Mongolian Beef Recipe
- By Amy Dong
- Updated Aug. 28, 2025
I make this Mongolian beef recipe whenever I’m craving takeout without the wait. It’s rich, saucy, and comes together in 30 minutes. It never lasts long at our table.
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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. Here’s why it’s on repeat at our house:
- Sweet and 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.
- Tender Sliced Beef: A quick cornstarch coating keeps the flank steak soft and tender. I slice it thin and cook it fast so it stays juicy.
- Quick and Satisfying: From start to finish, this dish takes around 30 minutes, just like my Asian Orange Beef. It’s my kind of dinner when I need something hearty but don’t want to spend all night in the kitchen.
- Perfect Over Rice or Noodles: We usually serve it over hot rice, but it’s just as good tossed with noodles. Either way, the sauce soaks into every bite.
- Great for Leftovers: I always make a little extra so I can serve it again the next day. It reheats beautifully and makes lunch or dinner feel just as fresh.
Key Recipe Ingredients
- Flank steak: Ideal for this recipe. Slicing it thinly across the grain ensures the beef stays tender and flavorful when cooked.
- Cornstarch: Lightly coats the beef to help tenderize it and create a thin crust that holds the sauce beautifully.
- Soy sauce: Regular soy sauce (not the low sodium kind) is essential for a strong umami flavor and gives the sauce its classic salty edge.
- 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:
- 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.
What To Serve with Mongolian Beef Recipe
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.
Video: Watch Us Make This Recipe
Mongolian Beef Recipe
This Mongolian Beef is luscious in every way. Sweet, savory, tender, and saucy. Be sure to cut beef thinly across the grain for superb tenderness. Have all ingredients measured and prepared so that your cooking process goes quickly and easily!
Ingredients
- 4 teaspoons vegetable oil
- 1 teaspoon ginger, minced
- 2 tablespoons garlic, chopped
- 1 cup regular soy sauce, not low sodium
- 1 cup water
- 1 ½ cup dark brown sugar, tightly packed
- 1 cup vegetable oil
- 2 lb flank steak
- ½ cup cornstarch
- ½ teaspoon table salt
- 1 bunch green onions, sliced into 1 inch pieces
- 2-3 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. Add 1/2 tsp table salt and toss to coat.
- 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)
Calories: 1250kcal | Carbohydrates: 101g | Protein: 55g | Fat: 70g | Saturated Fat: 14g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 136mg | Sodium: 3680mg | Potassium: 1041mg | Fiber: 1g | Sugar: 81g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 6mg
Frequently Asked Questions
What kind of beef is best for Mongolian Beef?
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.
Do I need to marinate the beef?
The cornstarch coating acts as a quick marinade and tenderizer. Letting the coated beef rest for 20 minutes makes a big difference in texture.
Why does the beef get cooked twice?
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.
How long does Mongolian Beef keep?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
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.