Mongolian Beef Recipe is a quick and easy weeknight dinner that’s ready in just 30 minutes. So you can make dinner in less time than it takes to grab takeout.
This Mongolian Beef is just what I like in a weeknight dinner recipe – quick, easy, and tasty. Plus, my family loves Chinese food, so it’s a win-win.
Other than a little slicing and chopping, there’s almost no prep work involved in making this recipe. Also, there isn’t a lot of time involved in making this dish.
Ten of the 30 minutes are resting time, so there’s only about 20 minutes of actual hands-one time.
How to make Mongolian beef
Step 1: In a medium bowl, whisk soy sauce and cornstarch together.
Step 2: Add sliced beef to soy sauce mixture, and toss to coat. Set aside to rest for 10 minutes.
Step 3: Meanwhile, whisk hoisin sauce, sherry, and sugar together in a small bowl until combined. Set aside.
Step 4: Chop green onions into 1-inch pieces. Set aside.
Step 5: Heat the vegetable oil in a wok or a large skillet over medium-high heat.
Step 6: Add garlic, ginger, and beef with its sauce. Quickly toss to combine.
Step 7: Let the beef cook for 30 seconds without stirring.
Step 8: Stir in green onions, and cook, stirring regularly, until they’re just starting to wilt.
Step 9: Pour the hoisin sauce mixture in along with the sesame oil, and cook until just thickened.
Recipe Tips!
- I prefer to use lite or reduced-sodium soy sauce in this recipe. It keeps the sauce from getting overly salty.
- Flank steak is another great choice for this recipe.
- This recipe moves pretty quickly. It’s a good idea to gather all of the ingredients and have them ready before beginning.
Recipe FAQs
Coating the meat with cornstarch (velveting) helps to make the meat tender.
This recipe isn’t spicy. If you’d like to add some heat, add some chile sauce, like Sriracha or sambal oelek, to the sauce.
The sauce isn’t super sweet. The sauce is pretty balanced with just a bit of brown sugar to round it out. Feel free to add more sugar if you would like a sweeter sauce.
Serving suggestions
I serve the beef over white rice, brown rice, riced cauliflower, or noodles. I also like to pair it with a side of steamed broccoli or snow peas.
Storage
Store any leftover Mongolian beef in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
More Chinese food favorites!
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Mongolian Beef Recipe
Ingredients
- 1/4 cup reduced-sodium soy sauce
- 2 teaspoons cornstarch
- 1 ½ pounds petite boneless sirloin steak or a similar cut of beef, thinly sliced
- 1/4 cup hoisin sauce
- 2 tablespoons dry sherry or rice wine
- 2 tablespoons brown sugar packed
- 2 bunches green onions
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 tablespoon minced ginger
- 1 teaspoon sesame oil
Instructions
- In a medium bowl, whisk soy sauce and cornstarch together.
- Add sliced beef to soy sauce mixture, and toss to coat.
- Set aside to rest for 10 minutes.
- Meanwhile, whisk hoisin sauce, sherry, and sugar together in a small bowl until combined. Set aside.
- Chop green onions into 1-inch pieces. Set aside.
- Heat the vegetable oil in a wok or a large skillet over medium-high heat.
- Add garlic, ginger, and beef with its sauce. Quickly toss to combine.
- Let the beef cook for 30 seconds without stirring.
- Stir in green onions, and cook, stirring regularly, until they’re just starting to wilt.
- Pour the hoisin sauce mixture in along with the sesame oil, and cook until just thickened.
- I serve this over rice topped with a sprinkle of sesame seeds.
Notes
- Soy sauce: I prefer to use lite or reduced-sodium soy sauce in this recipe. It keeps the sauce from getting overly salty.
- Steak: Flank steak is another great choice for this recipe.
- This recipe moves pretty quickly. It’s a good idea to gather all of the ingredients and have them ready before beginning.
- Nutrition values are estimates.
Nutrition
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Originally published 1/16/18.
Reader Interactions
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Comments & Reviews
Vicki Thibault says
Can I substitute the brown sugar for honey instead??
Kate says
Yes, that should work. However, honey is sweeter than brown sugar, so you may want to use less honey.
Analissa says
Hello!! I think this a great recipe, although I do have a question. If I quadruple the recipe, will it affect the taste or anything at all? If so, any tips?
Thank you so much for the recipe, and I appreciate any help!! Have a great day :)
Kate says
Hi! I don’t think that it will, but I haven’t tried that to say for certain. I worry more about scaling affecting the recipe with baking than I do with cooking, and I can’t really see any reason that it should affect the taste. Best of luck! =)
Phillip Minyard says
Haven’t made it yet. Should I use regular sesame oil or could I use toasted sesame oil?
Kate says
Normally, sesame oil is better to cook with. However, since it’s such a small amount of sesame oil and such a brief cooking time, either one will be fine.
Rob says
Oh…my…goodness….fantastic is all I can say.
Kate says
Thanks! Glad you liked it!