Mongolian Beef


Deep, dark Mongolian Beef. I apologize if you're Mongolian, I realize this recipe doesn't come from Mongolia but it's pretty tasty and dead easy to make. I don't currently have a photo but the next time I make this I'll take one.



Meat and marinade
  • 1.5 lbs beef sliced very thinly (see note 1)
  • 1 tbs Shaoxing wine
  • 2 tbs oyster sauce
  • teaspoon corn starch
  • 3/4 cup hoisin sauce
  • 2/3 cup Shaoxing wine (see note 2)
  • 2 tbs doubanjiang (see note 3)
  • 12 large cloves minced
  • 8 dried Chinese red chili peppers (see note 4)
  • 3 tsp chili flakes
  • 3 tbs vegetable oil
  • 12 sliced diagonally about 3/4 inch long
  • 1 medium yellow onion sliced in half rings 




  1. Put the beef in a bowl along with the 3 teaspoon of shaoxing, the oyster sauce and corn starch. Stir to evenly coat the beef and let it marinate while you prepare the rest of the ingredients.
  2. In a small bowl, add the hoisin sauce, 1 tablespoon of shaoxing, and doubanjiang, stir to combine.
  3. Heat cast iron or steel pan over charcoal chimney or hot burner until smoking, sear meat but do not cook through. (See note 5)
  4. Heat a wok or frying pan until hot. Add the oil, chili pepper flakes, chili peppers and garlic and fry until the garlic is fragrant.
  5. Add the beef
  6. Add the scallions and sauce and continue to stir-fry until the sauce has caramelized and coats the beef evenly (a few more seconds). Serve over rice.



1. I've used thinly sliced beautifully marbled ribeye from my local asian grocery which seemed like a good idea but in practice it falls apart when cooked. I'm now using a leaner, tougher and cheaper cut from the round. Sometimes you can find it labeled Carne Asada or just Beef Top Round (or Bottom Round too). I freeze it for about 15 minutes and cut it as thinly as I can.


2. Use real Shaoxing. The name may be spelled Xaoshing, Xaoxing or any combination. It's cheap and most asian grocery stores have it. Even my local upper-end grocery has it.


3. Doubanjiang is sometimes labeled Toban Djang and other times labeled Chili Bean Sauce. I use Lee Kum Kee's Toban Djang.


4. I've used Arbol in a pinch but even though they look like Chinese peppers the heat profile is different and they have move of a chili powder flavor to them. Try to find dried Chinese red peppers.


5. I have a poorly made, very thin steel griddle pan I got from a Mexican grocery for about $5 with absolutely horrible heat transfer that I place directly on top of a charcoal chimney full of lump charcoal. I'm not sure how hot it gets but chimney starts to glow red about the time I start cooking. That steel griddle pan takes any amount of heat I throw at it and I add no oil to it. When it's crazy hot I sear the very thin slices of marinated beef. The whole process probably takes less than 10 minutes. I imagine if I had a powerful gas burner and a carbon steel wok I could do the same thing but I don't. Use what you can but the point is the pan has to be very hot to get the sear you want. If you don't get the sear then the flavor won't be as deep. I have successfully use a cast iron comal but the cleanup was bad enough that I had to re-season after scraping off the burnt remains of marinade - not recommended. It's probably better to lose flavor than burn your house down... Just a thought.



Recipe Author: Grant
Portions: 4
Difficulty: Average
Origin: China
Vegetarian: No
Cost per Portion: 1
Preparation Time: 30 min
Located in: Main Courses