If you’re craving the magic of your favorite Chinese takeout but want to whip something up right in your own kitchen, Mongolian Beef is about to become your new weeknight hero. This dish brings together beautifully seared slices of beef in an incredibly glossy, sweet and savory sauce, dotted with fresh ginger and garlic, and finished with just the right hint of heat. Whether you’re making a cozy dinner for two or serving a hungry crowd, Mongolian Beef never fails to deliver bold flavors, dazzling aromas, and irresistible comfort—all in under 30 minutes.
Ingredients You’ll Need
You’ll be amazed by how a small group of simple ingredients comes together for such a standout dish. Each element here is carefully chosen to build layers of flavor, tender texture, and that signature restaurant-style shine we all love.
- Flank steak: Thinly slicing against the grain gives you tender bites that soak up all the sauce.
- Cornstarch: A light dusting ensures the beef crisps up perfectly and helps thicken the sauce.
- Vegetable oil: Neutral in flavor, it creates a high-heat sear on the beef without overpowering the dish.
- Green onions: They add freshness and a mild bite, balancing out the sweet and savory notes.
- Fresh ginger: A little zing goes a long way in brightening up the sauce.
- Garlic: Essential for warmth and depth—don’t skimp!
- Low-sodium soy sauce: The salty backbone that brings umami and color without being overly salty.
- Brown sugar: Brings sweetness that caramelizes and balances the savory soy.
- Water: Just enough to make the sauce silky and pourable.
- Red pepper flakes (optional): For a gentle heat—add a pinch for spice lovers, or leave out for a classic version.
- Steamed rice for serving: The perfect canvas for soaking up the glossy, flavorful sauce.
How to Make Mongolian Beef
Step 1: Prep the Steak
Start by slicing your flank steak as thinly as possible against the grain—this simple trick works wonders for tenderness. Once sliced, toss the beef with cornstarch until each piece is evenly coated. This magic dust not only helps crisp the meat during cooking but also gives the sauce its signature, velvety texture. Let the coated steak rest for about 10 minutes while you prep the rest of your ingredients.
Step 2: Make the Mongolian Beef Sauce
In a small saucepan, blend together the soy sauce, brown sugar, water, freshly minced ginger, garlic, and (if you like a hint of warmth) red pepper flakes. Set the mixture over medium heat and bring it to a simmer, letting it cook for 3 to 4 minutes. You’ll notice the sauce thickening up and becoming irresistibly aromatic, thanks to all those fresh aromatics. This glossy elixir is what transforms the entire dish.
Step 3: Sear the Beef
Heat the vegetable oil in a sturdy skillet or wok over medium-high heat. Give the pan a moment to get nice and hot, then lay the beef in a single layer. Don’t crowd it—work in batches if needed for the ultimate golden crust. Cook each slice for about 2 to 3 minutes per side, until beautifully browned, then set aside while you finish searing the rest.
Step 4: Bring It All Together
Once all the beef is gloriously crisped, return it to the pan. Pour in that shimmering sauce and toss everything together so every strip is coated. Add the green onions and stir-fry for just another minute or two, letting them wilt while still maintaining a touch of crunch. That’s it! Your Mongolian Beef is ready to serve, glistening and fragrant.
How to Serve Mongolian Beef
Garnishes
A sprinkle of sliced green onions is a must, delivering freshness and a pop of color. Toasted sesame seeds add a subtle nuttiness and irresistible crunch, while extra red pepper flakes or a drizzle of chili oil will thrill fans of spice. For extra flair, fresh cilantro leaves or crispy shallots make lovely toppers, too.
Side Dishes
Classic steamed white rice is the ultimate base for soaking up every drop of that rich sauce, but don’t stop there! Jasmine rice, brown rice, or even a bed of garlic noodles work beautifully. For a pop of color and welcome crunch, serve it with quick-stirred veggies like snap peas or bell peppers on the side.
Creative Ways to Present
Turn Mongolian Beef into crowd-pleasing lettuce wraps for parties, pile it onto steamed bao buns, or layer it over a simple Asian slaw for a super fresh spin. Leftovers also make an incredible filling for fried rice, or as a topping for noodles with extra sauce spooned over.
Make Ahead and Storage
Storing Leftovers
Got extra Mongolian Beef? No worries—store cooled leftovers in an airtight container in the fridge. They’ll stay delicious for up to 3 days, making lunchtime something to look forward to. If you plan to pack it for work, keep the rice and beef separate for best texture.
Freezing
This dish freezes surprisingly well! Let everything cool completely before transferring to a freezer-safe container or bag. Label and date it, then freeze for up to a month. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To bring leftover Mongolian Beef back to life, gently heat it in a skillet over medium-low heat, adding a splash of water if the sauce seems too thick. You can also microwave it in a pinch—just cover to retain moisture and stir halfway through for even warming.
FAQs
What can I use instead of flank steak?
While flank steak is traditional for Mongolian Beef, you can substitute with sirloin, skirt steak, or even ribeye. Just make sure to slice thinly against the grain for that signature tenderness.
How do I make it spicier?
If you love some extra heat, simply increase the red pepper flakes in the sauce or add a dash of your favorite chili oil when serving. Sliced fresh chilies also make a fantastic garnish.
Can I make Mongolian Beef gluten-free?
Absolutely! Swap in tamari or a certified gluten-free soy sauce, and you’ll have a delicious gluten-free Mongolian Beef without missing any flavor.
Can I add vegetables?
Definitely—Mongolian Beef welcomes extra veggies. Bell peppers, snap peas, carrots, or even broccoli can be quickly stir-fried with the beef, making this dish even more colorful and nutritious.
How do I keep the beef tender and not chewy?
The trick is cutting the steak thinly against the grain and not overcooking. The quick sear keeps it juicy and tender, while the cornstarch coating locks in moisture and creates a delightfully crisp exterior.
Final Thoughts
If you’ve never tried making Mongolian Beef at home, I can’t recommend it enough—every bite offers that addictive balance of savory, sweet, and just a whisper of spice that keeps you coming back for more. Grab your skillet and give this recipe a go; you’ll be amazed how close you can get to your favorite restaurant, all from the comfort of your own kitchen!
Print
Mongolian Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Mongolian Beef recipe is a classic Asian-inspired dish featuring tender slices of flank steak in a savory and slightly sweet sauce. Perfectly paired with steamed rice, this easy beef stir fry will satisfy your takeout cravings in the comfort of your own kitchen.
Ingredients
For the Beef:
- 1 lb flank steak (thinly sliced against the grain)
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
For the Sauce:
- 3 green onions (cut into 2-inch pieces)
- 2 teaspoons fresh ginger (minced)
- 3 cloves garlic (minced)
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar (packed)
- 1/2 cup water
- 1/2 teaspoon red pepper flakes (optional)
For Serving:
- Steamed rice
Instructions
- Toss the Beef: Coat the thinly sliced flank steak with cornstarch and set aside for 10 minutes.
- Make the Sauce: In a saucepan, simmer soy sauce, brown sugar, water, ginger, garlic, and red pepper flakes until slightly thickened.
- Cook the Beef: Brown the beef in vegetable oil in a skillet or wok until crispy. Add the sauce, green onions, and cook briefly.
- Serve: Enjoy the Mongolian Beef hot over steamed rice.
Notes
- You can substitute flank steak with sirloin or skirt steak.
- Enhance with additional veggies like bell peppers or snap peas.
- Double the sauce for extra flavor over rice or noodles.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 18g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg
