Sheryl's Mongolian Beef

Sheryl's Mongolian Beef

69 reviews, 4.7 star(s). 96% would make again

Ready in 1 hour

This is my attempt to recreate the Mongolian Beef served at Mandarin House Restaurant in Richland, WA. It is their signature dish and a favorite of many. Unfortunately they claim that even the chefs cannot make it at home because it requires such a hot grill to caramelize the beef. This recipe, however, comes very close! Enjoy!!

"My husband said it was as good as the Mongolian Beef he has at some of his favorite Chinese restaurants. High praise indeed. I realized I the soy sauce bottle was almost empty
while I was cooking so I used half soy sauce and half
rice wine vinegar and tripled the ginger. It wasn't perfect but it made a pretty good substitution


at the last minute, so I used half soy sauce l"


2 lbs Flank Steak; cut into very thin bite sized pieces
1/3 cup Cornstarch
1/4 cup Vegetable oil
1 bunch Green onion; chopped into 1 inch pieces
1 tablespoon Sesame seeds
1 tablespoon Vegetable oil
1 tablespoon Ginger; minced
3 tablespoon Garlic; minced
1/2 teaspoon Red pepper flakes
1/2 cup Soy sauce
1/2 cup water
1/2 cup Brown sugar

Original recipe makes 4 Servings



Put cut up steak into a plastic bag along with corn starch. Shake well to coat and let sit for 10 minutes.

In small sauce pan, heat 1 Tbs of oil until hot. Add red pepper flakes, ginger, and garlic. Saute briefly making sure not to scorch. Pour in soy sauce and water, then add brown sugar. Boil sauce for 2-3 minutes to thicken slightly. Remove from heat.

Heat about 1/4 cup of oil in wok or large skillet. When oil is hot add beef and stir fry until brown and cooked through. Add sauce and green onions. Cook for 1 minute. Do not leave in pan too long or the sauce will thicken from the corn starch.

Remove meat and onions from sauce with slotted spoon and serve over puffed Maifun rice sticks. Garnish with sesame seeds.


It is *much* easier to cut the flank steak when it is frozen. Cut against the grain and at a 45 degree angle.

Make sure you get the rest of your meal prepared ahead of time as this cooks very fast and needs to be served as soon as it's done for best results.

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my girl made thhis and it tastes as good as it looks




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Calories Per Serving: 1023 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Really good thank you!!!!
DawgOnU 3m ago

Very easy to make.
Ajkingsley 5m ago

Great recipe. thanks for sharing
davidsloane 1y ago

Made this tonight and the family just loved it! It is now on our favorite list.
LoveToCook2075 1y ago

This a great go to recipe if u are short on time. I did cut back on the sugar a little. It was a little bit to sweet for me. Still an excellent recipe
shine6874 1y ago

This was great! I was lucky to sneak a little bit to pack for my lunch. This is definitely in the favorites list. The meat was still tender and the flavor was just right. I might put a bit more red pepper flake to spice it up a little more, but the amount of garlic and ginger is excellent!
maira12 1y ago

This was SO good. The kids tried P.F. Chang's Mongolian beef for the first time this summer in Spokane. This was so amazing the kids want this again for Sunday night dinner. And my 2 youngest are fussy eaters!!
kari_kavan 2y ago

Love it, mmmmmm
Gema7 2y ago

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