Mongolian Beef is a beloved Asian-inspired dish known for its tender slices of beef coated in a glossy, savory-sweet sauce infused with garlic, ginger, and soy sauce. Despite its name, Mongolian Beef is actually a Chinese-American restaurant classic, famous for its bold flavors and quick cooking method. The combination of caramelized sauce, melt-in-your-mouth beef, and aromatic scallions makes this dish deeply satisfying and comforting. Best of all, it’s surprisingly easy to recreate at home, delivering restaurant-quality flavor in under 30 minutes—perfect for busy weeknights or special dinners alike.
Why I Love This Recipe
I love this recipe because it delivers maximum flavor with minimal effort. The beef turns out incredibly tender thanks to the simple cornstarch coating, while the sauce strikes the perfect balance between sweet, savory, and umami. It’s one of those dishes that feels indulgent yet approachable, and it never fails to impress. Plus, it’s faster and healthier than takeout, making it a reliable go-to whenever I crave bold Asian flavors.
Why It’s a Must-Try Dish
Mongolian Beef is a must-try because it combines simple ingredients with big, satisfying flavors. The rich sauce clings beautifully to the beef, and the green onions add freshness and texture. It’s versatile, crowd-pleasing, and pairs well with many sides, making it ideal for family meals, entertaining, or meal prep. If you love savory-sweet dishes with a touch of garlic and ginger, this recipe deserves a spot in your rotation.
Recipe Details
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories per Serving: ~430 kcal
- Course: Main Course
- Cuisine: Chinese-American / Asian-Inspired
Ingredients
For the Beef:
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 1/4 cup cornstarch
- 3 tbsp vegetable oil (for frying)
For the Sauce:
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/2 cup water
- 1 tbsp hoisin sauce (optional, for depth)
- 1 tbsp cornstarch (mixed with 2 tbsp water)
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/2 tsp red pepper flakes (optional)
For Garnish:
- 4–5 green onions, sliced
- Sesame seeds (optional)
Cooking Directions
Step-by-Step Preparation Method
1. Prepare the Beef:
Slice beef thinly against the grain. Toss slices in cornstarch until evenly coated. Shake off excess and set aside for 10 minutes.
2. Make the Sauce:
In a bowl, whisk soy sauce, brown sugar, water, hoisin sauce, and cornstarch slurry until smooth. Set aside.
3. Fry the Beef:
Heat oil in a large skillet or wok over medium-high heat. Add beef in batches and fry until crispy and lightly browned, about 2–3 minutes per side. Remove and set aside.
4. Aromatics:
In the same pan, reduce heat to medium. Add garlic, ginger, and red pepper flakes. Sauté for 30 seconds until fragrant.
5. Simmer the Sauce:
Pour in the prepared sauce and simmer for 2–3 minutes until thickened and glossy.
6. Combine:
Return beef to the pan and toss until evenly coated in sauce. Add green onions and cook for another 1–2 minutes.
7. Finish:
Remove from heat and garnish with sesame seeds if desired.
How to Serve
- Serve hot over steamed white rice or jasmine rice
- Pair with fried rice or noodles
- Add steamed broccoli, bok choy, or snap peas for a complete meal
- Serve family-style or in individual bowls
Recipe Tips
- Slice beef very thin for maximum tenderness
- Always cut against the grain
- Don’t overcrowd the pan when frying beef
- Use low-sodium soy sauce to control saltiness
- Add sugar gradually if you prefer less sweetness
Variations
- Spicy Mongolian Beef: Add chili paste or extra red pepper flakes
- Crispy Mongolian Beef: Double-fry beef for extra crunch
- Mongolian Chicken: Substitute chicken breast or thighs
- Vegetarian Version: Use tofu or mushrooms instead of beef
- Low-Sugar Option: Replace brown sugar with coconut sugar or reduce quantity
Freezing and Storage
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days
- Freezer: Freeze cooked Mongolian Beef for up to 2 months
- Reheating: Reheat gently on stovetop or microwave; add a splash of water if needed
Special Equipment Needed
- Large skillet or wok
- Sharp knife
- Cutting board
- Mixing bowls
- Measuring cups and spoons
- Tongs or spatula
Conclusion
Mongolian Beef is a fast, flavorful, and satisfying dish that brings restaurant-style comfort straight to your kitchen. With tender beef, a rich glossy sauce, and bold garlic-ginger flavor, it’s a recipe that never disappoints. Perfect for weeknight dinners or special occasions, this must-try dish is easy to customize and guaranteed to become a household favorite.
Mongolian Beef
Mongolian Beef is a beloved Asian-inspired dish known for its tender slices of beef coated in a glossy, savory-sweet sauce infused with garlic, ginger, and soy sauce. Despite its name, Mongolian Beef is actually a Chinese-American restaurant classic, famous for its bold flavors and quick cooking method.
Ingredients
For the Beef:
For the Sauce:
For Garnish:
Instructions
-
1. Prepare the Beef: Slice beef thinly against the grain. Toss slices in cornstarch until evenly coated. Shake off excess and set aside for 10 minutes.
-
2. Make the Sauce: In a bowl, whisk soy sauce, brown sugar, water, hoisin sauce, and cornstarch slurry until smooth. Set aside.
-
3. Fry the Beef: Heat oil in a large skillet or wok over medium-high heat. Add beef in batches and fry until crispy and lightly browned, about 2–3 minutes per side. Remove and set aside.
-
4. Aromatics: In the same pan, reduce heat to medium. Add garlic, ginger, and red pepper flakes. Sauté for 30 seconds until fragrant.
-
5. Simmer the Sauce: Pour in the prepared sauce and simmer for 2–3 minutes until thickened and glossy.
-
6. Combine: Return beef to the pan and toss until evenly coated in sauce. Add green onions and cook for another 1–2 minutes.
-
7. Finish: Remove from heat and garnish with sesame seeds if desired.
