Mongolian Beef

Learn how to make Mongolian beef at home — crispy tender beef in a sweet-savory soy garlic sauce, ready in 30 minutes and better than any takeout you've had!

How to Make Mongolian Beef (Better Than Takeout!)

How to make Mongolian beef at home in a wok with glossy sauce Save

How to Make Mongolian Beef at Home

Knowing how to make Mongolian beef at home is one of the most useful skills in your dinner arsenal. This recipe gives you restaurant-quality results in 30 minutes using a handful of pantry staples — and once you taste it, you’ll see exactly why this dish is one of the most popular Chinese-American recipes around.

I’ll walk you through every step — from slicing the beef correctly to getting that perfect glossy sauce. Let’s cook!

What You’ll Need

The Beef

  • 1.5 lbs flank steak, sliced thin against the grain
  • 1/3 cup cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup vegetable or avocado oil

The Sauce

  • 2 tbsp sesame oil
  • 6 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 1/3 cup packed brown sugar
  • 2 tbsp oyster sauce
  • 1 tsp cornstarch + 2 tbsp cold water
  • 4–5 green onions, cut into 2-inch pieces
  • Sesame seeds for garnish

Step-by-Step Instructions

  1. Slice the beef: place flank steak in the freezer for 15 minutes to firm up. Then slice very thin — about 1/8 to 1/4 inch thick — cutting ACROSS the grain of the meat.
  2. Dry the beef thoroughly: spread the slices on paper towels and pat dry on both sides. This is a critical step for crispiness.
  3. Coat the beef: toss the dried beef slices with cornstarch, salt, and pepper in a bowl until every piece is coated. Set aside for 10 minutes.
  4. Make the sauce: heat sesame oil in a small saucepan over medium heat. Add garlic and ginger, cook for 1–2 minutes until fragrant and slightly golden.
  5. Add soy sauce, water, brown sugar, and oyster sauce. Stir well and bring to a simmer.
  6. Stir in the cornstarch slurry. Cook for 3–4 minutes, stirring frequently, until the sauce thickens enough to coat a spoon. Remove from heat.
  7. Fry the beef: heat vegetable oil in a wok or large skillet over HIGH heat. The oil should be very hot and almost smoking.
  8. Add beef slices in a single layer — work in 2–3 batches to avoid crowding. Cook 1–2 minutes per side until golden and crispy. Remove to a plate.
  9. Combine: drain most of the oil from the wok, leaving about 1 tablespoon. Return all the beef to the wok.
  10. Pour the sauce over the beef and add the green onions.
  11. Toss everything together over high heat for about 60 seconds until the beef is evenly coated and the sauce is sizzling.
  12. Serve immediately over steamed rice with a sprinkle of sesame seeds.
Homemade Mongolian beef served over steamed rice with green onion garnish Save

Critical Tips for Success

  • Against the grain is non-negotiable for tender beef — with the grain = tough and chewy.
  • DRY the beef completely — any moisture prevents crisping.
  • NEVER crowd the wok — too much beef = steaming instead of frying.
  • HIGH heat throughout — medium heat makes soggy, pale beef.
  • Make sauce FIRST — once frying starts, everything moves fast.

Variations You’ll Love

Spicy Mongolian beef: add 1–2 tsp chili garlic sauce or red pepper flakes to the sauce. Mongolian beef and broccoli: add blanched broccoli florets when combining beef and sauce. Sweet Mongolian beef: increase brown sugar to 1/2 cup for a sweeter sauce. Low-sodium version: use coconut aminos instead of soy sauce and skip the oyster sauce.

[wprm-recipe id=”mongolian-beef”]

Frequently Asked Questions

What does “against the grain” mean when slicing beef?

Look at the long fibers (grain) running through the meat and cut perpendicular to them — not parallel. Slicing against the grain shortens those muscle fibers, making each bite significantly more tender.

Why is my beef not crispy?

The three most common culprits: beef wasn’t dry enough, oil wasn’t hot enough, or the wok was overcrowded. Address all three and you’ll get perfect crispy beef every time.

Can I make Mongolian beef without a wok?

Yes — a large stainless steel or cast iron skillet works. Avoid non-stick pans as they can’t handle the high heat required. A flat-bottomed skillet works well over most stove burners.

Is Mongolian beef spicy?

The traditional version is not spicy — it’s sweet and savory. You can easily add heat with chili flakes, chili garlic sauce, or Szechuan peppercorns if desired.

Can I use a different cut than flank steak?

Skirt steak and flat iron steak are the best alternatives. Sirloin tip works too. Avoid chuck or round cuts — they’re too tough for this high-heat cooking method.

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