Mongolian Beef
August 08th, 2014 123 Comments

Mongolian Beef

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Mongolian Beef

Adapted from The Essence of Shangri-La


8 oz beef tenderloin (thinly sliced)
2 tablespoons cooking oil
2 stalks leeks/scallion (sliced diagonally)
1 inch ginger (finely chopped)
3 cloves garlic (thinly sliced)


1 teaspoon corn starch
1 teaspoon soy sauce
1 tablespoon water
1 teaspoon Chinese cooking wine (rice wine or Shaoxing wine)


2 teaspoons oyster sauce
2 tablespoons soy sauce
1/2 teaspoon dark soy sauce
3 dashes white pepper powder
1/4 teaspoon sesame oil
1/4 teaspoon Maggi seasoning
1 tablespoon sugar or to taste
Salt to taste


Marinate the beef slices with the seasonings for 30 minutes. Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.

Heat up another 1 tablespoon of oil and saute the garlic and ginger until aromatic. Add the beef back into the wok and then the sauce. Continue to stir-fry until the beef slices are almost done, then add the leeks/scallions into the wok. Do a few quick stirs, add salt to taste, dish out and serve hot.

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123 comments... read them below or add one

  1. noobcook says:

    looks amazing, the close up is beautiful. Can tell you are a good chef just by the way you slice the scallions & leeks, so thin and so consistent (mine some thick, some thin :/)

  2. Manggy says:

    Hmm, I’m not sure if we call it Mongolian beef here. Anyway, that looks really good and simple too!

  3. allenooi says:

    I think I need to ask my sister to try this. She is also in the US. For me, I am not good at cooking. I am lazy. :)

  4. Lynda-nG says:

    Im a Malaysian studying in Melbourne.
    Mongolian beef is way toooooo common here! I work in an Asian kitchen in uni. The Aussies love it!

  5. Anonymous says:

    I love Mongolian beef, this is something I always order at Chinese restaurant. I didn’t think that Mongolian beef recipe is not that hard. This is great!


  6. Rachel says:

    I am in the US-Baltimore and I’ve never seen Mongolian Beef on a menu at a Chinese food place-take out or sit down.

  7. tumasova says:

    This looks amazing! I have to try it! Speaking of PF Chang’s, have you tried their Hot and Sour soup? Its heavenly! Do you have any recipes for this soup?
    Thank you!!!

  8. Hillary says:

    That is some gorgeous mongolian beef! I would love to eat that any day!

  9. Lara says:

    I’m in Brisbane, Australia, and I think that Mongolian Lamb is more popular/common than Mongolian Beef here. Or that may just be my personal preference! :D

  10. Lisha says:

    In Sydney down under, I’ve seen Mongolian beef and Mongolian lamb from the Chinese shops. They tend to favour adding onions, capsicums and carrots to it

  11. Eiinsprasie says:

    Mongolian beef is popular in Aussie land here. Some restaurant even serve it in sizzling plate to create more “wow” effect! :)

  12. Lydia (The Perfect Pantry) says:

    Mongolian beef is a pretty common dish on the Chinese restaurants that cater to primarily Western clientele here in New England.

  13. Andie Summerkiss says:

    Great recipe. Will try it soon. The photos look great too.

  14. Anonymous says:

    Ooo -I’ve been looking all over for a (reliable) recipe for this. Thanks!

    Yep, here in Australia, we serve this dish at most Chinese restaurants (although Mongolian lamb is probably more common than Mongolian beef. Very tender).


  15. Salt N Turmeric says:

    This mongolian beef sure look better than beef w broccoli. I think im gonna like this mongolian beef. ;)

  16. therealchiffonade says:

    I’m sorry. I tried it and my boyfriend “BigBear” (David Wyers) wouln’t eat it.

    Of course, everytime I serve something “chinese” he gets all bent out of shape.

    Clearwater, Florida

  17. Tastes of Home says:

    Your version looks really good! I’m not a fan of PF Chang’s either, hehe, but I think another redeeming item on their menu (for me at least) will be their deep-fried prawns with garlic and chilli peppers..:)

  18. Dhanggit says:

    this beef dish is a winner!! love it!!

  19. veron says:

    I love mongolian beef back in the Philippines but the ones here in the chinese restaurants are too sweet and have too much sauce. Not like yours – just perfectly napped with the sacue. Can you freeze some and send it my way? ;)

  20. mikky says:

    it really doesn’t matter what you call this dish, but i really does look delicious… thanks for sharing… :)

  21. judyfoodie says:

    Love the picture :)

    I am in Montreal, Canada and truthfully I don’t think I have ever seen it in the menus of Chinese restaurants I got to. Maybe it is called something else…

    I am going to try your recipe soon and let you know how it turns out :)

  22. lingzie says:

    it continues to amaze me how different chinese food is in the US compared to malaysia. i dont think i’ve ever seen mongolian beef in our local menus here. lol
    but this recipe looks good. i love beef!
    one day when i get my kitchen in order, i shall try out all your lovely recipes!!

  23. Chubbypanda says:

    Yum! Just give me some green onion pancakes (paratha) to wrap it up in, and I’m a happy panda.

  24. worldwindows says:

    One of the best presented beef dish I have seen for sometime.

  25. Lori Lynn says:

    I like the simplicity of this dish. I think with good beef, it would be stellar, and all the flavoring show through. Great, thanks!

  26. syrie says:

    Looks so tender and succulent. I’ll definitely try this one out.

  27. Marie says:

    I love mongolian beef and it’s funny because before I clicked on the rest of the entry, I was thinking about how the only place I order the dish is at PF Chang’s! I haven’t had mongolian beef in ages (like over a year!), so now I’ve got a serious craving. :P

  28. Piggy says:

    Mongolian Beef reminds me of the hot plate beef that is quite common in SG. Your version makes me drool. ;-)

  29. Anonymous says:

    Does anybody know a good recepy site like this one, but in chinese?
    My mother would love to try new things out.

    Thank you for this great site, bookmarked it :)

  30. Nellie says:

    I just found this through Food Blog Search!

    I’ll be making this for dinner tonight :).

    How many servings is this — 2?

  31. Emily Nelson says:

    I’m from Utah and lots of Chinese restaurants serve Mongolian beef. It’s one of my favorites.

    As for where it came from, I can tell you that several restaurants I ate at in China had a very similar dish; I don’t know the Chinese name but it translated to Iron Beef. It was beef, white onions and green peppers in a similar sort of sauce, and they served it sizzling in an iron skillet. It was one of my absolute favorite things I ate there.

  32. Bria says:

    My boyfriend loves Mongolian Lamb. I never have a say when we get Chinese… we always have to have it! Actually we had it just last night. I’m from Brisbane, Australia, and like others have said- Mongolian Lamb is more common than the beef version.

  33. Katia says:

    San Francisco has mongolian beef in every chinese restaurant. By reading your recipe, and others, I noticed that the restaurants in SF use small dried chili in their beef to add extra hotness to it…really brings out the flavors more. I’ll try this recipe, but definately will add chili and a bit of hoisin sauce.

  34. Anonymous says:

    HAS ANYONE EVEN TRIED this recipe?? or any recipes from this blog??1

  35. La Pinche Cocinera says:

    hi!! I am from Mexico, I went to a chinese restaurant and the have it, but sooooooo hot!!! with alot of dry chile and green chile too

  36. josh says:

    ok b, i have your origin.
    mongolian beef (or lamb) is a legitimate chinese dish, originally adapted from the cooking practices of mongolians and northern chinese muslims. there are two varieties, mongolian ‘hot pot’ which is very common, using a pot that holds broth and charcoal, or mongolian ‘brazier’ or ‘grill,’ which is basically like bulgoki in that thinly sliced meat is grilled at the table on a type of skillet. in america, early chinese restaurants weren’t equipped to provide a small stove for each diner, so a version that could be stir-fried in the kitchen and served normally or on a sizzling plate was devised. in fact, many (cheap) korean restaurants in america and thailand do a similar thing, frying the bulgoki and serving it cooked rather than having each diner do it themselves.

    • Jane says:

      I am from PEI, Canada, I have never heard of this dish, but I hadn’t looked for it either. Looks great though, will try the recipe~

  37. Simon says:

    Mongolian beef in my home country Norway is not very common. But I have yet to see it in in beijing when i live there served as a authentic dish haha.

  38. Claire says:

    Ever since visiting Florida on holiday and eating Mongolian Beef at Mings Court on International Drive my boyfriend and I have been hooked. We asked our local chinese take aways if they ever heard of it and they didnt know of it at all. I dont know of anywhere in my area in the UK that makes this. I am looking forward to trying your recipe as it looks so delicious, just how I remember it :-)

    • Hi Claire, when I visited UK, I did notice the Chinese food was different from US. Mongolian beef is must have beef dish on any Chinese menu and I don’t recall seeing it in UK. If not mistaken, I remember seeing scallion beef. I’d say that’s probably the closest thing to Mongolian beef. But try out this recipe of mine, hope it satisfy you and your boyfriend as well :)

      • Simon says:

        My previous comment was quite old, but I I have to add here that “chinese food” is very different world wide. I have been to many places in the world, and it should almost not be called chinese food:P. It should be called “english food with a chinese twist”, czech food with a chinese twist, US chinese food with chinese ingredients. But however, chop suey is a international “chinese” favorite, even if i just called it “oil fried meat with mixed odds, ends and greasy spy based sauces”. I can probably count the number of asian restaurants i visit in my home town using one hand. 1 Authentic japanese, 1 Korean owned by koreans catering to asian citizens, one chinese/vietnamese dim sum places and 1 authentic Thai restaurant catering to local thais making everything “home made”.

        Oslo is overfilled with vietnamese “pretend chinese” and sushi shops. I highly doubt that any of them are cooks, so it pretty much boils down to quantity over Quality.

        So what is chinese food?. The only answer i can find to this is simply food catered and made for chinese people, the authentic recipes we cook ourselves and home and the use of the right ingredients.

        NO to oily, greasy, fat and disgusting dishes masked in brown sauces.

        • I agreed completely. To get real Chinese food, you have to go to China and Hong Kong. When you have the real Chinese food, you will realize that Chinese food is a completely new cuisine–not something you have always known as. ;)

  39. Leah says:

    Hi – I lived in China for a number of years. It is an authentic Chinese dish, in Chinese it’s tie ban niu rou – iron plate beef. Comes served at the table on a metal plate and sometimes has carrots, capsicum and onion. I used to like the veggies even more than the beef :)

  40. Dorach says:

    Hi Rasa, this recipe never fails to impress my husband every time I cook it for dinner. I have one question though: What is the purpose of stir frying the beef 1st and then add it back later after the aromatics? I usually skip this step cos I am lazy.

  41. Mongolian BBQ says:

    I would like to recommend you guys you better to go Mongolia and try this and feel the real taste of Mongolian beef is.Mongolian beef and bbq is really amazing and has o lot of energy and smells pretty nice.I think if you tried in abroad of Mongolia that is fake.All Chinese restaurant has Mongolian food.But it’s really shit.Mongolian beefs and steaks Never been like this.Best advice is meet an Mongols and ask to cook Mongolian beef and you will gotta feeling how nice this is.
    Good luck.

  42. Mongolian BBQ says:

    Mongolia is independent country.Not Chinese region.

  43. Shirline says:

    I am a new subscriber, and I am so glad I came across your web site! I am fixing the food for my sons wedding dinner next week, and they requested Orange Chicken. I also decided to do Mongolian Beef. Coud you please let me know how many people each recipe serves I would really appreciate it. I am serving 60 people.

  44. Evelyn says:

    If I use a pound of beef instead of 8 oz., should I double the sauce and marinate ingredients? thank you.

  45. Evelyn says:

    IS there anything I can substitue for the kecap manis?? I can’t find it anywhere.. (sorry for keep asking questions .. :x)

  46. Gnani says:

    This looks yum ! will try this with lamb and I dont eat beef .
    The only thing i liked in pf changs was their battered beans and the sauce . could I get the recipe for it esp the dipping sauce which comes with it .
    Gnani, London

  47. Jun Low says:

    I made this dish last night and my girlfriend has asked for me to make it again. She loved it so much she had to hold herself back from eating all the beef.

    Thanks so much.

  48. Shirl says:

    I tried this recipe tonight … the beef is somewhat tough :( I didn’t read the recipe carefully so I stir fried the beef and then put in the sauce, maybe that’s where I went wrong…

    • Did you cut the beef against the grain?

      • Jun Low says:

        I marinate the beef with a teaspoon of bicarb soda before washing it off and marinating it again with the actual marinade in this recipe. Basically stole that from other food posts rasa malaysia has about making meat tender.

      • Shirl says:

        hmm the beef was already cut when I bought it … multi purpose stir-fry beef, not sure which part of beef it was. Thanks Jun, I did use a bit of baking soda, but didn’t marinate it long… Having said that, I love the sauce and will try making it again. I’m not very good at cooking red meat ^^;
        I love this site btw, I’ve tried a few recipes and will definitely try a lot more :)

  49. Simon says:

    Hi there,

    Even If I don’t consider myself a pro chef I’m really passionate about asian cooking, and I like putting my own little touch to the foods. But however, I have a question here. I was looking for maggi seasoning, but there is like 9 different types of bottles. Which type of seasoning sauce do you refer to here?.

    As I didn’t have Maggi seasoning I added a touch of Chinkiang Vinegar, the end result was actually quite nice too.

    Ps! This version with leeks actually was somewhat better than the one with scallions only.

  50. rhene says:

    good idea, i like the way you do it….thanks

  51. 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.

  52. 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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  54. 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.

    • Mike Harring says:

      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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  57. 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.

  58. 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.

  59. 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?

    • Mike Harring says:

      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.

  60. 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.

  61. Angela says:

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

  62. Wafaa says:

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

  63. 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.

  64. 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 ……

  65. 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.

  66. 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 :)

  67. 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.

  68. 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?

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

  70. 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.

  71. Melaney says:

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

  72. Amileah says:

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

  73. Emily says:

    I just made this tonight – it turned out fabulous!

  74. 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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  76. 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.

  77. 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.

  78. 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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  80. 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!

  81. 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?


  82. 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..

  83. Syl_oz says:

    Absolutely deeeeeelicious!!!!!! Have made this a few times and every time a big yummo!!!!! Goes great with rice. Added green and red capsicum!

  84. sharron says:

    Has anyone actually tried the recipe, need more comments on the flavor and such. is it worth making?

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