Mongolian Beef Recipe| Yummier than P.F. Chang's Mongolian Beef | 蒙古牛肉 | Crispy Easy Mongolian Beef


How to make the Mongolian Beef that is Better Than Chinese Restaurant Takeout. I will share with you the Secrets to the Best Mongolian Beef!!!

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Ingredients & Cooking Directions for Mongolian Beef

Kitchen Equipment used in this Video

Clear bowls:
Cutting Board:
Long Chopsticks:
Wooden Spoon:

Estimated servings: 4


3 tablespoons hoisin sauce-
1 tablespoon sweet soy glaze-
2 tablespoons brown sugar-
1 tablespoon soy sauce-
1 teaspoon white vinegar-
3 tablespoons water

Combine sauce ingredients in a bowl whisking together until sugar is dissolved. Set aside.

Fry Beef

1 ½ pounds flank steak, sliced 5 mm thin against grain
¼ teaspoon salt-
¼ teaspoon ground black pepper-
½ cup corn starch-
1 cup vegetable oil-

1. In a bowl add salt and pepper to cornstarch and whisk to combine.
2. Add beef slices to cornstarch to coat on all sides.
3. Turn your stove on high to heat the oil in your pan. The oil will be ready when you place a wooden utensil in the center of the pan and see bubbles around the utensil.
4. Working in batches, add in beef slices in an even layer to fry on the first side for about 2-3 minutes or until crispy and golden brown.
5. Flip the beef slices and cook on the other side and cook for about 1 minute or until golden brown.
6. Transfer the cooked beef to a plate lined with paper towels. Repeat this process with the rest of the beef slices.


2 tablespoons vegetable oil-
2 teaspoons minced ginger
2 tablespoons chopped garlic
6 dried red chilies-
7 green onions cut into 2-inch strips
Steamed white rice-

1. Turn heat to high and add in oil. When oil gets hot add in dried ginger, garlic, and chilies stir frying until fragrant.
2. Add in the beef and stir to coat with chili and aromatics for about 30 seconds. Add in the sauce and stir fry to coat beef with sauce.
3. Then add in green onions and toss with beef. Transfer to plate and serve with steamed white rice. Serve immediately.



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