Mongolian Beef

5 from 1 vote

Craving that rich, garlicky Mongolian beef from your favorite takeout joint? This homemade version with NY strip steak is loaded with flavor, made in under 30 minutes, and so good you won’t want takeout again. Sweet, savory, and a little spicy — this is dinner done right

Prep Time20

Cook Time10

Total Time30

Course: Beef Recipes, Main Course

Cuisine: Mongolian

Servings: servings

Author: Matt Price

Equipment

Wok or Large Skillet

Ingredients

For the Marinade:

2 tablespoons brown sugar
2 tablespoons sherry wine
1 tablespoon minced garlic
1 tablespoon minced ginger
¼ cup low-sodium soy sauce
1 tablespoon hoisin sauce
Red pepper flakes to taste
Splash of water
2 tablespoon cornstarch

Beef:

1 lb NY strip steak thinly sliced against the grain

For the Sauce:

3 tablespoons brown sugar
1 teaspoon sesame oil
2 tablespoon hoisin sauce
¼ 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:

4 piece green onions cut into 2-inch pieces
2 cloves garlic thinly sliced
Handful of dried red chiles optional, for spice and aroma

US Customary - Metric

Instructions

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.

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.

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.

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.

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.

Notes

Pro Tip: Slice the steak while it’s slightly frozen to get ultra-thin, clean cuts. This makes the beef cook faster and absorb more flavor.

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

Nutrition