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Mongolian Beef Stir Fry

Mongolian beef stir fry is a dish found in almost any Chinese restaurant here in Australia and also back home even in Sri Lanka. This dish is quite popular but it is definitely not a traditional dish from Mongolia, so why is it called Mongolian beef? Honestly, I don’t even have a theory hahaha. If you do know the answer, please enlighten me

Mongolian Beef stir fry

There is also a crispier version of a Mongolian beef that is done, But I am doing something similar but the stir-fried version of it, it is also mostly done with lamb.

When it comes to mid-week dinner options and easy beef recipes, I believe this hits the spot in all criteria. It is easy, takes less than 20 minutes and is a family favourite!!!! woohoo, ticks all the boxes.

I typically do a stirfry once a week and it’s mostly this recipe.

Mongolian beef stir fry sauce

To make the Mongolian beef sauce, you will need quite a few ingredients, try not to omit any of these ingredients as every ingredient adds a specific flavour to the sauce. It is also important to add cornflour, as that’s what makes the sauce thick and glossy and makes the sauce stick to the meat.

Spicy Mongolian beef

When it comes to spice level. I am the queen of spicy, so fear not, as I will definitely add a bit of kick of chilli in this recipe. But for those who do not want any spice in their Mongolian beef stir fry then definitely omit the chilli indicated in the recipe.

How to serve Mongolian beef stir fry

  • Carbs carbs carbs hahaha ( This is also meant to be a low carb dish 😉
  • Stir-fried noodles
  • White rice
  • Steamed vegetable (If you are looking for a healthy alternative)
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Mongolian beef

What cut of beef to use

Rump steak, Flank steak, Sirloin, striploin, porterhouse, scotch fillet. All of these cuts can be used. We are anyway tenderising the meat, so you don’t have to buy expensive cuts of meat. Secondary cuts such as chuck meat, flank or sizzle steak can be used. I have used sizzle, as it comes pre size, which helps me a lot with time-saving and portion control.

The meat has to be cut at an angle as in the pictures below.

How do I make tender beef stir fry

This recipe, Like most Chinese stir fry dishes, uses the technic of tenderising meat. Using baking soda in meat is one way of tenderising meat and we will use that technic in this recipe as well.

So if we are using good cuts of beef why are we tenderising meat as well? Like many stir fry dishes, it is important to thinly slice the meat, which means stir-frying will obviously overcook the meat, which in turn will make it tough and chewy. No one wants chewy and tough beef. so this way we will have tender beef stir fry.

Can I add other vegetables into the Mongolian beef stir fry

I have only used capsicum and onion in this recipe, you can definitely add other vegetables like carrots, broccoli etc… But just so we stick to the not “so traditional recipe” I have only added capsicum and onion. But if you wish you can add as many vegetables as you need, but be aware that other vegetables might take longer to cook

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Vegetables for Mongolian beef

You can also check my other dishes here

How to make Mongolian beef stir fry

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Mongolian Beef Stir Fry

Stir-fried beef strips with sauce and vegetables
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Servings: 4 people


  • Wok or Pan


Mongolian beef marinade

  • 400 g Beef cut into thin slices
  • 1/2 tsp Baking soda
  • 1 tsp Cornflour
  • 1 tbsp Light soy sauce
  • 1 tbsp Chinese cooking wine

Mongolian beef sauce

  • 3 teaspoons Cornflour
  • 2 teaspoons Dark soy sauce
  • 1 teaspoons Light soy sauce
  • 1 1/2 teaspoons Sambal oelek or Chilli paste or Chilli flakes
  • 3 Tablespoon Hoisin sauce
  • 2 Tablespoon Chinese Cooking wine
  • 1/4 teaspoons Chinese five-spice powder
  • 3/4 cup Water
  • 1 tsp Sesame oil

Mongolian beef stitfry

  • 2 Tablespoon Oil
  • 1 Onion Cut into cubes
  • 2 cloves Garlic chopped
  • 4 Green shallots ( Spring onion) Sliced
  • 1 Capsicum ( Red bell pepper) Cut into cubes


Mongolian beef marinade

  • As shown in the pictures above cut the beef into thin slices then at an angle ( Basically it should represent large strips)
  • In a medium-size bowl add all ingredients listed in the marinade and the beef slices. Mix well together and leave aside for 2 hours

Mongolian beef sauce

  • In a small bowl add all ingredients listed under the mongolian beef sauce, mix well using a spoon and leave aside

Mongolian beef stitfry

  • Heat a large wok or pan with oil on high, Add onion & garlic and fry until soft and slightly brown in colour
  • Once cooked add the meat and cook for further 2-3 minutes until beef has turned brown and cooked
  • Add the prepared sauce into the meat and leave it on the fire for about 2-3 minutes, until the sauce has thickened and glazed the meat well.
  • Finally, add the spring onion and toss it. Enjoy


Did you make this recipe?

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