Mongolian Beef

Ingredients

• 300 gbeef steak (flank, sirloin or rib-eye)
• 1/2white onion
• 1/2red pepper
• 4–5 slicesginger
• 3 clovesgarlic, thinly sliced
• 1–2 stalksspring onions
• 1 tablespoonsoy sauce
• 1/2 teaspoonsesame oil
• 2 tablespoonswater
• 1/2 tablespoon (about 2 cloves)grated garlic
• 1/2 teaspoongrated ginger
• 1/2 tablespoon (about 1/4 small onion)grated onion
• 1/2 tablespoonShaoxing wine (optional)
• 3 tablespoonscornflour (added after marinating)
• 1 tablespoonoil (added after marinating)
• 2 tablespoonsreduced-salt soy sauce
• 1 tablespooncornflour
• 3 tablespoonshoney or sugar
• 2 tablespoonshoisin sauce
• 1 tablespoonoyster sauce
• 1/4 teaspoonChinese five-spice
• 1/2 tablespoonsesame oil
• 1 tablespoonShaoxing wine
• 1/2 cupcold water

Instructions

1. 1

   Prepare vegetables

   Slice the ginger and thinly slice the garlic; set them aside. Cut the spring onions into 5 cm pieces, slicing the white parts lengthways to make them thinner. Slice the white onion into separate pieces and thinly slice the red pepper.

2. 2

   Marinate beef

   Grate the ginger, onion and garlic into a bowl. Slice the 300 g steak thinly against the grain and add it to the bowl. Mix in 1 tablespoon soy sauce, 1/2 tablespoon Shaoxing wine, 1/2 teaspoon sesame oil and 2 tablespoons water. Leave to marinate for at least 15 minutes.

3. 3

   Coat the beef

   Spread out the marinated beef and mix in 3 tablespoons cornflour until coated. Add 1 tablespoon oil, mix again and set aside.

4. 4

   Mix the sauce

   First mix 1 tablespoon cornflour with 2 tablespoons soy sauce until smooth. Stir in 3 tablespoons honey or sugar, 2 tablespoons hoisin sauce, 1 tablespoon oyster sauce, 1/4 teaspoon Chinese five-spice, 1/2 tablespoon sesame oil, 1 tablespoon Shaoxing wine and 1/2 cup cold water. Set aside.

5. 5

   Cook the beef

   For deep-frying, heat at least 2.5 cm of oil in a small pot over medium heat. Check it is hot by dipping in a wooden chopstick or spoon; bubbles should form. Fry a few beef slices at a time for 3–5 minutes, depending on thickness, until brown and crisp. Transfer to a plate and repeat with the remaining beef; a deep fryer can also be used. Alternatively, for pan-frying, heat a large skillet or wok over medium-high heat and add enough oil to coat the pan. Add the beef once the oil is hot, separating the slices and working in two batches if needed. Cook until browned and cooked through, then transfer to a plate.

6. 6

   Stir-fry vegetables

   Return the pan to medium-high heat and let it get hot. Add a little more oil and toast the ginger for about 2 minutes. Add the sliced garlic, red pepper and onion, then stir-fry for 1–2 minutes.

7. 7

   Finish the dish

   Stir the sauce, as the cornflour will have settled, then move the vegetables to the sides of the pan and pour the sauce into the centre. Keep stirring until it thickens and darkens from a milky brown to a dark brown. Add the beef and spring onions, stir to coat and cook for about 1 minute. Remove and discard the ginger slices, plate the dish and garnish with sesame seeds.

What is Mongolian beef?

Mongolian beef is a Chinese-American restaurant-style dish rather than a traditional dish from Mongolia. It is known for beef coated in a glossy, sweet-savoury sauce, often served with vegetables.

This version combines thinly sliced steak with onion, red pepper and spring onion. Its sauce balances honey, soy, hoisin and oyster sauce, while ginger, garlic and five-spice add aromatic depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 20g protein, 38g carbs, 28g fat.

The beef provides most of the protein, while the honey or sugar, cornflour and vegetables contribute carbohydrates. The oil, sesame oil and steak contribute much of the fat; serve with vegetables or a modest portion of rice to balance the plate.

Choose and slice the beef

Steak choice: flank, sirloin or rib-eye are all listed options. Thin slices help the beef cook quickly and take on the marinade.

Cutting direction: slice against the grain to shorten the muscle fibres. This helps the cooked beef feel more tender.

Give the marinade time

Marinating: the beef needs at least 15 minutes in the soy, sesame oil, water and grated aromatics. The recipe notes that a longer marinating time gives the beef more flavour.

Cornflour coating: mix it in after marinating, then add the tablespoon of oil. Coat the slices evenly so they are ready for either cooking method.

Pick a cooking method

Deep-frying: cook a few slices at a time in hot oil for 3–5 minutes, adjusting for how thinly they are cut. Avoid crowding the pot so the beef can brown and crisp.

Pan-frying: use a hot, well-oiled large skillet or wok and cook in batches if necessary. Keeping the slices in a single layer helps them sear rather than steam.

Build the glossy sauce

Smooth start: mix the cornflour with the soy sauce first to help it disperse evenly. Then add the remaining sauce ingredients and cold water.

Thickening cue: stir the sauce in the pan until it thickens and changes from milky brown to dark brown. Give it another stir just before pouring, as the cornflour settles.

Cook the vegetables in stages

Aromatic base: toast the ginger in a little oil for about 2 minutes before adding the sliced garlic. This gives the oil time to pick up the ginger flavour.

Vegetables: stir-fry the pepper and onion for 1–2 minutes, then add the sauce. Return the beef with the spring onions for the final minute so everything gets coated.

Serve it with

Rice is a straightforward accompaniment for the sweet-savoury sauce, though noodles also work well. Add a portion alongside the beef and vegetables to make it a more substantial meal.

The spring onions bring freshness at the end, and the recipe suggests sesame seeds as a garnish. Remove the ginger slices before serving, or eat around them.

Recipe notes & tips

• Slice the beef thinly and against the grain for a more tender result.
• Keep the beef batches small so the slices brown rather than steam.
• Mix the cornflour with the soy sauce before adding the other sauce ingredients.
• Stir the sauce again immediately before pouring it into the pan.
• Have the vegetables and sauce ready before you start stir-frying, as the final stages move quickly.

Variations

• Use sugar: swap the honey for sugar as suggested in the ingredient list.
• Skip the wine: leave out the optional Shaoxing wine in the marinade.
• Choose your steak: use flank, sirloin or rib-eye steak.
• Add more spring onion: use the upper end of the listed 1–2 stalks for a stronger onion finish.

Common mistakes to avoid

• Crowding the beef: it can steam instead of brown, so cook it in batches.
• Slicing with the grain: cut across the visible muscle fibres for more tender pieces.
• Adding cornflour straight to the full sauce: blend it with the soy sauce first to reduce lumps.
• Forgetting to stir the sauce: the cornflour settles, so mix it again just before adding it to the pan.
• Overcooking the vegetables: stir-fry them for only 1–2 minutes before adding the sauce.

How to store

Refrigerate leftovers in a sealed container and eat within 3 days. Reheat in a pan until piping hot, adding a small splash of water if the sauce has thickened too much.

Frequently asked questions