Mongolian Beef Stir Fry Bowl

This Mongolian Beef recipe is the answer when you crave that classic takeout flavor at home. Tender steak gets a savory marinade before being seared for incredible flavor and tossed in a sticky, garlicky sauce. All of this comes together in less than an hour no slurry necessary and absolutely no skimping on bold taste. Every time I make this for dinner, my family practically races to the table.

I made this version after craving restaurant-style Mongolian Beef one Friday night and my husband admitted he liked it even better than our local takeout spot.

Ingredients

• Flank or sirloin steak: this cut gets ultra tender after marinating so choose one with visible marbling for best flavor
• Baking soda: helps tenderize the beef extra important for that melt-in-your-mouth texture
• Cornstarch: gives the steak its signature crisp finish after frying and makes the sauce glossy
• Kosher salt: seasons the beef so flavors are layered from the start
• Vegetable oil: needed for both marinating and stir frying stick with a neutral oil for clean taste
• Soy sauce: adds savory umami notes use a good quality brand for depth
• Mirin: gives a slight sweetness and helps with caramelization optional but it takes the marinade up a notch
• Oyster sauce: brings a deep earthy flavor to the sauce find one that is rich and thick
• Hoisin sauce: adds sweet and tangy flavor plus nice color to the sauce
• Brown sugar: balances with a caramel taste light or dark both work
• Garlic: minced fresh is a must for punchy aroma
• Minced ginger: use fresh for a peppery brightness
• Green onions: both parts add crunch and sweetness pick firm vibrant stalks
• Dried red chilies: give a gentle heat choose whole for smoky aroma or break open for more spice

Step-by-Step Instructions

Slice the Steak:

Using a sharp knife slice your steak as thin as possible against the grain. This cuts through the muscle fibers for more tender bites and gives maximum surface area for the marinade.

Marinate the Beef:

In a large bowl mix together baking soda cornstarch salt vegetable oil soy sauce and mirin. Toss steak slices thoroughly so every piece has a thin coating. Cover tightly and chill in the fridge for at least one hour or overnight for the best results.

Mix the Sauce:

In another bowl combine oyster sauce hoisin sauce soy sauce and brown sugar. Stir well so the sugar fully dissolves. Set this sauce aside for later use.

Sear the Steak:

Pour vegetable oil into a hot wok or skillet on medium high. Add beef in batches and let each piece get a deep golden brown without crowding the pan. Sear for about two to three minutes per batch to lock in juices and make a flavorful crust. Transfer cooked pieces to a plate while working in batches.

Sauté Aromatics:

In the same pan lower the heat to medium. Drop in minced garlic minced ginger and the white slices of green onion along with dried red chilies. Stir for about thirty seconds until fragrant but not burnt.

Sauce and Finish:

Pour in your pre mixed sauce mixture and heat until gently simmering. Return all cooked steak to the pan along with green parts of the green onions. Toss everything together so the beef gets fully coated and simmer another five minutes to let flavors meld.

Serve:

Spoon hot beef and its glossy sauce over beds of warm steamed rice. Let the juices soak in for an authentic restaurant style dish.

Save Pin

I always look forward to adding the dried red chilies because they make the entire kitchen smell amazing and remind me of cooking with my mom on special occasions.

Storage Tips

Let leftovers cool completely before storing them in an airtight container. Refrigerated they will keep up to four days. For the best texture reheat gently on the stove with a splash of water or in the microwave at half power to avoid drying out the beef.

Ingredient Substitutions

If you cannot find flank steak sirloin or skirt steak are excellent alternatives. For a gluten free version substitute tamari for regular soy sauce and double check your hoisin and oyster sauces. You can use honey instead of brown sugar for a subtle floral note or toss in sliced fresh red pepper for extra crunch.

Serving Suggestions

This Mongolian Beef pairs perfectly with steamed jasmine or basmati rice but it is also delicious with noodles or even in lettuce wraps. Crisp steamed broccoli or snap peas on the side balance the richness and add more texture.

Save Pin

Cultural Notes

Mongolian Beef is an American Chinese dish loosely inspired by flavors from Northern China rather than traditional Mongolian cuisine. The sweet and savory sauce is a nod to both Cantonese stir fries and the love of bold sauces found in American style Chinese restaurants.

Commonly Asked Questions

→ What cut of beef works best for Mongolian beef?

Flank or sirloin steak is ideal due to its tenderness and ability to soak up the marinade, resulting in juicy slices after stir-frying.

→ How do you achieve tender beef?

Marinating the thinly sliced steak with baking soda and cornstarch helps break down fibers and keeps the meat tender when cooked quickly over high heat.

→ Is a slurry necessary for thickening the sauce?

No, the sauce thickens naturally from the sugars and reduction during stir-frying, eliminating the need for a separate cornstarch slurry.

→ What gives the sauce its flavor balance?

The mixture of oyster and hoisin sauces, soy sauce, brown sugar, garlic, and ginger delivers complex savory, sweet, and aromatic flavors.

→ Can dried chilies be adjusted for spice level?

Yes, add or reduce the number of dried red chilies to match your desired heat, or remove them for a milder dish.

→ How should Mongolian beef be served?

Serve the savory beef over hot steamed rice, garnished with fresh green onion slices for a hearty and flavorful meal.