Mongolian beef is a popular stir-fry style dish built around thin slices of beef, aromatics and a savory sauce. Despite its name, versions commonly served internationally are better understood as restaurant-style Chinese-American or Chinese-inspired dishes rather than a traditional Mongolian recipe.

Ingredients

  • 300 g beef, thinly sliced against the grain
  • 1 teaspoon soy sauce, plus more for the sauce as needed
  • 1 teaspoon Shaoxing wine, optional
  • 1 to 2 teaspoons cornstarch
  • 1 small onion, sliced
  • 30 g carrot, thinly sliced
  • 30 g green onion, cut into pieces
  • Fresh green chili or dried chili, optional
  • 2 teaspoons sliced or minced ginger and garlic
  • 1/2 teaspoon oyster sauce, optional
  • 1 teaspoon sugar, or to taste
  • Cooking oil, as needed
  • A small amount of water for the sauce

Prepare the beef

Place the sliced beef in a bowl with soy sauce, Shaoxing wine if using, and cornstarch. Mix until the pieces are lightly coated and allow the beef to rest while preparing the vegetables.

Cook the stir-fry

  1. Heat a wok or large frying pan over medium-high to high heat and add enough oil to coat the cooking surface.
  2. Cook the beef in batches so the pan is not overcrowded. Remove it once browned and nearly cooked through.
  3. Add a little more oil if needed, then stir-fry the ginger, garlic, onion, carrot, green onion and chili.
  4. Add soy sauce, oyster sauce if using, sugar and a small splash of water.
  5. Return the beef to the pan and toss everything together until the beef is cooked and coated with the sauce.
  6. If a thicker sauce is desired, add a small amount of cornstarch mixed with cold water and cook briefly until thickened.

Serve immediately with steamed rice or another preferred side dish. Cooking time varies with the thickness and cut of the beef, so cook it to a safe doneness rather than relying on a fixed three-minute rule.