Mongolian Beef restaurant style
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5 from 5 votes

Mongolian Beef (Without Using a Wok)

Beautifully caramelized beef with a juicy, tender texture and a gingery, garlicky, sweet sauce make this dish irresistible! You won’t believe how easy it is to make this dish, restaurant-style, in your own kitchen without a wok! {Gluten Free adaptable}To make this dish gluten-free, use dry sherry instead of Shaoxing wine, and replace the soy sauce with tamari.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Main
Cuisine: Chinese
Keyword: takeout
Calories: 323kcal
Author: Maggie Zhu



  • 1 lbs (450 g) flank steak, sliced against the grain into 1/4” (1/2 cm) pieces (*Footnote 1)
  • 2 tablespoons Shaoxing wine or dry sherry
  • 1/2 teaspoon salt


Stir fry

  • 1/4 cup cornstarch
  • 1/4 cup peanut oil or vegetable oil
  • 2 teaspoons minced ginger
  • 3 cloves garlic chopped
  • 4 green onions cut into 2-inch pieces, white and green parts separated


  • Combine flank steak, Shaoxing wine, and salt in a large bowl. Gently mix well with your hand. Let marinate at room temperature for 10 to 15 minutes.
  • Mix all the sauce ingredients in a medium-sized bowl.
  • When you’re ready to cook, add the cornstarch to the marinated beef. Mix to coat all the beef pieces with cornstarch.
  • Heat peanut oil in a large nonstick skillet until hot. Spread the steak with minimal overlapping. Use a pair of tongs to rearrange the beef, if necessary. Let cook for 1 minute without moving, or until the bottom turns golden brown. Flip and cook the other side, 40 seconds or so, until golden but the inside still a bit pink. Transfer the steak to a big plate.
  • If there is a lot of oil left in the pan, use a couple layers of kitchen paper towel held in a pair of tongs to remove extra oil, leaving 1 tablespoon of oil in the pan.
  • Add the ginger, garlic, and the white part of the green onion into the skillet. Cook and stir for 30 seconds to release the fragrance.
  • Stir the sauce again until the cornstarch is fully dissolved. Pour into the pan and immediately stir with a spatula. The sauce will thicken very quickly, in a couple seconds. Return the cooked beef to the pan, along with the green part of the green onion. Cook and stir a few more times to mix well. Transfer everything to a plate immediately.
  • Serve hot over steamed rice as a main.


Serving: 4g | Calories: 323kcal | Carbohydrates: 27g | Protein: 23.6g | Fat: 13.5g | Saturated Fat: 3.9g | Cholesterol: 44mg | Sodium: 1160mg | Potassium: 366mg | Fiber: 0.8g | Sugar: 15.2g | Calcium: 20mg | Iron: 2.2mg