Mongolian Beef

Mongolian beef is a beloved takeout classic that’s surprisingly easy to make at home. This quick stir-fry features thin slices of beef flash-fried until tender, then coated in a sticky-sweet soy, garlic, and ginger sauce. Ready in just 20 minutes, it’s perfect for busy weeknights and tastes even better than restaurant versions.

Why You’ll Love This Recipe

• Quick and easy—on the table in about 20 minutes.

• Uses simple pantry ingredients with big flavor.

• Tender, juicy beef with a glossy, caramelized sauce.

• Pairs perfectly with rice, noodles, or vegetables.

• More affordable and customizable than takeout.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Vegetable oil

• Fresh ginger, minced

• Garlic cloves, minced

• Low-sodium soy sauce

• Water

• Brown sugar

• Flank steak (or another quick-cooking cut), thinly sliced

• Cornstarch

• Green onions, sliced

Directions

1. Slice beef thinly against the grain into ¼-inch pieces. Toss with cornstarch, shaking off excess, and set aside.

2. In a skillet, heat a little oil over medium-low heat. Add ginger and garlic; cook until fragrant, about 1 minute.

3. Stir in soy sauce, water, and brown sugar. Bring to a boil and simmer for 3–5 minutes until slightly thickened. Transfer to a bowl and set aside.

4. In a separate pan or wok, heat oil over medium-high heat. Cook beef in small batches for about 2 minutes (it doesn’t need to be fully cooked through).

5. Return beef to the skillet with the sauce. Stir and cook until hot, bubbly, and the beef is coated.

6. Remove from heat, stir in green onions, and serve over rice.

Servings and timing

• Servings: 4

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 40 minutes

Variations

• Add vegetables such as bell peppers, broccoli, or snap peas for extra nutrition.

• For a spicier version, add red pepper flakes or chili paste to the sauce.

• Swap beef for chicken, shrimp, or tofu to change it up.

• Serve over noodles instead of rice for a different take.

• Garnish with sesame seeds for extra flavor and crunch.

Storage/Reheating

• Refrigerate leftovers in an airtight container for up to 4 days.

• Freeze in individual portions for up to 4 months.

• Reheat on the stovetop over medium-low heat until warmed through, or microwave in short intervals.

• If reheating from frozen, microwave or heat on the stove directly without thawing.

FAQs

What is Mongolian beef?

It’s a stir-fry dish featuring thinly sliced beef cooked in a soy, garlic, and brown sugar sauce, popular in Chinese-American cuisine.

What cut of beef works best?

Flank steak or sirloin is ideal, as they’re tender and quick to cook.

Why coat the beef in cornstarch?

Cornstarch tenderizes the meat, helps it crisp, and thickens the sauce.

Can I make this recipe gluten-free?

Yes—use gluten-free soy sauce or tamari instead of regular soy sauce.

Can I prepare this ahead of time?

You can slice and marinate the beef a few hours ahead, then cook just before serving.

How do I make the sauce less sweet?

Reduce the brown sugar slightly or add more soy sauce for a more savory flavor.

What should I serve with Mongolian beef?

Rice is traditional, but you can also serve it with noodles, steamed broccoli, or bok choy.

Can I use chicken instead of beef?

Yes, thinly sliced chicken breast works well with the same method.

How do I keep the beef tender?

Slice thinly against the grain, use cornstarch, and avoid overcooking.

Can I add spice to the recipe?

Yes—red pepper flakes, sriracha, or fresh chili peppers will add heat.

Conclusion

Easy Mongolian beef is a fast, flavorful dish that brings restaurant-quality taste to your home kitchen. With tender beef, a glossy sweet-savory sauce, and quick cooking time, it’s the perfect go-to meal for busy nights. Whether served over rice, noodles, or alongside veggies, this dish is sure to become a family favorite.

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