Who needs takeout when you can whip up something this mouthwateringly good right at home? This Easy Mongolian Beef recipe is saucy, savory, a little sweet, and packed with the kind of flavor that clings to your taste buds in the best way possible. Imagine thinly sliced, tender flank steak caramelized in a rich, garlicky soy sauce glaze with just the right kick of ginger—are you drooling yet? Because I am.
Now, Mongolian Beef isn’t technically from Mongolia (surprise!). It’s actually a beloved dish in Chinese-American cuisine, popularized by restaurants like P.F. Chang’s. The beauty of it lies in its simplicity and irresistible flavor. Think of it as your weeknight dinner hero—ready in minutes, full of sizzle, and infinitely better than your usual delivery order.
Whether you’re craving something cozy or wanting to impress guests without the stress, this recipe is your golden ticket. Trust me, you’re going to love this one.
Why You’ll Love Mongolian Beef
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion.
Is this Mongolian Beef for you? Let’s see. Mongolian Beef is…
- Tender and Juicy: Each slice of beef melts in your mouth thanks to quick, high-heat cooking.
- Perfectly Saucy: That glossy soy-garlic glaze clings to every bite with just the right balance of sweet and salty.
- Quick to Make: From start to finish, you’re looking at about 30 minutes. That’s faster than takeout delivery!
- A Crowd-Pleaser: The flavor is bold yet familiar—perfect for picky eaters and foodies alike.
- Totally Customizable: Serve it with rice, noodles, or wrapped in lettuce. You do you.
Quick Tip: Slice your beef against the grain and thinly for maximum tenderness. It makes all the difference!
Ingredients in Mongolian Beef
Here’s the secret to this dish—it’s made with simple ingredients you probably already have, but the end result is wildly delicious. Let’s take a peek:
Flank Steak: Thinly sliced against the grain, this cut becomes irresistibly tender and soaks up all that saucy goodness.
Cornstarch: Helps the beef get that lovely crisp exterior when seared. It’s the secret to a slight crunch in each bite.
Soy Sauce: The umami backbone of our sauce. Go for low-sodium if you want more control over the salt.
Brown Sugar: Adds a hint of sweetness that balances out the salty soy sauce and deepens the flavor.
Garlic: A punch of aromatic flavor. Freshly minced is best—always.
Ginger: Adds warmth and a tiny kick. Fresh ginger root brings the zing!
Green Onions: For a pop of freshness and color. Stirred in at the end, they add a gentle oniony bite.
Vegetable Oil: Used for high-heat searing to get that irresistible crust on the beef.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions:
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Heat your pan or wok over medium-high heat until it’s hot and ready to sear. A hot pan is key to getting that crispy texture on the beef.
Combine Ingredients: Toss the sliced flank steak with cornstarch until evenly coated. This step helps create that signature seared crust and thickens the sauce later.
Prepare Your Cooking Vessel: Add vegetable oil to your heated pan and swirl to coat. Let it shimmer—it should be hot but not smoking.
Assemble the Dish: Add the beef in a single layer, searing it until browned on both sides. Do this in batches if needed so you don’t overcrowd the pan. Set aside once done.
Cook to Perfection: In the same pan, sauté garlic and ginger until fragrant. Stir in soy sauce and brown sugar. Let it bubble into a glossy sauce. Add the beef back in and toss to coat.
Finishing Touches: Stir in chopped green onions, then remove from heat. Let it sit for a minute to soak in the flavors.
Serve and Enjoy: Serve warm over a bed of steamed rice or noodles. Sprinkle with extra green onions or sesame seeds for a final touch.
How to Make Mongolian Beef?
Fresh Salads: A light cucumber or cabbage salad with rice vinegar dressing cuts through the richness.
Crusty Bread: Not traditional, but oh-so-satisfying to mop up extra sauce.
Creamy Accompaniments: A dollop of spicy mayo or garlic yogurt dip on the side? Yes, please.
Vegetable Sides: Steamed broccoli or stir-fried snow peas make colorful, crunchy companions.
As a Standalone: It’s totally hearty on its own—especially with a big spoonful of sauce on top.
Presentation tip: Serve it on a rustic wooden board or a sleek white platter. Add a sprinkle of sesame seeds and a few fresh scallions for that chef’s kiss look.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 380
- Sugar: 7g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 85mg
How to Serve Mongolian Beef?
Whether you want to keep it classic or get a little creative, Mongolian Beef plays well with others:
- Over fluffy jasmine or basmati rice
- On top of garlic noodles for extra umami
- Stuffed into lettuce wraps for a low-carb twist
- Tossed into a stir-fry bowl with bell peppers and carrots
Additional Tips
Prep Ahead: Slice your beef and prep your aromatics the night before—hello, speedy dinner.
Spice It Up: Add a dash of red pepper flakes or a squirt of Sriracha if you like it hot.
Dietary Adjustments: Gluten-free? Use tamari or coconut aminos instead of soy sauce.
Storage Tips: Leftovers can be stored in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave.
Double the Batch: This freezes like a dream. Just cool completely before freezing in an airtight container.
Tips & Variations/Quick Tips:
- Secret Tip: Freeze your beef for 20 minutes before slicing. It makes thin cuts a breeze.
- More Veggies? Add bell peppers, mushrooms, or broccoli.
- No Flank Steak? Sirloin, skirt steak, or even chicken can work in a pinch.
- Sweeter Sauce? Use honey instead of brown sugar for a floral sweetness.
- Want it crispier? Sear the beef in smaller batches so it browns, not steams.
FAQ Section
Q1: Can I substitute flank steak with another cut?
A1: Absolutely! Skirt steak or sirloin are great alternatives—just be sure to slice thinly against the grain.
Q2: Can I make this dish ahead of time?
A2: Yes! You can make the sauce and slice the beef ahead. Just store separately and cook when ready.
Q3: How do I store leftovers?
A3: In an airtight container in the fridge for up to 3 days. Reheat on the stove for best texture.
Q4: Can I freeze this dish?
A4: You sure can! Freeze in a sealed container for up to 2 months. Thaw overnight before reheating.
Q5: What’s the best way to reheat this dish?
A5: Gently in a skillet or in the microwave in short bursts to avoid overcooking.
Q6: Can I double the recipe?
A6: Yes—and you’ll want to. Just cook the beef in batches to keep that delicious sear.
And there you have it, friend! A quick, flavorful, and totally craveable Mongolian Beef that’s just begging to be your next go-to meal. Whether you’re whipping it up for a weeknight dinner or showing off your kitchen chops, this recipe is bound to impress.
Easy Mongolian Beef Recipe (Better Than Takeout!)
Ingredients
- For the Beef:
- 1 pound flank steak
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon baking soda
- 2 tablespoons cornstarch
- For the Mongolian Beef Sauce:
- ¼ cup soy sauce
- ¼ cup beef stock or chicken stock
- 2 tablespoons brown sugar or more to taste
- For the Stir Fry:
- ½ cup vegetable oil for frying
- ½ cup cornstarch
- 10-12 spicy dried Chinese chilies or chile de arbol – optional, for heat
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- 2 tablespoons cornstarch for slurry
- 2 tablespoons water for slurry
- 5-6 scallions sliced
- For Garnish:
- Spicy chili flakes
- Sesame seeds
- Extra sliced scallions
Instructions
- Marinate the Beef:
- Slice flank steak against the grain into thin strips (about 1/4 inch), then cut into bite-sized pieces.
- In a bowl, whisk together 1 tbsp vegetable oil, 1 tbsp soy sauce, 1 tsp baking soda, and 2 tbsp cornstarch until smooth.
- Mix this marinade with the beef and let sit for at least 10 minutes (longer is fine).
- Prepare the Sauce:
- In a small bowl, whisk together 1/4 cup soy sauce, 1/4 cup beef stock, and 2 tbsp brown sugar. Set aside.
- Fry the Beef:
- Heat 1/2 cup vegetable oil in a wok or large skillet over medium-high heat.
- Toss marinated beef in 1/2 cup cornstarch to coat.
- Fry beef in batches until crispy and golden brown. Remove and drain on paper towels.
- Make the Stir Fry:
- Discard most of the frying oil, leaving about 1 tbsp in the pan.
- Add the dried chilies (if using), minced ginger, and garlic. Stir-fry for 30 seconds.
- Return beef to the pan. Pour in the sauce and toss everything together.
- Thicken the Sauce:
- Mix 2 tbsp cornstarch with 2 tbsp water to make a slurry.
- Add to the pan and stir until sauce thickens.
- Add sliced scallions and cook for 1 minute more.
- Serve:
- Garnish with chili flakes, sesame seeds, and extra scallions.
- Serve hot over rice or noodles.
Notes
- Adjust the number of chilies to your spice preference or omit for a mild version.
- This dish pairs beautifully with jasmine rice or lo mein noodles.
- For extra crispiness, double-fry the beef.
- Can be made gluten-free with tamari or coconut aminos in place of soy sauce.
