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A white circular bowl filled with white rice topped with Mongolian Beef next to a pair of chop sticks.

Mongolian Beef

Course: Entree
Cuisine: Chinese / Asian
Keyword: easy Mongolian beef, how to make Mongolian beef
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 570kcal
Mongolian Beef is a classic dish from Asian menus around the world. This recipe gives you the tips and tricks to make the authentic dish in the comfort of your own kitchen. So yummy!
Print Recipe


  • Wok or a large sturdy skillet



  • lbs flank steak sliced against the grain into ½-inch strips
  • ¼ cup corn starch
  • Salt and pepper
  • 1 tsp baking soda
  • 2 tbsp water
  • 2 tbsp vegetable oil


  • ¼ cup soy sauce
  • ¼ cup brown sugar light or dark
  • 3 tbsp oyster sauce
  • 3 tbsp hoisin sauce
  • 3 tbsp Thai sweet chili sauce See NOTES
  • ½ tsp red pepper flakes
  • 1 tsp ginger fresh, minced
  • 1 clove garlic minced
  • 1 tsp cornstarch


  • ¼ cup vegetable oil
  • 3 cloves garlic minced
  • 1 cup onion roughly chopped
  • ½ green bell pepper cored, seeded, and roughly sliced
  • ½ red bell pepper cored, seeded, and roughly sliced
  • 4 green onions divided, thinly sliced



  • Sprinkle the meat all over with salt and pepper. Set aside.
  • In a small bowl, mix together the cornstarch, baking soda. In another small bowl, add the vegetable oil and water.
  • Place the cut beef into a large ziplock baggie, or baking dish. Pour the cornstarch mixture and water/oil over the beef. Seal the baggie and use your hands to massage the beef into the cornstarch and water/oil. Place in the fridge for 1 hour, or up to 24 hours.


  • Combine all of the sauce ingredients into a medium-sized bowl and whisk together until blended.
  • Heat the oil (¼ cup) in your wok (or skillet) over high heat. Add the garlic and cook for about 30 seconds, until just starting to turn golden.
  • Carefully add the beef and stir with a wooden spoon until the pinkness is almost gone, about 4 minutes.
  • Add the onion, red and green peppers, and cook, stirring frequently, for another 2 minutes.
  • Transfer the sauce to the wok, and stir continuously for 2 minutes, or until the sauce has thickened slightly. Turn off the heat and stir in half of the sliced green onions.
  • Serve at once with steam rice or noodles on the side and extra sliced scallions and sesame seeds for garnish



If you can't find flank steak, then use skirt steak, or any kind of strip steak (such as New York or Kansas City). If using strip steak, place the meat in the freezer for about 15 minutes, and then slice into slivers.  
The beef can sit in the baggie with the cornstarch and baking soda for up to 24 hours in the fridge. 
We love using Thai Sweet Chili Sauce for the sauce, but, if you can't find it, then use any brand of chili sauce.  Just remember, chili sauce typically has more heat (spice) than Thai Sweet Chili Sauce, so, you may want to use only 1 or 2 tbsp of chili sauce if you are substituting it for Thai Sweet Chili Sauce. 
SUPER IMPORTANT: Make sure you have all of your ingredients prepped and ready to go before you start preparing the dish.  It all comes together very fast and you won't have time to stop and prep and ingredients once you get started cooking. 
This dish is wonderful served over steamed rice or cellophane noodles. 


Calories: 570kcal | Carbohydrates: 36g | Protein: 40g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 102mg | Sodium: 1747mg | Potassium: 814mg | Fiber: 2g | Sugar: 20g | Vitamin A: 642IU | Vitamin C: 37mg | Calcium: 84mg | Iron: 4mg