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Home » Dinner » Mongolian Beef

November 18, 2019 By Sara 73 Comments

Mongolian Beef

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Mongolian Beef Recipe | Asian Beef Recipe | Beef Stir Fry #beef #chinesefood #stirfry #dinner #dinneratthezoo

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.

Mongolian Beef Recipe | Beef Stir Fry #steak #beef #stirfry #chinesefood #dinner #dinneratthezoo Mongolian Beef Recipe | Beef Stir Fry #steak #beef #stirfry #chinesefood #dinner #dinneratthezoo

A pan of Mongolian beef with tongs in it.

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.

Thinly sliced steak coated in cornstarch.

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.

Seared crispy flank steak pieces.

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.

A pan full of Mongolian beef with green onions.

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.

A bowl of mongolian beef over rice.

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!

Other recipes you’ll love

  • Sweet and Sour Chicken
  • Pepper Stir Fry Steak
  • Pineapple Chicken
  • Homemade Egg Rolls
  • Sesame Shrimp

Mongolian Beef Video

A pan of Mongolian beef with tongs in it.
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4.95 from 36 votes

Mongolian Beef

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!
Course Main
Cuisine Asian
Keyword asian beef, chinese beef, mongolian beef
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 376kcal
Author Sara Welch

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

Calories: 376kcal | Carbohydrates: 45g | Protein: 33g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 1400mg | Potassium: 615mg | Sugar: 27g | Vitamin A: 125IU | Vitamin C: 2.3mg | Calcium: 67mg | Iron: 3.3mg

This post was originally published on October 1, 2017 and was updated on November 18, 2019 with new content.

Filed Under: Asian Food, Dinner Tagged With: Beef

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Comments

  1. Lori says

    April 16, 2021 at 1:58 pm

    5 stars
    Made this tonight and it was amazing! I did add broccoli and red pepper flakes. Will definitely make this again.

    Reply
  2. Ka Yeng Vang says

    March 16, 2021 at 1:40 pm

    5 stars
    This was perfect to make since I had all the ingredients laying around the house. It was tasty but next time I might have to double the batch. 4 servings ended up being enough for 2 unless you eat it with vegetables and actually portion size? Lol.

    Reply
  3. Paige says

    February 27, 2021 at 3:15 pm

    5 stars
    I sauteed some shiitake mushrooms, 1/2 of diced vidalia onion, and a cup of chopped broccoli. I also whisked all of the sauce ingredients, replacing the water with low sodium beef broth, including a TBS of corn starch, then added it to the cooked beef, onions, mushrooms and broccoli, stirring constantly until it thickened. Served over white rice and sprinkled the green onions on top. It was awesome!

    Reply
  4. Emily says

    February 5, 2021 at 1:19 pm

    5 stars
    My whole family loved this Mongolian beef recipe! It was even beter than take out and we will be makign again and again!

    Reply
  5. Claudia Lamascolo says

    February 5, 2021 at 1:17 pm

    5 stars
    I have everything to make this for Superbowl this weekend except the ginger and off to the Asian market I go thank you for posting this delicious easy recipe

    Reply
  6. Wanda says

    February 5, 2021 at 1:17 pm

    5 stars
    This beef looks so perfectly cooked! I’m saving this recipe so we can try it this weekend!

    Reply
  7. Kechi says

    February 5, 2021 at 1:10 pm

    5 stars
    This recipe was a hit in my household ; everyone enjoyed it! Your steps are easy to follow! Thanks for sharing.😊

    Reply
  8. Lisa says

    February 5, 2021 at 1:07 pm

    5 stars
    Your photo has me drooling over here. I love the char you got on the flank steak and that sauce just looks heavenly. I can practically taste it through the screen. Definitely want to try this one.

    Reply
  9. Brandon says

    January 31, 2021 at 6:30 pm

    5 stars
    This was amazing i followed the recipe exactly and it is perfection. My partner wants me to add 1/2 tsp. Of red pepper flake for a little heat i paird it with these garlic pan fried noodles

    Reply
  10. Norma says

    January 12, 2021 at 1:30 pm

    Going to try this tomorrow

    Reply
  11. LB says

    January 4, 2021 at 5:05 pm

    5 stars
    Delicious! Will certainly make this again. Easy, quick and yummy!

    Reply
  12. Karen says

    October 27, 2020 at 3:39 pm

    5 stars
    This was easy and delicious, I used sirloin instead of flank steak. To me this beat the mongolian beef in restaurants, the flavor of the sauce is spot on!

    Reply
  13. Ilse Funk says

    September 29, 2020 at 3:52 am

    5 stars
    With quarantine, it’s hard to find safe, good meals. This is one….just as good as a restaurant would offer!! Added extra veggies, more ginger and a de-seeded serano pepper..

    Reply
  14. Ellen Wickard says

    September 21, 2020 at 6:10 pm

    5 stars
    I made this tonight and it was perfect!! Easy to do and tasty too. Thanks, Used to use my slow cooker but not needed with New York Strip steaks,

    Reply
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With 3 young kids, dinner can feel like feeding time at the zoo! I'm a mom on a mission to create easy, healthy and family friendly recipes ...Read More
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