If you’re craving a bold, savory, and slightly sweet stir-fry that feels indulgent but is surprisingly easy to make, Mongolian Beef Recipe is your answer. This popular dish is a staple at Chinese-American restaurants, known for its tender beef, glossy soy-based sauce, and hint of ginger-garlic flavor. Served over rice or noodles, it’s a complete comfort meal that you can whip up at home in under 30 minutes.
This homemade Mongolian Beef recipe not only tastes better than takeout, but it’s also healthier, budget-friendly, and customizable. With simple pantry staples and fresh ingredients, you’ll be amazed at how quickly this dish comes together in your own kitchen.
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Why You’ll Love This Mongolian Beef Recipe
- Quick and easy: Ready in less than half an hour.
- Restaurant-quality flavors: Sweet, savory, garlicky, and perfectly balanced.
- Tender beef every time: Thanks to thin slicing and quick frying.
- Perfect for weeknights: Simple ingredients and one skillet required.
- Family-friendly: A dish that appeals to kids and adults alike.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious Mongolian Beef Recipe at home:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- ¼ cup cornstarch, for coating the beef
- 3 tbsp vegetable oil (or peanut oil)
- 2 green onions, cut into 2-inch pieces
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
For the sauce:
- ½ cup soy sauce (low-sodium recommended)
- ½ cup brown sugar, packed
- ½ cup water
- 1 tsp sesame oil
- 1 tbsp rice vinegar (optional, for balance)
- ½ tsp red pepper flakes (optional, for spice)
Step-by-Step Instructions
Step 1: Prepare the Beef
Slice the beef thinly against the grain—this ensures tenderness. Toss the strips with cornstarch until evenly coated. Let them sit for about 10 minutes. This helps the beef develop a crisp outer layer once cooked.
Step 2: Make the Sauce
In a small bowl, whisk together soy sauce, brown sugar, water, sesame oil, rice vinegar, and red pepper flakes. Set aside.
Step 3: Fry the Beef
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, cooking in batches if necessary. Sear for 2–3 minutes per side until crispy and browned. Remove and set aside.
Step 4: Aromatics
In the same pan, add the remaining oil along with garlic and ginger. Sauté for about 30 seconds until fragrant.
Step 5: Combine Sauce and Beef
Pour in the prepared sauce and let it simmer for 2–3 minutes until slightly thickened. Return the beef to the pan and toss to coat.
Step 6: Add Green Onions
Stir in the green onion pieces just before serving. They add freshness and a mild onion flavor that balances the sweet sauce.
Step 7: Serve Hot
Serve immediately over steamed jasmine rice or stir-fried noodles. Garnish with sesame seeds for extra flavor and texture.
Serving Ideas
- Classic style: Over a bed of steamed jasmine or basmati rice.
- Noodle bowl: Toss with lo mein noodles for a heartier meal.
- Low-carb option: Serve with cauliflower rice or zucchini noodles.
- Add veggies: Broccoli, bell peppers, or snap peas work beautifully.
Mongolian Beef Recipe
Ingredients
- 1 lb 450g flank steak or sirloin, thinly sliced against the grain
- ¼ cup cornstarch for coating the beef
- 3 tbsp vegetable oil or peanut oil
- 2 green onions cut into 2-inch pieces
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- ½ cup soy sauce low-sodium recommended
- ½ cup brown sugar packed
- ½ cup water
- 1 tsp sesame oil
- 1 tbsp rice vinegar optional, for balance
- ½ tsp red pepper flakes optional, for spice
Instructions
- Step 1: Prepare the Beef
- Slice the beef thinly against the grain—this ensures tenderness. Toss the strips with cornstarch until evenly coated. Let them sit for about 10 minutes. This helps the beef develop a crisp outer layer once cooked.
- Step 2: Make the Sauce
- In a small bowl, whisk together soy sauce, brown sugar, water, sesame oil, rice vinegar, and red pepper flakes. Set aside.
- Step 3: Fry the Beef
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, cooking in batches if necessary. Sear for 2–3 minutes per side until crispy and browned. Remove and set aside.
- Step 4: Aromatics
- In the same pan, add the remaining oil along with garlic and ginger. Sauté for about 30 seconds until fragrant.
- Step 5: Combine Sauce and Beef
- Pour in the prepared sauce and let it simmer for 2–3 minutes until slightly thickened. Return the beef to the pan and toss to coat.
- Step 6: Add Green Onions
- Stir in the green onion pieces just before serving. They add freshness and a mild onion flavor that balances the sweet sauce.
- Step 7: Serve Hot
- Serve immediately over steamed jasmine rice or stir-fried noodles. Garnish with sesame seeds for extra flavor and texture.
Cooking Tips for Success
- Thin slices are key: Freeze the beef for 20 minutes before slicing for perfect thin cuts.
- Don’t crowd the pan: Cook the beef in batches for even browning.
- Control the sweetness: Adjust the amount of brown sugar to your taste.
- Spice it up: Add more red pepper flakes or a splash of sriracha for heat.
Final Thoughts
Making Mongolian Beef Recipe at home is a game-changer. In less time than it takes to order takeout, you can enjoy a flavorful, restaurant-quality dish that’s tailored to your tastes. The tender beef, sweet-savory sauce, and subtle ginger-garlic notes make it an instant crowd-pleaser.
Next time you’re in the mood for Chinese-inspired flavors, skip the delivery and whip up this easy stir-fry instead. It’s quick, affordable, and absolutely delicious—guaranteed to become a weeknight favorite in your home.
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