic and ginger and stir for 20 seconds until fragrant.
- Pour in the sauce and bring to a simmer. Let it bubble and reduce for 1–2 minutes until glossy and slightly syrupy.
- Return the beef and add the scallions. Toss for about a minute until everything is coated in the glaze and the scallions just soften. Serve over rice.
Nutrition (est., per serving): 380 cal · 26 g protein · 30 g carbs · 16 g fat
Mongolian Beef FAQ
Is Mongolian beef actually Mongolian?
No — despite the name, Mongolian beef is a Chinese-American restaurant dish with no real connection to Mongolian cuisine. The name likely borrows an exotic association. It's a sweet-savory soy-and-ginger beef stir-fry that became a takeout staple in the US, and it's delicious regardless of the misnomer.
How do you make Mongolian beef crispy without deep-frying?
Toss the thin-sliced beef in cornstarch, then sear it in a hot wok in a single layer (in batches) with a few tablespoons of oil. The cornstarch crisps against the hot pan, giving you crisp edges without a deep-fryer. The keys are high heat and not crowding the pan, so the beef browns rather than steams.
What's the best cut of beef for Mongolian beef?
Flank steak is the classic choice — flavorful and tender when sliced thin against the grain. Skirt steak, sirloin, and flat iron also work well. Whatever you use, slice it thinly across the grain so it stays tender through the quick, high-heat cooking.
Why is my Mongolian beef sauce too sweet?
Traditional recipes can be quite sweet. If yours is, cut back on the brown sugar (start with half) and lean on the soy sauce for savory depth. A splash more soy or a little water also balances an overly sweet sauce. Taste as you reduce it and adjust.
What do you serve with Mongolian beef?
Steamed white or jasmine rice is the classic pairing — it soaks up the glossy sauce. Add a simple vegetable like garlic bok choy or steamed broccoli to round out the plate. It's also great over noodles or with egg fried rice.
You might also like
Get our free Chinese Kitchen Starter Guide
The 12 pantry staples, the 5 techniques, and a week of beginner-friendly dinners — plus a new decoded recipe each week.