Bursting with savory flavors and tender strips of beef, Mongolian Beef has become a go-to comfort food. I made these for my dad and he absolutely loved it. The technique in this recipe is similar to my Beef and Broccoli recipe.

Mongolian Beef: A Takeout Staple

First things first, Mongolian Beef is one of the most popular Chinese takeout. It's actually not an authentic Chinese dish and most likely was born from Chinese-American cuisine popular throughout the United States. Its popularity can be attributed to its irresistible combination of tender beef, sweet and savory sauce, and vibrant stir-fried vegetables.

The Secret to Tender Beef: Stir-Frying and Baking Soda

Ever wondered how restaurants achieve that melt-in-your-mouth texture in their Mongolian Beef? The answer lies in a little-known kitchen hack: baking soda. By marinating the beef in a mixture of baking soda and water for about 10 minutes before cooking, the alkaline properties of the baking soda help to break down the tough fibers in the meat, resulting in unbelievably tender beef.

Tips to make the perfect Mongolian Beef Just like the restaurants

Choose the Right Cut of meat: For tender beef, pick flank steak sliced thinly across the grain. Although not the most tender, it's perfect for stir-fry, just like skirt and flap steak.
Use Baking Soda: Make your flank steak extra tender by marinating it in baking soda and water for 10 minutes. This softens the meat fibers, giving it that melt-in-your-mouth texture.
Mise en place: Get everything ready before cooking. Chop and slice your ingredients to ensure a smooth cooking process.
Sauce: Whip up a tasty soy-based sauce with soy sauce, oyster sauce, Worcestershire sauce, brown sugar, sesame oil, garlic, and ginger. Don't forget dark soy sauce for color!
Add Cornstarch: To thicken your sauce and give it a glossy finish, use cornstarch. It'll make your Beef Broccoli look and taste amazing.

How To Make Mongolian Beef

Mongolian Beef requires 3 key steps: Marinate the beef, make the soy-based Mongolian sauce, and the final stir-fry.

Marinate the Beef:

Start by preparing the beef marinade. Take 1 lb of flank steak and slice it thinly across the grain for optimal tenderness.
In a bowl, combine ¼ teaspoon of baking soda with ¼ cup of water. Apply this mixture to the beef and let it sit for 10 minutes. Then rinse the beef thoroughly before proceeding with the marinade.
Now, let's prepare the actual marinade. In a separate bowl, mix together ½ teaspoon of white pepper, 1 teaspoon of rice vinegar, 1 tablespoon of dark soy sauce, 1 tablespoon of regular soy sauce, 1 teaspoon of sesame oil, and 3 tablespoon of cornstarch.
Add the prepared beef slices to the marinade mixture and ensure they are evenly coated. Let the beef marinate for at least 15 minutes to absorb the flavors.

Mongolian Sauce:

While the beef is marinating, let's prepare the Mongolian sauce. In a bowl, combine ¼ cup of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of Worcestershire sauce, 3 tablespoon of brown sugar (adjust to taste), 1 teaspoon of white vinegar, 1 teaspoon of sesame oil, ¾ teaspoon of white pepper, 2 minced garlic cloves, and ½ inch of crushed ginger. Mix well to combine all the ingredients.

Ingredients for Mongolian Beef Stir-fry:

Prepare the additional ingredients needed for the Mongolian Beef stir-fry. You'll need 3-4 dried red chilies, 1 white onion sliced thickly, 3 scallions (green parts), the cooked beef from earlier, and the Mongolian Beef sauce prepared.

Fingers holding a beef strip apart to show how tender it is

Preparation:

Begin by preparing the beef. After marinating, heat a pan with oil over medium-high heat. Once hot, add the marinated beef and fry for about a minute until browned. Then, remove the beef from the pan and set it aside on a clean tray.
In the same pan, add 2 tablespoon of oil and heat it over high heat. Add the dried red chilies and sauté for 30 seconds.
Add the sliced onions and scallions to the pan and sauté for 2-3 minutes until they are slightly softened.
Pour the prepared Mongolian sauce into the pan and sauté for 10 seconds to allow the flavors to meld together.
Now, add the cooked beef back into the pan and mix thoroughly with the sauce. Stir-fry for an additional 2-3 minutes until everything is heated through and well combined.
Once done, dish out the Mongolian Beef stir-fry and serve it hot with your choice of white rice or fried rice. Enjoy your delicious homemade Mongolian Beef!

Watch how to make Mongolian Beef

Popular Substitutes for Mongolian Beef

While Mongolian Beef is traditionally made with thinly sliced flank steak, there are plenty of alternatives you can use to tailor this dish to your taste preferences or dietary restrictions. Here are some popular substitutes you can try:

Chicken: If you're not a fan of beef or simply prefer poultry, you can easily swap out the beef for thinly sliced chicken breast or thigh meat. Chicken cooks quickly and absorbs flavors well, making it a versatile option for this dish.
Tofu: For a vegetarian or vegan-friendly version of Mongolian Beef, tofu is a great substitute for meat. Firm tofu works best, as it holds its shape when stir-fried and absorbs the savory sauce beautifully. Simply dice the tofu into bite-sized cubes and follow the same cooking method as you would with beef.
Mushrooms: For a hearty and meaty texture without the actual meat, mushrooms are a fantastic option. Portobello or shiitake mushrooms work particularly well in Mongolian Beef, as they have a robust flavor and chewy texture that mimics beef when cooked.
Tempeh: Another plant-based alternative, tempeh is made from fermented soybeans and has a firm, nutty texture that pairs wonderfully with the bold flavors of Mongolian Beef. Slice the tempeh thinly and marinate it in the sauce before stir-frying for a delicious and protein-rich meal.
Seitan: If you're looking for a meat substitute that closely resembles the texture of beef, seitan is a great option. Made from wheat gluten, seitan has a chewy and meaty texture that works well in stir-fries like Mongolian Beef. Simply slice the seitan thinly and cook it according to the recipe. Make sure to adjust the salt.

Mongolian Beef Stir-fry

Izzah Khan

This Mongolian Beef has the most tender beef and is better than takeout!

Print Recipe Pin Recipe

Course Main Course

Cuisine Chinese

Ingredients

Baking Soda Soak

1 lb flank steak slice thin across the grain
¼ teaspoon baking soda apply to beef with ¼ cup water and let sit for 10 mins. Then rinse before proceeding with the marinade below

Beef Marinade

½ teaspoon white pepper
1 teaspoon rice vinegar
1 tablespoon dark soy sauce
1 tablespoon regular soy sauce
1 teaspoon sesame oil
3 tablespoon corn starch

Mongolian Sauce

¼ cup soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 teaspoon Worcestershire sauce
3 tablespoon brown sugar you can taste and adjust
1 teaspoon white vinegar
1 teaspoon sesame oil
¾ teaspoon white pepper
2 garlic cloves minced
½ inch Ginger crushed

Ingredients for Mongolian Beef Stir fry

3-4 fry red chilli
1 white onion sliced thick
3 scallions green parts
Cooked Beef
Mongolian Beef Sauce

Instructions

To the beef, add baking soda and mix well with ¼ cup water. Leave for 10 minutes and rinse the beef well with water. It will get light pink
Next, marinate the beef with the Marinade ingredients and leave for at least 15 mins. Then fry in shallow oil for 2-3 mins and remove to a clean tray.
To make the Mongolian Beef stir-fry, in a wok on high heat, add 2 tablespoon oil and sauté chillis for 30 seconds. Then add the onions and scallions and sauté for 2–3 minutes.
Next pour the Mongolian sauce and sauté for 10 seconds on high heat before adding the cooked beef. Mix thoroughly for 2-3 mins and dish out.
Serve with white rice or fried rice.