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Mongolian Beef, Better Than a Restaurant

Mongolian beef is one of my favorite dishes to order at a Chinese restaurant, but with prices of food getting crazy, make this at home for WAY cheaper and it's so EASY too! Follow this recipe and you'll crush it!


1 1/2 lbs Flank Steak

4 tbsp cornstarch

5 green onions 

4 arbol chilis, more if you like it hotter

Oil for frying.


1/2 tbsp Shaohsing Rice Cooking Wine or white vinegar

2 tbsp soy sauce

1/8 tsp baking soda

dash oil

1 tbsp water

Sauce Ingredients:

1/4 cup brown sugar

2 tbsp soy sauce

1 tsp dark soy sauce

1/4 cup chicken broth

2 tbsp hoisin sauce

2 tbsp Oyster Sauce

1 tbsp ginger paste

1 tbsp garlic paste

1 tbsp cornstarch


1. Cutting against the grain, cut meat into bite size pieces. Put meat in a bowl. Make marinate ingredients and pour over meat. Mix well. Let sit 10-15 minutes


2. Mix sauce ingredients and whisk until well mixed. Set aside. Cut green onions in 1" length using only the green part. Chop the white part of green onion and save for the beef.


3. Preheat griddle to high. Put down enough oil to shallow fry meat. Put cornstarch into a dredging bowl and coat all the meat on all sides. When hot add the beef down and shallow fry. Cook till there is a little crisp to the meat, 1-2 minutes per side. Remove meat from griddle and put on paper towels to drain.


4. Clean griddle of oil and then add a small amount of oil and put down the white part of the green onion. Add the chilis and cook till it is fragrant and the onions are a bit translucent. Add meat and mix until warmed back up. Add green onion and cook till softened just a bit.


5. Pour sauce over meat and mix well. When it thickens and heats up, remove and serve with rice.


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