This Mongolian beef recipe is thinly sliced steak that’s seared until crispy, then coated in a sweet and savory sauce. A take out favorite that’s super easy to make at home!
My family loves Chinese food, and I’ve learned how to recreate some of our favorite restaurant classics such as shrimp fried rice, kung pao chicken and this tender and flavorful Mongolian beef. Offer some pan fried noodles on the side for a memorable meal!
I’ve got a LOT of make your own take out recipes on this site – chow mein, moo shu chicken, kung pao shrimp, moo goo gai pan and many more! It’s time to add another one to the collection and therefore I present you with this super flavorful Mongolian beef. It’s both sweet and savory with that crispy beef like you’d get at a restaurant. Best of all, it’s ready in under 30 minutes.
Mongolian beef ingredients
To make this recipe you will need flank steak, cornstarch, vegetable oil, garlic, ginger, sesame oil, soy sauce, water, brown sugar, green onions, salt and pepper.
How Do You Make Mongolian Beef?
This recipe starts with flank steak, which is thinly sliced then tossed in a little cornstarch. The meat is seared in a hot pan until a crispy coating is formed. While the meat is cooking, it’s time to make the sauce which consists of soy sauce, sesame oil, garlic, ginger and brown sugar. The steak is tossed in the sauce along with a handful of green onions, then you’re ready to eat.
Tips for the perfect stir fry
- Flank steak is easiest to slice thin when it’s partially frozen. Place your meat in the freezer about 30 minutes before you plan to use it. Be sure to slice it against the grain for the most tender beef.
- You want the meat to sear and not steam, so you’ll need to avoid adding too much meat at once to the pan. I cook my beef strips in a single layer in batches so that it all ends up browned and delicious. Use a very large pan, or a wok if you have one.
- If you prefer a spicy dish, you can add up to 1/2 teaspoon of crushed red pepper flakes, or sriracha sauce to taste.
- Leftovers will stay fresh in an airtight container in the refrigerator for up to 3 days.
Mongolian beef is typically served over steamed white rice. You can also serve your beef over brown rice, fried rice, quinoa or stir fry noodles. Another option is to pile your beef into lettuce or cabbage leaves for a lighter dish. I frequently offer a green vegetable on the side such as asparagus, green beans or broccoli.
recipe faqs
This dish is named after a stir fried dish called Mongolian barbecue, which originated in Taiwan. None of the ingredients or cooking methods were from traditional Mongolian cuisine. This dish is most often found in Chinese-American restaurants in the United States.
Mongolian beef sauce is made with soy sauce and brown sugar, along with other flavorings such as garlic and ginger.
Mongolian beef and Kung Pao beef both feature thinly sliced steak cooked in sauce. Mongolian beef tends to be sweeter than Kung Pao beef. Kung Pao beef also contains extra ingredients, such as peanuts, bell peppers, chili peppers and onions.
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flavor variations
While this recipe is fabulous as-is, you can customize the flavors to suit your tastes.
- Protein: No flank steak on hand? You can also use skirt steak, sirloin or New York strip. This recipe also works with thinly sliced chicken breast.
- Vegetables: You can stir fry some veggies in the pan after you’ve cooked your beef to add to the finished dish. Some great options include broccoli, zucchini or green beans.
- Flavorings: You can add other ingredients to the sauce such as sriracha, hoisin sauce, a dash of rice vinegar for a tangy flavor, or chili oil.
- Toppings: Feel free to top your beef with garnishes such as sesame seeds or crispy noodles.
This Mongolian beef tastes like something you’d order at your favorite Chinese takeout restaurant, with all the convenience of making it yourself at home. If you love Chinese food, this is a must try!
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Mongolian Beef
Ingredients
- 1 1/4 lbs flank steak thinly sliced
- 1/4 cup + 2 teaspoons cornstarch divided use
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon toasted sesame oil
- 1/2 cup low sodium soy sauce
- 1/3 cup water
- 1/2 cup dark brown sugar
- 1/2 cup green onions cut into 1 inch pieces
- salt and pepper to taste
Instructions
- Place the flank steak and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.
- Heat the vegetable oil in a large pan over high heat.
- Add the meat in a single layer and season to taste with salt and pepper (keeping in mind the sauce has plenty of salt in it!). Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
- Remove the meat from the pan and place on a plate lined with paper towels.
- Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.
- Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.
- Add the meat and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.
Notes
- Flank steak is easiest to slice thin when it’s partially frozen. Place your meat in the freezer about 30 minutes before you plan to use it. Be sure to slice it against the grain for the most tender beef.
- You want the meat to sear and not steam, so you’ll need to avoid adding too much meat at once to the pan. I cook my beef strips in a single layer in batches so that it all ends up browned and delicious. Use a very large pan, or a wok if you have one.
This looks bursting with flavor. I cant wait to make for the family!
I love how easy this recipe is to make. So much more budget friendly than having to dine out.
I substituted the brown sugar with no added sugar rice syrup which I found plenty sweet enough, I just thickened a little more with cornstarch as it didn’t thicken as much as I thought it would, but totally delicious!
Try adding a some grated orange peel to add a bit of tang.
So good! My family loved it. I left out the green onions cause my husband doesn’t care for them and added in some steamed broccoli and cauliflower! 😋
Great flavor and easy to make. Only thing I would do different is cut back on brown sugar, as it was very sweet
I grew up eating Chinese food in a New York’s China Town. This recipe is go delicious it could easily be served there and still receive rave reviews.
Amazing ! I used sirloin ( I’m in the U.K.) and double the sauce ingredients , I love it saucy ….
Will skirt steak work for this?
I can never find affordable flank steak plus I usually make it too tough!
Yes that’s fine!
I used pre-cut top round beef and literally only kept it in the pan long enough to sear, making it a perfect medium inside. Constantly tossed it to avoid over cooking. 1 to 2 min tops with the thin strips. I followed the recipe exactly otherwise. Since I’m feeding growing toddlers I also used some steam in bag Asian medley veggies which I microwaved about a min under the cook time on the bag and tossed them in the sauce at the very end to coat. It was def too salty without the extra veggies and rice but the quick add ins balanced the salt and it tasted great. Kids devoured it.
So glad you enjoyed it, thanks for reporting back!
If it’s ok if i will use oyster sauce rather than low sodium soy sauce?
Oyster sauce is much stronger tasting than soy sauce, if you like the flavor you can go ahead and try that! I’ve never tried it myself!
Super easy and super yummy! Thanks!
WHAT STEAK IS REALLY TENDER FOR THIS PLEASE. IT SEEM WHEN I COOK THIS WAY ON STOVE TOP IT IS SO TOUGH 🙁
I typically use flank steak or sirloin!
I needed a quick but nice dinner idea and found this recipe. It was a hit with both my teen and my tween! We will definitely be making it again!
So glad to hear you liked it, thanks for reporting back!
We love Chinese food and thought this Mongolian Beef was as good as or better than any we have had in a restaurant. Also, it was so easy to make. Thank you so much for this wonderful recipe.
So happy to hear you enjoyed it, thank you for reporting back!
Can it be prepared a day before and heat up in slow cooker?
That should be fine but the beef won’t be crispy, it’ll soften in the slow cooker.
I just tried this for my family… And oh my. As if I’m a pro. The kids and adults loved it….
why use low sodium soy sauce if you are going to add salt at the end?
You can omit the salt if you want, it will still taste great!
THANK YOU SO MUCH FOR THIS RECIPE! It was amazing and easy and my 3 year old said I was the “best mommy in the world” for making “yummy food” as she DEVOURED her dinner. Thanks for earning me extra Mom points! Lol
Make at home take out style is just what I need! Then I can keep the salt intake to a minimum
I made this and my family loved it! It’s easy and a great recipe!
Would this recipe work in a crockpot?
Hi! Your recipes are always so yummy and easy to make, I particularly love these stir fry recipes and have been reading them all today. Thank you for all your hard work and for using Yummly because it’s such a convenient place to keep all my faves! I live in a RV so stovetop and bbq with few ingredients and clean-up are spot on for me. I’m so excited to try this one! Keep going with the healthy, easy and affordable recipes, thank you!
Thank you so much for your nice comments, you totally made my day!