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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.
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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.