Before you cook
Background Recipe story & origin
Despite its name, Mongolian beef has no connection to Mongolia or Mongolian cuisine. The dish was created in Taiwan or San Francisco in the mid-20th century, likely inspired by Mongolian BBQ restaurants (which are also not authentically Mongolian). The name was a marketing choice to evoke exotic appeal. Traditional Mongolian cuisine centers on dairy, mutton, and simple preparations suited to nomadic life, different from this sweet, soy-based stir-fry. American-Chinese Mongolian beef emerged by the 1950s and became a menu alongside General Tso's chicken and orange chicken. The dish features thinly sliced beef, often coated in cornstarch and fried for crispiness, then tossed in a sauce of soy sauce, brown sugar, and aromatics. The generous use of scallions is characteristic. This version uses the restaurant technique of frying the beef before saucing for maximum texture contrast.
Before you start Equipment you'll need
- wok or large skillet — deep sides for frying and sauce work
- wire rack — drains fried beef to keep it crispy
- deep-fry thermometer — ensures proper oil temperature
Safety Safety & allergen notes
- Frying coated beef splatters; use a deep pan and stand back.
- Sugar in sauce burns quickly; work fast once sauce hits the pan.
- Oil must be hot enough or coating absorbs oil and turns greasy.
Non-negotiables Rules for success
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Slice beef very thin against the grain.
Thin slices cook quickly and stay tender; thick slices turn chewy
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Coat beef thoroughly in cornstarch and shake off excess.
Even coating creates crispy exterior; excess cornstarch clumps and burns
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Fry beef until crispy, not just cooked.
Crispy coating is essential; it holds up against the sauce
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Add sauce to hot pan and work quickly.
Sugar caramelizes fast; too slow and it burns, too long and beef gets soggy
Prep Get set first
About 8 min of prep
- Slice beef thin against the grain
- Coat beef in cornstarch
- Mince garlic and ginger
- Cut scallions into 2-inch pieces
- Mix sauce ingredients
- Set up frying station with wire rack
The sauce caramelizes fast. Have everything ready before you start the sauce step.
Ingredients
Instructions
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Coat the beef
Toss sliced beef with cornstarch until every piece is thoroughly coated. Shake off excess. Let sit 10 minutes.
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Fry the beef
Heat oil in wok or deep skillet to 350°F. Fry beef in batches, without crowding, for 2 to 3 minutes until golden and crispy. Transfer to wire rack. Let oil return to temperature between batches.
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Make the sauce
Pour off all but 2 tablespoons oil. Heat over medium-high. Add garlic and ginger, stir 20 seconds. Add soy sauce, brown sugar, rice wine, and water. Stir until sugar dissolves and sauce bubbles, about 1 minute.
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Combine and serve
Add crispy beef and scallions to sauce. Toss quickly to coat, about 30 seconds. Remove from heat immediately. Drizzle with sesame oil, toss once, and serve over rice.
Chef's notes
Mongolian beef is American-Chinese; it has no connection to Mongolian cuisine.
Flank steak is traditional; skirt steak or sirloin work well.
For extra crispy beef, double-fry: first at 325°F, rest, then 375°F.
Serve immediately; the crispy coating softens as it sits.