This Mongolian Beef is a restaurant-style dish featuring tender beef stir-fried in a sweet and savory garlic-ginger soy sauce, served over rice or noodles. It’s quick, easy, and packed with flavor—perfect for a weeknight meal!
Why You’ll Love This Recipe
- Better Than Takeout – Tastes just like your favorite restaurant version but fresher!
- Quick & Easy – Ready in just 30 minutes.
- Tender & Flavorful – Thinly sliced beef cooks quickly and absorbs the delicious sauce.
- Perfect for Meal Prep – Reheats well for leftovers.
- Customizable – Add vegetables, adjust spice level, or make it low-carb.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Beef:
- Flank steak (or sirloin, thinly sliced)
- Cornstarch (for coating)
- Vegetable oil (for frying)
For the Sauce:
- Soy sauce (low-sodium recommended)
- Brown sugar
- Garlic (minced)
- Fresh ginger (grated)
- Water
- Hoisin sauce (optional, for extra depth)
- Red pepper flakes (optional, for heat)
- Cornstarch slurry (1 tsp cornstarch + 1 tbsp water, for thickening)
For Garnish & Serving:
- Green onions (sliced)
- Sesame seeds
- Cooked rice or noodles
Directions
Step 1: Prepare the Beef
- Slice Beef Thinly – Cut against the grain into ¼-inch thick strips.
- Coat with Cornstarch – Toss beef in cornstarch, ensuring an even coating. Let sit for 10 minutes.
Step 2: Make the Sauce
- Combine Sauce Ingredients – In a small bowl, mix soy sauce, brown sugar, garlic, ginger, water, and hoisin sauce (if using).
Step 3: Cook the Beef
- Heat Oil – In a large skillet or wok, heat vegetable oil over medium-high heat.
- Fry the Beef – Cook beef in batches for 1-2 minutes per side until crispy and browned. Remove and set aside.
Step 4: Finish the Dish
- Simmer the Sauce – In the same pan, pour in the sauce mixture and bring to a simmer.
- Thicken the Sauce – Stir in cornstarch slurry and cook until thickened (about 2 minutes).
- Return Beef to the Pan – Toss beef in the sauce until fully coated.
Step 5: Serve & Garnish
- Sprinkle Green Onions & Sesame Seeds – Add for extra flavor and color.
- Serve Hot – Enjoy over rice or noodles.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Variations
- Spicy Mongolian Beef – Add extra red pepper flakes or Sriracha.
- Vegetable Add-Ins – Stir-fry bell peppers, broccoli, or snap peas.
- Low-Carb/Keto Version – Serve over cauliflower rice and use a sugar-free sweetener.
- Gluten-Free Option – Use tamari or coconut aminos instead of soy sauce.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 2 months; thaw before reheating.
- Reheating: Warm in a skillet over medium heat or microwave in 30-second intervals.
FAQs
What’s the best cut of beef for Mongolian beef?
Flank steak is best, but sirloin or ribeye also work well.
How do I make the beef extra crispy?
Coat evenly with cornstarch and fry in hot oil without overcrowding the pan.
Can I make this in the slow cooker?
Yes! Cook on low for 4-5 hours after searing the beef.
Can I use chicken instead of beef?
Yes! Thinly sliced chicken works great as a substitute.
How do I prevent my sauce from being too salty?
Use low-sodium soy sauce and adjust sugar to balance flavors.
Can I skip the cornstarch?
Cornstarch helps thicken the sauce and gives the beef a crispy texture, but you can skip it for a lighter dish.
How do I get the best flavor?
Marinate the beef in soy sauce and ginger for 15 minutes before cooking.
Can I make this dish ahead of time?
Yes! The sauce and beef can be prepared separately and combined before serving.
What side dishes go well with Mongolian beef?
Steamed rice, fried rice, stir-fried vegetables, or egg rolls.
Can I cook this in an air fryer?
Yes! Air fry beef at 400°F for 8 minutes, shaking halfway, then toss in the sauce.
Conclusion
This Mongolian Beef is the perfect combination of sweet, savory, and slightly crispy, making it an irresistible dish that’s easy to make at home. Whether served with rice, noodles, or veggies, this quick and flavorful recipe will become a family favorite. Try it today and enjoy a takeout classic from the comfort of your kitchen!
Print
Mongolian Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
Description
This Mongolian Beef is tender, caramelized, and coated in a rich, garlicky-sweet soy sauce with just the right amount of heat. It’s a quick and easy stir-fry that’s better than takeout—ready in under 30 minutes!
Ingredients
For the Beef:
- 1 lb flank steak (or sirloin), thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
For the Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar (light or dark)
- 1/2 cup beef broth (or water)
- 2 teaspoons sesame oil
- 1 tablespoon hoisin sauce (optional, adds depth)
- 1 teaspoon ginger, grated
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
For Garnish:
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Instructions
Step 1: Prepare the Beef
- Slice the steak thinly against the grain into bite-sized strips.
- Toss the slices in cornstarch until evenly coated. Let sit for 10 minutes (this helps crisp the beef and thicken the sauce).
Step 2: Make the Sauce
- In a bowl, whisk together soy sauce, brown sugar, beef broth, sesame oil, hoisin sauce, ginger, garlic, and red pepper flakes.
- In a small cup, mix 1 tablespoon cornstarch with 2 tablespoons water and set aside.
Step 3: Cook the Beef
- Heat vegetable oil in a large pan or wok over medium-high heat.
- Add beef slices in a single layer (cook in batches if needed). Sear for 1-2 minutes per side until browned and crispy. Remove and set aside.
Step 4: Combine & Simmer
- In the same pan, pour in the sauce and bring to a simmer.
- Stir in the cornstarch slurry and let cook for 1-2 minutes, until thickened.
- Return the crispy beef to the pan, tossing to coat in the sauce.
Step 5: Serve & Garnish
- Top with green onions and sesame seeds.
- Serve hot over steamed rice or noodles!
Notes
✔ Extra crispy beef? Use less sauce and fry the beef in more oil.
✔ Want more veggies? Add broccoli, bell peppers, or carrots.
✔ Like it spicier? Increase the red pepper flakes or add Sriracha.
✔ Gluten-free? Use tamari or coconut aminos instead of soy sauce.