If you’re craving tender, caramelized beef coated in a rich, savory-sweet sauce, then this Mongolian Beef recipe is about to become your new favorite. It’s a restaurant-style dish that’s surprisingly easy to make at home, with crispy seared beef and a bold garlic-ginger soy sauce that coats every bite. Trust me—once you taste this, you’ll never want takeout again!
Why You’ll Love Mongolian Beef
Better Than Takeout
This homemade version is fresher, tastier, and healthier than what you’d get at a restaurant.
Quick & Easy
Ready in under 30 minutes, making it a perfect weeknight dinner.
Crispy & Flavorful
The beef gets beautifully crisp while soaking up a rich, garlicky soy sauce.
Pairs with Everything
Serve it over steamed rice, noodles, or even cauliflower rice for a low-carb option.
Customizable
Easily adjust the sweetness, spice, or even swap the protein for chicken or tofu!
Ingredients in Mongolian Beef
Beef: Flank steak or sirloin, thinly sliced for quick cooking.
Cornstarch: Helps create a crispy coating on the beef while thickening the sauce.
Soy Sauce: The salty, umami-rich base of the sauce. Use low-sodium soy sauce if needed.
Brown Sugar: Adds the perfect touch of sweetness to balance the savory flavors.
Garlic & Ginger: Essential aromatics that give the sauce its signature depth.
Green Onions: A fresh, slightly peppery contrast to the rich sauce.
Oil: For frying the beef to crispy perfection.
Water: Helps thin out the sauce to the right consistency.
Red Pepper Flakes (Optional): If you love a spicy kick, a pinch of these will do the trick!
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Coat the Beef
In a bowl, toss the sliced beef with cornstarch until fully coated. Let it sit for about 10 minutes—this helps it get that crispy exterior.
Sear the Beef
Heat oil in a large pan over medium-high heat. Add the beef in batches, searing until crispy and golden brown. Remove from the pan and set aside.
Make the Sauce
In the same pan, sauté garlic and ginger until fragrant. Stir in the soy sauce, brown sugar, and water, bringing it to a simmer.
Combine Everything
Return the crispy beef to the pan, tossing it in the sauce until fully coated. Simmer for 2-3 minutes until the sauce thickens.
Add Green Onions
Stir in the sliced green onions, letting them slightly soften in the sauce.
Serve & Enjoy
Plate the Mongolian Beef over steamed rice or noodles, garnish with extra green onions, and dig in!
How to Serve Mongolian Beef
Over Steamed Rice: Jasmine or white rice soaks up the delicious sauce.
With Noodles: Serve over lo mein or rice noodles for a complete meal.
Low-Carb Option: Try serving it over cauliflower rice or steamed veggies.
Side Dish Ideas: Pair it with stir-fried vegetables, egg rolls, or a side of dumplings.
Additional Tips
- Slice Against the Grain: This keeps the beef tender and easy to chew.
- For Extra Crispiness: Double-fry the beef for an extra crunch.
- Thicker Sauce: Let it simmer a bit longer, or add a cornstarch slurry.
- Make it Spicy: Add red pepper flakes or a dash of sriracha.
- Storage: Keep leftovers in the fridge for up to 3 days and reheat gently.
FAQ Section
Q1: What’s the best cut of beef to use?
A1: Flank steak is ideal, but sirloin or ribeye works great too.
Q2: Can I make this ahead of time?
A2: Yes! Prep the sauce and beef ahead, then cook when ready to serve.
Q3: Can I use chicken instead of beef?
A3: Absolutely! Thinly sliced chicken works well in this recipe.
Q4: How do I store and reheat leftovers?
A4: Store in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat.
Q5: Can I freeze Mongolian Beef?
A5: Yes! Freeze the cooked beef and sauce separately for up to 2 months.
Q6: How do I get the beef extra crispy?
A6: Use high heat and avoid overcrowding the pan while frying.
Q7: Can I make it gluten-free?
A7: Yes! Use tamari or coconut aminos instead of soy sauce.
Q8: What vegetables go well with this dish?
A8: Broccoli, bell peppers, and snap peas are great additions.
Q9: What if my sauce is too thick?
A9: Add a splash of water or broth to loosen it up.
Q10: How do I make it less sweet?
A10: Reduce the brown sugar or add a splash of rice vinegar for balance.
Final Thoughts
This Mongolian Beef is the ultimate easy, flavorful dinner that beats takeout any day! With tender beef, crispy edges, and an irresistible sauce, it’s sure to become a family favorite. Give it a try and let me know how you like it!
Print
Mongolian Beef
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Description
This Mongolian Beef is crispy, flavorful, and just as good as your favorite takeout! Made with tender flank steak, a rich savory-sweet sauce, and stir-fried with garlic, ginger, and scallions, it’s an easy and delicious homemade dish.
Ingredients
For Marinating the Beef:
- 1 lb beef flank steak, sliced against the grain into 1/4-inch-thick pieces
- 2 tsp vegetable (or neutral) oil
- 2 tsp Shaoxing wine (or dry sherry)
- 1 tsp regular soy sauce
- 1 tbsp cornstarch
- 1 tbsp water
- 1/4 tsp baking soda
For the Sauce:
- 1/4 cup packed light brown sugar
- 3/4 cup hot water
- 1/4 cup regular soy sauce
- 1 tsp dark soy sauce (optional; see notes)
For Coating & Searing the Beef:
- 1/2 cup cornstarch
- 2/3 cup vegetable (or neutral) oil
For the Rest of the Dish:
- 1 tsp minced fresh ginger
- 8 dried red chilies (optional, adjust for spice preference)
- 3 garlic cloves, finely chopped
- 4 scallions, white and green parts separated, cut into 2-inch pieces
- 1 1/2 tbsp cornstarch
- 2 tbsp water
Instructions
Marinate the Beef:
- In a bowl, mix beef, oil, Shaoxing wine, soy sauce, cornstarch, water, and baking soda. Let marinate for 1 hour.
Make the Sauce:
- In a small bowl, dissolve the brown sugar in hot water, then mix in regular soy sauce and dark soy sauce.
Coat & Sear the Beef:
- Dredge the marinated beef in cornstarch until fully coated.
- Heat ⅔ cup oil in a wok or skillet over high heat.
- Working in batches, shallow-fry the beef for 1 minute per side until crispy. Remove and set aside.
Assemble the Dish:
- Drain most of the oil, leaving 1 tbsp in the pan. Wipe clean with a paper towel.
- Over medium-high heat, sauté ginger and dried chilies for 15 seconds.
- Add garlic and scallion whites. Stir-fry for 15 seconds.
- Pour in the sauce and simmer for 2 minutes.
- In a small bowl, mix 1½ tbsp cornstarch with 2 tbsp water to form a slurry. Stir into the pan.
- Add the crispy beef and scallion greens. Toss everything together for 30 seconds until well coated.
- Serve hot with rice or noodles!
Notes
- Dark soy sauce adds depth and color but can be substituted with 2 tsp soy sauce + ½ tsp molasses + ⅛ tsp sugar.
- For extra spice, break some chilies in half before cooking.
- Best served fresh but can be stored in the fridge for up to 3 days and reheated in a pan.
Nutrition
- Serving Size: 1 portion
- Calories: 450 kcal
- Sugar: 10g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18 g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg