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Mongolian Beef Recipe

ByCeleste Marlowe

If you’ve ever dined at a Chinese restaurant or an Asian-inspired bistro, chances are you’ve come across Mongolian beef on the menu. This popular dish features tender beef slices coated in a rich, savory-sweet sauce with a hint of garlic and ginger. Served over a bed of steamed rice or noodles, it’s a meal that perfectly balances umami flavors with just the right amount of sweetness.

In this guide, we’ll take a deep dive into making authentic Mongolian beef at home. From choosing the best cut of beef to perfecting the sauce, you’ll learn all the secrets to recreating this restaurant favorite in your kitchen.

What Is Mongolian Beef?

Despite its name, Mongolian beef isn’t actually a traditional Mongolian dish. Instead, it is a Chinese-American creation, likely inspired by Mongolian barbecue, a stir-fry cooking style that became popular in Taiwan in the 1950s. This dish is a staple in American Chinese cuisine, known for its deliciously rich brown sauce and tender beef slices.

The key to Mongolian beef lies in its sauce—a perfect blend of soy sauce, brown sugar, garlic, and ginger—combined with lightly crispy beef for a satisfying texture. It’s typically served with green onions for a pop of color and freshness.

Ingredients for Mongolian Beef

To make restaurant-quality Mongolian beef at home, you’ll need:

For the Beef:

  • 1 lb (450g) flank steak – Thinly sliced against the grain
  • ¼ cup cornstarch – Helps create a crispy exterior
  • 2 tablespoons vegetable oil – For frying

For the Mongolian Beef Sauce:

  • ½ cup low-sodium soy sauce – Base for the sauce
  • ½ cup brown sugar – Adds the signature sweetness
  • ¼ cup water – Helps adjust the sauce consistency
  • 1 teaspoon fresh ginger, minced – Provides warmth and depth
  • 3 cloves garlic, minced – Essential for flavor
  • ½ teaspoon red pepper flakes (optional) – Adds a slight kick

Additional Ingredients:

  • 4 green onions, sliced into 1-inch pieces – For garnish and flavor
  • 1 teaspoon sesame oil – Adds a touch of nuttiness
  • 1 teaspoon sesame seeds – Optional, for garnish

Step-by-Step Instructions to Make Mongolian Beef

Step 1: Prepare the Beef

  1. Slice the beef – Using a sharp knife, cut the flank steak into thin slices (about ¼-inch thick) against the grain to ensure tenderness.
  2. Coat with cornstarch – Place the beef slices in a bowl and toss them with cornstarch, making sure each piece is evenly coated. Let it sit for 10–15 minutes while preparing the sauce.

Step 2: Make the Sauce

  1. In a small saucepan over medium heat, combine soy sauce, brown sugar, water, ginger, garlic, and red pepper flakes (if using).
  2. Stir well and bring the sauce to a gentle simmer. Cook for 2–3 minutes until slightly thickened. Remove from heat and set aside.

Step 3: Cook the Beef

  1. Heat vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the cornstarch-coated beef slices in a single layer and fry for 1–2 minutes per side until crispy and golden brown.
  3. Remove the beef and place it on a paper towel-lined plate to drain excess oil.

Step 4: Combine Everything

  1. Wipe excess oil from the skillet and return to medium heat.
  2. Pour the prepared sauce into the skillet and bring it to a simmer.
  3. Add the crispy beef back into the pan, stirring to coat evenly with the sauce.
  4. Toss in the green onions and sesame oil, cooking for another minute.

Tips for Perfect Mongolian Beef

1. Choosing the Right Cut of Beef

  • Flank steak is the most commonly used cut because it is lean and absorbs flavors well.
  • Sirloin or ribeye can also work for a slightly richer texture.

2. Achieving the Perfect Texture

  • Coating the beef in cornstarch before frying gives it a light crispiness while keeping the inside tender.
  • Quick frying over high heat ensures the beef stays juicy.

3. Balancing the Sauce

  • If you prefer a less sweet version, reduce the brown sugar by half.
  • For a thicker sauce, mix 1 teaspoon of cornstarch with water and stir it in.

Variations of Mongolian Beef

1. Spicy Mongolian Beef

  • Add ½ to 1 teaspoon of chili paste (such as Sriracha) to the sauce for an extra kick.

2. Mongolian Chicken

  • Substitute chicken breast or thighs for beef and follow the same method.

3. Low-Carb Mongolian Beef

  • Use a sugar substitute like erythritol and serve over cauliflower rice for a keto-friendly option.

4. Vegetable Mongolian Beef

  • Add broccoli, bell peppers, or snap peas for extra color and nutrients.

Serving Suggestions

1. With Rice

  • Serve over steamed white rice or jasmine rice to soak up the flavorful sauce.

2. With Noodles

  • Toss the beef with lo mein or rice noodles for a delicious Mongolian beef noodle bowl.

3. As a Wrap

  • Use lettuce wraps for a lighter, low-carb version.

Frequently Asked Questions (FAQs)

1. Can I Make Mongolian Beef Ahead of Time?

Yes! You can prepare the sauce and slice the beef ahead of time. However, for the best texture, fry the beef just before serving.

2. Can I Use a Different Type of Meat?

Absolutely! Pork, chicken, or even tofu can work well with this recipe.

3. How Do I Store and Reheat Leftovers?

  • Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Warm it in a pan over low heat, adding a splash of water if needed.

Final Thoughts: Why You Should Try This Mongolian Beef Recipe

Making Mongolian beef at home is easier than you might think! This recipe delivers all the flavors you love from your favorite Chinese takeout, but with fresher ingredients and customizable options. Whether you’re cooking for a weeknight dinner or a special occasion, this dish is guaranteed to impress.

Mongolian Beef Recipe

This Mongolian Beef Recipe is a quick and easy restaurant-style dish featuring crispy, tender beef coated in a savory-sweet garlic-ginger sauce. Ready in under 30 minutes, this takeout favorite pairs perfectly with rice or noodles for an irresistible meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Chinese, Indian
Servings 4
Calories 450 kcal

Ingredients
  

For the Beef:

  • 1 lb 450g flank steak, thinly sliced against the grain
  • ¼ cup cornstarch
  • 2 tablespoons vegetable oil

For the Mongolian Beef Sauce:

  • ½ cup low-sodium soy sauce
  • ½ cup brown sugar
  • ¼ cup water
  • 1 teaspoon fresh ginger minced
  • 3 cloves garlic minced
  • ½ teaspoon red pepper flakes optional

Additional Ingredients:

  • 4 green onions sliced into 1-inch pieces
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds optional

Instructions
 

Step 1: Prepare the Beef

  • Slice the flank steak into thin strips (¼-inch thick) against the grain for maximum tenderness.
  • Toss the sliced beef with cornstarch, ensuring an even coating. Let it sit for 10–15 minutes while preparing the sauce.

Step 2: Make the Sauce

  • In a small saucepan over medium heat, combine soy sauce, brown sugar, water, ginger, garlic, and red pepper flakes (if using).
  • Stir and simmer for 2–3 minutes until the sugar dissolves and the sauce slightly thickens. Remove from heat and set aside.

Step 3: Cook the Beef

  • Heat vegetable oil in a large skillet or wok over medium-high heat.
  • Add the beef slices in a single layer and fry for 1–2 minutes per side, until crispy and golden brown. Remove and drain on paper towels.

Step 4: Combine Everything

  • Wipe excess oil from the skillet and return to medium heat.
  • Pour the prepared sauce into the skillet and bring it to a gentle simmer.
  • Add the crispy beef and stir to coat evenly.
  • Toss in the green onions and sesame oil, cooking for an additional minute.

Step 5: Serve

  • Garnish with sesame seeds and serve hot over steamed rice or noodles.

Notes

  • Make it Spicy: Add 1 teaspoon of chili paste or extra red pepper flakes.
  • Low-Carb Option: Substitute brown sugar with a sugar-free alternative and serve with cauliflower rice.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat with a splash of water.