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Mongolian Beef

Mongolian beef

Tender beef, sweet soy sauce, white button mushrooms and scallions come together for fabulous Chinese take-out at home.

Chinese take-out joints can be found in just about every strip mall around these parts. Unfortunately, the food always seems to be mediocre at best. Recently, I’ve started to create some of my favorite Chinese dishes at home. So far I’ve experimented with homemade egg rolls and sweet and sour chicken. Both turned out amazing, but were made before CenterCutCook existed. Next time I make them, I’ll be sure to share them here.  The chicken, especially, is out of this World and is probably one of our all-time favorite meals.

This time around I experimented with Mongolian Beef. I don’t know how “authentic” Mongolian Beef is as far as Chinese food goes, but you can find it on just about any Chinese take-out menu out there. Tender beef, sweet soy sauce, white button mushrooms, and scallions come together to make this hard-to-beat Chinese take-out dish at home.

The recipe calls for beef tenderloin. You could certainly use another cut of beef like flank steak, however, I recommend splurging for the pricier tenderloin cut of meat because the result will be SO much better! I purchased two filet mignon’s at the meat counter at my grocery store. Each was about 4 ounces, so I had a total of 8 ounces of meat which worked out perfectly for this recipe. Make sure to cut the beef super thin to get the desired result. I served this Mongolian Beef over brown rice that I cooked in chicken broth (instead of water) which gives it tons of extra flavor. Enjoy!

Mongolian Beef

Mongolian beef

Prep Time: 12mn
Cook Time: 15mn
Total Time: 27mn


  • 8 ounces beef tenderloin sliced thin (1/4 inch thick)
  • 4 tablespoons corn starch
  • 5 tablespoons vegetable oil
  • 1/2 teaspoon fresh grated ginger
  • 2 garlic cloves – minced
  • 1/3 cup soy sauce
  • 1/3 cup water
  • 1/2 tablespoon Worcestershire sauce
  • 1 teaspoon rice wine vinegar
  • 1/2 cup brown sugar
  • 8 ounces white button mushrooms – sliced
  • 3 scallions diced – divided
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  1. Measure 4 tablespoons of corn starch and place in a bowl. Dip each strip of beef tenderloin in the corn starch to coat. Lightly shake off excess corn starch. Allow beef to sit for about 10 minutes before cooking.
  2. Heat vegetable oil in a wok or large skillet on medium-high heat. Sauté’ beef strips, cooking a few at a time, until they start to crisp. This should only take a few minutes because the beef is thinly sliced.
  3. Remove beef from pan and set aside.
  4. Lower heat to medium and sauté’ garlic and ginger for about 1 minute, making sure not to burn the garlic.
  5. Add in soy sauce, water, Worcestershire sauce, rice wine vinegar, and brown sugar. Stir to combine all of the ingredients.
  6. As the sauce begins to thicken, stir in mushrooms and cook for a few minutes.
  7. Add beef back to the pan, and half of the scallions. Cook for an additional 2-3 minutes.
  8. Server over rice, and top with remaining diced scallions.
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