Umami Mongolian Beef

"A staple of Chinese restaurants. This is one of the more popular dishes we serve at my parents' restaurant."
photo by Halcyon Eve photo by Halcyon Eve
photo by Halcyon Eve
photo by micmic123 photo by micmic123
photo by micmic123 photo by micmic123
photo by Halcyon Eve photo by Halcyon Eve
photo by Halcyon Eve photo by Halcyon Eve
Ready In:


  • 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


  • Combine 2 tbs soy sauce, rice wine, and cornstarch. Add beef to coat. Let marinade for at least 10 minutes.
  • 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.
  • 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.
  • Return meat to wok and add hoisin sauce and soy sauce, cook until heated through.
  • Serve over crispy bean threads (heat oil to 375°F and deep fry bean threads/rice noodles until puffy, then drain onto paper towel).

Questions & Replies

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  1. Chef rmshill
    fabulous! I can't believe I forgot to review this!! It tastes just like the chinese restaurant!
  2. Burned Toast
    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!
  3. Shirakomaru
    I have come back to your recipe for a second time! It is so tasty! Umai yo! Thank you for sharing your family recipe. Even Japanese loves your recipe! Your parent's restaurant must be very successful!! I hope to find some more of your recipe. {Maybe, you have mei fun recipe?!} Thank you
  4. dlsampson
    I never can seem to follow a recipe, ever. I always have to change things up. This time, I actually followed the recipe exactly (almost) except that in addition to the green onions I sliced up a red onion and also added fresh mushrooms for my hubby. Everyone in the family loved it, my son and husband both said "its a keeper!" and my daughter just kept shoveling it in her mouth. ;) Very excellent dish.
  5. abby girls daughter
    My boyfriend and i absoultely LOOOOOOOVE this recipe!!!!! its soooooo amazingly yummy. I listened to other suggestions and doubled the sauce and served over stir fry noodles. We added rooster sauce and used extra crushed chili pepers along with snow peas and sprouts. Its delicious and so easy to make and quickly made its way into our top dinner meals... thanks so much for sharing


  1. Halcyon Eve
    This is quite good, although not quite what I'm used to from our local restaurants here. I'm used to Mongolian beef that is somewhat sweet as well as spicy. However, I think if I add some brown sugar, it'll be pretty close to what I'm looking for. I cut back on the chilies (since my 3-year old was eating it, too), and substituted some yellow onions sliced into very thin wedges for some of the green onion. Also, I sliced the garlic thinly rather than mincing it. Nevertheless, it smelled so good, we just dove in--I even forgot to take photos (next time...)! It's definitely a keeper--thanks for posting! Oh, and a word to the wise--maifun (rice stick noodles) REALLY puff up when you fry them! You won't need very many to end up with plenty to serve with the beef! UPDATE: made again adding about 1-1/2 tablespoons brown sugar to the marinade per recipe (I made a double batch with 2-3 tbsp). I think the hoisin is still to strong, though--next time I will add a little more sugar and cut back the hoisin sauce. I included a before/after picture of the rice stick noodles, with the package for size reference. The uncooked noodles fill an 8-oz glass bowl, the cooked noodles cover most of a dinner plate.
  2. Ilovemy4kids
    Thank you for this recipe. Only change I made was to use carrots instead of green onions. My son likes his mongolian beef sweeter, so next time we will add a tad more hoisin sauce or sugar.


I'm currently serving in the Navy and work on a dialysis unit. My parents own a Chinese restaruant. I learned how to cook from both my parents and enjoy sharing the wonderful food with our family and friends.
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