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    Home / Entrees / Mongolian Beef

    Mongolian Beef

    September 16, 2022 by Ingrid Beer 50 Comments

    The next time you're craving Mongolian beef in that sweet and savory, glossy sauce, skip the trip to the restaurant and make this popular dish in the comfort of your own kitchen. Featuring strips of tender flank steak, lots of flavorful garlic, ginger, green onions and red chilis for a kick, my Mongolian beef recipe is an easy and mouthwatering take on this favorite!

    Mongolian Beef

    Mongolian Beef is best when prepared from scratch

    Often times when my husband and I get a hankering for a little meal out, but can't quite get our cravings aligned, we can pretty much always settle on our favorite little Asian restaurant about fifteen minutes from our home.

    It isn't a fancy place at all, and some would argue that it's not necessarily even all that authentic, but that's alright with us.

    The food is always hot, delicious and flavorful, the service super friendly, and we always enjoy ourselves when we go.

    This place has an extensive menu, and I must say I love to sample something different as often as I can.

    For quite a while, I had been wanting to try Mongolian beef, a dish that a lot of big-name Asian restaurant chains usually offer.

    But I discovered that our favorite place actually didn't offer Mongolian beef on their menu!

    So of course, that meant that I would have to put my own recipe together (after doing a little research), so that I could finally enjoy this popular restaurant entree, and see for myself why it’s so beloved!

    Mongolian Beef in Skillet | thecozyapron.com

    My Recipe for Mongolian Beef

    What is Mongolian Beef? What makes it so popular?

    This particular dish has everything we love about Chinese-American cuisine.

    When done just right, it's perfectly sweet and savory, slightly spicy, and loaded with lots of delicious aromatics such as ginger, garlic, green onions and even a few dried red chilis, all combined to bring a nice pop of deep, fragrant flavor.

    For my Mongolian beef recipe, I found that using flank steak is the best option, because it's tender and sears up quickly in a hot cast-iron skillet, the next best thing when one doesn't have a wok.

    To finish off this tasty dish, I prepared a simple sauce with a bit of soy, hoisin, and brown sugar to toss everything together and give it a delectable gloss.

    The best way to serve Mongolian beef is “family style”, in a large platter, with hot rice on the side, or even noodles.

    Here's a glance at my Mongolian Beef recipe: (or just jump to the full recipe...)

    1. To get started, I whisk together the ingredients for my simple sauce.
    2. Then, I toss my strips of flank steak with some salt, pepper and cornstarch, and set aside while I heat my heavy bottom pan (cast iron is great here).
    3. Once the pan is very hot, I add a some of my flank streak (working in batches) and leave it undisturbed for a few minutes on that first side, to crisp up. Then, I flip and sear on the other side, until crispy and golden. I remove the beef from the pan and repeat the process with the rest of the meat.
    4. Next, I add a touch more oil to the pan and add in my dried red chilis to soften for about 30 seconds, followed by the garlic and ginger.
    5. I add the beef back to the pan, along with some green onion and the sauce, and stir it to combine and coat.
    6. I serve the Mongolian beef with rice on the side, or even noodles.
    Sauce for Mongolian Beef | thecozyapron.com

    Recipe

    Mongolian Beef

    by Ingrid Beer

    Print Friendly, PDF & EmailPrint Recipe
    Mongolian Beef | thecozyapron.com

    This Mongolian beef is generous on the ginger and garlic, and cooks up quickly for a delicious, better-than-restaurant quality meal at home!

    Category: Entree
    Cuisine: Chinese-American

    Yield: Serves 6

    Nutrition Info: 423 calories per serving

    Prep Time: 20 minutes
    Cook time: 15 minutes
    Total time: 35 minutes

    Ingredients:

    • ¼ cup plus 2 tablespoons hoisin sauce
    • 2 tablespoons soy sauce
    • 1 tablespoon brown sugar
    • 1 ½ tablespoons water
    • 1 ½ pounds flank steak, sliced very thinly against the grain on the bias into about 1 ½ inch strips
    • Salt
    • Black pepper
    • ¼ cup (heaping) cornstarch
    • Vegetable oil (I like avocado), about 6 tablespoons total
    • 2 teaspoons grated ginger
    • 5 dried red chilis
    • 2 teaspoons garlic, pressed through garlic press (about 4 large cloves)
    • 4 green onions, sliced on the bias into 1” long pieces
    Preparation:
    1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
    2. To prepare your sauce, whisk together the hoisin sauce, the soy sauce, the brown sugar and the water. Set aside.
    3. Toss the sliced flank steak with a couple of pinches of salt and black pepper, plus the the cornstarch. Set aside while you heat your pan.
    4. Place a wok, cast-iron skillet or other heavy-bottom pan over high heat, and drizzle in about 4 tablespoon of the oil. Once smoking hot, add in some of the flank steak (working in batches) in an even layer and sear, undisturbed, on that first side for a couple of minutes. Flip and sear on the other side, until the steak has a brown crust. Remove and hold on a large plate, and repeat with the rest of the steak.
    5. Reduce the heat under the pan to medium-low now (as it will be very hot), and add about 2 tablespoons more of the oil. Then, add in the dried red chilis and stir to fry those up for about 30 seconds. Add in the ginger and the garlic, and stir together for about 30 seconds until aromatic.
    6. Add in the beef and stir to coat it in the mixture for about 30 seconds, then add in sliced green onions, and the sauce, and toss everything together to coat and become hot for about 30 seconds more.
    7. Serve family style over a bed of white rice, or spoon onto a platter and serve separately with rice or noodles.

    Tips & Tidbits for Mongolian Beef recipe:

    • Best cut of beef to use for Mongolian beef: Flank steak cut against the grain and on the bias is a great pick for this recipe. However, you could use sirloin, ribeye, or any other quick-cooking beef, if you desire, but definitely avoid using stew meat (it would be too tough).
    • Choose your spiciness level: Because the dried red chilis are left whole, they don't add a huge amount of heat to the dish unless you bite directly into them, but feel free to leave them out if cooking for folks with a sensitive palate.
    • Get that pan super hot: Because you don't want to overcook the beef, making sure that the skillet is very, very hot will for sure help. This way, when you add in a portion of the steak, it can begin to caramelize quickly, and then you can promptly remove it from the pan.
    • Don't overcrowd the pan: Work in smaller batches with the beef as to not overcrowd the pan, causing the meat to steam.
    Mongolian Beef | thecozyapron.com
    Mongolian Beef Over Rice | thecozyapron.com
    Mongolian Beef | thecozyapron.com

    Hungry for more delicious Asian-inspired recipes? Check out this Beef Fried Rice, this Teriyaki Salmon Bowl, this Ramen with Lemongrass-Ginger Broth, this Peanut Sauce Chicken, these Spicy Pork with Noodles, or this Teriyaki Chicken!

    Cook's Note: This recipe was originally published in 2018, and has been updated with even more love!

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    About Ingrid Beer

    Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

    She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.

    More about Ingrid →

    Reader Interactions

    Comments

    1. Puja

      May 13, 2018 at 5:02 pm

      Hi Ingrid ... I just luvvv all your recipes
      Super easy and delicious too
      Just one question since I don’t eat beef
      Will the recipe taste as good with chicken
      Wud appreciate ur reply so I can make it
      For lunch or dinner this week
      Thank you

      Reply
      • The Cozy Apron

        May 13, 2018 at 5:55 pm

        Hi Puja, thank you! I think this recipe would be really delicious substituting chicken, and I, personally, would even add some peanuts in that case. I hope you enjoy, and happy cooking to you!

        Reply
      • Marge K

        November 17, 2022 at 10:56 pm

        This recipe is amazing, family said it was the best one ever 😍

        Reply
        • The Cozy Apron

          November 19, 2022 at 10:09 am

          Fantastic, Marge! Thanks so much for sharing your experience with me. Thrilled you all enjoyed it! 🙂

          Reply
    2. Shannon

      May 14, 2018 at 5:51 pm

      Okay.... I just made this... I have never made anything better in my life, and I'm a pretty good cook. My whole family thanks you for this recipe!!

      Reply
      • The Cozy Apron

        May 14, 2018 at 8:33 pm

        Hey Shannon, how awesome! I'm thrilled the whole family enjoyed it! High-five for a job well done, and thank you so much for taking a moment to share your results with me.

        Reply
        • Abdo Aljamal

          April 29, 2023 at 7:34 am

          Very tasty I love it

          Reply
          • The Cozy Apron

            April 29, 2023 at 9:03 pm

            Fantastic, Abdo! Thanks for your comment.

            Reply
    3. Puja

      May 16, 2018 at 2:17 pm

      Hi Ingrid ... the chicken turned out amazing
      And like u suggested to add in some
      Peanuts which I did .. the husband and
      Son totally enjoyed lunch this afternoon
      Just to mention also I sprinkled some
      White sesame seeds on top as well
      Before serving ... it was delicious
      Thx u once again and looking forward
      To some more simple and yummy recipes
      From u ....
      .

      Reply
      • The Cozy Apron

        May 16, 2018 at 3:56 pm

        Puja, so glad you came back to share! When the husband and son are happy, then I know momma is happy, too. Job well done on adapting this recipe to your personal needs—I'm thrilled it was a hit for you! Happy cooking!

        Reply
    4. Kevin

      September 15, 2018 at 6:00 pm

      So I hardly ever leave comments for online recipes, but in this caae I feel compelled to do so, because, holy crap, is this recipe good! Mongolian beef has been my go-to choice at Chinese restaurants forever, and this beats them all. The only downside is that my wife and kid kept me from comsuming the entire batch, curse them. I'll know better next time, and scale up the recipe. Thank you;

      Reply
      • The Cozy Apron

        September 16, 2018 at 9:16 am

        Hi Kevin,

        I am so thrilled you shared your experience with the recipe—this put a BIG smile on my face! 😉

        And I'm very happy that it met your expectations, seeing as your a bit of "connoisseur" of Mongolian beef...the beauty is that now you don't have to go out to enjoy it. (Glad the family enjoyed it, too.)

        And yes! You can easily double or 1 1/2 x this recipe next time for extra or to have leftovers.

        Thank you for your comments!

        Reply
    5. Jane M.

      November 02, 2018 at 1:24 pm

      Hi, I just made this recipe and it was very yummy as everyone else has said, but I was wondering if you could give me any advice about the heat level when cooking the beef. I thought that I had it just right because the oil had just started to smoke, but when I added the beef in it started spattering everywhere-- so much so that my electric burner actually caught on fire and I had to get the pan off the range and turn everything down. However, after I put the pan back on lower heat it seemed to be taking a bit too long to cook. Do you have any general advice about how to keep the oil from spattering/how to know when the range is just right? Sorry for the novice question, but I really enjoyed the taste of this and would like to make it again without the fire.

      Reply
      • The Cozy Apron

        November 02, 2018 at 1:43 pm

        Oh no, Jane!

        While this is not funny, your last line actually did make me chuckle...don't blame you for wanting an experience sans fire.

        I'm not sure what to advise exactly, as cooking food that requires high heat like this on an electric burner is a bit tricky. Fire (gas range) is always preferred, just because you can manage the heat a little easier, and make adjustments quicker.

        What's challenging here is that you need it super hot for it to crisp and actually cook quickly, rather than slowly which makes the meat tougher...

        The only thing I can think to offer is to perhaps try using a touch less oil next time. You need the high heat, and of course some oil, but if there's too much oil (or moisture) spatter can happen. Maybe if there's less, then there won't be as much spatter.

        The other thing is to make sure that the meat is dry. If you pat it very dry before tossing in cornstarch then it that helps too.

        I hope your next experience with the electric burner will a better one!

        Reply
    6. Sarah Dosanjh

      November 16, 2018 at 7:43 pm

      Very easy and quick to fix delicious Mangolian style meat dishes I had it over warm steamed Jasmine rice. Thanks for this recipe. If you are cooking with chicken, make it browner and top it with wala wala fried onions and green spring onions. I added a pinch of garlic chili sauce to spice it up a bit. Enjoy!!

      Reply
      • The Cozy Apron

        November 17, 2018 at 8:44 am

        Hi Sarah, glad you enjoyed! Thanks for sharing.

        Reply
    7. Brian Kimmel

      December 19, 2018 at 6:50 pm

      I love it! Roomates love it! No more panda express for me!!

      Reply
      • The Cozy Apron

        December 19, 2018 at 7:01 pm

        Hi Brian, so glad you all enjoyed it! And when the roommates enjoy it, you know what that means: you just might become the house cook for a while, if you aren't already, lol... 😉

        Yes to "no more Panda Express"! Thanks so much for sharing.

        Reply
    8. Jacqui

      October 06, 2019 at 10:21 am

      Hi Ingrid! I just made your Mongolian Beef and it was amazing! My husband told me it was better than our favorite restaurant. I can’t wait to make even more of your recipes. Thanks for making me a better cook!!

      Reply
      • The Cozy Apron

        October 06, 2019 at 11:18 am

        Hi Jacqui, I'm thrilled to read that! You made my day! 😉

        I, too, can't wait for you to try out more of my recipes...I hope both you and your hubby gain lots of nourishment and pleasure from them! Happy cooking!

        Reply
    9. Drea

      October 06, 2019 at 4:05 pm

      What type of red dried chilies are these? Thank you!

      Reply
      • The Cozy Apron

        October 06, 2019 at 6:24 pm

        Hi Drea, mine happen to be arbol, as these were what my market had that were thin, longish and red.

        Hope you enjoy!

        Reply
    10. Sammi

      October 08, 2019 at 11:27 am

      What could you substitute for the dried chili’s? I have Thai chili’s but aren’t dried and jalepenos and spices not sure what to use instead!

      Reply
      • The Cozy Apron

        October 08, 2019 at 1:19 pm

        Hi Sammi, the fresh would work just fine as well!

        I would just recommend that you use your personal level of spice. Since you have these at home, I'm assuming you're familiar with how spicy they are, and I'd say just slice them thinly and add them to the finished dish, or at the very end of the final sauté in the pan. (Be careful, as the fresh tend to release the capsaisin into the air...)

        You could also use red pepper flakes if you happen to have those in your cupboard.

        Reply
    11. Annie

      November 09, 2019 at 3:05 pm

      AMAZING!!! I’ve tried multiple recipes for Mongolian Beef and while good...not what I wanted. This is perfect! Hubby is going to town on it.

      Reply
      • The Cozy Apron

        November 09, 2019 at 3:27 pm

        Hi Annie, what a wonderful review—thank you! So excited that you and your hubby enjoyed the recipe, and that this one is more in line with what you were looking for.

        Thank you for sharing your experience here, and I hope you garner lots of pleasure and comfort from the dish!

        Reply
    12. Gigi

      January 05, 2020 at 7:12 pm

      This was so delicious and easy to prep. We used grass fed sirloin and cooked it just as Ingrid suggested. Made such a yummy sauce! For those looking for dried red chilis, I found a small bag for less than $2 at our local Asian grocery store. I also added fresh green beans at the same step as the chilis and it was awesome! My son went back for 2nds and finished off the pan! Will definitely make again!

      Reply
      • The Cozy Apron

        January 06, 2020 at 12:16 pm

        Gigi, the grass fed beef is so delicious, isn't it? I use that pretty much exclusively in my cooking these days.

        So glad you and your family enjoyed the recipe, and I thank you for taking some time to share your experience!

        Reply
    13. Peggy Gorley

      February 21, 2020 at 9:09 am

      Delicious. I used chicken and also sliced an onion and cooked just before adding the garlic and ginger. Will make again.

      Reply
      • The Cozy Apron

        February 22, 2020 at 9:16 am

        Peggy, so glad you enjoyed, and made it your own!

        Reply
    14. Meredith

      February 28, 2020 at 11:49 am

      Hi. I’m going to cook this tonight!! When you cook the steak, are you cutting it up into the small slices before cooking it or cooking the steak in bigger chunks and then slicing once it’s cooked?

      Reply
      • The Cozy Apron

        February 28, 2020 at 1:18 pm

        Hi Meredith, how fun you'll be preparing this!

        You will cut the raw steak into thin strips, then proceed with the seasoning, etc, and searing the strips off in the hot pan.

        Hope that clarifies, and I hope you enjoy!

        Reply
    15. Stephanie Smith

      March 11, 2020 at 8:22 pm

      Delicious! I made this tonight and it was delicious! I’ll be making it again!

      Reply
    16. Julie

      December 13, 2020 at 3:59 pm

      Hi, I'm not sure if your hoisin sauce in the U.S. is less sweet than ours in Canada. I found the recipe really good, but a tad sweet for my liking. I'm thrilled with the way the flank steak was nice and tender and I love the way it browned up. But I feel that I could've omitted the brown sugar from the sauce. Our hoisin sauce is fairly sweet already. Otherwise, love the recipe, thanks!

      Reply
      • The Cozy Apron

        December 14, 2020 at 11:53 am

        Hi Julie, glad you enjoyed! And yes, absolutely make the recipe according to your personal preferences next time around. That's the beauty of cooking! 😉

        Reply
    17. Sue

      February 11, 2021 at 6:26 pm

      I made this for dinner tonight and it was a hit! I doubled the sauce because I had 2 pounds of meat and was serving it over egg linguine instead of rice. I will definitely make this again!

      Reply
      • The Cozy Apron

        February 11, 2021 at 7:41 pm

        Hi Sue, so happy to read that you enjoyed the recipe so much!

        Nice little swap/substition by making this into a bit of a pasta dish—sounds yummy! 🙂

        Reply
    18. Susan

      February 14, 2021 at 5:25 pm

      Could this be made in an electric skillet? I have a ceramic top stove so can’t use a wok or cast iron skillet. Don’t really want to buy an electric wok due to storage space limitations.
      Your recipe sounds so delicious that I want to make it if I can do it on an electric skillet. YUM.

      Reply
      • The Cozy Apron

        February 15, 2021 at 10:32 am

        Hi Susan, unfortunately, I have no experience using an electric skillet. If it can get really hot and produce a nice sear on the meat, then I'd say absolutely—go ahead and use it! You just basically need a pan that'll be able to handle getting really hot for best results.

        Reply
    19. Leslie Capps

      March 13, 2021 at 5:04 pm

      Hi there! When I made this I used the prescribed amount of oil, but the sauce seemed especially oilly when I finished. Any thought as to what may have happened?

      Thanks!

      Reply
      • The Cozy Apron

        March 14, 2021 at 12:31 pm

        Hi Leslie, not quite sure! It sounds a bit like the oil didn't emulsify or completely blend with the sauce, because it shouldn't be "oily". It may just be that you don't need as much oil, so I'd simply recommend using less in that case, and you should be fine. 🙂

        Reply
    20. Kobey Kitty

      February 01, 2022 at 7:37 am

      Would Tri-Tip steaks work with this recipe?

      Reply
      • The Cozy Apron

        February 01, 2022 at 1:03 pm

        Hi Kobey, if that's what you have on hand, then sure! This cut can get a little tough and dry if overcooked, so just keep that in mind. But I think the flavor will be great!

        Reply
        • Beth

          July 20, 2023 at 4:54 pm

          Okay, kids. I’m trying this with venison sirloin steak, with added green beans & asparagus with the sauce in the end. Will report back.

          Reply
    21. Kelli

      October 12, 2023 at 5:29 pm

      Absolutely Delicious! And very easy! I used top sirloin and added red pepper, onions and asparagus and extra ginger and garlic, yum! We will definitely add this to our go to recipes. Thank you

      Reply
      • The Cozy Apron

        October 15, 2023 at 4:41 pm

        Fantastic, Kelli! So happy to read you had delicious success with the recipe, and thank you for sharing your experience!

        Reply
    22. Stuart Borken

      December 10, 2023 at 8:32 pm

      Your recipe and technique produced the best Mongolian Beef I ever tasted. My family wanted to know when I would make it again. Thanks.

      Reply
      • The Cozy Apron

        December 11, 2023 at 11:08 am

        Stuart, I'm so very happy to read that! Thanks so much for taking the time to share your experience with the recipe with me. When it comes to cooking for family, nothing is better than to hear "when can you make this again?" Fantastic!

        Happy cooking to you, and may you find many more recipes on the site for all of you to enjoy together! 🙂

        Reply
    23. Donna

      June 08, 2025 at 2:58 pm

      I just made this dish and it tastes amazing! My husband and I agree- it’s a hit! The sauce is so flavorful and the steak is so tender, I cooked it exactly as directed. I served it over plain ramen noodles.
      Thank you for such a tasty money saver!

      Reply
      • The Cozy Apron

        June 08, 2025 at 5:41 pm

        Donna, that is terrific! I am so very happy to read that the recipe was a success for you, and enjoyed by both you and your hubby. Sounds like it really turned out perfectly for you!

        Thanks for taking some time to comment, and happy cooking to you, Donna!

        Reply

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    Welcome to The Cozy Apron — so glad to have you as a guest at my table! Here's where I share my passion for food, people and life through my culinary creations and my writing; and where my husband shares his love for food photography and all things visual.

    More about Ingrid →

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