Why You’ll Love This Mongolian Beef Recipe

If you’ve ever devoured a plate of Mongolian beef and wondered how to recreate it at home, you’re in for a treat. My upgraded version uses tender NY strip steak, a sticky garlic-soy glaze, and a touch of heat that makes this better than anything you’d get in a takeout container.

The best part? It comes together quickly with simple pantry staples and packs serious flavor.

Ingredients Needed

For the Marinade

• 2 tablespoons brown sugar
• 2 tablespoons sherry wine
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/4 cup low-sodium soy sauce
• 1 tablespoon hoisin sauce
• Red pepper flakes, to taste
• Splash of water
• 1–2 tablespoons cornstarch

For the Beef

• 1 lb NY strip steak, thinly sliced against the grain

For the Sauce

• 3 tablespoons brown sugar
• 1 teaspoon sesame oil
• 1–2 tablespoons hoisin sauce
• 1/4 cup low-sodium soy sauce
• 1 teaspoon each minced garlic and ginger
• Splash of sherry wine
• Dried red chiles or red pepper flakes, to taste

For the Stir-Fry

• 3–4 green onions, cut into 2-inch pieces
• 2 cloves garlic, thinly sliced
• Handful of dried red chiles (optional)

Step-by-Step Instructions – Mongolian Beef

Step 1 – Marinate the Beef

In a mixing bowl, whisk together all the marinade ingredients.

Add in the thinly sliced NY strip steak and toss to coat.

Let it marinate for at least 20–30 minutes, or up to 2 hours in the fridge.

Step 2 – Make the Sauce

Whisk together all the sauce ingredients in a small bowl and set it aside. This allows the flavors to meld while the beef marinates.

Step 3 – Sear the Beef

Heat a wok or large skillet over high heat and add a splash of oil. Sear the beef in batches for 1–2 minutes per side until browned and crispy around the edges. Don’t overcrowd the pan — this keeps the beef from steaming.

Set cooked beef aside on a plate.

Step 4 – Stir-Fry Aromatics

In the same pan, add more oil if needed. Toss in the green onions, sliced garlic, and dried red chiles. Stir-fry for about 30 seconds until fragrant and lightly golden.

Step 5 – Combine Everything

Return the cooked beef to the pan.

Pour the prepared sauce over the beef and toss everything together. Let it simmer for 1–2 minutes until the sauce thickens and coats the meat completely.

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How to Serve Mongolian Beef

This Mongolian beef is best enjoyed hot over:

• Steamed jasmine rice
• Garlic noodles
• Stir-fried vegetables

Top it off with extra green onions or sesame seeds for that final touch of flair.

Leftovers? Use them in wraps, rice bowls, or stir-fry for a quick lunch the next day.

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