Mongolian Beef
Dinner · Chinese-American
Thinly sliced beef cooked until caramelized in a sweet and savory soy glaze with garlic and green onions.
Added Oct 20, 2026
PrepPrep time
20 min
CookCook time
15 min
ServingsServings
4
Ingredients
1× yields 4 servings
1 lb flank steak, thinly sliced against the grain
1 tsp baking soda
2 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp cornstarch
2 tbsp neutral oil, divided
1 medium onion, thinly sliced
4 cloves garlic, minced
1 tbsp ginger, minced
4 to 6 chilies dried red chilies, whole or lightly broken
1/2 cup beef broth
1/4 cup soy sauce
2 tbsp hoisin sauce
1 tbsp brown sugar
4 scallions green onions, cut into 2-inch pieces
Notes
Estimated timing based on the transcript and typical stir-fry workflow. The 10 to 15 minute marinating/resting time in step 1 is included in prepTime. Serve over steamed rice or noodles. For a spicier version, leave more of the dried chilies in the pan; for a milder version, use fewer chilies or remove them before serving. Leftovers keep well refrigerated for 3 to 4 days and reheat best in a skillet with a splash of water or broth.
Preparation
1
Toss with , , , and until evenly coated. Let stand for 10 to 15 minutes while you prepare the sauce and vegetables.
2
In a small bowl, whisk , , , and until smooth.
3
Heat in a wok or large skillet over high heat. Add the beef in a single layer and sear until browned and caramelized, 2 to 3 minutes per side. Work in batches if needed, then transfer to a plate.
4
Add to the pan and stir-fry for 1 to 2 minutes. Add , , and and cook until fragrant, about 30 seconds.
5
Pour in the sauce and bring to a simmer. Stir in and cook for 1 to 2 minutes, until the sauce thickens and the onions soften slightly.
6
Return the beef to the pan and toss to coat. Cook for 1 more minute, then serve hot over rice.
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