Last Updated on October 10, 2026 by Grace

Mongolian Beef is a popular Chinese-American dish that you might not have tried it yet, but you must have heard people rave about it. And it’s not hard to guess why it’s so beloved—look at that glossy, tender beef in a gorgeously rich, sweet and savory sauce with caramelized onions and charred vegetables—every bite is, sensational!

Let’s talk about this dish: Simply add the magic word “Mongolian” to a plate of sizzling stir-fried beef, and it instantly drags you to the vast Mongolian grasslands, conjuring up images of hardy Mongolian warriors huddled around a bonfire in front of their yurts—some playing Morin khuur and some pounding Khengereg Drums whilst all drink and eat meat festively with abandon.

No wonder the mere mention of “Mongolian beef” makes people so fired up and eager to try it. I must admit, the name itself is brilliant. It sounds exotic. It sounds fun. It sounds like something you’d want to try on a Friday night. But this time, we’re gonna make it at home! 😁

Mongolian Beef

The funny part is, Mongolian beef has nothing to do with Mongolia at all—just like Singapore noodles have nothing to do with Singapore! The name is a sham.

Mongolian beef was created in Taiwan in 1950s by a Chinese crosstalk performer who was looking for a side hustle more lucrative than his comedy career. But political tension between China and Taiwan at the time prevented him from using the name of any Chinese city where the concept originated, so he got the idea to use “Mongolian” for marketing purpose—it worked.

This dish started to gain popularity in the US through Chinese-American restaurants since the 1970s. But the true explosion came in the 1990s, when P.F. Chang’s made Mongolian Beef a star.

So, what actually is it? It’s a quick beef stir-fried with a bold, savory-sweet sauces. I’ve tried using different sauces to get the best result. The final trick is to use the sweetness from molasses in hoisin sauce instead of adding a lot of sugar. Also add a touch of secret spice to add an extra kick without making it spicy, and more sauce to go with the white rice.

Usually I’d use a wok to cook stir fry dishes. But I want to show you that you can cook this dish with a skillet or frying pan. And because the whole stir frying process is very quick, we need to get our prep ready before turning on the stove to prevent kitchen chaos.

What You Will Need

In order to have juicy and tender beef, we’ll apply the Chinese cooking method called “velveting” with our beef. A technique that involves coating the meat in cornstarch and a little baking soda before cooking. Here are the ingredients we’ll need for this recipe and I’ll go over them one by one:

Marinade for Mongolian beef

Beef: The best beef for stir fries is flank steak. It’s not too expensive, it’s tender, and it’s full of flavor after cooked. Other cuts can be used including short loin, sirloin, or round. The key is to pat dry the surface of the meat and cut it against grain so you won’t a mouthful of tough muscle.
Cornstarch: This creates a protective barrier that keeps the beef incredibly tender and gives it that signature velvety texture.
Baking soda: Important! It’s not baking powder. Baking soda tenderizes the meat by rasing the pH on the meat’s surface, which changes the meat’s protein structure. However, we only use a tiny bit for this purpose and it works its magic. Too much baking soda will create an unpleasant bitter taste in your mouth, and we don’t want that.
Light soy sauce and ground white pepper: They lightly season the beef and give it a base flavor.

Bell peppers: We add red and green bell peppers to make it a more complete meal.

Yellow onion and scallion: The charred onion and scallion add a mellow sweetness.
Ginger and garlic: Fresh grated preferred.
Sesame seeds (optional): For garnish.

Mongolian Beef Sauce

Hoisin sauce: It has a deep sweetness like molasses or brown sugar, balanced by a rich, savory umami base from fermented soybeans.
Light soy sauce: My favorite brands are Lee Kum Kee and Pearl River. But I also use tamari for a gluten-free option.
Chinese cooking wine: You can use Shao-Xing wine or Chinese rice wine. Both are great for Chinese cooking. If you don’t drink alcohol, you can leave it out.
Seasame oil: Add a little bit of nutty taste.
Chinese five-spice powder: This is the secret spice that makes stir fry dishes super tasty—the one most Chinese chefs won’t tell you about. All we need is a pinch to elevate the dish without overpowering it.
Red chili flakes: You can adjust the amount you put in.
Cornstarch: To thicken the sauce and give the dish a shiny, glossy finish.

How To Make

How to cook:

Pat the beef dry, then slice it against the grain into 1/4-inch (6-mm) pieces.
In a large mixing bowl, combine the sliced beef with soy sauce Chinese cooking wine, and baking soda and half the amount of cornstarch. Give it a gentle massage to mix well, and then let it sit for about 10-15 minutes. This is the velveting step, and it’s what makes the beef tender.

While the beef is velveting, prepare the grated garlic and ginger. Thinly slice the onion, bell peppers, and scallions. Grab a small bowl and make the Mongolian beef sauce by adding Chinese cooking wine, hoisin sauce, light soy sauce (or tamari), sesame oil, five-spice powder, cornstarch and water. Stir well, then set aside.
After 10–15 minutes, add the other half of the cornstarch to the marinated beef. Make sure each piece is evenly coated.

Heat oil in a frying pan/skillet or wok over high heat. Spread the beef piece in the pan in a single layer without overlapping. Cook the beef on both sides until gold brown, around 2-3 minutes. Using a shive to drain excessive oil from the beef but leave a tiny bit oil in the pan. Set the beef aside.
Add sliced onion, bell pepper and scallion to the hot pan and stir-fry for about 30 seconds then add grated garlic and ginger, stir-fry for 10 seconds.

Pour the sauce mixture into the pan with the vegetables. Bring it to a boil, then let it simmer for a few minutes, until it thickens slightly.
Add the seared beef back and toss everything together to coat the beef in the sauce. Cook for another minute, until the sauce is thick and glossy and the beef is heated through. Serve immediately over steamed white rice. Garnish with extra scallion and sesame seeds if you’re feeling fancy.

Our Tips ⭐

Use aluminum-free baking soda (I recommend Bob’s Red Mill), not baking powder!
Don’t skip the velveting. The cornstarch coating is what gives the beef that signature tender, velvety texture. It’s worth the extra step.
You can use Chinese light soy sauce or gluten-free tamari.
My favorite Hoisin sauce brand is Lee Kum Kee.

What To Serve With

Mongolian beef is usually served with steamed white rice (the most popular way). However, you can also serve it over cooked egg noodles or rice noodles wit that delicious sauce.

Try this recipe tonight and let the compliments roll in! ❤️ Share your creations on the comment section with your photos! We’d love to see your delicious results!