Authentic Mongolian Beef Recipe

spicy mongolian beef

Mongolian beef is a stir fried beef (usually flank steak) with onions or green onions, mixed in with a sauce. It could be spicy or nonspicy. 


  • 4 tbsp hoisin sauce
  • 2 tbsp oyster sauce
  • 1 ½ tbsp soybean chili sauce
  • ½ tsp chicken bouillon
  • ½ tbsp oil
  • 12 lb Flank steak
  • 2 sprigs of green onion


    • 1 cup water 
    • 4 tbsp corn starch


  1. Rinse your flank steak and pat down dry. Take your flank steak and throw it in the cutting board a few times. Really slap the steak down as much as you can. In a bowl, mix the water and corn starch together. In a prep bowl, mix flank steak and marinade and let it sit for an hour. 
  2. Slice green onion in 2 inch increments. Discard the front and ends of green onion.
  3. In a wok, heat up on medium heat. Once wok is warm, add in oil. When oil is translucent, add in beef, and stir fry until beef is browned. 
  4. After beef is 80 percent cooked, take out beef. Turn down the heat to low, and add in hoisin, oyster sauce, chili sauce, adn chicken bouillon. Taste sauce and make adjustments. Once sauce is boiling, add in green onion and green and saute to mix. Wok toss the beef and sauce together for 1 minute.
  5. Serve beef right away and enjoy!


If you’re at a rush of time, the quick stir fry will taste just fine, but if you want to have a more tender and soft texture, I’d advise you to give your flank steak some love and tenderize it before cooking. 

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