Mongolian Beef

Mongolian Beef with savory onion on top of crispy fried rice vermicelli noodles   give an old-school  touch to  a Chinese  restaurant classic.
Mongolian Beef

Mongolian Beef

By  Sue Lau | Palatable Pastime

Mongolian Beef is my recipe  of the day  with the blogging group “From Our Dinner Table”. We meet weekly to post on various subjects and the topic of the week is  “All about  the Onion”.

For my  recipe,  I decided to make Mongolian Beef, which is a retro Chinese restaurant favorite of mine, stir-frying slices of velveted and marinated beef with tons of onions  and scallion.  This is then served  on top of a bed of  crispy fried  rice vermicelli (meehoon) noodles for the  ultimate crunch.

Velveting, as I mentioned, is  a  technique  in which  beef is coated with corn starch before  it  is  fried to help tenderize  it. If you ever see a menu listing  that mentions “velvet” that is exactly what is  going on there.

Mongolian Beef

Of course, in recent years,  most restaurants get cheap and won’t  give you the fried noodles, even though  it always came that way. But I always  loved it and they are easy  enough to  make.

I  am   reminded  of  how General  Tso’s always used to come with broccoli that is now  mostly missing. Or the worst:  sweet and sour that will appear with no veggies or fruit at all. Pfft.

From Our Dinner Table

All About the Onion

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Mongolian  Beef

Mongolian Beef

You Might  Also  Like:

More Oniony Recipes

DIY Hot Dog Onion Sauce

DIY Hot Dog Onion Sauce

Easy Beef Patties in Onion Gravy

Beef Patties in Onion Gravy (Hamburger Steaks in Gravy)

Bacon and Caramelized Onion Corn  Muffins

Bacon and Caramelized Vidalia Onion Corn Muffins

French Onion Dip

French Onion Dip

Caramelized Balsamic  Onion  Jam

Caramelized Balsamic Onion Jam

French Onion Soup

Soupe à l'oignon Gratinée : French Onion Soup

This one is  the  full  platter of  Mongolian Beef- which I  put  in the middle and surround with the noodles. If the noodles get wet from the sauce,  they don’t have long before  they go  limp,  so  be careful.

Mongolian Beef

Mongolian Beef


Mongolian Beef

No ratings yet
Prep Time 2 hours
Cook Time 15 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 4


  • Wok skillet



  • 2 tablespoons rice wine
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon hoisin sauce
  • 1 tablespoon honey
  • 2 teaspoons grated ginger


  • 3 tablespoons soy sauce
  • 3 tablespoons hoisin sauce
  • 1 tablespoon hot bean paste
  • 2 tablespoons honey
  • 1 teaspoon sesame oil
  • 2 tablespoons water
  • 1-1/2 tablespoons cornstarch


  • 1-1/2 pounds flat iron steak thinly sliced
  • 1/4 cup corn starch
  • cooking oil
  • 1 large onion chopped
  • 1 bunch scallions chopped
  • Rice vermicelli dried or steamed rice


  • Thinly slice the steak against the grain and marinate in the marinade for a few hours or overnight.
  • Drain off the marinade and save it.
  • Coat the drained steak in cornstarch, shaking off excess.
  • Add the reserved marinade to the additional sauce ingredients.
  • Stir-fry the beef in oil in a wok and drain.
  • Stir-fry the onion in a tablespoon of oil,then add the cooked beef, scallion and cooking sauce.
  • Cook until thickened.
  • Fry the dried rice vermicelli (separate it into a single layer so it doesn't clump) in hot oil, it will puff up pretty much immediately; drain. Don't cook ahead, cook the stir-fry first.
  • Serve the stir-fry alongside or on top of the crisp noodles. Or serve with rice.


From the kitchen of
Keyword Beef, onions
Tried this recipe?Let us know how it was!

Mongolian Beef

4 responses

  1. I know I’ve seen Black bean paste here, but not sure I have seen hot bean paste. The rest of the ingredients I know I can get easily.

    • The black bean is likely Korean doenjang. If you can, find the ones called Pixian douban jiang or the Korean gochujang. You want ones that are very spicy and salty. I think doubanjiang is chunkier and saltier than gochujang (which is very smooth) but what you are aiming for is the umami of salt and spice. There are some sweet bean pastes used to fill buns and other things- definitely do not use those in this. I would ask for the Pixian douban jiang at the market or look for that name in an online shop.

  2. Oh, this used to be one of my favorite meals at a Chinese restaurant, before I started getting sick from the MSG they use in most of their dishes. I am totally going to try this soon.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: