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Mongolian Beef

5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Marinate 15 mins
Total Time 35 mins
Course Main Course
Cuisine Asian, Chinese
Servings 4



  • 1 lb sirloin steak or flank steak
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 1 tsp shaoxing cooking wine
  • 1 tsp soy sauce


  • ¼ cup filtered water
  • 2 tbsp soy sauce
  • 1 tbsp shaoxing cooking wine or dry sherry
  • 1 tbsp brown sugar
  • 1 tsp dark soy sauce


  • cup vegetable or canola oil 
  • 3 tbsp cornstarch
  • 4 green onions cut 2 "
  • 3 garlic cloves minced



  • Remove the fat and slice the beef. Place in a bowl.
  • Add the marinade ingredients to the bowl with meat; mix well. Set aside and let it marinate for ~15 minutes.


  • In a separate small bowl: combine all the sauce ingredients together and stir/mix. Set aside.


  • Sprinkle 3 tbsp cornstarch on the marinated beef. Mix until evenly coated.
  • Heat a pan up to medium-high. Add ⅓ cup oil and wait for the oil to heat up (approximately 2-3 minutes).
  • Add the coated beef to the pan. Toss (keeping beef separated into strips) and cook for 2 minutes per-side or until golden/crisp. Remove the cooked beef, place on a plate lined with a paper towel (to drain the grease) and set aside.
  • Remove most of the oil from the pan, leaving at least 1 tsp for reuse.
  • Add garlic to the pan and saute/cook for 30 seconds or until fragrant.
  • Return the cooked beef to the pan, pour in the sauce mixture, and toss/mix for 2-3 minutes or until the sauce has almost completly evaporated.
  • Add cut green onions, then toss/mix. Remove the pan from the heat.

Serve with your favorite rice and Enjoy!


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