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Overhead view of a plate of homemade Mongolian Beef with green onions and red arbol chiles
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5 from 2 votes

Mongolian Beef

Tender flank steak coated in a well-balanced sweet and salty glaze with a little warm heat from the arbol chiles.
Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Asian
Keyword: beef
Servings: 6
Calories: 635kcal
Author: Tricia


  • 1 ½ pounds flank steak
  • 1 cup chicken broth, or water
  • ¾ cup light brown sugar, packed
  • cup low sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • cup cornstarch
  • 1 cup vegetable oil for frying
  • 4 scallions, white parts minced, green parts cut into 1-inch pieces
  • 3 dried arbol chiles, stemmed and halved crosswise (plus more for hotter sauce)
  • 4 cloves garlic, minced
  • 1 ½ tablespoons fresh ginger, grated
  • sesame seeds, for garnish
  • cooked rice, for serving


  • Place the steak in the freezer for 20 to 30 minutes. This step helps make the beef firm enough to slice thin.
  • In a small bowl combine the broth (or water), brown sugar, soy sauce and sesame oil. Whisk and set aside.
  • Pat the beef dry with paper towels. Cut the beef against the grain into ⅛ inch thick slices. Add the beef to a bowl and toss with the cornstarch. Set aside.
  • Line a baking sheet with a few paper towels or a wire rack to drain the beef. Set aside.
  • Heat the oil in a large Dutch oven or deep cast iron skillet over medium-high until it reaches 375°F. Add one-fourth of the beef slices and fry until crispy around the edges, about 5 minutes. Stir occasionally to prevent the beef slices from sticking together. Monitor the temperature and adjust the burner as needed to maintain a minimum of 350°F to 375°F. Using a slotted spoon remove the beef to the prepared baking pan to drain. Repeat until all beef is cooked.
  • Transfer 1 tablespoon of the frying oil to a large nonstick skillet or wok. Heat on medium-high until shimmering. Add the white parts of the scallions, chiles, garlic and ginger. Cook, stirring constantly until fragrant, about 1 minute. Carefully add the sugar and soy sauce mixture and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce is slightly thickened and syrupy, about 5-7 minutes.
  • Add the beef and cook tossing constantly until the sauce coats each slice. Add the scallion greens and stir to combine. Continue to cook for 4-5 minutes.
  • Remove from the heat and serve immediately over cooked rice. Garnish with extra scallion greens and a few toasted sesame seeds if desired.


  • Substitute small dried Asian chiles or 3/4 teaspoon crushed red pepper flakes for the arbol chiles. If preferred, substitute 1 tablespoon Sriracha sauce for the peppers.
  • Arbol chiles can be found in the Mexican food section of your local grocery store.
  • Feel free to stir-fry add-in vegetables before the aromatics. Broccoli, carrots, and bok choy are all delicious in this recipe.
  • Our Mongolian Beef was inspired by many recipes including Cook’s Country, and Food and Wine
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


Calories: 635kcal | Carbohydrates: 38g | Protein: 27g | Fat: 43g | Saturated Fat: 32g | Cholesterol: 68mg | Sodium: 1027mg | Potassium: 550mg | Fiber: 1g | Sugar: 28g | Vitamin A: 146IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 3mg