
This Mongolian Beef recipe is made by my wonderful father. This was one of my favorites at his Chinese restaurant and was loved by many. The beef is so flavorful, tender, and juicy! My parents are now retired but I always will remember my dads’ delicious recipe. Hope you guys try to make it at home, you won’t regret it.

Ingredients you need for your mongolian beef:
- beef tenderloin or beef chuck
- salt
- sugar
- soy sauce
- shaoxing cooking wine
- baking soda
- corn starch
- water
- olive oil
- chicken bouillon
- white pepper
stir-fry
- vegetable oil
- green onions
- white onion
- garlic cloves
- dried red pepper
- soy sauce
- sugar
Steps to make the mongolian beef:
- Step 1. Slice beef tenderloin or beef chuck into thin slices and place in a bowl. For the beef marinade: add 1 teaspoon salt, 1 teaspoon sugar, 1 tablespoon soy sauce, 1 teaspoon shaoxing cooking wine, 1/4 teaspoon baking soda, 1 tablespoon corn starch, 1/4 cup water, 1 teaspoon olive oil, 1/2 teaspoon chicken bouillon, and a pinch of white pepper. Add a little bit of oil on top of the beef to seal in moisture.
- Step 2. Marinate beef for a minimum of 30 minutes to 1 hour. After marinating, you will see that the liquid is soaked up. Give the beef a good stir before frying.
- Step 3. Prep your onions/garlic/dried red peppers before cooking the beef. Cut 6-8 green onions in 2 inches. Slice 1 small white onion and 2 garlic cloves. Set aside and prepare the stir fry!
- Step 4. Heat up your pan or wok on high heat. Once the pan is hot, add 2 tbs oil. Next fry your beef on high heat until the beef has a nice brown sear. Be careful, the beef has moisture so when it hits the oil, there will be some splatter. I recommend to cover the pan with a lid when the oil starts to splatter.
- Step 5. Once beef has a nice brown sear, set it aside.
- Step 6. In the pan (still on high heat), there should be some leftover oil from frying the beef. The oil has good flavor so don’t throw away ◡̈ Add 6-8 dried red pepper and 2 sliced garlic. Keep stirring to make sure garlic doesn’t burn. We’re looking for a roasted red pepper and slight golden on the garlic. (takes 1 minute)
- Step 7. Add sliced white onions in the pan when the dried red pepper has turned a darker red color. Stir fry onions until translucent. (takes 1-2 minutes)
- Step 8. Add beef back in with the dried red peppers, white onions, garlic. Add green onions, 1 tbs soy sauce, 1 tbs sugar and fry for one minute. The dish is yummy and savory. Its perfect when you serve with some white rice ◡̈ Hope you enjoy!
Best Mongolian Beef
The beef is really juicy and is stir-fried with peppers and onions
Ingredients
beef marinade
- ½ pound beef tenderloin or beef chuck
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 teaspoon shaoxing cooking wine
- ¼ teaspoon baking soda
- 1 tablespoon corn starch
- ¼ cup water
- 1 teaspoon light olive oil
- ½ teaspoon chicken bouillon
- pinch of white pepper
stir-fry
- 2 tablespoon vegetable oil
- 6-8 green onions cut in 2 inch pieces
- 1 small white onion sliced
- 2 garlic cloves sliced
- 6-8 dried red pepper
- 1 tablespoon soy sauce
- 1 tablespoon sugar
Instructions
marinade beef
- Slice beef tenderloin into thin slices and place in a bowl. For the beef marinade, add salt, sugar, soy sauce, shaoxing cooking wine, baking soda, corn starch, water, olive oil, chicken bouillon, and a pinch of white pepper. Add a little bit of oil at the top of the beef to seal in moisture.
- Marinate beef for a minimum of 30 minutes to 1 hour. After marinating, you will see that the liquid is soaked up. Give the beef a good stir before frying.
stir-fry
- Prep your onions/garlic/dried red peppers before cooking the beef. Cut green onions in 2 inches. Slice the white onion, and garlic. Set aside and prepare the stir fry!
- Heat up your pan or wok on high heat. Once the pan is hot, add 2 tbs oil. Next fry your beef on high heat until the beef has a nice brown sear. Be careful, the beef has moisture so when it hits the oil, there will be some splatter. I recommend to cover the pan with a lid when the oil starts to splatter.
- After beef has a nice brown sear, set the beef aside.
- In the pan (still on high heat), there should be some leftover oil from frying the beef. The oil has good flavor so don't throw away ◡̈ Add the dried red pepper and garlic. Keep stirring to make sure garlic doesn't burn. We're looking for a roasted red pepper and slight golden on the garlic. (takes 1 minute)
- Add sliced white onions in the pan when the dried red pepper has turned a darker red color. Stir fry onions until translucent. (takes 1-2 minutes)
- Add beef back in with the dried red peppers, white onions, garlic. Add green onions, 1 tbs soy sauce, 1 tbs sugar and fry for one minute. The dish is yummy and savory. Its perfect when you serve with some white rice ◡̈ Hope you enjoy!
Video
@cookwithdana Thanks dad for sharing this amazing recipe! #comfortfood #foodtiktok #chinesefood #easyrecipes #yummyfood #beef
♬ Puzzle piece music box – 🌱
Did you make this recipe? 💖
Please give it a 5-star rating or leave a comment below to share your experience! Tag @cookwithdanaa on instagram to show me your beautiful creations😊
This was great. I doubled the recipe. Everyone raved about this . There were no leftovers. Couldn’t find dried red peppers so used roasted red pepper strips. Been sending this recipe to all my friends. Thank you for a delicious meal
Thank you so much Sue! Hope you get to try our other Chinese recipes ◡̈
Any subs for the chicken bouillon?
Vegetable or mushroom bouillon works ◡̈
Absolutely delicious! Just found your website thanks to Instagram and I have bookmarked so many things. Fabulous!!
Hi! Thank you so much Alana ◡̈
Second time cooking this, could not fault it. So so so delicious, my whole family loves this recipe, it’s definitely a favourite!
Thank you so much Emily. Glad that your family is enjoying it as well ◡̈
Hello, any substitute for shaoxing wine? we’re not allowed because of religion purposes :)!
Hi Sarah! I would omit the shaoxing wine if you can’t have it ◡̈ Not a huge change in flavor.
-Dana