Mongolian Beef

Mongolian Beef is a classic stir-fry dish that combines tender slices of flank steak with a savory and slightly sweet hoisin-based sauce. The marriage of bold flavors from soy sauce, brown sugar, and aromatic ginger creates a delicious harmony, while the kick from dried red chilis adds just the right amount of heat. Served over a bed of white rice, this dish is a perfect balance of textures and tastes, making it a crowd-pleaser for any occasion.

Why You’ll Love This Recipe:

  • Quick and easy to prepare
  • Bursting with savory and sweet flavors
  • Tender and succulent slices of flank steak
  • Customizable spice level with dried red chilis
  • Perfect for a weeknight dinner or entertaining guests


  • ¼ cup plus 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 ½ tablespoons water
  • 1 ½ pounds flank steak, sliced very thinly against the grain on the bias into about 1 ½” strips
  • Salt
  • Black pepper
  • ¼ cup (heaping) cornstarch
  • Vegetable oil (I like avocado or peanut), about 6 tablespoons total
  • 2 teaspoons grated ginger
  • 5 dried red chilis
  • 2 teaspoons garlic, pressed through garlic press (about 4 large cloves)
  • 4 green onions, sliced on the bias into 1” long pieces
  • Rice, to serve on the side, if desired


  1. Whisk together hoisin sauce, soy sauce, brown sugar, and water to prepare the sauce; set aside.
  2. Toss sliced flank steak with salt, black pepper, and cornstarch; set aside.
  3. Heat a pan over high heat, add 4 tablespoons of oil, and sear the steak in batches until browned; set aside.
  4. Reduce heat, add 2 tablespoons of oil, and stir-fry dried red chilis for 30 seconds.
  5. Add ginger and garlic, stir for 30 seconds, then add the beef, green onions, and sauce; toss for another 30 seconds.
  6. Serve over rice and enjoy!

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Kcal: [calories] | Servings: 4


Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Recipe Tips:

  • Slice the flank steak thinly for quick and even cooking.
  • Adjust the spice level by adding or reducing the number of dried red chilis.
  • Serve with steamed vegetables or noodles for a complete meal.

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