Name: Mongolian Beef
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb flank steak or sirloin, thinly sliced against the grain; 1/4 cup cornstarch (for coating beef); 2 tbsp vegetable or canola oil (for stir-frying); 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1/2 cup low-sodium soy sauce; 1/3 cup brown sugar; 1/2 cup water; 1/4 tsp red pepper flakes (optional); 3 green onions, sliced (for garnish); Optional: sesame seeds, cooked rice or noodles for serving

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This Mongolian Beef recipe is my go-to when I’m craving takeout-style flavor with homemade comfort. It features thin slices of tender beef tossed in a rich, sweet, and savory soy-based sauce with just the right touch of garlic and ginger. Served over rice or noodles, it’s a bold and satisfying dish that comes together fast—and tastes even better than the restaurant version.

Mongolian Beef

Why You’ll Love This Recipe

I love how quick and easy this recipe is while still delivering those bold, sticky-sweet flavors I crave from my favorite takeout spot. The beef sears up crispy on the edges, the sauce thickens perfectly in the pan, and I can make it all in one skillet. It’s great for weeknights and even better for meal prep. I also get to control the ingredients, adjust the sweetness, and skip the extra oil or MSG from takeout versions.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flank steak or sirloin, thinly sliced against the grain
Cornstarch (for coating the beef)
Oil (vegetable, canola, or avocado oil for stir-frying)
Fresh garlic, minced
Fresh ginger, grated
Soy sauce (low-sodium preferred)
Brown sugar
Water
Red pepper flakes (optional for heat)
Green onions, sliced (for garnish)
Optional: sesame seeds, cooked rice or noodles for serving

directions

I start by tossing the thinly sliced beef with cornstarch in a bowl, making sure it’s evenly coated. I let it sit while I prepare the sauce.
In a small bowl, I whisk together soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes if I want some heat.
I heat oil in a large skillet or wok over medium-high heat. Once hot, I add the beef in batches and sear until browned and crispy on the edges, about 2–3 minutes per side. I transfer the cooked beef to a plate.
In the same pan, I pour in the sauce mixture. I bring it to a simmer and let it cook for 2–3 minutes until it thickens slightly.
I return the beef to the skillet and toss it in the sauce until well coated and heated through.
I serve it hot, garnished with sliced green onions and sesame seeds over steamed rice or noodles.

Servings and timing

This recipe makes about 3–4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: About 25 minutes

Variations

Sometimes I stir in steamed broccoli or sautéed bell peppers for extra veggies. I’ve also made this with chicken or tofu using the same sauce, and it’s just as tasty. If I want a less sweet version, I reduce the brown sugar slightly and bump up the garlic and ginger. I’ve even served this over cauliflower rice for a lower-carb option.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water to loosen the sauce. The microwave works too—just cover and stir halfway through. I don’t recommend freezing since the cornstarch coating can get mushy after thawing.

FAQs

Can I use a different cut of beef?

Yes, I’ve used sirloin and even ribeye. As long as it’s thinly sliced and not overcooked, it works great.

How do I slice the beef thinly?

I place the beef in the freezer for 20–30 minutes before slicing. It firms up just enough to cut thin, even slices easily.

Is Mongolian Beef spicy?

It’s usually mild, but I add red pepper flakes or sriracha if I want some heat.

Can I make this gluten-free?

Yes. I use gluten-free tamari in place of soy sauce and double-check that all other ingredients (like cornstarch) are certified gluten-free.

What’s the best way to serve Mongolian Beef?

I usually serve it over jasmine rice or lo mein noodles. It’s also great in lettuce wraps or over stir-fried vegetables.

Conclusion

This Mongolian Beef is everything I want in a quick dinner—crispy beef, sticky sauce, and big flavor in every bite. It’s easy to make at home, faster than ordering in, and totally customizable to what I have on hand. Whether I’m making it for a cozy night in or prepping lunches for the week, it’s a recipe I always come back to.