Mongolian Beef Recipe
- By Amy Dong
- Updated May. 19, 2026
I make this tender Mongolian beef recipe when we want a boldly flavorful, healthier, and better-than-takeout version of the popular restaurant favorite. It’s rich, saucy, and comes together in 30 minutes. We think you’ll find that this recipe is even better than P.F. Chang’s.
In This Article
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Amy’s Notes
This Mongolian Beef is one of my favorite weeknight beef dinners. It’s fast, flavorful, and tastes even better than our local takeout spot. This recipe beats the popular P.F. Chang restaurant version, as it’s huge in flavor and healthier, as you’ll be pouring out the oil after cooking. Here’s why it’s on repeat at our house:
- Ultra Savory Sauce: The soy, garlic, and brown sugar blend into a thick, flavorful sauce that hits all the right notes. It’s bold without being too heavy, a lot like my Mongolian Beef Noodles.
- Super Tender: A quick cornstarch coating keeps the flank steak extremely tender. I slice it thin and cook it fast so it stays juicy.
- Quick and Simple: From start to finish, this dish takes around 30 minutes, just like my Asian Orange Beef. It’s truly awesome for both weeknight family dinners, as well as delicious enough for serving your friends on the weekends.
- Amazing Leftovers: My weekly meal prep strategy includes doubling every recipe I can, since you already have the ingredients out. This dish reheats beautifully and lasts several days in the fridge.
What is Mongolian Beef?
Despite the name, Mongolian beef actually has nothing to do with Mongolia. It’s actually a Chinese-American dish that became popular through Taiwanese BBQ restaurants in the 1970s — and was later made famous at chains like P.F. Chang’s. At home, it’s easier than you’d think. Honestly, it tastes even better. I’ve been making this version for years, and it’s reliable every time. It’s perfect for weeknight family meals as well as serving to guests and friends. The whole thing is ready in about 30 minutes.
Key Recipe Ingredients
- Flank steak: Ideal for Mongolian beef. Slicing it thinly across the grain ensures the beef stays tender and flavorful when cooked.
- Cornstarch: Chinese cooks use a technique called velveting, which uses baking soda or cornstarch to break down muscle fibers and create the tender meat texture you often enjoy at Chinese restaurants.
- Soy sauce: Regular strength soy sauce is recommended for a strong umami flavor that rivals restaurant versions. If desired, you can use low-sodium soy sauce or Tamari sauce for a gluten-free recipe.
- Dark brown sugar: Contributes a rich, molasses-like sweetness that thickens the sauce into a glossy, sticky glaze.
- Ginger: Adds a warm, slightly spicy note that balances the sweetness in the sauce. Fresh ginger gives this dish its signature depth.
- Garlic: Builds a bold, savory base. It brings out the richness of the soy sauce and sugar.
Substitutions And Variations
Here are some of our favorite substitutions and variations for Mongolian beef:
- Beef Cuts: Flank steak is my go-to for this dish, but you can also use skirt steak or thinly sliced sirloin. Just be sure to cut against the grain for tender results.
- Spice Level: This dish is flavorful as-is, but you can add more heat by tossing in a few dried red chilies or a small spoonful of chili garlic sauce during cooking.
- Add-In Ideas: Green onions are classic, but you can also add thinly sliced bell peppers, snow peas, or mushrooms to bulk it up and add variety.
Step-By-Step Recipe Instructions
- Sauté aromatics then add soy sauce, water, and sugar.
- Boil sauce briefly, then set aside.
- Slice steak thin and coat with cornstarch.
- Season and let beef rest for 20 minutes.
- Fry beef for 2-3 minutes until browned. Drain oil.
- Return beef, add sauce and green onions. Stir and serve.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Make the Sauce Ahead: The sauce can be made ahead and stored in the fridge for up to 3 days. Just reheat gently on the stovetop or microwave before adding it to the beef.
- Slice and Marinate Ahead: You can slice the flank steak and toss it with cornstarch up to a day in advance. Cover and refrigerate until you’re ready to cook. Let it come to room temp while you prep the sauce.
- Meal Prep: I love any recipe that can be doubled for meal prep, and this is one of those! Feel free to double or triple the recipe on a Sunday and enjoy it for 2-3 days after!
Video: Watch Us Make This Recipe
Mongolian Beef Recipe
Ingredients
- 4 teaspoons vegetable oil, for sauce
- 1 teaspoon ginger, minced
- 2 tablespoons garlic, chopped
- 1 cup soy sauce
- 1 cup water
- 1 ½ cup dark brown sugar, tightly packed
- 1 cup vegetable oil, for frying (will be drained)
- 2 pound flank steak
- ½ cup cornstarch
- 1 bunch green onions, sliced into 1 inch pieces
- 2-3 whole dried chilies, optional
Instructions
- Make the Sauce: Heat 4 teaspoon vegetable oil in a saucepan over med-low heat, until hot but not smoking. Add ginger and garlic to the pan, stir for 30 seconds, and quickly add soy sauce and water.
- Add brown sugar in the sauce, stir well, and bring to boil at medium heat 2-3 min. Sauce should thicken a little. Remove from heat and set aside.
- Slice flank steak against the grain into 1/4 inch thick bite-size slices. To get nice cuts, tilt blade of knife at 45 degree angle.
- Toss steak pieces into a large bowl with cornstarch. All pieces should be coated. Let beef sit 20 minutes.
- Meanwhile, heat 1 cup oil in a large wok or large skillet. Heat oil over medium heat until hot but not smoking. Add beef to pan and stir frequently, 2-3 minutes or until beef browns on the exterior. Beef will not be completely cooked, but remove with slotted spoon and place onto paper towel lined plate. Pour the oil out.
- Add the beef back into the empty pan and stir over medium-low heat for 1 minute. If desired, add dried red chilies.
- Add the sauce, cook and stir for 1 minutes. Add green onions. Cook 1 minute, stirring, until beef is fully cooked through and onions are wilted. Serve immediately over cooked rice.
Notes
- Use flank steak and slice it thinly across the grain at a slight angle. This helps the meat stay tender and easy to chew.
- Coat the beef evenly in cornstarch and let it rest for 20 minutes before cooking. This helps lock in moisture and gives the meat a velvety finish while also tenderizing it.
- Remove the beef before it’s fully cooked during the first sear. This prevents overcooking and keeps it tender when you finish it in the sauce.
- Add the green onions at the very end so they stay tender but don’t overcook. They should wilt slightly and keep their color.
- This recipe is part of our Better-Than-Takeout Recipes Collection.
- Serve beef over your favorite rice, such as this Instant Pot Jasmine Rice, along with desired amount of sauce.
Nutrition (per serving)
What To Serve with Mongolian Beef
Rice
- We love serving Mongolian Beef over fluffy Instant Pot Jasmine Rice to soak up all the rich, savory sauce.
- You can also serve it with Instant Pot Brown Rice for a heartier option that still complements the bold flavors.
Noodles
- This beef is delicious tossed with Lo Mein Noodles for a quick noodle bowl that’s perfect for busy weeknights.
- It also works well with stir-fried ramen or linguine if you’re looking for pantry-friendly options.
Vegetable Sides
- Round out your meal with crisp-tender veggies like Air Fryer Broccoli, garlic green beans, or roasted bok choy.
- We also love pairing this with a Crunchy Asian Cabbage Ramen Salad or a quick Asian Cucumber Salad for contrast.
Frequently Asked Questions
Flank steak is my top choice because it stays tender when sliced thin and cooked quickly. Just be sure to cut it against the grain.
The cornstarch coating acts as a quick marinade and tenderizer. Letting the coated beef rest for 20 minutes makes a big difference in texture.
The first cook sears the outside and locks in moisture. The second cook finishes the beef in the sauce so it stays tender and absorbs flavor.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
The sauce is made from soy sauce, dark brown sugar, garlic, ginger, and a little water. Soy sauce brings the salty, umami depth. Brown sugar adds sweetness and helps the sauce caramelize into that glossy, sticky glaze. Garlic and ginger round it out with bold, aromatic flavor.
Two things make the biggest difference: dark brown sugar and the double-cook method. Dark brown sugar gives the sauce a deep, molasses-like richness that regular sugar just can’t match. And cooking the beef twice — once to sear, once in the sauce — lets it absorb all that flavor while staying tender and juicy.
It’s called velveting — a technique where the beef is coated and briefly rested before cooking to break down the muscle fibers. In this recipe, cornstarch does the work: it coats each piece of beef, seals in moisture, and creates a velvety texture when it hits the hot oil. Letting the coated beef rest for 20 minutes before cooking makes a noticeable difference.
Yes! Swap the regular soy sauce for tamari or a certified gluten-free soy sauce and the rest of the recipe stays the same. The flavor is nearly identical, and it works beautifully for anyone cooking gluten-free.
More to Cook And Eat
- Korean Beef Bowl Recipe – This Korean Beef Bowl Recipe is what I make on on busy weeknights, between shuttling the boys to soccer and hockey and swim.
- Asian Baked Salmon Recipe – This Easy Baked Salmon Recipe is tender, flavorful, and only takes 15 minutes to cook. The flavor is amazing, thanks to a simple ginger soy marinade.
- Easy Asian Glazed Meatballs – These Easy Asian Glazed Meatballs are just the ticket when you want a fast, family-friendly meal in a jiffy on any busy weeknight. Serve over your favorite bowl of rice.
- Easy, Healthy Orange Chicken – Got 30 minutes and one pan? Then you’ve got this saucy Healthy Orange Chicken. This scrumptious dish is quick, gluten-free, and robust with flavor.