Mongolian beef is one of the most popular Chinese takeout beef dishes. It's sweet and savory and has just enough char to imitate BBQ flavors. The beef is also super flavorful and totally addictive. You can easily make this recipe at home in 30 minutes and pair it with some sautéed garlic bok choy to complete the meal.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
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For marinating the beef:
1poundbeef flank steakthinly sliced (between ⅛ to ¼ inch thick)
1bunchgreen onioncut into 2 inch pieces (separate the white and green parts)
1ouncerice vermicellimedium thickness (optional; use more or less to preference)
Oilas needed for cooking
Marinate the beef:
In a mixing bowl, combine the thinly sliced flank steak, water, Shaoxing cooking wine, salt, and baking soda. Mix vigorously until the beef absorb most of of the liquid.
Once most of the liquid has been absorbed, add the cornstarch and mix until the beef is well coated. Following, add the oil and mix until evenly distributed.
Set the beef aside to marinate for about 10 to 15 minutes as you prepared the rest of the ingredients, or let the beef marinate in the fridge overnight.
(Optional) Fried vermicelli nest:
While the beef is marinating, heat 1 to 2 inches of oil in a wok or pan until hot, about 350°F.*You can also check to see if the oil is hot enough by using a wooden chopstick or skewer. Put the tip of the chopstick in the oil, and if the oil sizzles rapidly, it's ready.*
Once the oil is hot, put the dry rice noodles into the oil and fry until the noodles are puffy, about 30 seconds to 1 minute. Fry in batches if necessary. Remove and set aside to drain on paper towels until needed.*Make sure the noodles are completely submerged so that they can fry properly.*
Make the Mongolian beef:
In a wok or sauté pan, add enough oil to generously coat the bottom of the pan. Heat the oil on medium to medium high heat.
Once the oil is hot, add the marinated beef and sear on both sides until just cooked and golden brown. Make sure to separate the beef slices so that they cook evenly. Cook in batches if necessary. Remove and set aside.
Into the same wok or sauté pan over medium high heat, keep about 1 to 2 tablespoons of oil. Add the garlic and stir fry until fragrant, about 15 to 30 seconds.
Next, add the sliced onions and the white parts of the green onions. Stir fry until the onions are just starting to turn translucent.
Add the beef back into the pan, along with the black pepper. Stir fry briefly, then drizzle the Shaoxing cooking wine around the pan. Stir fry for 30 seconds to 1 minute, until fragrant and the rice wine is cooked off.
Add the sugar and soy sauce and stir fry until the beef is well coated and the Mongolian beef is just starting to smell a little charred/caramelized.
Finish the Mongolian beef by adding the green parts of the green onions. Sauté briefly to combine.
Serve the mongolian beef over the prepared fried rice noodles. Enjoy!
Please refer to the post above for step by step photo references, tips, storage, and FAQs!
Freeze the flank steak for easier cutting. If you have time, semi-freeze the flank steak will make cutting it into thin slices much easier. Just make sure to let the beef thaw thoroughly and drain the blood before marinating.
Sweetness - Feel free to reduce the sugar by 1 tablespoon if you prefer your Mongolian beef a little less sweet.
Make it saucier - If you prefer your Mongolian beef saucier, use double the amount of soy sauce and sugar, along with 1 to 2 tablespoons of water.