Name: Mongolian Beef
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb flank steak, thinly sliced against the grain; 1/4 cup low-sodium soy sauce; 1/4 cup brown sugar; 3 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon cornstarch; 2 tablespoons vegetable oil; 1 teaspoon sesame oil; 2 green onions, sliced; Optional: 1/2 teaspoon red pepper flakes or a splash of chili oil for heat

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You know that dish you always order from your favorite Chinese spot? The one with the tender beef, rich sauce, and a little sweet kick? That’s Mongolian beef for me. And honestly, once I started making it at home, I stopped ordering out. This version is so simple, and I promise—it hits all the right notes.

Why You’ll Love This Recipe

This Mongolian beef is one of those recipes that feels fancy but comes together in no time. The beef is perfectly seared and coated in a glossy sauce that’s sweet, salty, and a little garlicky. It’s great for weeknights when you want something satisfying without a pile of dishes. Plus, it tastes just like your favorite restaurant (maybe even better).

Ingredients (Just a Glimpse!)

You’ll need flank steak, soy sauce, brown sugar, garlic, cornstarch, ginger, and green onions. There’s also a touch of sesame oil and maybe some chili flakes if you want a little heat. You’ll find the full list of ingredients in the recipe card below.

Directions

Slice and Marinate the Beef

Start by thinly slicing the flank steak against the grain. Toss it in a bit of soy sauce and cornstarch and let it sit while you make the sauce. This step helps tenderize the meat and gives it that velvety texture you love in stir-fries.

Make the Sauce

In a small bowl, whisk together soy sauce, brown sugar, garlic, ginger, and a splash of water. It should be a little thick and glossy—don’t worry, it’ll thicken even more when it hits the pan.

Sear the Beef

Heat oil in a large skillet or wok until it’s nice and hot. Add the beef in a single layer and cook in batches so it gets a good sear. You want those crispy edges. Remove it once browned and set aside.

Combine It All

Pour the sauce into the skillet and let it simmer for a couple of minutes until it bubbles and thickens. Add the beef back in and stir to coat every piece. Throw in some sliced green onions right at the end—they add that pop of freshness.

Expert Tips and Tricks

– Slice the beef thinly and evenly so it cooks fast and stays tender
– Don’t skip the cornstarch coating—it helps the beef crisp up and thickens the sauce
– Use a hot pan and don’t overcrowd it—cook the beef in batches if needed

Recipe Variations and Possible Substitutions

– Try using chicken or tofu if you’re not feeling beef
– Add veggies like broccoli, snap peas, or bell peppers for a full meal
– For a gluten-free version, swap the soy sauce for tamari
– Want it spicy? Toss in some crushed red pepper or a splash of chili oil

Serving and Pairing Suggestions

Serve this Mongolian beef over a bowl of fluffy jasmine or basmati rice—it soaks up that sticky sauce beautifully. It’s also great with noodles or wrapped in lettuce leaves for a lighter option. I love pairing it with a side of garlicky sautéed bok choy or steamed broccoli for balance.

Storage and Reheating Tips

Leftovers keep really well in the fridge for up to 3 days. Reheat in a skillet over medium heat with a little splash of water to loosen the sauce. You can microwave it too, but the texture is best when warmed in a pan.

FAQs

Can I make this ahead of time?
Yes! You can slice the beef and prep the sauce a day ahead—just cook fresh for the best texture.

What’s the best cut of beef to use?
Flank steak or skirt steak are perfect. Just make sure to slice thinly against the grain.

Is Mongolian beef spicy?
Not traditionally, but you can absolutely add heat if you want. It’s easy to customize.

Do I need a wok?
Nope—a large nonstick or cast-iron skillet works just fine for this recipe.

Conclusion

If you’re craving something bold, comforting, and better than takeout, this Mongolian beef should be next on your list. It’s fast, full of flavor, and totally doable on a weeknight. Let me know if you try it—I’d love to hear how you make it your own.

Mongolian Beef

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A quick and flavorful stir-fry featuring tender flank steak coated in a sweet and savory garlic-ginger sauce. This homemade version rivals your favorite takeout and comes together in just 30 minutes.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4–6 servings 1x
Category: Main Course
Method: Stir Fry
Cuisine: Asian, Chinese-American

Instructions

Marinate the Beef: In a bowl, combine the sliced flank steak with cornstarch and 1 tablespoon of soy sauce. Let it sit for 10–15 minutes.
Prepare the Sauce: In a small bowl, whisk together the remaining soy sauce, brown sugar, garlic, ginger, and 2 tablespoons of water.
Sear the Beef: Heat vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer, cooking in batches if necessary, until browned and crispy. Remove and set aside.
Combine: Reduce heat to medium. Pour the sauce into the skillet and simmer for 2–3 minutes until slightly thickened. Return the beef to the pan, tossing to coat. Stir in sesame oil and green onions.
Serve: Serve hot over steamed rice or noodles.