Mongolian Beef that is easy to make but so good you will never want to order Chinese takeout again
Mongolian Beef bursting with wonderfully tender beef saturated in the most-lick-the-plate delicious, multidimensional sauce ever – all in a quick and easy stir fry! (Photos updated February 2019)
WATCH: How to make Mongolian Beef
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EASY MONGOLIAN BEEF RECIPE
This Mongolian Beef is better than your favorite restaurant (read the reviews!) and can feed the family at a fraction of the cost. It boasts a secret ingredient sauce and a winning technique for melt-in-your-mouth beef that will have everyone licking their plates and singing your praises. Best of all, this Mongolian Beef recipe is easy to prep ahead, then it’s just a quick stir fry to dinner!
What is Mongolian Beef?
Typical Mongolian beef sauce consists of:
- soy sauce
- brown sugar
- garlic
- ginger
With just these ingredients, I think Mongolian Beef can tastes flat and one dimensional. THIS Mongolian Beef recipe, however boasts all of the aforementioned ingredients but gets:
- a kick of tang from Asian Sweet Chili Sauce in its place and now this sauce is off the OMY charts.
If you aren’t familiar with Asian Sweet Chili Sauce (sometimes says “Thai” on the label), it is sweet, with a hint of spice and packed with flavor from a combination of red chilies, onion, garlic, Japanese rice wine, brown sugar and fish sauce. Basically, a whole lot of my favorite everything in one bottle. And now a whole lot of my favorite everything in one stir fry.
Easy Mongolian Beef Ingredients
This is such an easy Mongolian beef and broccoli stir-fry! Here’s what you’ll need to make the stir-fry and the Mongolian beef sauce:
- Flank steak: See my notes below on why I recommend using flank steak.
- Oil: Either vegetable or peanut oil will work.
- Broccoli florets: Buy pre-cut florets to save yourself some time.
- Red bell pepper: I prefer using red bell pepper since it’s sweeter than other kinds.
- Green onions: Adds a lighter onion flavor and doesn’t overwhelm the dish.
- Garlic and ginger: If you’re looking to save time and skip some chopping, you can substitute the fresh garlic and ginger with powders. The typical rule of thumb is 3:1, so one part dried to three parts fresh.
Mongolian Sauce Recipe Ingredients
- Soy sauce: Use reduced sodium soy sauce so we can control the salt level.
- Brown sugar: Use light brown sugar. It adds sweetness to balance the soy sauce, rice wine and heat. You can more or less depending on personal preferences.
- Asian sweet chili sauce: Sweet, with a hint of spice and packed with flavor from a combination of red chilies, onion, garlic, Japanese rice wine, brown sugar and fish sauce.
- Mirin: Rice wine adds a sweetness and depth of flavor. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning,” which is commonly found in the Asian section of most grocery stores or you can Amazon it.
- Hoisin sauce: Adds a tangy flavor.
- Asian hot sauce: I recommend adding more to taste at the end of cooking if you would like it spicier instead of red pepper flakes, because it distributes more evenly.
- Cornstarch: Thickens the sauce so it’s rich instead of watery.
What’s the Best Beef for Mongolian Beef?
I recommend flank steak in Mongolian Beef because although it is an inexpensive cut of beef, it transforms into buttery delicious when marinated and coated in soy sauce and cornstarch. You can use sirloin steak for this Mongolian Beef recipe as well, but I wouldn’t pay the extra $$ for it if you don’t have it on hand already.
How to Make Mongolian Beef
- Thinly slice beef. In addition to the marinade, the key to tender beef is to THINLY slice your steak across the grain, we are talking 1/8-1/4.” Thin slices ensure steak that is seeping with flavor and buttery tender. It is much easier to thinly slice your steak if you freeze it for 30 minutes or so. You are welcome to freeze it longer, whatever makes it solid enough for you to handle without it moving under your knife. The beef will defrost completely and quickly in the marinade.
- Slice your beef ACROSS the grain. You can see the “grain” running through the meat in one direction. The grain is essentially the muscle fibers running through the meat. If you cut it parallel to the grain you will end up with long muscle fibers which results in chewy, rubbery meat. You want to cut perpendicular to the muscle fibers so they become as short as possible.
- Marinate beef. Because we are using flank steak, a marinade is crucial to tenderize the beef. Our simple marinade consists of soy sauce and cornstarch. It will be thick and not your typical wet marinade. Let sit at room temperature 30-60 minutes.
Making the Mongolian Beef Sauce
- Make Sauce. Whisk the Mongolian Beef Sauce ingredients together consisting of soy sauce, water, brown sugar, Asian sweet chili sauce, rice wine, hoisin, pepper, sriracha and cornstarch.
- Stir Fry Beef. Heat 1-2 tablespoons peanut or vegetable oil a large skillet over high heat until very hot and sizzling. It is important that the skillet be smoking hot so that the beef will sear and not steam. Working in two batches (again so the beef will sear and not steam), add beef to the skillet and line in a single layer and sear for 1 minute, flip and sear the other side. Don’t worry about the beef cooking completely because it will cook more in the sauce. Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover.
- Cook broccoli. Add 1 tablespoon oil to the now-empty skillet; heat over high heat. Add the broccoli and saute for 30 seconds. Add 3 tablespoons water, cover pan, and lower heat to medium. Steam broccoli for 2 minutes. Push the broccoli to the sides of the skillet and add 1 teaspoon olive oil. Add bell pepper, green onions, garlic, ginger, and sauté with broccoli 1 minute so now our veggies are cooked AND infused with flavor!
- Combine. Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened, the beef is cooked and vegetables are crisp tender, about 1-2 minutes. Taste and add additional sriracha, sweet chili sauce, etc. if desired.
- Serve! Serve with rice/noodles/zoodles and garnish with fresh green onions.
The trick to making Mongolian Beef crispy
To make Crispy Mongolian Beef you are going to want to add more oil, so you are essentially frying your beef. Make sure you use a high smoking point oil such as vegetable oil.
- Fill the bottom of your pan completely with vegetable oil.
- Heat over high heat until it very hot smoking – the oil should sizzle if you flick water on it.
- Add beef in a single layer using tongs.
- Fry for 1 minute or until deeply golden.
- Flip beef strips over and fry another 1 minute or until deeply golden.
Prepping this Easy Mongolian Beef in advance
This Mongolian stir-fry has a few steps, but you can prep EVERYTHING ahead of time so all that’s left to do at dinnertime is cook! Here’s how:
- Slice Beef: you can do this at any time before marinating or just before marinating then store in an airtight container in the refrigerator.
- Marinate Beef: marinate your beef 30 minutes up to 8 hours before cooking.
- Make Mongolian Sauce: whisk the ingredients together up tot 24 hours in advance and store, covered in the refrigerator.
- Chop veggies: you can chop your garlic, grate your ginger and slice your green onions and bell peppers 24 hours in advance and store in separate air tight containers in the refrigerator.
- Cook! Now all that’s left to do is stir-fry and dinner is served in less than 10 minutes!
Mongolian Sauce Recipe tips and tricks
- freeze your beef for 30-60 minutes to make it easier to thinly slice
- slice your beef across the grain
- slice your steak THINLY into 1/8″-1/4″ slices
- make sure your skillet is smoking hot before adding your beef
- add beef in a single layer to sear – you will probably need to cook in two batches
- don’t overcook your steak initially because you will add it back to the skillet with your sauce
- use QUALITY hoisin sauce like Lee Kum Kee or Kikkoman (it DOES make a difference!)
- use rice wine and NOT rice wine vinegar. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for.
- cut your broccoli into uniform pieces
Mongolian Beef Sauce variations
- feel free to substitute the broccoli for other veggies
- customize the heat with additional sriracha or chili sauce
- you can substitute rice wine with pale dry sherry
- you can substitute vegetable oil but NOT olive oil for the peanut oil because olive oil has a lower smoking point
Reheating this Mongolian Beef Recipe
For best results, I recommend reheating leftover Mongolian beef and broccoli in a skillet over medium heat. If you microwave the beef, it can become slightly rubbery.
How to freeze this Easy Mongolian Beef
Yes, Mongolian Beef freezes very well, except for the bell peppers. If using bell peppers, you may want to pick them out or they will get mushy. Also, take care not to overcook the beef or it won’t be as tender when reheated.
To freeze, let Mongolian Beef cool completely in the refrigerator. Transfer to an airtight container and freeze for up to 3 months. When ready to eat, let Mongolian Beef defrost overnight in the refrigerator.
What to serve with this Mongolian Beef Recipe
Mongolian Beef is wonderfully flavorful so it pairs nicely with plain white or brown rice, quinoa and even cauliflower or zucchini rice. It is also good with different Asian Noodles such as rice noodles.
If you’re looking for a more elaborate Chinese feast, this Mongolian Beef pairs nicely with with Wontons, Asian Salad, Potstickers, Wonton Soup and Chinese Chicken Egg Rolls.
Mongolian Sauce Recipe FAQs
What makes Mongolian Beef tender?While the tantalizing sauce makes this dish, it could easily be unmade without melt in your mouth beef. But this beef is nothing short of crazy tender and flavorful from one simple step of coating your beef in a little soy and cornstarch before stir frying. Here’s how it works:
soy sauce: the salt in the soy sauce helps break down the proteins for a more tender texture and infuses the steak with flavor.
cornstarch: acts as a binder and helps our soy sauce bind to the meat for more flavorful beef. Cornstarch also provides a light coating that helps protect it from the intense heat when cooking. Sooooo tender!What Readers are Saying about this recipe
By far the best Mongolian beef recipe!– Susanne
This was dinner tonight and we loved it!! – Kathy
I made the recipe exactly as instructed, and I purchased all of the recommended ingredients. Out of this world delicious! – Joanna
Made this tonight and it is amazing!! 2 thumbs up from everyone! – Jenny
Made this tonight and such an incredibly tasteful dish, we all loved it, none of your recipes disappoint! – Stephanie
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MONGOLIAN BEEF
Mongolian Beef that is easy to make but so good you will never want to order Chinese takeout again! This Mongolian Beef is bursting with wonderfully tender beef saturated in the most-lick-the-plate delicious, multidimensional sauce ever – all in a quick and easy stir fry!Servings: 4 -6Total Time: 1 hour 18 minutesPrep Time: 10 minutesCook Time: 8 minutesMarinating 1 hourSave This Recipe To Your Recipe Box
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Ingredients
- 1 pound flank steak cut across the grain into 1/8″ thin slices, then cut into 2” length pieces*
- 1 tablespoon reduced sodium soy sauce
- 1/4 cup cornstarch
- vegetable or peanut oil
Stir Fry****
- 3 cups broccoli florets
- 1 red bell pepper thinly sliced then cut in half
- 2 green onions, chopped
- 6 garlic cloves, minced
- 1 tablespoon freshly grated ginger
Sauce
- 1/2 cup reduced sodium soy sauce
- 1/2 cup water
- 1/3 cup brown sugar, packed
- 1/4 cup Asian sweet chili sauce (like Mae Ploy)
- 2 tablespoons mirin/sweet Japanese rice wine or dry sherry
- 1 tablespoon quality hoisin sauce (Lee Kum Kee or Kikkoman)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons cornstarch
- 1-2 teaspoons Sriracha/ Asian hot chili sauce
Garnish
- Green onons, chopped
Instructions
- Add beef to a large freezer bag along with 1 tablespoon soy sauce. Toss to evenly coat. Add ¼ cup cornstarch and toss to evenly coat. Let sit at room temperature 30-60 minutes.**
- Whisk the sauce ingredients together in a small bowl. Set aside.
- Heat 1-2 tablespoons vegetable oil or peanut oil a large nonstick skillet over HIGH heat until very hot and sizzling. Add half of the beef to the skillet in a single layer and sear 1 minute, flip over and cook 1 more minute minute (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Repeat***
- Add 1 tablespoon oil to the now-empty skillet; heat over high heat. Add the broccoli and saute for 30 seconds. Add 3 tablespoons water, cover pan, and lower heat to medium. Steam broccoli for 2 minutes.
- Push the broccoli to the sides of the skillet and add 1 teaspoon olive oil. Add bell pepper, green onions, garlic, ginger, and sauté with broccoli 1 minute.
- Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened, the beef is cooked and vegetables are crisp tender, about 1-2 minutes. Taste and add additional sriracha, sweet chili sauce, etc. if desired.
- Serve with rice and garnish with fresh green onions.
Video
Notes
Don’t miss the “how to make” recipe video at the top of the post!- *Beef is easiest to slice when partially frozen.
- **The 30-60 minutes tenderizes the beef but if you don’t have the time, you can still make the stir fry – still coat in soy/cornstarch and just skip the resting time.
- ****You can use any vegetables you would like in the stir fry and saute them with the red bell peppers EXCEPT if you are adding snow peas, add them after the sauce has thickened and cook them for about 1 minute or until crisp-tender.
- ****If you are only adding a few vegetables, you can increase the beef to 1 ½ pounds and coat with 1 ½ tablespoons soy and 6 tablespoons cornstarch.
- Use rice wine and NOT rice wine vinegar. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for.
How To Make Crispy Mongolian Beef
To make Crispy Mongolian Beef you are going to want to add more oil, so you are essentially frying your beef. Make sure you use a high smoking point oil such as vegetable oil.- Fill the bottom of your pan completely with vegetable oil.
- Heat over high heat until it very hot smoking – the oil should sizzle if you flick water on it.
- Add beef in a single layer using tongs.
- Fry for 1 minute or until deeply golden.
- Flip beef strips over and fry another 1 minute or until deeply golden.
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Marissa | Pinch and Swirl says
I love Mongolian beef and can’t wait to try this recipe. Great tip on the ‘secret ingredient’. 🙂
Jen says
Thanks Marissa! The “secret ingredient” really makes all the difference! I am excited for you to try it!
Wendy says
Thanks for this DELICIOUS recipe. I’ve been trying to duplicate my local Chinese restaurant’s Mongolian Beef for a while and this is the closest I’ve tasted. It’s awesome!
Jen says
YAY! I’m thrilled you love it and it tastes like your Chinese restaurant! Thank you!
Jordan @ Jordan's Onion says
I love sweet chili sauce! This looks amazing 🙂
Jen says
Thank you so much Jordan! I am right there with you on the sweet chili sauce – it makes everything better!
Angie K says
I was already planning a trip to the Asian store for today or tomorrow… But I think I need to add some stuff to my list o_o. I bet this sauce would even be killer on plain noodles! Thanks for so many Asian inspired recipes! It’s often what my taste buds are in the mood for~
Jen says
Glad you saw this recipe before your grocery trip so hopefully you can make this even sooner :)! And yes, this sauce would be amazing on plain noodles as well – or even plain – it is SO good :)! I am happy you love Asian inspired recipes because its what I crave most often too – I have to pace myself not to only make Asian and Mexican 🙂 Hope you enjoy the Mongolian Beef!
Shelly says
I made this for dinner last night and we Loved It! I used a thinly sliced beef for sukiyaki (we live in Hawaii and shop at a Japanese market) I also halved the sauce since we like less sauce. Used the veggies I had on hand – asparagus, bell pepper, onion, bamboo shoots and water chestnuts! This will be a go to stir fry for now on!! (and my BF is from Japanese/Chinese from Japan and his family owned Chinese restaurants there, so for him to give it his seal of approval is big! 🙂 )
Jen says
YAY! Hi Shelly, I am so happy you all loved this Mongolian Beef! I am loving all the veggies you added – sounds like perfection! I take you and your boyfriend’s seal of approval as the ultimate compliment! Thank you so much!
Judy says
Tried this tonight and it was delicious. This is the second recipe I have tried from this site. They were both great. Is there a cookbook in the future? I can’t wait to try more recipes.
Jen says
Thank you so much Judy, I am thrilled you have enjoyed the recipes you have tried from my site. Asking if there is a cookbook in the future is the ultimate compliment! Thank you! No plans at this time ut I am sure somewhere down the line -the long line 🙂
Jen says
Hi Judy,
It’s finally happening! Thank you so much for your previous interest in a cookbook xo
I’m excited to inform you it’s now available for presale! Copy and paste the following into your browser: https://carlsbadcravings.com/home/cookbook/ OR Google “Carlsbad Cravings Cookbook”:
Happy Cooking!
Shavonne says
How can I make this in a pressure cooker or crockpot?
Jen says
H Shavonne! To make this in the crock pot: Lightly grease the inside of a slow cooker. Add steak. Whisk together sauce ingredients as well as the ginger and garlic and pour over beef. Cover and cook on high for 2-3 hours or low 4-5 hours. When ready to serve, steam broccoli as instructed in original recipe or in the microwave and add to crockpot along with green onions. Enjoy!
Melissa says
Oh my heck, this looks absolutely amazing! And I happen to have some of the secret ingredient on hand 🙂 Definitely adding this to my menu for this week!
Jen says
Thank you Melissa! So glad you are already armed with the secret ingredient so you can make this sooner! I hope you and your family love it!
Lora says
I made this last night and my husband can’t stop singing its praises. Holy deliciousness…this is fantastic!
Jen says
“holy deliciousness” – I am going to have to use that! Thank you so much! I am so happy you both loved it so much! I hope you find more recipes to love here!
steve says
Made it tonight and is simply awesome. Best mongolian sauce i have ever had!
Jen says
Awesome Steve, SO happy to hear that! Hope you find more to love here!
Shez says
This is a keeper, made 5 of your recipes so far, this is the best so far. Thanks Jen.
Jen says
You are so welcome Shez! You have good taste – this is one of my favorites too! So happy to hear you have tried so many of my recipes!
linda sudimack says
made the Mongolian beef tonight and it was beyond fantastic – added a tab of oyster sauce by mistake and will d o it again – thanx for the GREEEEEEEEAT recipe…Linda
Jen says
You are SO welcome Linda! I am thrilled you loved it so much as it is one of my favorites! The dash of oyster sauce sounds wonderful as well! Have a great week!
Dorothy Dunton says
Hi Jen! I’m all geared up for turkey day and I see this! My birthday is just after Thanksgiving and I think this would be perfect, along with my carrot cake which is the cake I always make myself! 🙂 Can’t wait, though I could do without being another year older!
Jen says
This would be perfect for your birthday! We must be kindred spirits because this is one of my very favorite recipes 🙂 Sounds like a very Happy Birthday with Mongolian Beef and Carrot Cake! yum! Happy Birthday – I won’t tell anyone your older 🙂
Lisa says
Thank you for the recipe. It was different than others that I have tried & much better. I did lay off the hot chili sauce but not the sweet chili sauce (personal preference on heat). As usual, I cut a few corners by getting pre-sliced stir fry beef & also used a package of frozen broccoli, carrots, sugar snap peas, & water chestnuts. But it did seem like there was a lot of prep. It was worth it but it won’t be a meal I fix often.
Jen says
Thanks Lisa so glad you enjoyed it!
Steve says
This just came up on Pinterest and I must make it! I’m also impressed with the number of folks who’ve said they made your other recipes that they loved.. I’m going to have to dig in here a bit more and see what else you’ve got..
I did read your stories on your health, and want to let you know, my prayers are with you. Your husband is a good man, God bless him, too..
Thanks again — happy holidays from Detroit 🙂
Jen says
Hi Steve, thank you and welcome to my site! I am so happy you found me through pinterest and I hope you find lots of recipes to love here. Thank you so much for taking the time to read my story and I SO appreciate your prayers. God bless you and yours as well and Happy Holidays!!
Chantelle says
G’day from oz 🙂 looking forward to trying this as it’s one of our favorites when ordering Chinese! However, we usually order mangolian lamb, so I’m just wondering if I use lamb instead of beef, is there anything I need to do different? Thanks in advance
Jen says
Hi Chantelle, I honestly never cook with lamb so I am not sure what to tell you – Sorry I can’t be of more help but if you use this sauce and cook it the way you usually do, I’m sure it will be delish!
Marcelle says
O – M – G !!I just made this for dinner tonight and it is BEYOND awesome!!! The meat was so tender (I used round steak – not paying $10 a lb for flank!) and the sauce was so much more tasty than any takeout. Tossed in some shredded carrots for added color and crunch. Can’t wait to try the Slow Cooker Mongolian Chicken!
Jen says
Hi Marcelle, thank you so much for your awesome comment! I am thrilled you loved this recipe so much – yay! I love Asian recipes so I hope you have fun exploring my others!
Erika says
This turned out very tasty! Next time I think I’ll do a little less sweet and a little more heat, but overall the meat was nice and tender and the sauce was very good. Thanks!
Jen says
You are so welcome Erika, so happy you enjoyed it!
Ellen Rodgers says
Can I do this recipe in a slow cooker?
Jen says
Hi Ellen, I have never tried this in the slow cooker so I would have to play with it to give you the best directions. It should work fine except the sauce will not thicken nicely. You could only add some of the sauce to the crockpot and then thicken the rest on the stove and add at the end. Hope this helps!
Ellen rodgers says
Thank you! I’ll try that
Leanne says
I made this tonight and it was very yummy and the whole family love it. Believe me it’s very hard to please everyone in my family.
Jen says
Awesome Leanne, I love hearing that, thank you so much! I hope you can find more recipes the whole family will love here!
Jenny says
Made this tonight and it is amazing!! 2 thumbs up from everyone!
Jen says
Awesome, thank so much Jenny!
Lorie Gissel says
I love this recipe! my husband doesn’t like most of my cooking when its oriental dish but he really loved this one! I followed the exact ingredients and instruction, you’ll be amazed with this recipe!
Jen says
Hi Lorie, I’m so happy this Mongolian Beef is a favorite and that even your husband likes it! Maybe you can win him over with my Beef and Broccoli too 🙂 Thanks for taking the time to comment!
Susan says
My husband made this for us last night and it was absolutely delicious. We had actually tried some Mongolian beef at a restaurant and he loved it so much that he wanted me to look for a recipe so we can cook it at home. I knew exactly where to go because your recipes are very tasty and do not disappoint. So thank you!
Jen says
You are so welcome Susan, I’m so happy you both loved it! That is so nice both you and your husband like to cook, such a fun hobby to share!
Stephanie says
Made this tonight and such an incredibly tasteful dish, we all loved it, none of your recipes disappoint!
Jen says
That is the ultimate compliment, thank you so much Stephanie! I am thrilled you loved it and are enjoying my recipes!
Joanna says
I made this tonight, and there were no leftovers. I made the recipe exactly as instructed, and I purchased all of the recommended ingredients. Out of this world delicious! Every creation of yours has been spot on, and I love that you use fresh ingredients and that you advise which brand you used, especially on some of the specialty items. Thank you for sharing your talent, and the narratives provided for each recipe are so helpful. Kids loved it too!
Jen says
I’m so happy these were a no-leftovers hit! Thank you also for your super kind comment, you made my day Joanna! I love hearing you are enjoying my recipes so much and find my posts helpful! I hope you continue to find new favorites!
Anne-Louise Hill says
Try this recipe. As usual it is easy, full of flavour, lot’s of perfect sauce. Follow Jen everyone…all her recipes are so good. Anne-Louise in Canada
Jen says
Thank you so much for your kind words and recommendation Anne-Louise! I’m so pleased you are enjoying my recipes!
Julien says
Hi. I just added the ingredients I don’t already have to my shopping list !! Excited, I’ve been working on getting my classic Mongolian Beef recipe right. It’s SO hard to find a really good Mongolian Beef entre’ even in a restaurant… much less a good recipe. I’ve been experimenting with using PF Chang’s frozen MB, as a starter. I toss most of the sauce squares and use sesame oil, Hoisin sauce, brown sugar or raw sugar, etc but it’s not even a good place to start… not enough onions.
I have a suggestion for you to use in ALL recipes calling for Soy Sauce. Tamari Sauce. It is what Soy Sauce is supposed to be. It has NO glutamates. To meet the demand for Soy Sauce companies began to add wheat to the recipe. The wheat makes fermentation much faster but adds a TON of “free glutamate”.. which is basically monosodium glutimate! They don’t have to put it on the label because they aren’t adding it. Tamari Sauce on the other hand is the traditional Soy Sauce, is much slower to ferment but contains no glutimate! It tastes better too! It is full and earthy. Give Tamari a try if you haven’t… everyone else, drop the Soy Sauce and go with Tamari or Organic Soy Sauce. Not so many headaches that you cannot figure out .
Jen says
Hi Julien, I hope you absolutely loved the Mongolian Beef recipe! Thank you also for the tip on Tamari Sauce!
Debby says
Great suggestion Julien! Thank you. I’m going to try it.
Kathy says
This was dinner tonight and we loved it!! Made
with Venison and the meat was so tender. The
spice was perfect.
Jen says
Hi Kathy, thank you so much for taking the time to comment! I’m so pleased this is a keeper and what a great spin with venison!
Susanne says
Thank you!!!!! By far the best Mongolian beef recipe! Very close to the P F Chang’s! Love!!!!!!
Jen says
You are so welcome Susanne! Thank you for taking the time to comment! I’m thrilled you loved it so much!
Matthew says
Mongolian beef has been my go-to option for Chinese restaurants my whole life. This recipe is great, with my only alteration being white onion added to the stir-fry. Just be sure to slightly undercook the onion for a bit of crunch and its perfect.
Jen says
I’m so pleased this Mongolian Beef recipe is a winner, thanks Matthew! Your addition of onion sounds perfect!
AnneMarie says
Can’t wait to try this! Your recipes are the BEST! Have you tried baking or frying with avocado oil? A friend turned me on to it and it’s my new favorite oil. Has a high heat point for frying and makes wonderful cakes. And it’s healthy to boot. ( Smile)
Jen says
Thank you so much AnnMarie, I hope you love it as much as us! I do love avocado oil! I don’t specify it in recipes because most people don’t have it but I should start suggesting it, great thought!
Margaret says
I literally never comment on food blogs, but this is the 5th recipe of yours I’ve made, and all 5 have been knock-your-socks off good. Your sauces are THE BEST. My mom and I literally licked our plates tonight after I made this Mongolian beef. The recipe also does a great job of keeping you from overlooking the meat or veggies. I SO enjoy your recipes.
Jen says
You totally made my day, thank you so much Margaret! I am honored you are enjoying my recipes so much and that this Mongolian Beef was another winner! I hope you continue to find many new favorites!
Michelle Bryant says
Can i marinate the beef overnight or just one hour?
Jen says
Hi Michelle, you can marinate it overnight, enjoy!
Debbie says
This recipe is fabulous! So easy to make!
Jen says
Thanks so much Debbie!
Donna says
I see oyster sauce mentioned in your Tips and Tricks section, but don’t see it in the ingredient list. Did you actually use it in the recipe? Thanks for your help. The recipe looks great and I’d like to get it right.
Jen says
Sorry for the confusion Donna! I must have copied that from my Beef and Broccoli. No oyster sauce in this recipe. Enjoy!
Alexandra says
I never comment on blogs but I had to tell you that my husband and I love love love this recipe. My mother in law is Chinese and a wonderful cook – we absolutely tasted home and love in this recipe. I look forward to trying more recipes…I’m so happy to have found you. Thank you !!
Jen says
You made my day, thanks for taking the time to comment Alexandra! I’m honored this Mongolian Beef tastes like home. I hope you find many new favorite recipes here!
Monica Van Rickley says
We loved this dish – and your quick video was perfect! I recommend everyone used the Sriracha chili sauce , I was nervous about it at first, but definitely gave the dish a depth of flavor. Broccoli was and awesome addition as was the bell pepper. It’s hard for me to find flank steak and to be honest I don’t like using it bc it is always so chewy. This time I found it and it cost more per pins than these thinly cut, less than 1/4 inch thick ribeyes that were more than $1 per pound less. So, it was a no brained. I still marinated the meat and I’m husband even commented that he like that the meat was neither tough or chewy, so don’t skip the marinated part of the recipe. It helps lock in the moisture. Thanks you for the new addition to our dinner rotation!
Jen says
You are so welcome Monica, I’m so pleased it’s a new favorite! That’s awesome you were able to get thinly sliced ribeye for less – that’s always a win! I hope you continue to find more recipes to love here!
Ellen Lonsdale says
This has become a favorite stir fry! I used pre-sliced beef from our local Asian store (sliced so thin it was like paper). I also added tofu and mushrooms and it so good that I recommended it to my daughter. She’s your neighbor, Dana Tsui! She’s the one that told me about your FB blog and everything I’ve made so far is excellent .
Jen says
I love hearing this Mongolian Beef is a favorite and that you’re enjoying all my recipes, thanks so much Ellen! And what a small world, that’s awesome you know Dana, I’m so happy she introduced you tot my site!
Kristina says
Great recipe! Can you use chicken next time?
Jen says
Thank you! Absolutely!
Breanna says
This recipe is fantastic! I almost bought cheaper meat but decided just to go with the recipe and bought actual flank steak then made sure to freeze it before slicing so I got the strips nice and thin. The freezing step was really helpful, thank you for the tip, it made slicing the meat significantly easier and faster. I was worried about the meat being though and chewy but it was so soft and delicious after marinating it for an hour. I made this with Asian noodles and it came out great, my husband said it was better than restaurant quality so I will definitely be adding this to our list of favorite meals! Thank you so much for the amazing recipe!
Jen says
Thank you so much Breanna for taking the time to comment! I’m thrilled this Mongolian Beef qualified for the “favorite meals” list – the ultimate compliment!
Kristy says
You definitely already heard this, but WOW this is by far the best stir fry sauce I’ve ever had. Ever. I’m not even joking. My boyfriend took one bite and all he could say was “oh my god.” Lol! In case there are any other vegetarians looking at this, I used seitan instead of beef and cooked everything the exact same way. I did add onion, sliced carrots and baby corn after I steamed the broccoli. It was amazing and I’ve been told I have to add it in to our dinner rotation permanently, lol! Thank you for a great recipe!
Jen says
Thank you for your awesome comment Kristy! I’m thrilled this sauce was such a hit and that you were able adapt it to your vegetarian diet!
Hilary wheatley says
This is the best recipe ever! My family and I love it! Thank you for sharing it with us.
Jen says
You’re so welcome Hilary! I’m so happy you loved it!
Marianne says
Can you substitute meat for shrimp?
Jen says
Absolutely and then just marinate the shrimp for 30 minutes.
Jennifer says
This is my hands down favorite dish to make. My very picky 12 year old even loves it.
Jen says
I love hearing that Jennifer, thank you!
Blaine Colley says
I love so many of your recipes, but this just might be my absolute favorite! Huge hit at dinner tonight!
Jen says
Yessss! I love hearing that Blaine, thank you so much!!!
Olga says
If I use top sirloin instead of flank, should I change anything or just proceed with recipe as written? Thank you for having the best recipes ever, we are all huge fans in my house!!!
Jen says
Thanks Olga!!! Top sirloin will be fantastic, no need to change a thing.
Janelle Gaudet says
How are you supposed to marinate your meat if it has to go in the cornstarch mix first? The recipe say to add the sauce at the end, but I was reading through and it said best to marinate your meat 30 mins and up?
Jen says
Hi Janelle, the cornstarch is part of the “marinade” – it is not a wet marinade like you typically think of.
Alicia says
This was awesome!!! What taste and ease.
Jen says
Thanks Alicia, I’m so pleased it was a winner! (PS I’m so sorry for the late response, my site was being transitioned so everything was frozen!)
Grace Johns says
I just made this for my parents and younger brothers, and they all absolutely loved it!!
Jen says
Thanks so much Grace!
Robin says
Delicious! Probably too much sauce for my liking but the flavours were just right with the Sricha hot sauce. I did heaps of broccoli also.
Jen says
Thanks Robin, so happy you enjoyed it!
mavee125 says
This Mongolian Beef recipe is absolutely delicious and flavorful! The whole fam loved it, too! Will surely make another one on the weekend since the kids requested it. Glad I got to get all my needed authentic Asian ingredients at Karman Foods, fast and hassle-free.
Jen says
Thanks so much, I’m so pleased it was a hit with the entire fam!
Jessica Ford says
My whole family agreed this tasted like a restaurant-quality meal. Will definitely make again.
Jen says
Thanks so much Jessica!
Sue S. says
My family loved this! My husband said this is the best Chinese food he has had in a long, long time. We live in the sticks so we don’t get much variety unless I make it. I typically shy away from meals like this since I don’t have a wok, but I am glad I tried this one. I am sure you hate this, but I did make a couple of changes. I used asparagus instead of broccoli and thin sliced NY steak that Costco had. It was a great combo. I did not have mirin, hoisin or sriracha but google gave me substitutes. I used rice vinegar and sugar, bbq sauce and frank’s hot sauce instead. It was so dang tasty and I am sure not far off of what it should have been. I plan to give more of your recipes a try soon! Thank you!
Jen says
I have been working my way through a backlog of comments and see yours somehow got lost in the mix! I am so glad it was a hit for your family! And I love that you personalized it to make it work for you!!
Cindy says
This Mongolian Beef was fantastic! I used snow peas because that is what I had on hand. Easy to make and it was yummy! Thank you for the great recipe!
Jen says
Thank you so much Cindy, I’m so pleased you loved it!
Raine says
I made this tonight, and it was delicious! Definitely going into my rotation–even though it’s a little more labor intensive than I generally like–lol. I appreciate that there was enough sauce to drizzle or pour some on the rice (each person’s preference). Alas, mine never looks as pretty as the pictures. My broccoli gets brown and the pretty green onions…well, also brown. LOL Doesn’t matter because it tastes amazing! I definitely prefer the spicy/sweet combination. The addition of the Asian Sweet Chili sauce was perfect! Thank you for sharing your recipe.
Jen says
You are so welcome Raine, I’m so pleased it is going on repeat!
Buy proxies cheap says
I visited a lot of website but I think this one contains something special in it in it
Jen says
Thank you, I am so glad you feel that way!
Amie W Graham says
Oh my goodness! This recipe is amazing! The flavor just explodes. I added a yellow bell pepper in addition to the red and broccoli as well. I used a wok so I had enough room once everything was combined but that meant it took longer to cook the meat because I needed multiple batches (I was aiming for the crispy version) but I’m not mad about it. Next time I’ll add even more peppers and broccoli and perhaps thin sliced carrots. I omitted any of the “spicy” ingredients so my kids wouldn’t think it was too spicy.
I’ll note that I made a mistake following the recipe. I did prep everything in advance but I used the sauce as my marinade and had to make more once I got to that step (I should have read through entirely and that might not have happened). But, not mad about that either because it was absolutely delicious!
Jen says
Thanks so much for the kind review Amie! I’m so thrilled that this turned out so delicious for you and your family and that you loved the flavor of this recipe! Happy cooking!