This Easy Mongolian Beef is a flavorful stir-fry made with tender strips of beef coated in a glossy, savory-sweet sauce. It comes together quickly and delivers restaurant-style results with simple pantry ingredients, making it perfect for busy weeknights or a special homemade dinner.
Why You’ll Love This Recipe
This recipe is fast, satisfying, and packed with bold flavor. The beef turns out tender thanks to a light cornstarch coating, while the sauce balances sweetness and savoriness beautifully. It’s made in one pan, pairs well with rice or noodles, and uses ingredients that are easy to find. Best of all, it tastes like takeout but feels fresher and more comforting when made at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Beef flank steak, 500 g, sliced thinly against the grain
Cornstarch, 60 g (½ cup)
Neutral cooking oil, 120 ml (½ cup), divided
Fresh garlic, 4 cloves, minced
Fresh ginger, 1 tablespoon, finely grated
Low-sodium soy sauce, 120 ml (½ cup)
Brown sugar, 110 g (½ cup, packed)
Water, 180 ml (¾ cup)
Green onions, 4 stalks, sliced (white and green parts separated)
Directions
Slice the beef thinly against the grain and place it in a bowl. Add the cornstarch and toss until each piece is evenly coated. Shake off any excess cornstarch and set the beef aside.
Heat 80 ml (⅓ cup) of the oil in a large skillet or wok over medium-high heat. Once hot, add the beef in a single layer, working in batches if needed. Fry for about 1 minute per side until lightly browned and crisp. Remove the beef from the pan and set aside.
Reduce the heat to medium and add the remaining 40 ml (3 tablespoons) of oil to the same pan. Add the minced garlic, grated ginger, and the white parts of the green onions. Stir for about 30 seconds until fragrant.
In a bowl, mix the soy sauce, brown sugar, and water until the sugar is mostly dissolved. Pour this mixture into the pan and bring it to a gentle simmer. Cook for 2–3 minutes until the sauce thickens slightly.
Return the beef to the pan and toss to coat evenly in the sauce. Cook for another 1–2 minutes until everything is well combined and heated through. Sprinkle with the green parts of the green onions before serving.
You can add vegetables such as bell peppers, broccoli, or snap peas for extra color and nutrition. For a spicier version, add ½ teaspoon of chili flakes or a finely chopped mild chili. If you prefer a less sweet dish, reduce the brown sugar by 2 tablespoons.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat with a small splash of water to loosen the sauce, or microwave in short intervals until heated through.
FAQs
What cut of beef works best for this recipe?
Flank steak is ideal because it cooks quickly and absorbs flavor well when sliced thinly against the grain.
How do I keep the beef tender?
Slicing the beef against the grain and coating it lightly with cornstarch helps keep it tender during cooking.
Can I make this recipe ahead of time?
Yes, you can prepare it a day in advance and store it in the refrigerator, then reheat before serving.
Is this recipe very sweet?
The sweetness is balanced by the soy sauce, but you can reduce the sugar slightly if you prefer a more savory dish.
Can I use another type of sugar?
Yes, you can use white sugar or coconut sugar in the same amount, though the flavor will change slightly.
What should I serve with Mongolian Beef?
It pairs well with steamed rice, fried rice, or plain noodles.
Can I freeze Mongolian Beef?
Freezing is possible, but the texture of the sauce may change slightly. It’s best enjoyed fresh or refrigerated.
Do I need a wok to make this?
No, a large heavy-bottomed skillet works just as well.
Can I add vegetables directly to the dish?
Yes, vegetables can be stir-fried after the garlic and ginger and before adding the sauce.
How do I thicken the sauce if it’s too thin?
Let it simmer a bit longer, or mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the sauce.
Conclusion
This Easy Mongolian Beef recipe delivers bold flavor, tender beef, and a rich sauce in just 30 minutes. It’s a reliable, family-friendly dish that feels special without being complicated, making it a great addition to your regular meal rotation.
This Easy Mongolian Beef is a fast and flavorful stir-fry made with tender beef strips coated in a savory-sweet soy-based sauce. A homemade takeout favorite that’s ready in just 30 minutes.
Ingredients
500 g beef flank steak, thinly sliced against the grain
60 g (½ cup) cornstarch
120 ml (½ cup) neutral cooking oil, divided
4 cloves garlic, minced
1 tablespoon fresh ginger, finely grated
120 ml (½ cup) low-sodium soy sauce
110 g (½ cup, packed) brown sugar
180 ml (¾ cup) water
4 green onions, sliced (white and green parts separated)
Instructions
In a bowl, toss sliced beef with cornstarch until evenly coated. Shake off excess and set aside.
Heat 80 ml of oil in a skillet or wok over medium-high heat. Sear beef in batches for 1 minute per side until browned. Remove and set aside.
Lower heat to medium and add remaining oil. Sauté garlic, ginger, and white parts of green onions for 30 seconds.
Mix soy sauce, brown sugar, and water in a bowl. Add to the pan and simmer for 2–3 minutes until slightly thickened.
Return beef to pan and toss to coat in sauce. Cook 1–2 more minutes until heated through.
Garnish with green onion tops and serve hot over rice or noodles.
Notes
Slice beef thinly against the grain for maximum tenderness.
Adjust sweetness by reducing brown sugar by 1–2 tablespoons if preferred.
Use a splash of water when reheating to loosen sauce.
