Total Time
Prep 20 mins
Cook 10 mins

A staple of Chinese restaurants. This is one of the more popular dishes we serve at my parents' restaurant.

Ingredients Nutrition

  • 3 tablespoons soy sauce
  • 2 tablespoons chinese rice wine or 2 tablespoons dry sherry
  • 1 teaspoon cornstarch
  • 34 lb flank steak, thinly sliced across the grain
  • 2 12 tablespoons cooking oil
  • 2 tablespoons garlic, minced
  • 10 small dried red chilies
  • 10 green onions, cut into 3-inch pieces
  • 2 tablespoons hoisin sauce


  1. Combine 2 tbs soy sauce, rice wine, and cornstarch. Add beef to coat. Let marinade for at least 10 minutes.
  2. Place a wok over high heat until hot. Add 2 tbs oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from pan.
  3. Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add garlic and chilies. Cook until fragrant. Add green onions and stir-fry for 1 minute.
  4. Return meat to wok and add hoisin sauce and soy sauce, cook until heated through.
  5. Serve over crispy bean threads (heat oil to 375°F and deep fry bean threads/rice noodles until puffy, then drain onto paper towel).
Most Helpful

fabulous! I can't believe I forgot to review this!! It tastes just like the chinese restaurant!

Chef rmshill June 25, 2010

I've made this dish twice now for dinner and we just love. I've added it to my regular rotation. Thank you so much for sharing this recipe with us! Delicious!!!

lxxColleenxxl January 16, 2009

I loved the taste of this! I can see why it's so popular. I upped the beef to 1 lb-ish. It was a 'family steak' and I pounded the crud out of it before and after slicing into little bits. I used cooking sherry for the second ingredient. I may have used more than 2 tbsp of garlic, but more is better anyway. I had about 8 green onions and cut them a bit smaller. Once cooked, they disappear, so I should have kept them long. I was scared of red chilies, so I dropped in 5 red pepper flakes instead. I've never had spicy mongolian beef and knew the kids wouldn't eat it if it was hot. I will make this again, but I will double the recipe. This was just barely enough for the 4 of us (2 adults, 2 kids) with no 2nd helpings. We ended up adding a tossed salad to fill our plates. I served this with rice. The meifun noodles sound fun, though! Thanks for this great recipe!

Burned Toast September 25, 2008