Mongolian Beef Recipe
September 23rd, 2008 119 Comments

Mongolian Beef Recipe

Mongolian Beef

(Popular and All-Time Favorite Chinese recipes: Chow Mein, Broccoli Beef, Sweet and Sour Pork, Egg Drop Soup, Kung Pao Chicken, Cashew Chicken, Fried Rice, Orange  Chicken, and more.)

Last month during the Beijing Olympics, I shared many popular American Chinese food recipes and the responses were overwhelming. I got numerous emails from my readers trying out my recipes with great success. They thanked me profusely with some of the sweetest emails I’ve ever received and requested more popular Chinese recipes such as Mongolian beef and orange chicken. Mongolian beef is probably one of the most popular beef dishes in the United States, perhaps right after broccoli beef. Mongolian beef is not a traditional Mongolian dish. I am personally not sure about the origins of this recipe but according to Wikipedia, Mongolian beef is a Chinese-American creation. However, I have a Shang Palace Cookbook (Shang Palace is the signature Chinese restaurant at Shangri-La Hotels) and Mongolian beef is featured. I believe Mongolian beef is a legitimate Chinese dish that has been adapted by overseas Chinese restaurants.

Near my office at Beverly Hills—where Chinese restaurants are almost non-existent—I go to PF Chang when I need my Chinese lunch fix. While I am not a fan of PF Chang and chain restaurants, I have to say that PF Chang does a decent job with its Mongolian beef. In fact, Mongolian beef is probably one of the best items on their menu.

My Mongolian beef recipe is very close to the taste of PF Chang’s, except that I used leeks instead of scallions. If you are not a fan of leeks, or can’t get them where you live, scallions work, too. Now, tell me if your local Chinese restaurants (in the UK, Australia, Canada) serve Mongolian beef? I am really curious to know.

Click Page 2 for the Mongolian Beef Recipe Recipe
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119 comments... read them below or add one

  1. Amelia Chee says:

    Cooked this for dinner last night, tasted more like ginger beef. I added some onion, green, yellow, red and orange peppers. Was thinking of adding some dried chilli but forgot about it in the process. Added some dried chilli flakes instead to spice it up. The Mongolian Beef we normally ordered at a Pad Thai restaurant in Bellingham – beef slices is fried and stir fried with dried chilli and onion in a thick sweet sauce. It tastes like beef jerky. Your version is a Chinese style and the one at Pad Thai is a Thai style. Both is tasty. I’m off to try your Penang Char Kway Teow tonight.

  2. Niccii says:

    YUUUMMMYYY, we recently found mongolian beef at our local asian place BUT it is $11.00 a plate!We live in WI. Wanted to find a recipe that was close but had my doubts….FOUND IT! was a huge hit at our house last night, my picky son loved, my seafood hater hubby didnt even taste oyster sauce lol perfect! We used regular onion , whole pack green onion & mushrooms as well(trying to stay as clost to our local as possible!)I adore this site & recommend to everyone…cant wait for your book!!!!
    P.S Congrats on your new bundle of joy!

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  4. Adam says:

    Just a quick question, i love mongolian lamb and it’s readily available all over australia, well atleast in brisbane, sydney and melbourne! it’s absolutely delicious, the only variation i’ve found is it’s spicy/sweet-ness, it tends to change from place to place.

    Is it possible to make this dish with chicken? :) thanks very much!

    • Of course, you can use any beef you like. :)

      • Adam says:

        Thanks very much! I made the mongolian beef last night, the sauce was absolutely delicious and great with the leeks! i added capsicum also. The only problem i had was the beef still had that real beefy/meaty taste coming through, is there any way to reduce that meaty taste and overpower it with the sauce, or perhaps i’ll try it with chicken next time :) great recipe can’t wait to try the others.

        • telesma says:

          I would try that baking soda soak trick you see in the chicken recipes (Cashew Chicken recipe has the instructions). It would tenderize the beef and make the flavor milder. Works a treat with chicken and pork, I don’t see any reason it shouldn’t work with beef, too.

    • I like to stick to beef in my Beef Mongolian,however I have used pork to make Pork Mongolian,Chicken for Chicken Mongolian when I was out of beef.They turned out OK. My girlfriend’s sister (who is a vegan)came over to dinner one evening and I fixed her a tofu Mongolian while my girlfriend and I ate the traditional Beef version.

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  7. I think this is the holy grail of mongolian beef recipes. Thanks for sharing! I have made it several times and discovered I like it a little less sweet, so I decrease the amount of dark sweet soy sauce by half and increase the same amount of soy sauce.

  8. Mateosmommy says:

    Just finished making this. Love the overvall flavor but I had anticipated more of a sweeter version. What I got, while delicious, tasted more like a beef & broccoli sauce. My question is whether authentic mongolian beef should have a slighty sweeter taste or is more towards the salty end. I added zero salt beyond the base seasoning. Thanks!

    • Authentic Chinese dishes are not supposed to be overly sweet but I guess the US version of Chinese food has been sweetened up quite a bit. You can add sugar to taste and it will taste like the Mongolian beef served outside. Chinese sauces pretty much taste about the same, just the ingredients used are different. Thanks for trying the Mongolian Beef recipe.

      • Tiarra says:

        Actually australia chineese food is much sweeter than american, but in saying that it also varrys greatly in Australia as well with some being verry spicey. It depends on what region of china you typically get people from.

  9. Lisa says:

    Mongolian Beef Recipe – I was going to use pork instead of beef and I was thinking if adding some veg to bulk it out. Can you suggest what veg would work best?

    • Tina says:

      maybe carrots and onions?

    • I use sliced onions with sliced red and green bell peppers added to the beef in the stir-fry step of the cooking process before adding sauce.I sometimes add chopped scallions on top before serving as a garnish.I know traditional Beef Mongolian usually calls for onions or scallions only but I gotta have my veggies,also the color the peppers add to the dish really make it more attractive and tasty.

  10. Tina says:

    The sauce and meat come out spot on but why are my leeks so tough? They feel like rubber and squeak against my teeth :( am I doing something wrong? I’ve made this more than once now, with the same result.

  11. Angela says:

    It was take out home made tonight. Another great recipe! Thanks for sharing. This was so easy and very yummy.

  12. Wafaa says:

    Can we replace the wine with something else? or even not include it in the recipe?

  13. cherie says:

    Had to come by – I have your book – had to buy it after perusing it at the library.


    I just made this, my first dish, as written in the book [slightly different than here] and I had to come and report how delighted I am – your technique and recipe really DOES taste just like I ordered in – fabulous.

  14. mimi tan says:

    have cooked this last night. the taste like restaurant. my daughter very likes. but have problem, the meat, still tough ( not tender ).
    whats wrong ? do you have any idea to make meat more tender ?
    thank you in advance. please give me more advices ……

  15. Joe says:

    Hi there: What is “Maggi Seasoning”. What can I replace it with since there is no such thing where I live. BTW, I have tried four of your recipes and they are just great. Thank you so much.

    • telesma says:

      Maggi seasoning sauce. Maggi is a brand, they make various seasonings, soup mixes, bouillon cubes, etc. You will find it in Asian and Hispanic groceries (more likely the latter), or you can order it online, or even request it be ordered at a locally owned grocery. I haven’t found anything quite like it, but I would maybe sub oyster sauce for it.

    • felicitas says:

      Maggi is a german seasonal sauce.Does NOT compare in taste to soy sauce even though some ppl. call it the German Soy sauce. WRONG !!! I use it a lot but never in oriental cooking.

  16. Jules says:

    I live in the Blue Mountains outside Sydney, Australia and yes we have Mongolian beef here too, it is my fave Chinese dish and my fave is at Lawson Bowling Club Chinese Restaurant :)

  17. Michael Agurkis says:

    I lived in Brisbane, Australia in 2002 and there was a large “Chinatown” area just outside of downtown in Fortitude Valley. My favorite hole in the wall Chinese place was called King of Kings. And my favorite dish was Mongolian Lamb which came out on a sizzling skillet and a side of white rice. One of the best things I have ever eaten. Lamb instead of beef was very common in Queensland AUS.

  18. ben says:


    Just a quick question, do you use dark sweet soy, like that used in pad see-ew? Or do you use the the non sweet dark soy?

  19. I love your site. I love Mongolian Beef, and I will be trying out the recipe. I can’t wait…Joe

  20. tarasis says:

    Made this yesterday and both my wife and I enjoyed it, I found this recipe in a search for sizzling beef and something about the recipe & the site made me think “I’ll do this one”. Went really well with Steamed Garlic Rice.

    Now to explore your other recipes, I’m hoping you have a Crispy Chili Beef.

  21. Melaney says:

    My boyfriend and I have made this twice now. THE best Mongolian Beef I’ve ever had! Great recipe!

  22. Amileah says:

    Mine came out really water and soupy…idk why? What should I do?

  23. Emily says:

    I just made this tonight – it turned out fabulous!

  24. nicki says:

    Can you please tell me do all your recipes serve 4 as I have looked at alot of them and it does’nt mention this.

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  26. John says:

    I made the book version of this dish which is slightly different from this one. The beef was wonderful with great, complex flavor. I highly recommend this recipe, much better than what most restaurants serve. Get the book, there are many techniques snd tips that will help you to improve your cooking over just following the recipe. Thank you Bee, I’m a big fan.

  27. Gail Schow says:

    I love authentic Chinese food. I just found out that I am allergic to Sesame seeds. I have noticed that Sesame oil is in most Chinese dishes I love. Is there any other oils that I could substitute for Sesame Oil.

  28. Lisa says:

    I LOVE your blog…..and i am shaking my head……the way you cook, can’t believe you have to visit a PF Changs to eat “asian”…….wow…

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  30. mark says:

    I have been making this for a long time.
    But I notice today you have altered the ingredients.
    No ABC sweet soy and more seasame oil.
    May I ask why the change? I still love it!

  31. Jennifer says:

    I am on a restricted diet due to chemotherapy and cannot have any soy sauce or oranges. I know it sounds weird, but I love Chinese food, especially Mongolian beef! Can anyone suggest a substitution for the soy sauce?


  32. Anitha says:

    I have never tried any Mongolian dish, but this is too tempting, I will definitely try this.. Why don’t you try some Indian beef recipes..

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