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+ servings

Mongolian Beef

Fried seasoned beef coated with a sweet and tangy sauce. Enjoy this dish with fried rice. Delicious!
Course: Main Course
Cuisine: Chinese
Keyword: beef recipe, beef stir fry, chinese stir fry, mongolian beef
Servings: 3 people
Author: Daisy Merano


  • 1 ½ lb. flank steak sliced thinly
  • ½ cup scallions chopped
  • ¼ cup cornstarch
  • 3/4 cup vegetable oil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Sauce ingredients

  • ½ teaspoon ginger minced
  • 3 cloves garlic minced
  • ½ cup dark brown sugar
  • ½ cup water
  • ¼ cup soy sauce
  • 2 tablespoons Hoisin sauce
  • 1 tablespoon cornstarch
  • 4 tablespoons water


  • Arrange beef in a large bowl. Season with salt and pepper. Add cornstrach. Mix well. Let it stay for 10 minutes.
  • Heat a pan and then pour cooking oil. Let the oil heat up to 350F. Fry the beef coated with cornstrach for 1 minute per side. Remove from the pan and then place on a wire rack or a plate lined with paper towel. Note: Excess oil needs to be separated from the beef. The wire rack will allow the oil to drip, while paper towels absorb it.
  • Prepare the sauce by sautéing garlic and ginger in a pan using 3 tablespoons of oil. Once the garlic starts to brown, pour soy sauce and add Hoisin sauce. Stir. Add brown sugar and water. Stir and let boil.
  • Make the sauce thicker by combining 1 tablespoon of cornstarch with 4 tablespoons water. Stir until sauce thickens.
  • Add fried beef into the pan. Toss.
  • Add scallions. Continue to cook in low heat for 2 minutes while tossing.
  • Transfer to a serving plate. Share and enjoy!