Easy Mongolian Beef

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Mongolian Beef that’s easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.

Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.Mongolian Beef is a recipe that I’ve been cooking for clients for many years for a number of reasons. One, people love anything that tastes like Chinese takeout. Two, the sweet flavor of the dark brown sugar mixed with the salty soy sauce and the strong ginger and garlic is incredibly addicting and three you get to enjoy it over a mountain of steamed rice, which if you are anything like me is your happy place. Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.This Mongolian Beef is very flavorful and takes just 30 minutes to make from start to finish including all the slicing of the meat! It also uses basic pantry ingredients so don’t worry I am not sending you to the store today for oyster sauce or hoisin sauce. Everything in this recipe is available in every grocery store.

Want to round out your meal with a few more options?

The one thing I want to caution when preparing this dish is how thick you slice the steak. Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.If you feel uncomfortable with cutting the steak thinly enough and have an hour or so notice, place the steak in the freezer for one hour. This will freeze it just enough that slicing it will be as easy as slicing a vegetable. The meat will firm up enough that you can slice it even thinner if you’d like.

One more note because I know I am going to get this question in the comments below. Yes, you can use light brown sugar in place of dark brown, and yes you will notice the taste difference. The addition of molasses to the dark brown sugar adds to the depth of flavor in this dish.

So if possible please use dark brown sugar. If you are in a pinch and you only have light brown don’t worry you will still have a very tasty meal. Just promise me the next time you make it you will use dark brown sugar, the flavor difference is noticeable. Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.

How to make Easy Mongolian Beef:

Tools Used in the making of this Easy Mongolian Beef:
Soy Sauce: Nothing much to say here except Kikkoman has the best flavor overall and I always recommend reduced sodium.
Wok: Great for high heat, quick cooking. This wok is a great addition to your kitchen if you love cooking Chinese food or stir fries in general.
Large Frying Pan: I use this Cuisinart for most of my non cast iron cooking unless I am going with a stainless steel option, then I choose my All Clad.

Recipe

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Mongolian Beef

4.96 from 132 votes
  • Yield: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Course: Main
  • Cuisine: Chinese
  • Author: Sabrina Snyder
Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.

Ingredients

  • 1 pound flank steak
  • 1/4 cup cornstarch
  • 1/4 cup canola oil 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
  • 4 stalks scallions green parts only, cut into 2 inch pieces

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Slice the flank steak against the grain (the grain is the length of the steak) the long way 1/4 inch think pieces and add it to a ziploc bag with the cornstarch.

  2. Press the steak around in the bag making sure each piece is fully coated with cornstarch and leave it to sit.

  3. Add the canola oil to a large frying pan and heat on medium high heat.
  4. Add the steak, shaking off any excess corn starch, to the pan in a single layer and cook on each side for 1 minute.

  5. 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.
  6. When the steak is done cooking remove it from the pan.
  7. Add the ginger and garlic to the pan and sauté for 10-15 seconds.

  8. Add the soy sauce, water and dark brown sugar to the pan and let it come to a boil.
  9. Add the steak back in and let the sauce thicken for 20-30 seconds.

  10. The cornstarch we used on the steak should thicken the sauce, if you find it isn't thickening enough add 1 tablespoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.
  11. Add the green onions, stir to combine everything, and cook for a final 20-30 seconds.

  12. Serve immediately.

Nutrition Information

Yield: 4 servings, Amount per serving: 421 calories, Calories: 421g, Carbohydrates: 35g, Protein: 24g, Fat: 19g, Saturated Fat: 3g, Cholesterol: 68mg, Sodium: 71mg, Potassium: 456mg, Sugar: 26g, Vitamin A: 2.4g, Vitamin C: 3.5g, Calcium: 5.9g, Iron: 11.8g

All images and text © for Dinner, then Dessert.

Keyword: Easy Mongolian Beef
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Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.
Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.
Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.
Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.

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Comments

  1. This recipe is so easy and the taste is great! I add a bag of cut frozen green beans into the wok and let them cook in the sauce prior to adding the beef back in. With a side of rice, this makes for an excellent, complete meal for my family. I make it almost once a week! Thanks Sabrina!

  2. Pleased even my picky son in law!! Used sirloin instead of flank steak but it was delicious! Easy and quick! Definitely keeping this receipe again!!

  3. Yum, yum, yum! My family devoured this dish and thank you Sabrina, for another great recipe! I didn’t have a wok, just used a skillet, and scissors made the steak easier to slice. Served over rice with steamed broccoli. So good! Adding this one to my favorites!

  4. This was SO GOOD!! I had serious doubts about my ability to make this, but the recipe is super easy and it turned out wonderfully. It IS quite sweet. We added chili oil to our plates and it just tamped down the sweetness nicely. I did find it to be too much sauce, but that’s not a big deal. I’d rather too much than too little! I used flap meat (slightly cheaper per lb. and much smaller piece), and it worked very well. I’ll be making this again!

  5. In your expert opinion can rice wine vinegar be used the same as rice wine? I have made your recipe for Mongolian Beef and I must say it was excellent. Four of us licked our plates it was so good.

  6. Unbelievably good! I doubled the recipe and it turned out amazing! I added brown rice and some broccoli for serving. Wow, it tasted just like a Chinese restaurant.

  7. This tastes like fresh high end take out and I couldn’t be happier with the result. So glad I tried it. My husband devoured it. My flank steak was almost 2 pounds so I increased the ingredients accordingly and having never tried a dish that tastes like take out I’m proud of the results! Thank you!

  8. First time I tried it, they requested me to cook it agaun. So far I already cooked it 3x in 4 weeks time. We love it. Thank you.

  9. This is my very first time rating an online recipe. This dish was that good, and I felt guilty for not leaving a thank you note, most particularly because it made my wife happy all day long.

  10. It was delicious. I added a bit of sherry, a pinch of crushed red pepper to the oil plus regular sliced yellow onion. I served it with vegetable fried rice but would have been even better served over fried rice noodles! Thank you for such a simple but great recipe.

  11. Excellent Recipe!! Made just as written except adding frozen string beans as one reviewer wrote. Will make again and again!!

  12. I made this tonight used peanut oil which added to the flavour but was to sweet will have cut back next time also would prefer noodles instead of rice but still very nice thank you for sharing your recipe.

  13. I forgot to rate with stars before. This was excellent!! This was just like in a restaurant and so easy to make. It’s quick enough to do on a weeknight as well. Family LOVED it. I feel like a gourmet cook. Thanks for the recipe.

  14. Mmmmmm good – better than the restaurants! Next time I need to make more – it went so fast! Thanks for the recipe.

  15. Tasty dish, definitely on my repeat list, quick,easy and tasty. I did however substitute the spring onions, didn’t have any, with pre cooked french beans and olive oil rather than the canola oil again not available. Subs may have altered the taste but still delicious.

  16. I have an electric stove (no Wok). I’m wondering if I can get the pan hot enough to quickly cook the flank steak without a wok and gas heat. Any suggestions?

    1. I’m always uneasy about electric stoves because each one seems to heat so differently. I’d say if you’be been using yours for a while now and know it’s heating abilities, give it a shot. Good luck!

  17. Easy, wonderful flavors, and plenty of sauce (so many recipes leave so little sauce for the rice or other starch). Family loved and we have saved this in our recipe folder. Also, added broccoli for additional veggies and was perfectly fine! Thank you Sabrina!

  18. This was DELICIOUS! Accidentally cut my steak strips a bit wide, so just needed to do 90 seconds a side but otherwise perfect! So tasty, will be making this again.

  19. I made this for dinner and family loved it. It was a easy meal and the directions were easy to follow. Love making meals that are different and easy to make. Thank you.

  20. Too much sugar. I will cut to 1/4 cup next time (from 1/2 cup) I also added 1/2 a green pepper,.1/2 a red pepper and 1/2 of a yellow pepper sliced, 2 carrots sliced thin and half a jalapeno. I liked it. But way too much dark brown sugar.

  21. Fantastic recipe! Easy to make. I really don’t cook much and I put off trying this because I thought it would be very complicated, beyond my limited kitchen skills but this was really straightforward and turned out as some of the best Mongolian Beef I have ever had! Family and friends say we may never eat this away from home again; begging me to make it more often. Great tip to freeze the meat for a bit before slicing. I would also be sure to use LOW-Sodium Soy and DARK brown sugar if you have them available (I used regular soy and lite brown the first time and it was still great however). I served with egg fried rice with onion and about one cup of frozen peas and carrots mixed into the rice. I believe I got 6-8 servings. Make some extra; the leftovers are as good if not better as the flavors meld together over a day or two! Thanks so much; feeling braver in the kitchen now!

  22. Absolutely gorgeous! Wish I had found this earlier. Added red peppers, a touch of sesame oil, onions and a handful of cashews. Perfect! A definite keeper. ?

  23. So easy and delicious, my husband is very basic in his foods, while I am adventurous for new foods. This satisfied us both, I added snow snap peas at end (cooked about 3 min) .

  24. This was very delicious i added onions and bell peppers to mine tho flavor is delicious easy to make had to cook again for range mental health clients they also loved it

  25. Please could you clarify Point 1 on your Mongolian Beef recipe it’s a little confusing. (ie how do I cut the steak). Thank you.

    1. The steak has fibers that run through it and you want to cut in the opposite direction those fibers are going (against the grain). I hope this helps.

  26. I am searching for a sauce recipe used at Mark Pi China Gate restaurant it is yellow in color has some heat is sweet but has some vinegar in it it is served on crispy chicken and shrimp best sauce i’ve ever had

  27. I made this again! I had a vegetarian with us for dinner, so I substituted tofu for the meat (in small cubes) fried according to your directions with corn starch, and added seteamed broccoli, carrot, edamame and baby corn. Your sauce made the vegetables sing! Thank you again for this amazing and very versatile recipe!

  28. I made this last night. My grocery store doesn’t carry flank steak, so I used breakfast steak (a guy from the meat department said it was the closest thing). I also couldn’t find scallions. When it comes to home-cooking, I am no expert. I called my mom from the grocery store, who told me to buy some green onions. Even with my two HUGE substitutions, this recipe was a success! Thank you for helping people, like me, prepare quick and easy…delicious meals for our loved ones.

    1. Green onions and scallions are the same thing. You might also find things called spring onions, which are similar but different. The confusing bit is that this is U.S. terminology, and they can have different (even opposite) names elsewhere.

  29. This was delicious!! And amazingly all 3 of my kids thought so too! The sauce was amazing and crisping the beef was key. Also, popping the meat in the freezer for an hour or so helped heaps in slicing it. Great tip I saw here.
    Thanks for the recipe!

  30. This dish is awesome! My modifications were only to add a bit of crunch and heat so I tripled the sauce, added carrot marchsticks, tiny broccoli florets, a few tsps of thai chili sauce and served over rice. TY Sabrina!

  31. I made this again, but used extra firm tofu, mushrooms and mixed veggies! I pressed the tofu and cut it into strips. Coated it with cornstarch and cooked it like it was meat. Followed all the other directions the same. It came out amazing!!! Thank you so much for this recipe!!!