Easy Mongolian Beef Recipe

A quick, delicious stir-fry perfect for weeknight dinners!

Have you ever craved that sweet, savory goodness of Mongolian Beef from your favorite Chinese restaurant, only to look at your wallet and think twice? I’ve been there too! That’s why I’m thrilled to share this irresistibly tender, caramelized Easy Mongolian Beef recipe that will have you skipping takeout forever. The magic lies in the perfect balance of sweet and savory sauce coating those melt-in-your-mouth strips of beef – it’s genuinely addictive!

I discovered this recipe shortly after college when my takeout habit was seriously hurting my budget. What started as a money-saving experiment turned into my family’s most-requested dinner. The best part? This restaurant-quality dish comes together in just 20 minutes – less time than it takes for delivery to arrive at your door!

Unlike my Slow Cooker Beef and Broccoli recipe (another reader favorite!), this Mongolian Beef delivers intense flavor in a fraction of the time. The sauce caramelizes beautifully, creating those authentic crispy edges that make restaurant versions so crave-worthy. Ready your chopsticks, friends – once you master this simple technique, Chinese takeout might just become a thing of the past in your household!

What is Mongolian Beef?

Mongolian Beef – that gloriously sticky, sweet, and savory dish we all love from the Chinese takeout menu – actually has little connection to Mongolia! Can you believe it? Despite its misleading name, this beloved dish originated in Taiwanese restaurants before becoming a Chinese-American staple. Why “Mongolian” then? Most food historians believe it was simply clever marketing to sound exotic and enticing! As the saying goes, “the way to a man’s heart is through his stomach” – and apparently, through some creative naming too! The dish features thinly sliced beef stir-fried with scallions in a rich, complex sauce that’ll have everyone at your dinner table asking for seconds. Ready to bring some “Mongolia” to your kitchen tonight? I promise it’s easier than you think!

Why You’ll Love This Mongolian Beef:

This Mongolian Beef recipe is a game-changer for anyone who loves Chinese takeout but wants something healthier and more budget-friendly. The star of this dish is undoubtedly the tender, thinly sliced beef that soaks up the irresistible sweet-savory sauce. Each bite delivers that perfect texture – slightly crispy edges giving way to juicy, flavorful meat that practically melts in your mouth.

Making this at home will save you a small fortune! A family-sized portion costs less than a single restaurant serving, and you’ll know exactly what ingredients are going into your meal. No mystery additives or excessive sodium – just clean, delicious flavors you control.

What truly elevates this dish are the finishing touches – the sharp bite of fresh green onions, the subtle warmth of ginger, and that gloriously sticky sauce that coats each piece of beef perfectly. The contrast between the caramelized meat and crisp vegetables creates a sensory experience that’s impossible to resist.

If you enjoy this recipe, you’ll definitely want to check out my Honey Garlic Chicken – it uses a similar cooking technique but with a completely different flavor profile. Why not try making both this week and see which becomes your new family favorite?

How to Make Mongolian Beef:

Quick Overview

This Mongolian Beef comes together in just 20 minutes, making it perfect for busy weeknights when you’re craving something delicious but don’t have hours to spend in the kitchen. The combination of tender beef strips coated in a glossy, sweet-savory sauce with a gentle kick of heat will satisfy your takeout cravings without the wait or expense. The preparation is straightforward – just 5 minutes of prep and 15 minutes of cooking – meaning you can have dinner on the table faster than delivery would arrive!

Key Ingredients for Mongolian Beef:

• 1.5 pounds flank steak, sliced thinly against the grain
• 1/4 cup cornstarch
• 3 tablespoons vegetable oil
• 1/2 teaspoon ginger, minced
• 3 cloves garlic, minced
• 1/2 cup low-sodium soy sauce
• 1/2 cup brown sugar, packed
• 1/2 cup water
• 1/2 teaspoon red pepper flakes (optional)
• 6 green onions, cut into 1-inch pieces
• Sesame seeds for garnish (optional)
• Cooked white rice for serving

Step-by-Step Instructions:

1. Prepare the beef: Slice your flank steak against the grain into thin, 1/4-inch strips. This is crucial for tender meat! Place the sliced beef in a large bowl and sprinkle with cornstarch, tossing to coat each piece thoroughly. The cornstarch creates that signature light coating and helps thicken the sauce later.
2. Heat your pan: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering but not smoking. You’ll want your pan nice and hot to get a good sear on the beef.
3. Cook the beef: Add the cornstarch-coated beef to the hot oil, being careful not to overcrowd the pan (work in batches if necessary). Cook for 2-3 minutes per side until the edges are crispy and caramelized. Transfer the beef to a plate lined with paper towels to absorb excess oil.
4. Prepare the sauce: In the same pan, add the remaining tablespoon of oil. Add minced ginger and garlic, stirring constantly for about 30 seconds until fragrant but not browned. Quickly add soy sauce, brown sugar, water, and red pepper flakes if using. Bring the mixture to a simmer, stirring occasionally until the sugar completely dissolves.
5. Combine and reduce: Return the cooked beef to the pan, tossing to coat with the sauce. Let everything simmer together for 2-3 minutes until the sauce thickens and becomes glossy, coating the beef beautifully.
6. Finish the dish: Add the green onions and cook for just one more minute until they’re slightly wilted but still bright green. Remove from heat immediately to prevent overcooking.
7. Serve: Transfer your Mongolian Beef to a serving plate, sprinkle with sesame seeds if desired, and serve hot over freshly cooked white rice.

What to Serve Mongolian Beef With:

This flavorful Mongolian Beef pairs beautifully with several complementary sides to create a complete and satisfying meal. Steamed jasmine rice is the classic choice – its subtle flavor and fluffy texture make it perfect for soaking up that irresistible sauce. For a lighter option, try serving it with cauliflower rice or even lettuce cups for a lower-carb alternative.

For vegetables, simple steamed broccoli or a medley of stir-fried veggies like bell peppers, snap peas, and carrots provide wonderful texture contrast and nutritional balance. You might also consider adding a side of vegetable spring rolls or crab rangoons if you’re aiming for that complete takeout experience at home.

For beverages, jasmine tea complements the flavors beautifully, or try a light lager beer if you prefer something with a bit more body. For a special occasion, a semi-dry Riesling or Gewürztraminer wine pairs wonderfully with the sweet-savory profile of this dish.

Top Tips for Perfecting Mongolian Beef:

1. Freeze the beef for 20 minutes before slicing: This makes it much easier to cut paper-thin slices, which is crucial for tender meat. Always remember to slice against the grain to break up the muscle fibers.
2. Don’t skip the cornstarch: It not only creates that signature light coating on the beef but also helps thicken the sauce to that perfect consistency. If you’re gluten-sensitive, use arrowroot powder as a 1:1 substitute.
3. Maintain high heat when cooking the beef: A hot pan ensures you get that beautiful caramelization without overcooking the meat. If your beef starts to steam rather than sear, your pan isn’t hot enough or is overcrowded.
4. Ingredient substitutions: No flank steak? Skirt steak or sirloin work well too. For a less sweet version, reduce the brown sugar to 1/3 cup. Coconut aminos can replace soy sauce for a gluten-free option, though you may need to adjust the sweetener since coconut aminos are naturally sweeter.
5. Add vegetables: Feel free to add thinly sliced bell peppers, broccoli florets, or snow peas during the final cooking stage for added nutrition and texture. Just be sure not to overcook them – they should remain vibrant and slightly crisp.
6. Watch your sauce carefully: The difference between perfectly reduced sauce and an overly thick, sticky mess can be just a minute or two. Once the sauce coats the back of a spoon, it’s ready!

Storing and Reheating Tips:

This Mongolian Beef stores beautifully, making it perfect for meal prep or planned leftovers. Once cooled completely, transfer any leftover beef and sauce to an airtight container and refrigerate for up to 3 days. The flavors actually continue to develop overnight, many people find it even more delicious the next day!

For freezing, place cooled Mongolian Beef in a freezer-safe container, leaving some room for expansion. It will maintain best quality for up to 2 months in the freezer. For easier portioning, consider freezing individual servings in separate containers.

When reheating refrigerated leftovers, the microwave works well – cover loosely and heat in 30-second intervals, stirring between each until hot throughout (usually 1-2 minutes total). For frozen leftovers, thaw overnight in the refrigerator before reheating.

For the best texture when reheating, a quick stir-fry in a hot pan works wonders – just add a tablespoon of water if the sauce has thickened too much. The stovetop method helps maintain the meat’s texture and revives the sauce’s glossy finish without overcooking the beef. Regardless of your reheating method, add a fresh sprinkle of sliced green onions before serving to brighten up the dish!