Mongolian Beef Recipe – Easy and Flavorful

Mongolian Beef Recipe

Mongolian Beef is one of the most loved dishes in Chinese-American restaurants.

It’s known for its tender slices of beef, sweet and savory sauce, and just the right balance of flavors.

The best part?

You can make it right at home in your own kitchen with simple ingredients.

This recipe is easy to follow and doesn’t require special cooking skills.

If you can slice beef, stir sauce, and stir-fry, you can prepare this dish like a pro.

In this guide, we’ll walk through all the steps from preparation to serving.

Start Making Ingredients

Ingredients

Here’s a complete list of ingredients to prepare Mongolian Beef.

Have them ready before you begin so the cooking goes smoothly.

  • Flank steak – 1 pound (thinly sliced against the grain)
  • Cornstarch – ¼ cup
  • Vegetable oil – 3 tablespoons
  • Soy sauce – ½ cup
  • Brown sugar – ½ cup (packed)
  • Water – ½ cup
  • Garlic – 3 cloves (minced)
  • Ginger – 1 tablespoon (grated or finely chopped)
  • Green onions – 4 stalks (cut into 2-inch pieces)
  • Red pepper flakes – ½ teaspoon (optional, for heat)

Optional

  • Broccoli florets – 1 cup (lightly steamed)
  • Sesame seeds – 1 teaspoon (for garnish)

Step by Step Instructions

Step 1: Preparing the Beef

The first step to great Mongolian Beef is choosing the right cut of meat.

Flank steak works best because it is lean yet flavorful.

Slice it thinly against the grain to make it tender when cooked.

Cutting against the grain means slicing across the lines of muscle, which makes the meat easier to chew.

Once sliced, coat the beef lightly in cornstarch.

This step helps the beef brown nicely and also thickens the sauce later.

Place the coated beef aside for 10 minutes while you prepare the other ingredients.

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Step 2: Making the Sauce

The sauce is what makes Mongolian Beef so delicious.

It’s sweet, salty, and savory all at once. To make the sauce:

In a small bowl, mix soy sauce, brown sugar, and water.

Stir until the sugar is fully dissolved.

Add minced garlic and grated ginger for a bold flavor.

This simple sauce may not look like much, but once it cooks with the beef, it turns into something special.

The cornstarch from the beef will help it thicken into a glossy coating.

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Step 3: Cooking the Beef

Heat vegetable oil in a large skillet or wok over medium-high heat.

Make sure the pan is hot before adding the beef.

Cook the slices in small batches to avoid overcrowding.

This way, each piece browns nicely instead of steaming.

Cook each side for about 1–2 minutes until the beef is browned but still tender.

Remove the cooked beef from the pan and set it aside on a plate.

Repeat until all the beef is done.

Don’t worry if the beef isn’t fully cooked yet—it will finish cooking once it’s combined with the sauce.

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Step 4: Combining Sauce and Beef

With the beef set aside, pour the sauce mixture into the same skillet.

Bring it to a simmer and let it cook for 2–3 minutes until slightly thickened.

Stir often to prevent sticking.

Now return the beef to the pan.

Toss it in the sauce so every piece is coated.

The cornstarch from the beef will mix with the sauce, making it thicker and richer.

At this point, add red pepper flakes if you want a hint of heat.

If you like vegetables in your stir-fry, you can also stir in lightly steamed broccoli or bell peppers.

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Step 5: Adding the Green Onions

The final touch is adding fresh green onions.

Cut them into 2-inch pieces and stir them in just before serving.

They bring freshness, color, and a mild onion flavor that balances the sweet sauce.

Don’t cook them for too long—just a minute is enough.

You want them to stay bright and a little crisp.

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Step 6: Serving Mongolian Beef

Mongolian Beef is best served hot, right out of the pan.

It pairs beautifully with:

Steamed white rice or jasmine rice

Brown rice for a healthier choice

Stir-fried noodles for a hearty meal

To finish, sprinkle sesame seeds on top for a nutty flavor and garnish.

The dish is flavorful enough on its own, but serving it with rice makes it more filling.

Leftovers can be stored in the fridge for up to 3 days.

Reheat gently in a skillet to keep the beef tender.

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Tips for Success

  • Slice Thinly:
  • Cutting the beef thin against the grain is the secret to tenderness.
  • Don’t Overcrowd the Pan:
  • Cook the beef in small batches so it browns instead of steaming.
  • Adjust the Sweetness:
  • If you like a less sweet dish, reduce the brown sugar slightly.
  • Make It Spicy:
  • Add more red pepper flakes or sliced fresh chili peppers for extra heat.
  • Vegetable Boost:
  • Broccoli, bell peppers, or snap peas are great additions to make it a balanced meal.

Why People Love Mongolian Beef

This dish has become popular worldwide because it delivers restaurant-style flavor with little effort.

The sauce is rich but simple, and the cooking process is quick.

You don’t need hours in the kitchen—this recipe can be ready in under 30 minutes.

Families love it because it’s both kid-friendly and crowd-pleasing.

The sweetness of the sauce makes it easy for picky eaters to enjoy, while the savory garlic and ginger satisfy grown-up taste buds.

It’s also versatile.

You can serve it with rice, noodles, or even lettuce wraps.

It can be dressed up for dinner parties or kept simple for a weeknight meal.

Final Thoughts

Mongolian Beef is more than just a takeout favorite—

it’s a dish that can easily be recreated at home.

With tender beef, a sweet and savory sauce, and a quick cooking method, it’s perfect for busy nights when you still want something delicious.

Once you try this recipe, you may find yourself skipping the restaurant version altogether.

It’s affordable, fast, and guaranteed to impress anyone at the table.

So grab your skillet, slice that beef, and bring the taste of Mongolian Beef into your kitchen tonight.