Mongolian Beef is a quick Chinese-American stir-fry where tender sliced beef and scallions are coated in a rich, savory-sweet sauce made with soy, hoisin, and oyster sauce. It's ready in under 20 minutes and tastes like restaurant takeout.
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Prices vary by store
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If your beef strips are long, cut them into bite-sized pieces. Place the beef in a zip-top bag.
Add cornstarch and 1 tablespoon of avocado oil to the bag. Seal and shake well to coat the beef evenly.
Prepare the vegetables. Cut the scallions into 2-inch pieces, separating the white/light green parts from the dark green parts. Mince the garlic.
In a medium bowl, prepare the sauce by combining soy sauce, water, brown sugar, hoisin sauce, oyster sauce, rice vinegar, minced ginger, and optional crushed red pepper flakes. Whisk until the sugar is dissolved.
Heat the remaining 2 tablespoons of avocado oil in a large skillet or wok over medium-high heat.
Add the coated beef to the hot pan in a single layer. Stir-fry until the beef is browned on all sides.
Add the white and light green parts of the scallions and the minced garlic to the pan. Sauté for about 30 seconds until fragrant.
Add the dark green parts of the scallions and pour the prepared sauce over everything.
Stir to combine and bring to a simmer. Cook for 1-2 minutes, allowing the sauce to thicken slightly. Serve immediately.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium heat with a splash of water to restore sauce consistency.
wok or large skillet · meat thermometer (optional but helpful for monitoring doneness)
Yes. Flank steak, skirt steak, or sirloin work well. Slice thinly against the grain for tenderness. Avoid tough cuts like chuck.
Cornstarch creates a light, crispy exterior when seared and helps thicken the sauce. Don't skip this step.
Cook the beef and sauce separately, then combine just before serving to keep the beef from getting soggy. Reheat gently on the stovetop.
Use an extra tablespoon of oyster sauce or add a teaspoon of molasses for depth. The dish will still taste good.
Cook until the outside is seared and caramelized (2–3 minutes per batch), but the inside stays tender. Don't overcrowd the pan or the beef will steam.
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