Mongolian Beef Recipe

There’s something irresistible about the rich, savory, and slightly sweet flavors of Mongolian beef. With tender slices of beef coated in a sticky, flavorful sauce, this dish has become a staple in Chinese-American cuisine. But did you know Mongolian beef isn’t actually from Mongolia?

Despite its name, this dish has no direct ties to Mongolian cuisine. It’s a Chinese-American restaurant creation, heavily influenced by the flavors of Northern China. The key to its success lies in the perfect balance of soy sauce, garlic, brown sugar, and ginger—ingredients that create a glossy, caramelized sauce that clings beautifully to thinly sliced beef.

If you’ve ever ordered Mongolian beef at a restaurant and wondered how to make it at home, you’re in the right place. This recipe delivers all the flavors you love in an easy-to-follow, foolproof method. Plus, it’s ready in just 30 minutes!

Why I Love This Recipe

There’s a reason Mongolian beef is such a favorite—it’s fast, flavorful, and incredibly satisfying. Unlike deep-fried takeout options, this homemade version is lightly pan-fried, giving the beef a crispy edge while keeping it juicy inside.

Here’s what makes this recipe special:

• Perfectly Tender Beef: The trick to achieving tender beef is using flank steak, slicing it thinly against the grain, and coating it lightly in cornstarch before cooking. This helps seal in moisture and creates that signature crispy yet juicy texture.
• A Sauce That’s Better Than Takeout: The glossy, slightly sticky sauce is made with soy sauce, brown sugar, garlic, and fresh ginger. It’s the perfect mix of salty, sweet, and umami flavors.
• Quick & Easy: You don’t need a long ingredient list or hours in the kitchen. This dish comes together in just 30 minutes, making it an excellent choice for busy weeknights.
• Customizable: You can adjust the sweetness, spice level, and even swap the protein if you prefer.

If you love Chinese takeout but want a fresher, homemade version that’s just as good—if not better—this is the recipe for you.

Ingredients for Mongolian Beef

To recreate this restaurant-quality dish at home, you’ll need:

For the Beef:

• Flank steak – Thinly sliced against the grain for the most tender texture.
• Cornstarch – Coats the beef for a slightly crispy finish and thickens the sauce.
• Vegetable oil – Used for pan-frying the beef.

For the Sauce:

• Soy sauce – The base of the sauce, providing deep umami flavor. Use low-sodium if preferred.
• Brown sugar – Adds the signature sweetness that balances the salty soy sauce.
• Garlic & fresh ginger – Essential aromatics that build a rich, fragrant flavor.
• Water – Helps balance the sauce consistency.
• Cornstarch slurry – A mix of cornstarch and water to thicken the sauce.

For Garnishing:

• Green onions – Adds freshness and a mild onion flavor.
• Sesame seeds – Optional, but they add a nice crunch.

How Much Time Will You Need?

This dish is incredibly quick and easy to prepare. Here’s what to expect:

• Prep Time: 15 minutes (slicing beef, chopping garlic & ginger, measuring ingredients)
• Cook Time: 15 minutes
• Total Time: 30 minutes

A perfect meal when you need something delicious in a hurry!

How to Make Mongolian Beef

Follow these step-by-step instructions to achieve the best results:

Step 1: Prepare the Beef

• Slice the flank steak into thin strips against the grain. This helps break down tough fibers, making the beef tender.
• Toss the beef slices in cornstarch, making sure each piece is lightly coated. Let it sit for 10 minutes while you prepare the sauce. This step helps crisp up the beef and thicken the sauce later.

Step 2: Make the Sauce

• In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, and water.
• In a separate small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. This will help thicken the sauce.

Step 3: Cook the Beef

• Heat a large pan or wok over medium-high heat. Add vegetable oil.
• Once the oil is hot, add the beef in a single layer. Cook in batches if necessary—overcrowding the pan will make the beef steam instead of crisping up.
• Sear the beef for about 2 minutes per side until browned and crispy. Remove from the pan and set aside.

Step 4: Cook the Sauce

• In the same pan, pour in the prepared sauce. Bring it to a simmer, stirring frequently.
• Add the cornstarch slurry and stir until the sauce thickens to a glossy consistency. This should take about 1-2 minutes.

Step 5: Combine & Finish

• Return the cooked beef to the pan and toss it in the sauce until fully coated.
• Add chopped green onions and cook for another minute.
• Remove from heat and garnish with sesame seeds if desired.

Your homemade Mongolian beef is ready to serve!

Substitutions

If you don’t have all the ingredients on hand, here are some easy swaps:

• Beef Alternatives: Swap flank steak with sirloin, ribeye, or even chicken for a different take.
• Soy Sauce Substitute: Use tamari for a gluten-free version or coconut aminos for a slightly sweeter, lower-sodium option.
• Brown Sugar Alternative: Honey or maple syrup can be used for a natural sweetness.
• Cornstarch Replacement: Arrowroot powder or tapioca starch works just as well for thickening.

Best Side Dishes for Mongolian Beef

Mongolian beef is delicious on its own, but pairing it with the right sides takes it to the next level. Here are three perfect side dishes:

1. Steamed White or Brown Rice – A classic choice that soaks up the flavorful sauce.
2. Garlic Stir-Fried Vegetables – A mix of bell peppers, carrots, and broccoli adds color and freshness.
3. Fried Rice – For a more indulgent pairing, serve it with homemade fried rice loaded with eggs and scallions.

Serving and Presentation Tips

When it comes to serving Mongolian beef, presentation can elevate the dish from good to great. Here are some tips to make your Mongolian beef look as irresistible as it tastes:

• Use a White Plate or Bowl: A simple white plate or bowl provides a clean background that allows the vibrant colors of the beef and garnishes to stand out. The glossy sauce will shine beautifully against the neutral backdrop.
• Garnish Thoughtfully: Top your dish with fresh green onions and a sprinkle of sesame seeds for a pop of color and a slight crunch. You can also add a few slices of chili for some extra heat if you like it spicy.
• Serve with a Side of Rice: Whether it’s white rice, brown rice, or fried rice, serving the beef over a bed of rice not only makes the dish more filling but also adds a comforting element. You can also try serving it on a large platter with a side of steamed veggies to balance the richness of the beef.
• Add a Touch of Soy Sauce: Serve a small bowl of soy sauce on the side, allowing your guests to add a little more saltiness if desired.

By focusing on the details—like using fresh garnishes and serving it with complementary sides—you’ll make your Mongolian beef look just as good as it tastes!

Tips and Tricks to Make This Recipe Even Better

Here are a few tips and tricks to make sure your Mongolian beef is absolutely perfect:

• Sear the Beef in Batches: Don’t overcrowd the pan when cooking the beef. If the beef is crowded, it will steam rather than sear. This results in less crispiness and can make the dish a bit soggy. For the best results, cook the beef in two or three batches.
• Customize the Spice Level: If you like your Mongolian beef a little spicier, feel free to add sliced chili peppers or a pinch of red pepper flakes to the sauce. For a more mellow dish, omit the heat entirely.
• Use Fresh Ginger: Fresh ginger makes a huge difference in flavor. Avoid using ground ginger or ginger paste—use fresh, finely grated ginger to achieve the best aromatic flavor.
• Adjust the Sweetness: The balance between salty and sweet is key in Mongolian beef. If you prefer a sweeter dish, add an extra tablespoon of brown sugar to the sauce. For a more savory flavor, reduce the sugar slightly.
• Thickening the Sauce: If your sauce isn’t thick enough, you can always add a bit more cornstarch slurry. Just make sure to add it slowly and stir constantly to avoid lumps.

These small adjustments can take your Mongolian beef to the next level and make it truly memorable.

Common Mistakes to Avoid

Even though this recipe is easy to follow, there are a few common mistakes you should avoid to ensure your Mongolian beef turns out perfect every time:

1. Not Slicing the Beef Thinly Enough: The beef should be sliced thinly and against the grain. If it’s too thick, it won’t cook properly, and the texture will be tough.
2. Overcrowding the Pan: As mentioned, overcrowding the pan prevents the beef from getting crispy. Cook the beef in batches to achieve that perfect sear.
3. Overcooking the Beef: Mongolian beef should be quick-cooked over high heat. If you overcook it, the beef will become tough and dry. Keep an eye on it and remove it from the pan as soon as it’s crispy and browned.
4. Not Adjusting the Sauce: Taste the sauce before you finish cooking. If it’s too salty or too sweet for your liking, make adjustments before you add the beef back into the pan.
5. Not Letting the Beef Rest: After cooking, let the beef rest for a minute or two before serving. This allows the juices to redistribute and ensures the beef stays tender.

By avoiding these common mistakes, you’ll end up with a dish that’s both visually appealing and bursting with flavor.

How to Store It

Mongolian beef makes great leftovers, and storing it properly will ensure it stays delicious for days. Here’s how to store it:

1. Allow to Cool: Let the beef cool to room temperature before storing it. This prevents condensation from forming inside the container, which can make the beef soggy.
2. Use an Airtight Container: Store your Mongolian beef in an airtight container in the fridge. It will keep for up to 3 days.
3. Reheating: To reheat, warm the beef in a skillet over medium heat. Add a splash of water or soy sauce to help loosen the sauce, which may thicken during storage. Stir occasionally until heated through.
4. Freezing: If you want to store it for longer, you can freeze Mongolian beef. Allow it to cool completely before placing it in a freezer-safe container. It will keep for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat in a skillet.

Proper storage ensures that the flavors stay intact, and the beef remains tender, so you can enjoy your Mongolian beef even after a few days.

FAQ

1. Can I use a different cut of beef for Mongolian beef?
Yes, you can substitute flank steak with other cuts such as sirloin or ribeye. Just be sure to slice it thinly for the best texture.

2. Can I make Mongolian beef ahead of time?
Yes, you can prepare the sauce and cook the beef ahead of time. Store the beef and sauce separately in the fridge, then reheat and combine when ready to serve.

3. Is Mongolian beef gluten-free?
Traditional Mongolian beef is not gluten-free due to the soy sauce. However, you can use tamari or gluten-free soy sauce to make it gluten-free.

4. Can I use a different sweetener instead of brown sugar?
Yes, you can use honey, maple syrup, or coconut sugar as an alternative. However, the flavor may slightly change depending on the sweetener you choose.

5. Can I make this recipe spicier?
Absolutely! If you enjoy a spicy kick, add sliced chili peppers or red pepper flakes to the sauce. You can also adjust the level of heat by adding more or less depending on your taste.

Print