Sticky Crispy Mongolian Beef

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This crispy Mongolian Beef recipe is super easy to make at home and so much better than takeout! Thinly sliced beef marinated for flavor then stir fried until crisped and served in a sweet and savory sauce with onions and peppers...this stuff is incredible!

mongolian beef on a plate over rice with sesame seeds

Mongolian Beef may not be the most authentic of all Chinese dishes (it's a pretty American/Chinese dish) that doesn't mean it isn't incredibly delicious.

Marinated beef stir fried on extremely high heat so it's crisp on the outside, while staying melt-in-your-mouth tender on the inside is what life's all about guys.

Plus the sauce....oh god the sauce....sweet, salty, and just so flavor packed, it's just so darn good, like this Mongolian lamb and beef chow fun we love so much.

Because who can say no to stir fried meat and vegetables over rice (can someone say addicted to Shanghai chicken, kung pao chicken, twice cooked pork and this ultra crispy, tender stir fried ground beef)? Not this girl.

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Why This Recipe Works
Ingredients
Step By Step Instructions
Expert Tips
Frequently Asked Questions
More Chinese Recipes
Recipe
💬 Comments

Why This Recipe Works

A quick marinade adds flavor to the beef before stir frying it;
Cornstarch is used to dust the meat before cooking to help tenderize it and seal in the juices, as well as crisp up the outside. It also helps to thicken the sauce, making it easier to coat the meat and vegetables.
Cutting the meat against the grain helps to keep it tender by slicing through the muscle fibers. If you'd like to learn a little more about cutting meat against the grain, check out this post by The Kitchn.

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Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

I love using beef flap meat for this as it stir fries up perfectly, and gets all nice and tender after the marinade and hot and fast fry. You can also use a cut like skirt steak or flank steak.

Using cornstarch on the outside of the beef helps to get that crisp exterior on it.

Shoaxing wine, a Chinese rice wine, is used in the marinade. It has an amazing flavor so I highly recommend buying a bottle (your local Asian market should carry it - or buy it on Amazon through the link). You can substitute dry sherry if needed.

Don't worry about buying a whole bottle of it either - you can use it in other dishes like this roasted duck, Instant Pot meatballs, or this twice cooked pork. Search Shaoxing wine in the search function and all the recipe it's used in come up!

The sauce for the stir fry is made with a sweet and salty hoisin sauce (you can use the extra on these banh mi or in this Chinese BBQ pork), soy sauce, sugar and pepper. These can all be found at your local grocery store.

Step By Step Instructions

Combine marinade ingredients in a dish and add beef. Mix well and let it sit for 30 minutes.

Mix sauce ingredients in a bowl and set aside.

Heat half the cooking oil in a wok or a saucepan (a skillet won't work because it's too spread out and the beef won't crisp enough) until it starts to smoke. Drain any excess liquid from the beef and lightly dust with cornstarch while pan is heating.

Learn how to season a wok!

Cook beef in several batches for about 2 minutes, or until juices run clear and it is browned on the outside. (Use the second half of the oil for the second batch).

Remove beef with a slotted spoon and set aside. The beef is cooked in 2 (or more) batches to ensure the pan remains very hot. Otherwise, you end up simmering the beef in its own juices, which causes it to toughen.

Add onions and peppers and stir fry 1-2 minutes, ensuring onions retain their crunch. Then add the garlic and ginger and stir fry for 1 minute.

Add the green onions and beef (reserve a portion of green onions for garnish). Then add the sauce mixture and cook for about 2 minutes, or until sauce has thickened.

Serve the Mongolian Beef over white rice, crispy noodles or fried rice and garnish with green onions.

Expert Tips

Place the beef in the freezer for about 15-30 minutes to make it easier to slice thinly.
Slice the beef against the grain to ensure it stays nice and tender.
Cook the beef in batches to ensure it gets crisp on the outside. If you put too much beef in the wok/pan at a time, you will steam it instead of fry it and the results won't be the same;
You can substitute flank steak or skirt steak for the flap meat.

beef in sauce on a plate with green onions

Frequently Asked Questions

Is Mongolian Beef spicy?

Mongolian beef is not typically made spicy. However, I always like to sprinkle a little sriracha on mine!

How do you cut meat for Mongolian Beef?

I recommend putting the beef in the freezer for about 30 minutes before slicing it. Freezing it makes it easier to slice thinly. Beef for Mongolian beef should ALWAYS be sliced against the grain.

Why is it called Mongolian Beef?

It is named after a dish called Mongolian BBQ that originated in Taiwan and is popular in American Chinese restaurants. It's named after the cooking style, not the region on Mongolia.

Can you freeze Mongolian Beef?

You can store this beef in a freezer safe container for up to 6 months. Thaw in the fridge and reheat on the stove or in the microwave. Note that the beef may be slightly tougher when reheated.