Mongolian Beef

Mongolian Beef is a savory-sweet stir-fry dish featuring tender slices of beef in a rich, garlicky sauce with hints of soy, brown sugar, and ginger. It’s quick, flavorful, and brings that irresistible takeout taste straight to my kitchen in just minutes.

Why You’ll Love This Recipe

I love how fast and satisfying this dish is. It’s ready in under 30 minutes and uses pantry staples, yet it tastes like something I’d get at a restaurant. The sauce is silky and packed with flavor, and the beef stays melt-in-your-mouth tender. It’s perfect for a weeknight meal that feels like a special treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Flank steak or sirloin, thinly sliced against the grain

• Cornstarch (for coating)

• Garlic, minced

• Fresh ginger, minced or grated

• Soy sauce

• Brown sugar

• Water or beef broth

• Vegetable oil

• Green onions, sliced

• Crushed red pepper flakes (optional)

• Cooked white rice, for serving

Directions

1. I start by slicing the beef thinly against the grain and tossing it in cornstarch until well coated. I let it sit while I prepare the sauce.

2. In a small bowl, I whisk together soy sauce, brown sugar, and water or broth to make the sweet-savory sauce.

3. I heat oil in a large skillet or wok over medium-high heat and sear the beef in batches until browned and crisp around the edges. I set the cooked beef aside.

4. In the same skillet, I add a little more oil if needed and sauté the garlic and ginger until fragrant.

5. I pour in the sauce mixture, bring it to a simmer, and let it reduce slightly. Then I return the beef to the pan and toss everything together until coated and heated through.

6. I stir in green onions and a pinch of red pepper flakes if I want some heat, then serve it over steamed rice.

Servings and timing

This recipe serves 4 people and takes about 25 minutes total—10 minutes for prep and 15 minutes to cook.

Variations

I sometimes add broccoli, snow peas, or bell peppers to the skillet for extra color and nutrition. For a lower-sugar version, I cut back on the brown sugar or use a sugar substitute. I’ve also swapped the beef for thinly sliced chicken or tofu with great results.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the beef gently in a skillet over medium heat or microwave it with a splash of water to loosen the sauce. It reheats well and still tastes great the next day.

FAQs

What’s the best cut of beef for Mongolian Beef?

I prefer flank steak or sirloin because they’re tender and easy to slice thin. Cutting against the grain helps keep the meat tender after cooking.

Why coat the beef in cornstarch?

Cornstarch helps the beef get a nice crust when seared, and it also thickens the sauce as it cooks.

Can I make it gluten-free?

Yes, I use tamari or a certified gluten-free soy sauce to make the dish gluten-free.

Is Mongolian Beef supposed to be spicy?

Not typically—it’s more sweet and savory—but I like to add a bit of red pepper flakes or sliced chili if I want some heat.

Can I prep this ahead?

Yes, I often slice the beef and make the sauce in advance. When ready, it cooks in just minutes for a super quick meal.

Conclusion

Mongolian Beef is one of my favorite takeout-style recipes to make at home. It’s quick, flavorful, and satisfying, with a rich sauce that clings to every tender bite of beef. Whether I’m cooking for myself or serving it to guests, this dish always hits the spot with minimal effort and maximum flavor.