Mongolian Beef

Why You’ll Love This Recipe

I love this recipe because the beef turns out incredibly tender thanks to the marinade, while the sauce becomes rich, glossy, and full of flavor.

I also like how versatile it is. I can serve it over crispy fried vermicelli noodles, steamed rice, or regular noodles for a comforting and satisfying meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef Marinade

1 pound beef flank steak, thinly sliced
2 tablespoons water
2 teaspoons Shaoxing rice wine
½ teaspoon Kosher salt
¼ teaspoon baking soda
2 tablespoons cornstarch
1 tablespoon neutral oil

Stir-Fry

1 teaspoon cracked black pepper
1 tablespoon Shaoxing rice wine
3 tablespoons granulated sugar
2 tablespoons soy sauce
1 tablespoon garlic, minced
½ large yellow onion, sliced
1 bunch green onions, cut into pieces
1 ounce rice vermicelli, optional
Oil, as needed for cooking

Directions

Step 1: Marinate the Beef

First, I place the thinly sliced flank steak into a mixing bowl.

I add the water, Shaoxing rice wine, salt, and baking soda, then mix everything thoroughly until the beef absorbs most of the liquid.

Next, I add the cornstarch and mix until all the beef slices are evenly coated. Then I add the oil and stir again.

I let the beef marinate for about 10 to 15 minutes while preparing the remaining ingredients.

Step 2: Prepare the Fried Vermicelli (Optional)

If I want crispy noodles for serving, I heat 1 to 2 inches of oil in a wok or deep pan to about 350°F.

Once the oil is hot, I carefully add the dry rice vermicelli noodles. They puff up very quickly, usually within 30 seconds to 1 minute.

I remove the fried noodles and let them drain on paper towels.

Step 3: Cook the Mongolian Beef

I heat enough oil in a wok or large sauté pan to coat the bottom.

Once hot, I add the marinated beef in batches and sear it until golden brown and just cooked through. I remove the beef and set it aside.

In the same pan, I keep about 1 to 2 tablespoons of oil and add the minced garlic. I stir-fry it for about 15 to 30 seconds until fragrant.

Next, I add the sliced onions and the white parts of the green onions. I cook them until slightly softened.

I return the beef to the pan and add the black pepper. Then I drizzle the Shaoxing rice wine around the pan and stir-fry briefly.

I add the sugar and soy sauce and continue stir-frying until the sauce coats the beef and becomes slightly caramelized.

Finally, I stir in the green onion tops and cook for a few seconds before serving.

I serve the Mongolian beef over the crispy fried vermicelli noodles or steamed rice.

Servings and timing

This recipe makes 3 servings.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

I like adding broccoli, bell peppers, mushrooms, or snap peas for extra vegetables and texture. Sometimes I also add chili flakes for a spicier version.

For a lower-carb option, I can serve the beef over cauliflower rice or lettuce wraps instead of noodles or rice.

storage/reheating

I store leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days.

To reheat, I warm it in a skillet over medium heat until heated through. I can also microwave it in short intervals, stirring occasionally.

FAQs

Why is baking soda used in the marinade?

I use baking soda to help tenderize the beef and give it a soft restaurant-style texture.

Can I use another cut of beef?

Yes, I can use sirloin, skirt steak, or ribeye if flank steak is unavailable.

What does Shaoxing wine do?

Shaoxing wine adds depth and authentic flavor to the stir-fry sauce.

Can I make this dish spicy?

Yes, I can add chili oil, red pepper flakes, or sliced fresh chilies for extra heat.

Do I need to fry the vermicelli noodles?

No, the crispy noodles are optional. I can also serve the beef with steamed rice or soft noodles.

Conclusion

Mongolian Beef is one of my favorite quick stir-fry meals because it combines tender beef, savory sauce, and caramelized flavors in every bite. I love how fast and satisfying this dish is, especially when served over crispy noodles or warm rice.