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.
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.
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.
- 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 steak in a single layer in batches so that it all ends up browned and delicious.
- No flank steak on hand? You can also use skirt steak, sirloin or New York strip.
- If you prefer a spicy dish, you can add up to 1/2 teaspoon of crushed red pepper flakes, or sriracha sauce to taste.
- While this dish is traditionally served with just beef and green onions, you can add other vegetables to the mix such as broccoli, carrots, mushrooms or bok choy.
WHY IS IT CALLED MONGOLIAN BEEF?
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.
Serving Suggestions
This dish 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.
This Mongolian beef tastes like something you’d order at your favorite Chinese 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.
Nutrition
This post was originally published on October 1, 2017 and was updated on November 18, 2019 with new content.
Emily Nielsen says
I have made this a few times- everyone in my house lurvs it!!!
S Ramos says
what can i use in place of ginger i dont have any.
Sara says
I would just omit it!
Sandy Thompson says
This recipe sounds delicious; however, with the cost of steak now is there a cheaper cut of steak that can be substituted for the flank steak? Thank You
Sara says
Sirloin is also a good choice, you just want something that can be sliced thin and is relatively tender!
Kellie says
Delicious! My family and I was very impressed!
Jean says
I made it last night, and it’s delicious. I also really like your website and recipes – thanks!
Ruth Boyles says
Delicious! I have made this twice in the last couple of weeks. The first time I didnt have fresh ginger or green onions so I subbed ground ginger and broccoli. We loved it!
Bob says
What can I substitute for toasted sesame oil?
Sara says
If you don’t have sesame oil you can omit it, there’s not a great substitute.
Tamra says
This was really good family just loved every bit of it. Pretty easy to make too. The sauce is the best.
Kathi says
What can you use in place of brown sugar? Need to watch my sugars
Sara says
You could try a brown sugar substitute product, but the sweetness is an important part of the flavor so I wouldn’t just omit it.
Jess says
You could use a sugar substitute and put a tiny bit of molasses in. That’s the main difference between white and brown sugar. The sauce won’t have quite the same consistency, but it will taste similar. I don’t have a conversion for you, but start with a small amount and work up, tasting as you go with molasses because it can be over powering
Traci says
What other kind of meat can be used?
Sara says
Chicken will work!
David says
Another fantastic recipe. Made this, fried rice and one of the noodle recipes tonight. All good, but this was definitely a winner. I have a turkey fryer burner set up on a table outside the kitchen door, and use a big wok on it when making things like this – it’s great for quick stir-fry dishes.
I’m a big fan of your site and recipes. Thanks!
Cherie Baker says
making tonight, it looks yummy. I’m using skirt steak. The flank steak was pricey. Will it be good with skirt steak? I just want to add that I have tried many of your recipes and I was NEVER disappointed! Always very good. Keep them coming.
Sara says
Yes it should be good with skirt steak!
Landro says
Cant wait to try
Sharon Eaddy says
Looks good!
Robert flynn says
another brilliant recipe from DATZ!
Sandra says
I really love how flavorful it is!! Can’t wait to make it again!
Catalina says
I love Mongolian flavors! I should make this dish tonight! It’s so easy!
Katerina says
Such an incredible dish!! Sounds absolutely delicious!!
Taylor says
This is my favorite dish to get when we order take out! I can’t wait to make it at home!
Cathy says
This is making my mouth water! Soooo delicious!