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This crispy Mongolian Beef recipe is super easy to make at home and so much better than takeout! Thinly sliced beef marinated for flavor then stir fried until crisped and served in a sweet and savory sauce with onions and peppers...this stuff is incredible!
Mongolian Beef may not be the most authentic of all Chinese dishes (it's a pretty American/Chinese dish) that doesn't mean it isn't incredibly delicious.
Marinated beef stir fried on extremely high heat so it's crisp on the outside, while staying melt-in-your-mouth tender on the inside is what life's all about guys.
Plus the sauce....oh god the sauce....sweet, salty, and just so flavor packed, it's just so darn good, like this Mongolian lamb we love so much.
Because who can say no to stir fried meat and vegetables over rice (can someone say addicted to Shanghai chicken, kung pao chicken, twice cooked pork and this ultra crispy, tender stir fried ground beef)? Not this girl.
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Why This Recipe Works
- A quick marinade adds flavor to the beef before stir frying it;
- Cornstarch is used to dust the meat before cooking to help tenderize it and seal in the juices, as well as crisp up the outside. It also helps to thicken the sauce, making it easier to coat the meat and vegetables.
- Cutting the meat against the grain helps to keep it tender by slicing through the muscle fibers. If you'd like to learn a little more about cutting meat against the grain, check out this post by The Kitchn.
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Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
I love using beef flap meat for this as it stir fries up perfectly, and gets all nice and tender after the marinade and hot and fast fry. You can also use a cut like skirt steak or flank steak.
Using cornstarch on the outside of the beef helps to get that crisp exterior on it.
Shoaxing wine, a Chinese rice wine, is used in the marinade. It has an amazing flavor so I highly recommend buying a bottle (your local Asian market should carry it - or buy it on Amazon through the link). You can substitute dry sherry if needed.
Don't worry about buying a whole bottle of it either - you can use it in other dishes like this roasted duck, Instant Pot meatballs, or this twice cooked pork. Search Shaoxing wine in the search function and all the recipe it's used in come up!
The sauce for the stir fry is made with a sweet and salty hoisin sauce (you can use the extra on these banh mi or in this Chinese BBQ pork), soy sauce, sugar and pepper. These can all be found at your local grocery store.
Step By Step Instructions
Combine marinade ingredients in a dish and add beef. Mix well and let it sit for 30 minutes.
Mix sauce ingredients in a bowl and set aside.
Heat half the cooking oil in a wok or a saucepan (a skillet won't work because it's too spread out and the beef won't crisp enough) until it starts to smoke. Drain any excess liquid from the beef and lightly dust with cornstarch while pan is heating.
Learn how to season a wok!
Cook beef in several batches for about 2 minutes, or until juices run clear and it is browned on the outside. (Use the second half of the oil for the second batch).
Remove beef with a slotted spoon and set aside. The beef is cooked in 2 (or more) batches to ensure the pan remains very hot. Otherwise, you end up simmering the beef in its own juices, which causes it to toughen.
Add onions and peppers and stir fry 1-2 minutes, ensuring onions retain their crunch. Then add the garlic and ginger and stir fry for 1 minute.
Add the green onions and beef (reserve a portion of green onions for garnish). Then add the sauce mixture and cook for about 2 minutes, or until sauce has thickened.
Serve the Mongolian Beef over white rice, crispy noodles or fried rice and garnish with green onions.
Expert Tips
- Place the beef in the freezer for about 15-30 minutes to make it easier to slice thinly.
- Slice the beef against the grain to ensure it stays nice and tender.
- Cook the beef in batches to ensure it gets crisp on the outside. If you put too much beef in the wok/pan at a time, you will steam it instead of fry it and the results won't be the same;
- You can substitute flank steak or skirt steak for the flap meat.
Frequently Asked Questions
Mongolian beef is not typically made spicy. However, I always like to sprinkle a little sriracha on mine!
I recommend putting the beef in the freezer for about 30 minutes before slicing it. Freezing it makes it easier to slice thinly. Beef for Mongolian beef should ALWAYS be sliced against the grain.
It is named after a dish called Mongolian BBQ that originated in Taiwan and is popular in American Chinese restaurants. It's named after the cooking style, not the region on Mongolia.
You can store this beef in a freezer safe container for up to 6 months. Thaw in the fridge and reheat on the stove or in the microwave. Note that the beef may be slightly tougher when reheated.
More Chinese Recipes
Make it a whole Chinese takeout feast with some of these other favorite recipes!
- Twice Cooked Pork;
- Air Fryer Potstickers (the sauce with these is SO GOOD);
- Kung Pao Chicken;
- Fried Sichuan Green Beans;
- Shrimp Lo Mein;
- Browse all Chinese Recipes!
Did you make this recipe? Rate the recipe and leave me a comment to let me know how it turned out!
Recipe
Sticky Crispy Mongolian Beef
Ingredients
- 1 pound beef flap meat
- ½ (medium) onion sliced
- ½ cup green onions sliced
- 1 teaspoon grated ginger
- 4 garlic cloves minced
- ¼ cup cooking oil
- ¼ cup Cornstarch
For the Marinade:
- 2 tablespoon soy sauce
- ½ teaspoon sesame oil
- 1 tablespoon Shaoxing wine (Chinese cooking wine)
For the Sauce:
- 3 tablespoon oyster sauce
- 2 teaspoon mirin
- ⅛ teaspoon white pepper
- 2 teaspoon soy sauce
- 2 teaspoon brown sugar
Instructions
- Cut the beef into thin, bite size pieces, against the grain.
- Combine marinade ingredients in a dish and add beef. Let marinade for at least 30 minutes and up to 2 hours.
- Mix sauce ingredients in a bowl and set aside.
- Heat half the cooking oil over high heat until it just starts to smoke.
- Drain any excess marinade from beef and lightly dust with cornstarch.
- Cook the beef in two or more batches (to prevent lowering the heat of the wok pan) for about 1-2 minutes, or until juices run clear. Remove beef with a slotted spoon and set aside.
- Repeat with second half of oil and second batch.
- Add onions and stir fry until translucent, about 1 minute.
- Add garlic and ginger and stir fry for about 30 seconds.
- Add the green onions and beef (reserving some green onions for the garnish).
- Add the sauce mixture and cook for about 2 minutes, or until sauce has thickened.
- Garnish with green onions and serve over white rice or crispy noodles.
Expert Tips:
- Place the beef in the freezer for about 15-30 minutes to make it easier to slice thinly.
- Slice the beef against the grain to ensure it stays nice and tender.
- Use a wok or a saucepan to fry the beef for the best crispy results.
- Cook the beef in batches to ensure it gets crisp on the outside. If you put too much beef in the wok/pan at a time, you will steam it instead of fry it and the results won't be the same;
- You can substitute flank steak or skirt steak for the flap meat.
- Substitute sherry for the Shaoxing wine if desired.
- 6. Make it spicy by adding chili paste or sriracha.
Nutrition
KS
What cut of meat is “beef flap meat”. I’m wanting to try this recipe but I want to make sure that I buy the right cut of beef.
Danielle
It's very similar to skirt steak. It has a lot of fat marbling, is pretty thin and is coarse grained. If you can't find it skirt steak will work too!
Monica
This looks delicious! Mongolian beef is one of my favorite indulgences, and I love how easy it is to make at home. Take out fake outs forever!
Danielle
Thanks!
Candice
I never need to order take-out again with this perfect recipe for mongolian beef. Perfectly flavored, satisfies all my take-out cravings, and those crispy edges are fantastic.
Danielle
Glad you liked it Candice!
Tammy
My mouth is watering! This looks absolutely delicious! I've never made Mongolian beef but yours is outstanding and something I definitely want to try!
Danielle
Thanks Tammy!
DEbbie
This Mongolian Beef is the best Asian inspired dish I have ever made at home. The flavors had a perfect balance and it was fairly easy to prepare. My whole family loved this , we will never order out again.
Danielle
I'm so glad you liked it 🙂
Cindy
This looks delicious! We are always hunting for new recipes! Adding this to the menu plan this week! I cannot wait for my family to try it! YUM!
Danielle
Hope you guys love it!
GUNJAN C Dudani
I don't eat beef so what other protein can I use to get the same taste and flavor. Looks beautiful and tempting and hoping to make it. So please let me know any variation if possible.
Danielle
You could definitely replace this with chicken. It would be a slightly different taste than beef, but would still work great.
Veronika
This is probably my top 5 favorite recipe! and make it quite often when craving take out comforting food! Love your version and will try it next time I make it!)
Danielle
So glad you enjoy it!
Pam Greer
No need for take out with this delicious recipe! I find myself using this marinade all the time too!
Danielle
So glad you like it!
Veena Azmanov
Thanks for your delicious and flavorful Crispy Mongolian Beef Recipe. Definitely have to check this out . I am drooling.
Danielle
Hope you love it Veena!