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Skip the takeout and make this easy Mongolian Beef at home! Tender strips of beef are coated in a sweet and savory sauce with garlic, ginger, and soy, then served over fluffy rice for a quick and flavorful dinner the whole family will love.
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Despite its name, this dish is actually a Chinese-American classic. This Easy Mongolian Beef is very quick to prepare – takes only 30 minutes to make, including 20 minutes to marinate the flank steak.
Serve it with rice, cauliflower rice or noodles and alongside your favorite Chinese appetizers like spring rolls for a tasty feast! It’s great to serve with a side of steamed broccoli or carrots.
Why This Recipe Is So Good!
- Restaurant quality: It tastes just like P.F. Chang’s Mongolian Beef, but this homemade version uses fresh ingredients for a delightful twist.
- Quick & easy: It’s so quick to cook! The actual cook time is only about 5 -10 minutes!
- Freezer friendly: The leftovers taste really good, you just need to reheat them on the stovetop and it also makes for a great freezer meal!
Key Ingredients
- Flank steak – Thinly slice it against the grain so it cooks quickly and stays tender, just like in your favorite restaurant-style stir fry.
- Marinade ingredients – A simple mix of cornstarch, salt, and pepper helps season the beef and gives it that velvety texture you love in takeout dishes.
- Stir fry sauce – Soy sauce, brown sugar, and a splash of rice vinegar create a sweet, savory, and slightly tangy sauce that coats the beef beautifully.
- Aromatics – Fresh ginger, garlic, and scallions bring fragrance, depth, and a pop of freshness that ties the whole dish together.
Best Beef To Use
The best cut of meat for an authentic Mongolian Beef is flank steak because it’s lean, flavorful, and tender when sliced thinly against the grain. You can also use sirloin or skirt steak as great alternatives – they cook quickly and soak up the sauce beautifully.
How To Make Mongolian Beef
- Toss beef with cornstarch, salt, and pepper; marinate 20 minutes.
- Whisk sauce ingredients (soy sauce, water, brown sugar, rice vinegar).
- Stir-fry beef in hot oil until browned.
- Add ginger and garlic for a few seconds, then pour in sauce.
- Stir to coat, turn off heat, and finish with scallions.
- Serve hot with rice or noodles.
TIPS FROM NELI’S KITCHEN
Simple Tips That Make a Big Difference
- Slice the beef thinly against the grain – This is the secret to tender beef in every bite. I always take my time here because it makes such a big difference in the final dish.
- Chill the steak before slicing – If you pop the meat in the freezer for 15–20 minutes, it firms up just enough to slice paper-thin. It’s a little trick I use often for stir-fries.
- Don’t skip the marinade – The cornstarch lightly coats the beef, giving it that velvety restaurant-style texture. It may seem like a small step, but it’s worth it.
- Use high heat – Stir-fries come together quickly, and a hot pan gives the beef that nice sear while keeping it juicy. I like to let the pan heat up fully before adding the meat.
- Cook in batches if needed – Crowding the pan makes the beef steam instead of sear. Smaller batches keep the meat tender and flavorful.
- Have everything prepped before you start – Once you begin cooking, things move fast! I always mix up the sauce and chop the aromatics first so I can just toss them in at the right time.
Recipe Variations
- Make it Paleo: You can simply replace cornstarch with arrowroot starch, the soy sauce with coconut aminos and the brown sugar with coconut sugar.
- If you like your Mongolian Beef spicy, add some red pepper flakes or some dried chilis.
Healthy Asian-Inspired Takeout Recipes
If you love this Authentic Mongolian Beef, here are some other easy favorites we make at home instead of ordering takeout:
- Chicken Fried Rice – This one’s a lifesaver on busy nights. I love tossing in leftover rice and veggies, and the kids never complain when this is on the table.
- Egg Roll In a Bowl – All the flavors of a classic egg roll, but made lighter. It’s one of those dinners I can whip up fast when I want something cozy but still fresh.
- Chicken Lettuce Wraps – Inspired by restaurant-style wraps, these are fresh, crunchy, and so fun to eat with the kids.
- Ground Beef and Broccoli Stir Fry – A budget-friendly twist on the classic. It comes together so quickly, and it’s one of those meals I keep in my back pocket for weeknights.
- Chinese Pepper Steak – Tender steak strips with peppers in a rich sauce. This one always feels like a treat, but it’s ready in about 30 minutes.
- Honey Garlic Chicken – Sweet, garlicky, and sticky in the best way. It’s one of those recipes my family asks for again and again.
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Easy Mongolian Beef
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Ingredients
For The Mongolian Beef
- 1 lb flank steak or sirloin steak, , thinly sliced against the grain
- ¼ cup cornstarch
- 2 Tablespoon coconut oil
- 4 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 3 scallions, thinly sliced on a diagonal
For The Stir Fry Sauce
- ¼ cup Tamari soy sauce
- ¼ cup brown sugar, or coconut sugar or honey
- ¼ cup water
- 2 Tablespoons rice vinegar, or Shaoxing wine or dry cooking sherry
Instructions
- Marinate the beef: Place the sliced beef in a bowl. Sprinkle with cornstarch, then toss until the beef is evenly coated. Let it sit at room temperature for about 20 minutes.
- Make the sauce: In a small bowl, whisk together the soy sauce, water, brown sugar, and rice vinegar. Set aside.
- Cook the beef: Heat the peanut oil in a wok or large skillet over medium-high heat. Add the beef and stir-fry just until the pieces are browned on the outside (they don’t need to be cooked through yet).
- Add aromatics & sauce: Stir in the ginger and garlic, cooking for just 2–3 seconds until fragrant. Pour the sauce into the pan and stir well to coat all the beef. Let it simmer briefly so the flavors come together.
- Finish with scallions: Turn off the heat and add the scallions. Give everything one final stir to warm the scallions without overcooking them.
- Serve: Transfer to a serving plate and enjoy hot with steamed rice or noodles.
Video
Notes
- Slice the beef thinly against the grain – This is the secret to tender beef in every bite. I always take my time here because it makes such a big difference in the final dish.
- Chill the steak before slicing – If you pop the meat in the freezer for 15–20 minutes, it firms up just enough to slice paper-thin. It’s a little trick I use often for stir-fries.
- Don’t skip the marinade – The cornstarch lightly coats the beef, giving it that velvety restaurant-style texture. It may seem like a small step, but it’s worth it.
- Use high heat – Stir-fries come together quickly, and a hot pan gives the beef that nice sear while keeping it juicy. I like to let the pan heat up fully before adding the meat.
- Cook in batches if needed – Crowding the pan makes the beef steam instead of sear. Smaller batches keep the meat tender and flavorful.
- Have everything prepped before you start – Once you begin cooking, things move fast! I always mix up the sauce and chop the aromatics first so I can just toss them in at the right time.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
It was really good! My whole family loved it 😀
Peanut oil doesnt show up in the ingredients list!!! I had this recipe all planned for today and just noticed in the steps that it says peanut oil. Can i make it with any oil?
Hi Jenna, yes, you can make it with any oil, sesame oil works too.
Perfect for dinner any night!
No need for Chinese take out when you can make this at home! Delicious!
Quick, simple, delicious… Can only say I’m impressed! Cooking can be so easy sometimes and I love it!
Thanks, Diana! Yes, this Mongolian beef is a quick and delicious dinner!