This easy Mongolian Beef Recipe is simple, quick, and downright delicious. The tender beef has a slight crust that goes perfectly with the thick salty-sweet sauce.
Are you a sucker for takeout fake-out? So am I! Here are a few other Asian-inspired takeout dishes you might enjoy: Grilled Teriyaki Chicken and Chicken Chow Mein.
Table Of Contents
Mongolian Beef Recipe Details
I love this Mongolian Beef recipe because it’s so flavorful and easy. It also makes a great next-day lunch – if there are any leftovers, that is!
- TASTE: This Mongolian Beef has a mild, sweet flavor. It gets lots of tastiness from the onion, soy sauce, and ginger.
- TEXTURE: This tender beef is juicy and delicious. The cornstarch gives it an amazing crust that adds a little crunch to every bite.
- TIME: This recipe takes just 45 minutes.
- EASE: This dish is so simple and easy to make. And it tastes even better than takeout!
What You’ll Need
Ingredient Notes
- Beef– Flank or top sirloin beef are best because they have a tender bite to them. Avoid using chuck or round since they are tougher cuts that only work well in beef stew.
- Cornstarch– This is a thickening agent that will give the Mongolian Beef a thick, sticky, and delicious sauce.
- Oil– You want to use a high smoke point oil like vegetable, canola, or avocado oil since the beef needs to be cooked at high heat for a crispy seared texture.
- Brown sugar– This will give the sauce a sweet sticky consistency that will coat the beef.
How to Make Mongolian Beef
- Make the sauce. Cook the minced garlic and ginger in a saucepan over medium-high heat for 1 minute. Then add the brown sugar, soy sauce, and water into the saucepan and cook over medium heat for 5 minutes.
- Coat the beef– Place the thinly sliced beef into a large bowl and coat the beef in the cornstarch.
- Cook beef in batches– Heat the vegetable oil in a wok and cook the beef in 2 batches. Once the beef is cooked, remove it and set it aside.
Pro Tip: Batch cooking the beef ensures that the meat comes into direct contact with the wok, giving it an all-over crust.
- Stir-fry onion and garlic– In the same wok, cook the garlic and yellow onion. Then add the cooked beef and sauce back in and cook for another 5 minutes.
- Mix beef, sauce, and green onion– Add the sliced green onion to the beef and cook for about 2-3 minutes. Serve this Mongolian beef recipe warm over hot rice.
Recipe Tips
- Slicing the meat– A great way to get thinly sliced beef is by having the meat partially frozen when you cut it. That way it doesn’t slide around and you achieve super thin slices.
- Cook in batches– In order to get nice and crispy pieces of cooked beef, don’t overcrowd the wok. Cook the beef in batches. Overcrowding will cause a lot of liquid to collect and result in mushy grey looking beef.
- Use dark brown sugar– This will give the beef sauce a deeper and bolder flavor.
- Make it ahead of time– You can chop up all the veggies and make the sauce in advance, that way when dinner time rolls around, all you need to do is cook the meat and vegetables and add in the sauce.
Add-ins and Substitutions
- Add broccoli- This vegetable tastes great with beef and this sweet, salty sauce.
- Make it gluten-free- Substitute the soy sauce with tamari sauce for a gluten-free dish. Both sauces have almost identical flavors.
- Use a slow cooker- Add the ingredients to the slow cooker and cook on high for 2-3 hours or on low for 4-5 hours. This is great if you want to come home to a delicious meal.
- Substitute honey- If you are avoiding processed sugar, you can use honey as the sweetener in the Mongolian Beef sauce.
FAQs
Although the title of the recipe says Mongolian, there really isn’t any Mongolian origin associated with the dish at all. It is actually a Chinese dish that came from either the Shandong province or the Xinjiang province.
Nope, its typically never spicy, just like my easy pepper steak recipe, Mongolian beef tastes a lot like most Asian dishes that don’t have any spiciness in them. Its mild, sweet, and has a strong flavor of onion, soy, sauce, and ginger.
Serving Suggestions
This Mongolian Beef is versatile enough to be paired with any number of side dishes. Here are some delicious ways to enjoy this recipe.
- Rice: Serve this with some Hibachi Fried Rice, Wild Brown Rice, or Quinoa Fried Rice.
- Salad: Enjoy this hot dish with a crisp green salad, such as Spinach Salad, Cabbage Cucumber Salad, and Asian Chicken Salad. Or try this Kani Salad.
- Noodles: This Mongolian Beef pairs well with Chow Mein (VIDEO), Shrimp Tempura Udon Soup, and Gluten-Free Stir Fry with Rice Noodles.
- Vegetables: Serve this dish with a side of Roasted Air Fryer Vegetables, Crispy Air Fryer Broccoli, and Bacon Wrapped Asparagus.
Make This Mongolian Beef in Advance
Make ahead: You can make this recipe ahead of time and keep it in the fridge until you’re ready to serve. Microwave it for 30-60 seconds or warm it in a skillet on the cooktop for the best flavor.
Storing: Keep the Mongolian Beef in an airtight container and refrigerate for up to 5 days.
Freeze: Once you’re done making the beef, allow it to cool before placing it in a gallon-sized ziplock bag. Keep frozen for up to 1 month. Let it thaw overnight in the fridge or defrost it in the microwave before warming up to serve.
More Tasty Asian-inspired Dishes!
Full Recipe Instructions
Easy Mongolian Beef Recipe
Ingredients
Ingredients for the sauce
- 2 tbsp vegetable oil
- 1 clove garlic minced
- 1 tbsp ginger minced
- 1/4 cup golden brown sugar
- 1 cup low sodium soy sauce
- 1/2 cup water
Ingredients for the beef
- 2 lb. beef (flank steak or ribeye)
- 1/3 cup cornstarch
- 1 large yellow onion
- 1/3 cup vegetable oil
- 1 cloves garlic minced
- 2 bunches green onion
Instructions
- Start off by making the sauce: Mince 1 garlic close and 1 tbsp ginger and cook it in a saucepan filled with 2 tbsp vegetable oil. Cook it over medium-high heat for 1 minute.
- Add the 1/4 cup brown sugar, 1 cup low sodium soy sauce, and 1/2 cup water. Bring to a simmer and cook over medium-low heat for 5 minutes.
- Thinly slice the 2 lb. beef into small pieces. Pro tip: place the beef in the freezer 15-20 minutes prior to slicing to make thinner cuts without the meat sliding around.
- Place the sliced beef in a large bowl and mix it with 1/3 cup cornstarch.
- Heat 1/3 cup vegetable oil in a 14-inch wok and cook the beef in 2 batches to avoid overcrowding and mushy texture. Once cooked, remove the beef and set it aside.
- In the same wok, cook 1 clove minced garlic over medium heat for 1 minute. Then add 1 cup sliced yellow onion and cook until translucent.
- Add the beef back into the wok and pour in the sauce. Bring to a simmer for another 5 minutes.
- Add 2 bunches of sliced green onion to the beef and stir for about 2-3 minutes. Serve warm over hot rice.
Notes
- Slicing the meat– A great way to get thinly sliced beef is by having the meat partially frozen when you cut it. That way it doesn’t slide around and you achieve super thin slices.
- Cook in batches– In order to get nice and crispy pieces of cooked beef, don’t overcrowd the wok. Cook the beef in batches. Overcrowding will cause a lot of liquid to collect and result in mushy grey looking beef.
Nutrition
Note: This recipe was originally posted in February 2016. We’ve updated it since.
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FoodDoz says
Thanks for the recipe.
Dina says
You’re welcome! 🙂
susan says
Easy and high marks on taste.
Dina says
Thank you so much, Susan! Happy to hear you loved this Mongolian beef recipe! 🙂
Carol says
I use aminos instead of soy sauce. Gluten
I use half a cup and it is was still way too salty.
Dina says
Hi Carol, I am sorry that the recipe turned out too salty. I have never made this with aminos so I can’t really say much about how it changed the saltineses of the dish. The recipe calls for low sodium soy sauce. I am not sure if you missed that or not.
Susie Durrance says
I have been looking for something different to try to cook for dinner. I have never tried to make Asian, but we love it. With the pandemic I tried this recipe and my husband absolutely loves it!! It’s so easy!! Thank you.
Dina says
You are very welcome Susie! I am very happy to hear you loved this Mongolian beef recipe! Always a win when the hubby loves it! Thank you so much for your feedback! 🙂
Chad says
I like to add sesame oil and a dollop of gochujang paste to this same basic recipe for added kick. One of my favorites!
Thanks!
Dina says
Thank you Chad! I am glad you loved this recipe.
jessica says
It turned out salty, probably will decrease the amount of soy sauce next time, otherwise its amazing, thanks
simplyhomecooked says
HI Jessica, I’m sorry to hear it was too salty. Did you use regular or low sodium soy sauce?
Robin says
Dina, this looks really good. I think i will get my husband to make it for me. He is a good cook and a good man!
Robin
simplyhomecooked says
Thank you, Robin!
Anna says
This looks delicious! Would I be able to substitute the peanut oil for another type and still get the same results? Canola or avocado?
simplyhomecooked says
Thank you Anna! You can definitely substitute the peanut oil for canola oil.
olga says
This looks so perfect. What cut of meat did you use for this recipe?
simplyhomecooked says
Thank you Olga. I used top sirloin for this recipe. Traditionally people use flank steak, but it’s a little pricy. It’s totally up to you what cut you want to use 🙂
Kathy says
Are sesame seeds sprinkled on top?
Dina says
Hi Kathy 🙂 Yes, those are sesame seeds. I hope you love this Mongolian beef recipe! Please let me know how it goes 🙂