Mongolian Beef is easy to make in just 30 minutes! Crispy, sweet, and garlicky with flavors you love from your favorite Chinese restaurant.
When it comes to favorite Chinese takeout, Mongolian Beef is at the top of the list. The delicious sauce of this popular Beef Dish can be used to make Ground Mongolian Beef and Mongolian Beef Burritos too!
Sabrina’s Mongolian Beef Recipe
My Mongolian Beef recipe is very flavorful and takes just 30 minutes to make from start to finish including all the slicing of the meat! It also uses simple ingredients, so you don’t need to worry about running to the store today for oyster sauce or hoisin sauce. If you are looking for a quick and easy dinner, you are going to love my take on a favorite stir-fry style dish!
Recipe Card
Ingredients
- 1 pound flank steak
- 1/4 cup cornstarch
- 1/4 cup vegetable oil
- 2 teaspoons fresh ginger , minced
- 1 tablespoon garlic , minced
- 1/3 cup lite soy sauce , low sodium
- 1/3 cup water
- 1/2 cup dark brown sugar , packed
- 4 stalks green onions , green parts only, cut into 2 inch pieces
Instructions
- Slice the flank steak against the grain (the grain is the length of the steak) in 1/4-inch pieces and add it to a ziplock bag with the cornstarch.
- Press the steak around in the bag making sure each piece is fully coated with cornstarch and leave it to sit.
- Add the oil to a large frying pan and heat on medium high heat.
- Add the steak, shaking off any excess corn starch, to the pan in a single layer and cook on each side for 1 minute. Then remove it from the pan.
- Note: If you need to cook the steak in batches because your pan isn't big enough, do that rather than crowding the pan. You want to get a good sear on the steak, and if you crowd the pan your steak with steam instead of sear.
- Once steak is cooked and removed, add the ginger and garlic to the pan and sauté for 10-15 seconds.
- Add the soy sauce, water, and dark brown sugar to the pan and let it come to a boil.
- Add the steak back in and let the sauce thicken for 20-30 seconds.
- If sauce isn't think enough, add 1 tablespoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.
- Add the green onions, stir to combine everything, and cook for a final 20-30 seconds.
- Serve immediately.
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About This Recipe
It will blow you away how much flavor you can get in less than half an hour and without any marinating or tons of ingredients. Thin cut steak is quick-fried with a cornstarch coating to give it the signature crispy edges that makes this dish so amazing. Some aromatics are sautéed in the beef fat and then liquid is added to soak up the savory, beefy flavor. Finally the beef gets coated in the amazing sauce and it’s finished with some crisp, fresh onions.
Chef’s Note
You can cut the steak into thinner, or thicker strips if you like. The thinner you cut it, the harder it will be to manage. However, one way to make the steak easier to cut is to cut it while it’s really cold, so you can pop the beef in the freezer an hour ahead of starting the dish. The firm beef will slice easily under a sharp knife, and will maintain its shape while you cut.
Can this be made ahead of time?
While you can technically make Mongolian Beef ahead of time, it is definitely better when you make it fresh. This dish is known for the signature crispy beef and you will lose that tasty, crispy goodness when the dish is reheated. It’s recommended to serve it fresh, though.
What to Pair With
- Rice: Whether it’s steamed jasmine rice, Baked Brown Rice, or Fried Rice, any of these would be excellent for soaking up that sauce. For a low carb option, try it with cauliflower rice.
- Noodles: Some Chow Mein Stir Fry would also turn this into a favorite Asian Takeout Meal. You could also try it with soba noodles or rice noodles made with similar Asian flavors of the sauce.
How to Store
- Serve: For the best flavor and texture, serve this dish right away. It can be at room temperature for up to 2 hours.
- Store: Let any leftover Mongolian Beef cool down and then store in the refrigerator for up to 3 days in an airtight container. It’s best to reheat it on the stove in a skillet.
- Freeze: Freeze Mongolian Beef up to 3 months in an airtight freezer-safe container. Defrost in the refrigerator overnight before reheating.
Frequent Questions
Flank steak is the common cut for Mongolian Beef recipes. You can use any quick cooking beef cut such as skirt steak, top round, or tri-tip steak.
Mongolian Beef is a Taiwanese dish that originated where Mongolian BBQ cuisine was popular. You’ll find it in just about any American-Chinese restaurant. It is usually not spicy, and it can be paired with other vegetables and served over white rice.
There are many benefits to making copycat versions of your favorite take out dishes at home. The obvious one is to stretch your dollar. You can typically serve an entire family at home for the cost of one or two restaurant entrees. You can tailor the seasonings and ingredients for dietary and taste preferences. Your homemade recipe will typically be much healthier than the takeout version, and the best part is you don’t have to sacrifice any of the flavor!
Variations
- Spicy: Make the sauce spicy by adding some red chili flakes, some fresh Thai chiles, or chili garlic sauce. You can also serve it with some Chinese hot mustard or horseradish sauce for a spicy, creamy blend.
- Meat: Instead of beef, thinly sliced pork, chicken, or even baked tofu would all taste amazing with this savory sweet sauce. Keep in mind that chicken and pork need to be cooked all the way through instead of just being seared like beef. You could also use ground beef or other ground meat.
- Veggies: For a quick and easy one-pan beef dinner idea, you can toss in some popular stir fry veggies like pea pods, shredded carrots, broccoli, and bok choy. Cook the veggies until crisp-tender, then toss in at the end with the green onions.
Related Recipes
More Classic Asian Beef Dishes
Photos used in a previous version of this post:
Delicious and different from anything else we make. We excluded the scallions and will reduce the sugar next time, but otherwise delicious.
Thanks!
Thanks for your feedback and the five star review Liz!
A night when I was sick of my own meals. I just used a sirloin steak from my freezer and it was delicious!
So glad you enjoyed the Mongolian Beef Becky and thanks for the five star review.
Our favorite Asian restaurant closed a few years ago. After going there for over 40 years, our whole family was devastated – because their Mongolian Beef and Chicken were our favorites and, unlike all the other restaurants, they made their own sauces. Although I tried 20 or so recipes, we resigned ourselves to never tasting them again, until I found yours.
Sabrina, your Mongolian Beef is SPOT ON! My husband, my adult sons and myself are elated. I cook it in batches in my grandmother’s old cast iron Dutch oven to catch splatters and I never seem to make enough for leftovers, no matter how much I make. I do adjust the sweetness, too, but it’s a personal taste – the recipe made as written is fantastic.
Thank you!!
Thanks Becki for your kind words. Means a lot! And thank you for the five star review.
Loved this! Very flavorful and easy to make. My hubby loved it too!
Great to hear Diana and thank you for the five star review!
Made it for the 10th time. Easy and family favorite. Used shaved beef this time and came out great. Just need to separate or you’ll get clumps of meat
Enjoyed the feedback and thanks Tom, for the 5 star review!
This was delicious! Pretty simple, straight forward recipe, not too many ingredients. Be sure to let your oil get hot so the beef sears and gets those crispy edges. I did need that little slurry of cornstarch and water to thicken the sauce.
It splattered up the cooktop a bit but absolutely worth a few minutes extra cleaning. We’ll definitely be making it again and again.
Good tips Lee! And thanks for the 5 star rating.
I made this recipe last night and it was delicious! I made it exactly like the recipe was written- and it tasted as wonderful as my favorite Chinese restaurant. Thank you! I will definitely be making this Mongolian Beef recipe again.
I’m so glad you enjoyed the Mongolian Beef. Really appreciate the 5 star rating Linda.
Yes, this was delicious. Cut the steak when partially frozen so you can get the slices super thin. This was the best I’ve tried. Served with broccoli and rice
This was very good! When I see a recipe from Sabrina, I am always confident it will be great! Thanks Sabrina!
Thank Becky 🙂
This was a hit! I thought at first it might be too sweet. However, the salt and brown sugar tamed down the flavors very well. My husband had two servings!
I tried this and it was soooo sweet the recipe had great flavor but if u don’t like it real sweet I would half the sugar
I second this. I like sugar, but it was a lot even for me.
Delicious and simple recipe, we loved our dinner tonight!
This recipe was do good. Very easy to make. I did not have dark brown sugar so I used the light. I was well pleased with the taste.
Wojdfkh djkshfskjh very good.
very bad
I made this and it was soooo good! Thanks Sabrina!
Quick, easy, and Very tasty
Easy and delicious recipe, preparation and cook times were spot on!
This was a hit with my family. Easy, tasty, and I added a bunch of broccoli (that I had sautéed separately) and served it over jasmine rice. Thank you, Sabrina!
Yum, wow! This was delicious and super easy. Used top sirloin because grocery was out of flank steak. Added sliced carrots and pineapple chunks. Substituted green peppers for the onions. Went really nice with spicy Aachar quick pickles on the side, plus rice and an eggroll. Will definitely be making this again and again. Thanks, Sabrina!
Perfect .
Yum, wow! This was delicious and super easy. Used top sirloin because store was out of flank steak. Added sliced carrots and pineapple chunks. Substituted green peppers for the onions. Went really nice with spicy Aachar quick pickles on the side, plus rice and an eggroll. Will definitely be making this again and again. Thanks, Sabrina!
Excellent recipe, I have made this several times. Always good. Sometimes I add some snow peas at the end too.
For the Mongolian beef recipe, I don’t like soy sauce, what can I use instead.
It’s in the sugar already.
So what’s the difference between light and dark brown sugar? The difference between light and dark brown sugar is simply the amount of molasses each contains. Light brown sugar has less molasses per total volume of sugar (about 3.5% according to Rose Levy Beranbaum) while dark brown sugar has more (6.5%).
Sounds terrific!! In your commentary you say, “The addition of molasses to the dark brown sugar adds to the depth of flavor in this dish.” So, how much molasses do you recommend? I don’t see it listed in the ingredients. Thanks a Bunch!! -Roxanne L.
It’s in the sugar already.
So what’s the difference between light and dark brown sugar? The difference between light and dark brown sugar is simply the amount of molasses each contains. Light brown sugar has less molasses per total volume of sugar (about 3.5% according to Rose Levy Beranbaum) while dark brown sugar has more (6.5%).
I love this dish! But I’ve yet to make it in 30 minutes. The prep time says 10 min but I spend more than 10 minutes just peeling and chopping ginger. Fresh ginger seems very hard for me to work with. It’s hard and has a tough texture, and the peeling is a challenge. I cut my hands because the ginger is so small and awkward to hold onto. But, it’s all so worth it! I keep coming back to this recipe!
I found small diced ginger, in a jar, at my grocery store, in refrigerated section next to garlic. I use this all the time now as I do agree with you regarding the peeling and chopping. It is good to have on hand as I do a lot of stir fry meals of my own making. I just use the vegetables we like, in the wok, after cooking the protein. Then I just add whatever sauces that sound good to me and this always includes the diced ginger (right out of the refrig!!!). So simple!
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Hello, Sabrina…my husband and I have a sizzling plate which in my opinion add to the presentation.
Do we put the sizzling plate in the oven first to heat up and take it out after the recipe is finished and just pile it all on the plate and bring it to the table? What do you suggest?
Hi Sabrina I have made this recipe many times so delicious. I plan on cooking this dish for 20 people so I just multiply the ingredients by 5.
Thank you
Love this recipe. It was easy and delicious. No need for take out now.
Wahoo, Sabrina! Made this last night, DELICIOUS!
Keep ’em comin’!
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Can you use tenderized flank steak ?
As you probably know, tenderized flank steak has been marinated or braised to increase tenderness. Depending on how you marinate or braise your flank steak will determine how the flavor of the Mongolian Beef recipe will be impacted.
I added 2 tbl of cornstarch to sauce as opposed to dredging steak in it; steak was marinated in soy sauce. Better than take out, this is a keeper!
Delicious and easy steps to follow !!!
Thanks for sharing this !
I have made this many times , it is so delicious a must try !!!
I LOVE this meal. I’ve made it with half the amount of brown sugar and STILL love it. Sometimes I spice it up with Red Pepper Flakes and some siracha, and that’s yummy too!! Other times I’ve added fresh Red Pepper for color, and that’s nice too! Can’t go wrong with this one! ??
Hi Sabrina I have made this recipe many times so delicious. I plan on cooking this dish for 20 people do I just multiply the ingredients by 5.
Thank you
This recipe is not only simple, but also super delicious.
I usually buy 2-3 bunches, chop the tops for garnish and cut the rest in 1 inch pieces to toss in with the beef.
My kids love it, my husband requests it and it’s super easy to make. Can I really ask for more?
Any strip steak works with this recipe, if you get the one on sale it’s fine.
Pair with coconut rice! (1 part basmati rice / 1 part water / 1 part coconut milk) ?
Very good. Might reduce brown sugar to a1/3 cup as it was a little sweet for me although my husband didn’t think so. Meat was tender and sauce was delicious. Very good recipe.
I have to tin foil the entire surrounding area, Press ‘n Seal the whole over-the-range microwave, and lay a bath towel on the floor in front of the stove before I start. That, and wear long sleeves!! BUT IT IS SOOOO WORTH IT!!!!
My mouth really watered to see your recipe. I’ll try it myself tomorrow. Is it really tasty in real? You may also like my blog. https://bestmassagechair.us/
Hi Sabrina! Love your recipes as always – Every dish I’ve made of yours has been top notch! This said — I have a pork tenderloin in my freezer that I’d like to cook; do you think using this recipe would be just as wonderful If I substituted the flank steak w/ sliced pork tenderloin instead? Just curious? And thank you SO much for posting this. Happy Holidays!
You know what, I have not tried that but it sounds delicious!
Using the pork tenderloin turned out amazing! I kept the rest of the recipe exactly the same (even the velveting of the pork), this was so delicious I made it again the next evening! Next time I will try it with the steak. Thank you again Sabrina for this easy and fantastic recipe.
Wishing you a very Happy New Year!!
Easy and delicious recipe, preparation and cook times were spot on!
Can i use regular soy sauce??
Sure
Easy to make and so delicious ! Has become a family staple dinner dish! Thanks Sabrina!
First time making this recipe and it was so very easy. Served with Jasmine rice—perfect!
Thank you Linda!
The Mongolian Beef was so simple and my husband kept raving about it. This is a keeper.
Thanks Rochelle!
This is asolid recipe but for those who want more tender pieces of meat I suggest velveting the meat with baking soda regardless of the cut of meat you purchase. I realize cornstarch helps with this process but the additional velvet with baking soda just adds to the texture similarly that you would find in a restaurant.
Unpopular opinion: you can do without cornstarch completely and just velvet with baking soda. It’s a little bit cheaper in the long run as you will use less, also this helps a business keep cost low and is used very often in Chinese restaurants. Don’t tell any Chinese buffets I told you that though.
Source: I used to cook for a Chinese restaurant.
Very good. A little messy but worth it. I imagine when you have cooked it more than once its less messy. Husband was a big fan. Thank you.
I have to tin foil the entire surrounding area, Press ‘n Seal the whole over-the-range microwave, and lay a bath towel on the floor in front of the stove before I start. That, and wear long sleeves!! BUT IT IS SOOOO WORTH IT!!!!
Oh my goodness this was amazing!! Family loved it! Will be making again!
Thanks, Nicole! Glad to hear it!