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!
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 you don’t need to worry about running to the store today for oyster sauce or hoisin sauce. Everything in this recipe is available in every grocery store, so it makes the perfect weeknight dinner idea!
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 sauteed in the beef fat and then sauce 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.
This authentic stir fried Mongolian Steak recipe is popular with adults and kids alike 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. Three, you get to enjoy it over a mountain of Steamed Rice, which soaks up all the savory sauce and will take you to your happy place.
What is Mongolian Beef?
Mongolian Beef is a Taiwanese dish that originated where Mongolian BBQ cuisine was popular. In American-Chinese restaurants, it consists of thinly sliced red meat, usually flank steak, that is wok seared with green onions in a savory, sticky sweet sauce made with soy sauce, brown sugar, garlic and ginger. It is usually not spicy, and it can be paired with other vegetables and served over white rice.
Why should you make Mongolian Beef at home?
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!
How to Make Mongolian Beef
- Steak: Cut the flank steak into ¼ inch thick pieces, slicing against the grain. Place the meat and cornstarch in a large sealed plastic bag and coat the meat completely.
- Fry: Heat the oil in a large skillet or wok over medium high heat. Sear the coated steak pieces in batches. Do not overcrowd the pan or your meat won’t get crispy. Transfer the seared steak to a plate.
- Sauce: In the same pan, cook the ginger and garlic until fragrant. Add the soy sauce, water, and brown sugar and let the mixture come to a boil.
- Finish: Stir the steak back into the sauce and allow the sauce to thicken. If your sauce isn’t thickening, add a cornstarch slurry and let the mixture simmer for a minute. Add green onions to the beef mixture and stir. Serve over rice and a side of steamed veggies
Classic Chinese Takeout Sides
FAQs for Mongolian Beef
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 sauce contains soy sauce, brown sugar, garlic, ginger, water and cornstarch to thicken. The sauce ingredients are simple and you probably have most of it in your pantry right now.
This Mongolian Beef recipe will have crispy seared edges and tender beef on the inside due to cutting the flank against the grain and quick cooking it. You want to make sure not to overcrowd the pan when you are frying or it will create steam and you won’t get crispy beef.
You want to slice the flank into ¼ inch strips against the grain. 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.
Create a free account to Save Recipes
Key Ingredients
- Steak: Flank steak works well for this recipe because it cooks quickly while staying juicy and flavorful. Plus it’s a pretty inexpensive red meat. You can also use skirt steak, hangar steak, or other thin cut of steak for the same amazing flavors in this recipe.
- Brown Sugar: The addition of molasses to the dark brown sugar adds to the depth of flavor in this dish. You can use light brown sugar if that is what you have on hand, and you’ll still have a tasty meal. However, the slightly bitter molasses flavor does make a noticeable difference in the sauce.
- Garlic: Fresh garlic adds a lot of aromatic flavor to Chinese cuisine, and complements the sweetness of the Mongolian beef sauce.
- Ginger: Freshly grated ginger gives a slight kick to the recipe to balance the sweetness. If you don’t have fresh ginger, you can substitute ½ teaspoon ginger powder, and add it with the soy sauce.
- Soy Sauce: Always use low sodium soy sauce in Asian dishes, as it allows you to control the amount of salt. You can always add a little more to your taste.
- Cornstarch: Cornstarch acts as a thickener when the sauce comes together at the end of this recipe. By coating the beef in it, the cornstarch will cook with the meat and add a crispy coating as well.
Can you make Mongolian Beef 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. 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.
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 green onions.
More Classic Asian Beef Dishes
How to Store
- Serve: For the best flavor and texture, serve this dish right away while the edges of the beef are still crispy and the onions are still slightly crunchy. 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 a sealed container. Defrost in the refrigerator overnight before reheating.
Ingredients
- 1 pound flank steak
- 1/4 cup cornstarch
- 1/4 cup canola 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
- Slice the flank steak against the grain (the grain is the length of the steak) the long way in ¼ inch thick pieces and add it to a ziploc 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 canola 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.
- 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.
- When the steak is done cooking remove it from the pan.
- 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.
- 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.
- Add the green onions, stir to combine everything, and cook for a final 20-30 seconds.
- Serve immediately.
Video
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Photos used in a previous version of this post.
Yum, this is so yummy and quick I use this recipe all the time. I sometimes add some lightly steamed veg to it just before serving. Absolutely recommend it as it’s so quick and very tasty.
I’ve been making this recipe for a few years now. It’s so fantastic! I added partially steamed julienne carrots and Broccoli florets the last few mins of cooking-
I did swap the dark brown sugar for light brown sugar so it’s a little less sweet. This recipe is a staple in my kitchen. Thank you!!! Use the ingredients exactly as instructed, you won’t be disappointed. Use FRESH GINGER and garlic!!
Thanks, Debra!
Our family loved it! The only thing I changed was I added less brown sugar and more garlic. Ty!
I made this per directions but doubled for more sauce. It turned out perfect.
This recipe was so easy and tasted just like take out from your favorite Chinese restaurant. Highly recommend.
I have never left a comment but WOW!!! So delicious, easy and everyone loved it!! Any tips on how to increase the spice? Red pepper flakes maybe? Thanks!
Thank you!!!
Oh My God!!! Wow!!! Just made it for the first time and I am so impressed with how quick, easy and delicious this was!!! I highly recommend. I just wish I had made more!
Just made this recipe- absolutely fantastic, I added water chestnuts, orange pepper and beef broth instead of water.
Thank you, will definitely try more of your recipes.
Easy and tasty!!! ? thanks for the recipe
The slide bar to adjust the servings doesn’t work..
Noted!
just read this recipe, not try yet, but i will try it ASAP, seems very delicious and mouth-watering, I’m very excited to cook it. My kids will probably love it.
i have made this recipe many times, it’s amazing. the most recent time i accidentally used light brown sugar instead of dark brown (even though i had it in the cupboard) and she’s right, the taste difference is very noticeable but the dish was still very good. just definitely better with dark brown sugar.
This recipe is fab! Can i deep fry the steaks , instead of searing them in a wok?
Usually do not leave reviews but this is a great recipe! I’ve made it 4 or 5 five times now and I get rave reviews from my family. I love how simple yet delicious it is.
Really good recipe, outstanding flavor in the sauce as is or with some added veggies. I found the beef to be great tasting but not quite the right texture when compared to Chinese restaurant beef. The second time I made this recipe, I velveted the beef after slicing and the texture was perfect. While not absolutely necessary velveting the beef adds to the tenderness of the beef and makes the texture right.
Velveting- add a couple of teaspoons of baking soda to the raw meat and let it sit for 30 minutes to an hour before rinsing and then use as directed in the recipe.
On further review of the recipe, I guess the cornstarch would eventually work to velvet the beef if you let it set long enough. I prefer to use the baking soda and then just dust with cornstarch and use as directed.
I received this recipe from a coworker and tried it out last week. It tasted delicious. I used NY Strip and I would definitely make it again. I made it with white rice and some steamed broccoli. Wishing I had some for leftovers but the family ate it all!
A-MAZ-ING!!! I have never rated or commented on a recipe before, but this one was sooooo delish, I had to leave feedback. My family of 6 all loved this when I made it for dinner last night. I had to increase all of the ingredients (used about 2.5 lbs of top sirloin steak) to feed our family of 6 with 3 hungry teen boys…so it took a while to brown all of the beef in batches, but the results were TOTALLY worth it! My favorite homemade Chinese dish ever. And husband (who isn’t a big fan of Asian dishes) absolutely RAVED about this one 🙂
Couple of little tweaks I made on the fly: threw a little Mirin & Sesame Oil on the steak strips before coating w/cornstarch. Subbed unsalted beef broth instead of water for the sauce (and made plenty extra!) & threw in a little steamed broccoli at the end. Otherwise followed directions as written. Beef was tender, crispy, saucy and full of flavor!
Served w/ rice & salad w/ honey ginger dressing. BIG HIT in my house! Thank you for this. So happy to have found it. Will be trying more of your recipes soon.
Yay! I’m so glad you loved it enough to want to leave a comment. Thanks, Lynne.
Made this for dinner, as scripted. By the time I got mine the family was looking for seconds. This will go into our family meal rotation. Thank you.
I made this vegetarian using Gardein beef tips. It was awesome! I added red pepper flakes to the soy mixture, and a half tablespoon of molasses since I only had light brown sugar. I was out of fresh ginger so used crystallized. Added broccoli and 1/2 T more cornstarch. Could have cut back on the sugar since the molasses and crystallized ginger added plenty of sweetness. Loved this recipe!
Thanks for all of the feedback, Blair.
Used shaved beef. Yumm! Thank you!
This was very easy and a crowd pleaser. In addition to the scallions I added some cubed red pepper and some blanched broccoli. The family loves veggies. Will definitely put this into the monthly rotation.
Sounds perfect, Brett.
Love your recipies, but i have a question, I prefer weights in ozs or gr I find cups vary in size,
Thank you
Mary
We used this recipe with Elk meat, served with roasted green beans…so delicious!
This is a great recipe!! My go too.
I make crispy rice noodles and make white rice. I also used light brown sugar! So yummy!
I almost forgot– if you don’t have dark brown sugar but have a jar of molasses, add a bit to your light brown sugar.
That’ll work! Enjoy!
FABULOUS!! Now in a steady dinner rotation. I use up my stored frozen bits of beef like trimmings from filet mignon, prime rib, etc. So the beef is excellent and makes this a less expensive dinner option.
I’m so glad you enjoyed it, Jean.
I haven’t made this yet, but it sounds awesome! I was just wondering if anyone has tried to freeze the beef after cooking.
My husband loved this recipe and used our hot chili peppers I dried to bring the heat he likes!!!
This was a hit with my family: “Better than the restaurant!” Thank you!
Really good but VERY messy ?
This was delicious. I used light brown sugar because I didn’t have any dark brown sugar on hand. But even with the different sugar type, hubby didn’t stop raving about this dish. I already have dark brown sugar on my shopping list. But this dish is a keeper.
I don’t know if this question has been asked yet or not. But I was wondering if I could use light brown sugar for this. Trying to make it for dinner tonight.
So sorry I’m just now seeing this. You can use light brown sugar if that’s all you have in a pinch.
Love it!
I make it all the time, but I double the sauce because I saute mushrooms, green peppers, red peppers, and onions before adding the sauce parts back in with the beef.
Delicious recipe, I add in broccolli and serve on a bed of noodles. Impresses everytime and so easy !
When do you add the broccoli, ans what kind or noodles do you use? Sounds delicious!
My daughter and I made this tonight and it turned out great! After looking at a few recipes, I followed this. A couple of changes I made. I used top sirloin steak instead of flank. After I cut it, I then doused it with rice vinegar and sesame seed oil before shaking it in the corn starch. I used fresh garlic (instead of minced) about 4-5 cloves through my press. I also added a good helping crushed red peppers to my soy sauce mixture and a little hot chili oil. I steamed broccoli and tossed it in at the end. I also served this over fresh noodles, (you can buy them in the refrigerated section of your local Asian market). that I did toss with sesame seed oil. This was extremely delicious and we will be making it again!!
How much rice vinegar and sesame oil did you toss the meat in? I’m nervous to eyeball it but that sounds delish!
I have just made this for the first time and it was lovely! I didn’t stick strictly to the recipie – chopped up 1 ribeye steak out of the freezer so had half the recipie amount of beef , but I improvised and added a red pepper, baby corn, and 1 chilli. Used same amount of everything else so we had enough sauce. I also only had light muscovado sugar and dark soy sauce (not low salt). Served with rice cooked in coconut milk and pak Choi and it was lovely ? definitely recommended and I will make again. Also 10/10 from my partner he loved it!
I’m glad you were able to customize it to what you had on hand, Sally. Sounds like a winner!
I cooked this today and it was delicious! My husband kept saying it was like we were eating at a restaurant. Thank you. This one is definitely a keeper
Thank you for such an excellent recipe. My family enjoyed it and I received lots of compliments.
This was absolutely delicious!
I made this & doubled the sauce, but did not double anything else & it had an awful flavor, I could not explain the taste to my husband & I looked back at the recipe & realized my mistake. I used Baking Soda rather than Cornstarch. I grabbed the wrong box! Almost had a metallic flavor. (Only way I could explain it)
I had to throw the entire batch away & start all over again.
Luckily it is a fast/easy recipe & the 2nd time it tasted great! My husband & daughter loved it!
Thanks for coming back to let me know how much you enjoyed it!
Nice but way too sweet. Added chili flakes at the end for some heat
My go to for easy beef recipe and the fact that its delicious is a major plus. Thanks Sabrina ! Everyone from the toddler to the 10 year old boys of mine loves this.
I absolutely love this recipe! I cook my meat in sesame oil instead. I also use the whole green onion sliced. And I add toasted sesame seeds to all of it.
Super easy to make and delicious
Amazing, better than our local place!!
Thanks for the 5 stars, Julia!
I make this occasionally, it’s delicious. My partner loves it. Only problem is it’s messy to make so cover the fry pan when searing the meat. I also add bokchoy, onion and sometimes red capsicum or broccoli ? It also reheats fine the next day.
Great recipe! I tried to cook for the first time and all my family loved it! Thanks!
I made it last night and it was a top top top!
– Love from Germany
We love this! I double the recipe because they eat it so fast.
Thank you. Easy, fast and accessible ingredients . And yes – the flank steak meat is a must. Whole Foods has it always.
Great recipe! I will definitely make this again.