Mongolian Beef Recipe | Savory
There are some dishes that just transport you, and for me, this Mongolian Beef recipe is one of them. The moment the thinly sliced beef hits the hot wok and the deeply savoury aroma of garlic, ginger, and soy sauce fills the kitchen, I know we’re in for a treat. I’ve been making this for over 6 years, and it never disappoints. It’s my go-to when I want something that feels special and indulgent but comes together in less time than it takes to decide on a takeaway.
What makes this particular beef stir fry so memorable is the texture. We’re talking about incredibly tender, almost velvety strips of beef coated in a glossy, sticky sauce that clings to every single piece. The sauce itself is a beautiful balance – it’s savoury from the soy, with a gentle sweetness from brown sugar and a warm, aromatic kick from fresh ginger and garlic. It’s not just a meal; it’s an experience in contrasting textures and harmonious flavours.
This is a recipe for those busy weeknights when you’re craving bold, satisfying Asian food without the fuss. It’s also fantastic for a relaxed weekend dinner with friends. Everyone I’ve ever made this for has asked for the recipe, which is always the best kind of feedback a home cook can get. Let’s get the wok sizzling and make something truly delicious together.
Recipe Overview
This Mongolian Beef recipe focuses on creating exceptionally tender beef with a rich, glossy, and flavourful sauce. The key is a technique called ‘velveting’ the beef, which ensures it stays succulent even when cooked at high heat. I tested this recipe with both flank steak and sirloin, and while both work, flank steak gives that classic restaurant texture we’re aiming for.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Mongolian Beef Recipe
- Genuine Flavour: The sauce achieves a wonderful depth. It’s not just sweet; the dark soy sauce provides a malty, savoury base, while the ginger adds a fresh, zesty warmth that cuts through the richness.
- Ready in 25 Minutes: From slicing the beef to serving, this dish comes together remarkably quickly, making it a brilliant option for a midweek meal.
- Flexible Recipe: This is a great base for using up vegetables. Toss in some broccoli florets, sliced carrots, or bell peppers during the last few minutes of cooking for added crunch and nutrition.
- Great for a ‘Fakeaway’ Night: It works beautifully for those Friday nights when you want the satisfaction of a takeaway but with fresh, high-quality ingredients you can control.
- Family Tested: My whole family adores this dish. The slightly sweet and savoury sauce is always a hit with the kids, and they love it served over a simple bowl of fluffy rice.
Ingredients You’ll Need
For a truly fantastic Mongolian Beef, the quality of your ingredients makes all the difference. I always opt for a good quality low-sodium soy sauce, like Kikkoman, as it provides a cleaner, less overpowering saltiness. Don’t be tempted to skip the fresh ginger and garlic; their vibrant flavour is essential.
- 500g flank steak or sirloin steak, very thinly sliced against the grain
- For the Beef Marinade (Velveting):
- 1 tbsp light soy sauce
- 1 tbsp cornflour
- 1 tbsp water
- For the Sauce:
- 60ml light soy sauce
- 30ml dark soy sauce
- 100g soft dark brown sugar
- 120ml water
- 2 tsp cornflour
- 1 tsp sesame oil
- For the Stir Fry:
- 2 tbsp vegetable or sunflower oil, for frying
- 3 cloves garlic, finely minced
- 1 tbsp fresh ginger, grated
- 3 spring onions, sliced into 2-inch pieces, plus extra finely sliced for garnish
- Cooked jasmine rice, to serve
- Toasted sesame seeds, for garnish (optional)
Sophia’s Tip: For easier slicing, pop your beef in the freezer for about 20-30 minutes before you begin. It firms up just enough to allow you to get those super-thin, uniform slices which are key to a tender result.
How to Make Mongolian Beef
The process for this beef stir fry is all about preparation and then a few minutes of fast, high-heat cooking. Have all your ingredients prepped and ready by the wok before you even think about turning on the heat. This is a classic stir-frying principle known as ‘mise en place’.
- Prepare the Beef: Slice your beef as thinly as possible against the grain. In a medium bowl, combine the sliced beef with 1 tbsp light soy sauce, 1 tbsp cornflour, and 1 tbsp water. Use your hands to mix well, ensuring every piece of beef is coated. Set aside to marinate for at least 10 minutes while you prepare the other ingredients.
- Mix the Sauce: In a separate small bowl or jug, whisk together the 60ml light soy sauce, 30ml dark soy sauce, dark brown sugar, 120ml water, and 2 tsp cornflour. Whisk until the sugar and cornflour have completely dissolved. Stir in the sesame oil and set aside.
- Heat the Pan: Place a large frying pan or wok over a high heat. I find that a carbon steel wok gives the best results, but a large, heavy-bottomed frying pan works well too. Add 1 tbsp of the vegetable oil and let it get very hot – you should see it shimmering slightly.
- Sear the Beef: Add half of the marinated beef to the hot pan in a single layer. Don’t overcrowd the pan, as this will cause the beef to steam rather than sear. Cook for 1-2 minutes per side, until it’s nicely browned and just cooked through. Remove the cooked beef to a plate and repeat with the remaining oil and beef.
- Sauté the Aromatics: Reduce the heat to medium-high. Add the minced garlic and grated ginger to the pan and stir-fry for about 30 seconds until fragrant. Be careful not to let them burn.
- Thicken the Sauce: Give your pre-mixed sauce a quick whisk again (the cornflour will have settled) and pour it into the pan with the garlic and ginger. Bring it to a simmer, stirring continuously. The sauce will begin to thicken and become glossy within 1-2 minutes.
- Combine and Finish: Once the sauce has thickened to a consistency that coats the back of a spoon, return the seared beef to the pan. Add the 2-inch pieces of spring onion and toss everything together for about 1 minute until the beef is heated through and well-coated in the glorious, sticky sauce.
- Serve Immediately: Serve the Mongolian Beef straight away over a bed of fluffy jasmine rice. Garnish with the finely sliced spring onion greens and a sprinkle of toasted sesame seeds if you like.
Tips From My Kitchen
- Temperature Control: The single most important element of a good stir fry is high heat. Ensure your wok or pan is properly preheated before adding the beef. This creates a fantastic sear that locks in the juices and flavour.
- The Secret Step: That initial coating of cornflour, soy sauce, and water on the beef is a simple form of velveting. I learned that this small step is the absolute key to preventing the beef from becoming tough and chewy. It creates a protective layer that keeps the meat incredibly tender.
- Make-Ahead: You can prepare all the components in advance to make dinner time even faster. The beef can be sliced and marinated, and the sauce can be mixed and stored in the fridge for up to 24 hours. Just give the sauce a good stir before using.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. I find the sauce can thicken upon cooling, so you might want to add a splash of water when reheating.
Delicious Variations to Try
While I adore this recipe as it is, it’s also wonderfully adaptable. Once you’ve mastered the basic technique, feel free to experiment. If you’re looking for another chicken dish with a kick, my Bang Bang Chicken Thighs recipe is also a real winner.
- Spicy Version: For those who like a bit of heat, add 1/2 teaspoon of dried red chilli flakes along with the garlic and ginger. You could also stir a teaspoon of sriracha or your favourite chilli-garlic sauce into the sauce mixture.
- Vegetarian/Vegan Option: This recipe works brilliantly with firm tofu. Press the tofu well, cube it, and toss it in the cornflour mixture. Pan-fry until golden and crisp before adding it to the sauce. You can also use large portobello mushrooms, sliced thickly.
- Different Protein: Thinly sliced chicken breast or boneless, skinless chicken thighs are excellent substitutes for beef. The cooking time will be very similar. Prawns would also be lovely, but add them right at the end as they cook in just a minute or two.
What to Serve With Mongolian Beef
This dish is so rich and flavourful that it doesn’t need much accompaniment, but a few simple sides will turn it into a complete and balanced meal.
- Fluffy Jasmine Rice: This is the classic pairing. Its fragrant, slightly sticky grains are ideal for soaking up every last bit of that delicious sauce.
- Steamed Greens: Simple steamed broccoli, bok choy, or tenderstem broccoli provides a fresh, clean contrast to the richness of the beef.
- Drink Pairing: A crisp, cold lager or a slightly off-dry Riesling complements the sweet and savoury notes of the dish beautifully. For a non-alcoholic option, iced green tea is very refreshing.
Frequently Asked Questions
Mongolian Beef Recipe
Ingredients
Method
- Prepare the Beef: Slice your beef as thinly as possible against the grain. In a medium bowl, combine the sliced beef with 1 tbsp light soy sauce, 1 tbsp cornflour, and 1 tbsp water. Use your hands to mix well, ensuring every piece of beef is coated. Set aside to marinate for at least 10 minutes while you prepare the other ingredients.
- Mix the Sauce: In a separate small bowl or jug, whisk together the 60ml light soy sauce, 30ml dark soy sauce, dark brown sugar, 120ml water, and 2 tsp cornflour. Whisk until the sugar and cornflour have completely dissolved. Stir in the sesame oil and set aside.
- Heat the Pan: Place a large frying pan or wok over a high heat. I find that a carbon steel wok gives the best results, but a large, heavy-bottomed frying pan works well too. Add 1 tbsp of the vegetable oil and let it get very hot – you should see it shimmering slightly.
- Sear the Beef: Add half of the marinated beef to the hot pan in a single layer. Don't overcrowd the pan, as this will cause the beef to steam rather than sear. Cook for 1-2 minutes per side, until it's nicely browned and just cooked through. Remove the cooked beef to a plate and repeat with the remaining oil and beef.
- Sauté the Aromatics: Reduce the heat to medium-high. Add the minced garlic and grated ginger to the pan and stir-fry for about 30 seconds until fragrant. Be careful not to let them burn.
- Thicken the Sauce: Give your pre-mixed sauce a quick whisk again (the cornflour will have settled) and pour it into the pan with the garlic and ginger. Bring it to a simmer, stirring continuously. The sauce will begin to thicken and become glossy within 1-2 minutes.
- Combine and Finish: Once the sauce has thickened to a consistency that coats the back of a spoon, return the seared beef to the pan. Add the 2-inch pieces of spring onion and toss everything together for about 1 minute until the beef is heated through and well-coated in the glorious, sticky sauce.
- Serve Immediately: Serve the Mongolian Beef straight away over a bed of fluffy jasmine rice. Garnish with the finely sliced spring onion greens and a sprinkle of toasted sesame seeds if you like.
Notes
I truly hope you give this Mongolian Beef recipe a go in your own kitchen. It’s a dish that brings so much flavour to the table with such straightforward steps. After a long day, there’s nothing better than creating a meal that tastes this good, this fast. And when you’ve finished this savoury main, why not try my easy Biscoff Truffles for a simple, sweet treat? I’d love to hear how you get on, so please feel free to leave a comment below and let me know what you think!
Happy Cooking,
Sophia
