Easy Mongolian Beef Recipe

Looking for a quick and flavorful beef stir-fry? This Mongolian Beef recipe is the perfect weeknight dinner. Made with thinly sliced flank steak, a rich savory-sweet sauce, and crispy edges, it’s better than your favorite Chinese takeout. Serve it over hot rice, and dinner is done in under an hour.

What Is Mongolian Beef?

Despite the name, Mongolian Beef didn’t come from Mongolia. The dish was created in Chinese-American kitchens and made popular by restaurants like P.F. Chang’s. In fact, traditional Mongolian cuisine usually involves boiled meat and dipping sauces, not stir-fries.

Mongolian Beef is best known for its crispy seared beef slices coated in a slightly sweet soy-based sauce. While restaurant versions tend to be overly sweet and greasy, this homemade version is lighter, more balanced, and packed with real flavor.

Why You’ll Love This Mongolian Beef

• Quick and easy – Ready in just 45 minutes
• Crispy and tender beef – Coated in cornstarch and flash-fried
• Flavor-packed sauce – Sweet, salty, and slightly spicy
• Better than takeout – Less sugar and oil than restaurant versions

Ingredients

For the beef marinade:

• 1 pound flank steak, thinly sliced against the grain (about 1/4 inch thick)
• 2 teaspoons neutral oil (vegetable, canola, or avocado)
• 2 teaspoons Shaoxing wine (or dry sherry, optional)
• 1 teaspoon soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1/4 teaspoon baking soda

For the sauce:

• 1/4 cup light brown sugar
• 3/4 cup hot water or low-sodium chicken/beef broth
• 1/4 cup soy sauce
• 1 teaspoon dark soy sauce (optional)

For frying the beef:

• 1/2 cup cornstarch (for coating)
• 2/3 cup neutral oil

For stir-frying:

• 1 teaspoon fresh ginger, minced
• 8 dried red chili peppers (optional)
• 3 garlic cloves, finely chopped
• 4 scallions, white and green parts separated and cut into 2-inch pieces
• 1½ tablespoons cornstarch mixed with 2 tablespoons water (slurry)

How to Make Mongolian Beef

1. Marinate the Beef. In a bowl, mix sliced beef with oil, wine, soy sauce, cornstarch, water, and baking soda. Let it marinate for 1 hour. The beef should remain slightly moist. If it looks dry, add 1 tablespoon of water.
2. Prepare the Sauce. In a small bowl, dissolve brown sugar in hot water or broth. Stir in both soy sauces. Set aside.
3. Coat the Beef. Dredge the marinated beef slices in cornstarch. Make sure they’re fully coated for the best crispy texture.
4. Fry the Beef. Heat 2/3 cup oil in a wok or large skillet over high heat. When the oil is hot but not smoking, add beef in a single layer. Sear for about 1 minute per side until golden and crispy. Remove the beef and place it on a plate. Pour out the oil, leaving about 1 tablespoon in the wok.
5. Stir-Fry the Aromatics. Reduce heat to medium-high. Add ginger and dried chilies (if using). Stir for 15 seconds, then add garlic and the white parts of the scallions. Cook another 15 seconds.
6. Add Sauce and Thicken. Pour in the prepared sauce and let it simmer for 2 minutes. Stir in the cornstarch slurry slowly. Cook until the sauce thickens and can coat the back of a spoon.
7. Combine and Finish. Add the cooked beef and green parts of the scallions. Toss everything together for 30 seconds, just until the scallions are wilted and the sauce sticks to the meat.
8. Serve. Serve hot over steamed white rice or fried rice. This dish is best enjoyed fresh.

Tips for Success

• Slice beef thin: Cutting against the grain helps keep it tender.
• Use high heat: A hot wok ensures a nice sear without overcooking.
• Avoid overcrowding: Cook in batches if needed to keep the beef crispy.

Nutrition Facts (Per Serving)

• Calories: 383
• Protein: 26g
• Carbs: 31g
• Fat: 16g
• Sodium: 960mg
• Sugar: 14g

FAQs

Try This Mongolian Beef Tonight!

This easy Mongolian Beef recipe brings the flavor of Chinese takeout straight to your kitchen with less sugar and oil. It’s a family favorite and perfect for busy weeknights. Give it a try, and don’t forget to rate and share the recipe!

Mongolian Beef

This easy Mongolian Beef recipe is a better-than-takeout favorite made with crispy flank steak and a sweet-savory soy-based sauce. Perfect for quick weeknight dinners, it’s full of flavor and ready in under an hour.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 10 minutes mins

Marinating Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Servings: 4 bowls

Course: Main Course

Cuisine: Chinese-American

Calories: 383

Ingredients Equipment Method Notes

Ingredients

  

For the beef marinade

• 1 pound flank steak sliced against the grain into 1/4-inch thick slices
• 2 teaspoons neutral oil vegetable, canola, or avocado oil
• 2 teaspoons Shaoxing wine or dry sherry (optional)
• 1 teaspoon soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1/4 teaspoon baking soda

For the sauce

• 1/4 cup light brown sugar
• 3/4 cup hot water or broth use low-sodium chicken or beef stock if desired
• 1/4 cup soy sauce
• 1 teaspoon dark soy sauce optional

For frying the beef

• 1/2 cup cornstarch for coating the beef
• 2/3 cup neutral oil

For stir-frying

• 1 teaspoon fresh ginger minced
• 8 pieces dried red chili peppers optional
• 3 cloves garlic finely chopped
• 4 stalks scallions white and green parts separated and cut into 2-inch pieces
• 1.5 tablespoons cornstarch slurry mixed with 2 tablespoons water

Equipment

• Wok
• Mixing Bowl
• Measuring Spoons
• Spatula

Method

 

1. In a bowl, mix sliced beef with oil, wine, soy sauce, cornstarch, water, and baking soda. Let it marinate for 1 hour. Add 1 tablespoon water if it looks too dry.
2. In another bowl, dissolve brown sugar in hot water or broth. Add both soy sauces and stir to combine.
3. Dredge the marinated beef slices in cornstarch until fully coated.
4. Heat 2/3 cup oil in a wok over high heat. Add beef in a single layer and sear for 1 minute per side until crispy. Remove from wok and drain on a plate.
5. Pour out excess oil, leaving 1 tablespoon in the wok. Add ginger and chilies (if using) and stir for 15 seconds. Add garlic and white scallions. Stir for another 15 seconds.
6. Pour in the prepared sauce. Simmer for 2 minutes, then add the cornstarch slurry. Stir until sauce thickens.
7. Add beef and green scallion parts. Toss everything together for 30 seconds until the sauce clings to the meat.
8. Serve immediately over steamed rice.

Notes

For extra crispiness, fry beef in batches to avoid overcrowding. Dark soy sauce adds color and depth but can be skipped. To make it spicy, break some dried chilies in half or add crushed red pepper flakes.