Mongolian Beef – Sweet, Savory & Stir-Fried to Perfection

Mongolian Beef is one of the most popular Chinese-American dishes — and for good reason. It’s a perfect blend of tender beef slices stir-fried in a rich, glossy sauce made with soy, garlic, ginger, and brown sugar. The result is a sticky-sweet, savory, and umami-packed stir-fry that coats every bite of beef with irresistible flavor.

Although it tastes like restaurant takeout, this version is quick and easy to make at home — ready in just 30 minutes with minimal prep and pantry-friendly ingredients. Serve it over fluffy white rice or noodles with steamed veggies on the side for a fast weeknight dinner that satisfies every craving.

Ingredients Overview

The magic of Mongolian beef lies in its simple but bold sauce and perfectly seared meat.

For the Beef:

• Flank steak or sirloin: Thinly sliced against the grain for maximum tenderness.

• Cornstarch: Lightly coats the beef for crisp texture and helps thicken the sauce.

• Vegetable oil: High smoke point oil is essential for proper searing.

For the Mongolian Sauce:

• Soy sauce: Adds deep umami flavor — use low-sodium to control saltiness.

• Brown sugar: Balances the salt with rich sweetness and creates a glossy glaze.

• Garlic & ginger: Classic aromatics that define the flavor base.

• Water or beef broth: Slightly thins the sauce for better coating.

• Cornstarch slurry: Optional, but helps with silky thickening if needed.

• Scallions (green onions): Stirred in at the end for freshness and color.

Optional Add-Ins:

• Red pepper flakes or fresh chili: For heat.

• Hoisin sauce: Adds richness and complexity.

• Sesame oil: For finishing aroma.

Substitutions:

• No flank steak? Use skirt steak, flat iron, or sirloin.

• No brown sugar? Use honey, maple syrup, or coconut sugar.

• Gluten-free: Use tamari instead of soy sauce.

Step-by-Step Instructions

1. Prep the Beef

Thinly slice 1 lb flank steak across the grain into ¼-inch strips.

Toss with:

• ¼ cup cornstarch

Let rest for 10–15 minutes to help the coating stick and absorb moisture.

2. Sear the Beef

Heat 3 tbsp vegetable oil in a large skillet or wok over medium-high heat.

Sear the beef in batches (don’t crowd the pan), about 2–3 minutes per side, until browned and crispy on the edges.

Transfer to a plate and set aside.

3. Make the Sauce

In the same pan, lower heat to medium and add:

• 1 tbsp oil (if needed)

• 1 tbsp minced garlic

• 1 tsp minced fresh ginger

Sauté for 30 seconds until fragrant.

Add:

• ½ cup low-sodium soy sauce

• ½ cup water or beef broth

• ½ cup brown sugar

• Optional: 1 tsp hoisin sauce or ½ tsp sesame oil

Stir and simmer for 2–3 minutes until slightly thickened and glossy.

4. Combine & Finish

Return the seared beef to the skillet.

Toss to coat in the sauce and cook for 2–3 minutes more until sauce thickens and clings to the meat.

Stir in:

• 3–4 green onions, cut into 1-inch pieces

Simmer 1 minute more, then remove from heat.

5. Serve

Serve hot over:

• Steamed white or jasmine rice

• Brown rice or rice noodles

• Optional: garnish with sesame seeds or extra scallions

Tips, Variations & Substitutions

Pro Tips:

• Slice meat thinly and evenly: For tenderness and fast, even cooking.

• Cook in batches: Overcrowding lowers the pan temperature and prevents browning.

• Use brown sugar for depth: Light or dark both work — dark adds a deeper molasses note.

Flavor Variations:

• Spicy Mongolian Beef: Add ½ tsp crushed red pepper or 1 tsp sriracha.

• Vegetable-loaded: Stir-fry bell peppers, broccoli, or snap peas before adding beef back in.

• Crispy finish: After tossing with sauce, broil the beef briefly on a sheet pan for caramelized edges.

Substitutions:

• Low-carb version: Serve with cauliflower rice and reduce sugar or use a sugar substitute.

• No beef? Use chicken, tofu, or mushrooms for a meat-free twist.

• No cornstarch? Arrowroot or potato starch work as alternatives.

Serving Ideas & Occasions

Perfect for:

• Takeout-style dinners at home

• Quick weeknight meals

• Dinner parties or meal prep

Pair with:

• Garlic green beans or steamed broccoli

• Fried rice or stir-fried noodles

• Asian-style cucumber salad or slaw

Nutritional & Health Notes

This dish is high in protein and deeply satisfying.

To lighten:

• Use leaner cuts of beef

• Serve with vegetables or cauliflower rice

• Reduce added sugar or swap with a natural sweetener

Per serving (1 of 4):

• Calories: ~450

• Protein: 30g

• Carbs: 25g

• Fat: 25g

• Fiber: ~1g

FAQs

Q1: Can I make Mongolian beef ahead?

Yes — store in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Q2: Can I freeze it?

You can freeze the cooked beef and sauce together. Thaw overnight and reheat on the stove.

Q3: What cut of beef works best?

Flank steak is ideal. Skirt steak or sirloin are also great substitutes.

Q4: Can I use pre-cut stir-fry beef?

Yes, just be sure the slices are thin and uniform.

Q5: How do I make it extra crispy?

Double-fry the beef or broil it after tossing in the sauce for 1–2 minutes to caramelize.

Q6: What if my sauce is too thin?

Simmer it longer or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken.

Q7: Is Mongolian beef spicy?

Traditionally, no — it’s sweet and savory. But you can add spice with red pepper flakes or chili paste.