American Chinese Favorites · tested Chinese home cooking
Mongolian Beef Recipe
蒙古牛肉 Měnggǔ Niúròu
Tender flank steak in a rich, savory-sweet sauce with plenty of scallions. Despite the name, this dish is a Chinese-American classic that features thinly sliced beef wok-seared to perfection. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 14 oz flank steak, thinly sliced against the grain
- For marinade: 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tbsp oil
- For sauce: 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1 tbsp cornstarch, 1/4 cup water
- 4 cloves garlic, minced
- 1 1-inch piece fresh ginger, julienned
- 6-8 scallions, cut into 2-inch pieces
- 2 tbsp neutral high-heat oil such as avocado, canola, peanut, or grapeseed oil
Step-by-step instructions
Step 1
Slice beef thinly against the grain
Slice beef thinly against the grain. Marinate with soy sauce, shaoxing wine, cornstarch, and oil for 10 minutes.
Step 2
Mix all sauce ingredients in a small bowl
Mix all sauce ingredients in a small bowl. Set aside.
Step 3
Heat oil in a wok over high heat until smoking
Heat oil in a wok over high heat until smoking. Add beef in a single layer and sear for 1 minute per side without moving.
Step 4
Add garlic and ginger
Add garlic and ginger. Stir-fry for 30 seconds until fragrant.
Step 5
Pour in the sauce mixture
Pour in the sauce mixture. Stir-fry for 1 minute until sauce thickens and coats the beef.
Step 6
Add scallions and toss for 30 seconds
Add scallions and toss for 30 seconds. Serve immediately over steamed rice.
Cook’s notes
- Slice the beef partially frozen for the thinnest, most even slices
- The high heat sear is crucial – don't crowd the pan or the beef will steam instead of sear
- Cut against the grain for maximum tenderness
- The brown sugar in the sauce creates a beautiful caramelization on the beef
Common questions
Can I make Mongolian Beef less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.