Mongolian Beef Recipe

I absolutely love this Mongolian Beef Recipe because it strikes the perfect balance between sweet and savory flavors, with tender slices of beef coated in a glossy, delicious sauce. It’s one of those dishes that’s so easy to whip up on a weeknight yet impressive enough to serve guests. Every time I make it, the combination of garlic, ginger, and brown sugar creates an irresistible taste that never fails to satisfy my craving for Chinese takeout classics at home.

Why You’ll Love This Mongolian Beef Recipe

What really makes this Mongolian Beef Recipe stand out for me is the remarkable flavor profile. The sauce blends the rich umami of soy sauce with the natural sweetness of brown sugar, while the ginger and garlic add a wonderful aromatic punch. The little hint of red pepper flakes gives just enough warmth to keep things exciting without overpowering the dish. Every bite bursts with that perfect mix of sweet, savory, and a touch of heat — it’s downright addictive.

Aside from the incredible flavors, I can’t get over how easy and quick this recipe is to prepare. With simple ingredients you probably already have on hand, and a straightforward cooking process, it’s ideal for busy weeknights or last-minute dinner parties. Plus, the crispy edges on the beef from cooking it in cornstarch make the texture really special and keep the dish from feeling heavy. I love making this for family dinners or when friends come over because it’s a guaranteed crowd-pleaser that feels special without a fuss.

Ingredients You’ll Need

The image shows a white frying pan with a golden handle filled with dark brown cooked meat strips mixed with bright green onion pieces scattered throughout. The meat is glazed with a shiny, thick sauce, giving it a rich texture. Around the pan, there's a white bowl partially filled with white rice, and another white bowl with white rice topped with some of the cooked meat and green onions. Green onions lay on the white marbled surface in the top left corner, and a white cloth with black stripes is under the pan handle. The colors are warm with a clean white and green contrast. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is in its simplicity — just a handful of essential ingredients that each contribute unique flavors, texture, and color, creating a dish that’s balanced and delicious.

Ginger paste: Adds a fresh, zesty aroma that brightens the dish.
Minced garlic: Infuses deep savory notes and a subtle pungency.
Red pepper flakes: Introduce a mild, warming heat without overwhelming spice.
Light brown sugar: Delivers that signature sweet depth and helps thicken the sauce.
Soy sauce (low sodium): Provides essential umami and saltiness while keeping the sodium in check.
Water: Balances the sauce and helps dissolve the sugar evenly.
Flank steak (or skirt steak): Tender and flavorful cuts that thinly sliced cook quickly and soak up the sauce beautifully.
Cornstarch: Coats the beef to create a crispy, caramelized exterior.
Extra virgin olive oil: For searing the beef to golden perfection.
Green onions (green parts only): Adds fresh crunch and a pop of vivid color to finish the dish.
Sesame seeds: Sprinkled on top for a nutty touch and lovely visual detail.
Cooked rice: The perfect neutral base to soak up all that sauce.

Directions

Step 1: Prepare the Mongolian Beef sauce by whisking together the ginger paste, minced garlic, red pepper flakes, light brown sugar, soy sauce, and water in a small bowl. Set this flavorful mixture aside while you prep the beef.

Step 2: Slice the flank steak into thin pieces about ¼ inch thick, cutting against the grain to ensure tenderness in the final dish.

Step 3: Place the cornstarch in a large zip-top bag, then add the sliced beef. Seal the bag and shake well to evenly coat all the beef pieces in cornstarch. Allow it to sit in the bag for a few minutes so the coating adheres properly.

Step 4: Heat the olive oil in a large skillet or wok over high heat until shimmering. Add half of the beef slices in a single layer, cooking for about 45 seconds on one side. Flip the pieces and cook for an additional 45 seconds. The beef doesn’t need to be cooked through at this stage. Remove to a plate and repeat with the remaining beef.

Step 5: Lower the heat to medium-high and carefully add the prepared sauce to the hot pan. Whisk continuously and bring it to a boil. Once boiling, reduce heat to medium to gently simmer the sauce.

Step 6: Return all the seared beef pieces to the pan and toss to coat in the sauce. Cook for 2 to 3 minutes, allowing the sauce to thicken and the beef to finish cooking.

Step 7: Sprinkle the sliced green onions and sesame seeds over the dish, toss once more to combine, then remove the pan from heat. Serve immediately with cooked rice for a filling, satisfying meal.

Servings and Timing

This Mongolian Beef Recipe makes approximately 4 generous servings. The prep time is about 10 minutes, mostly spent slicing the beef and mixing the sauce. Cooking takes roughly 15 to 20 minutes from start to finish, so you’ll have a wonderful dinner ready in about 30 minutes total. There’s no resting time required here — the dish is best served hot and fresh.

How to Serve This Mongolian Beef Recipe

A white bowl filled with two layers: the bottom layer is white steamed rice with a soft, fluffy texture, and the top layer is dark brown cooked beef strips coated in a shiny sauce with a slightly sticky look. On top of the beef, bright green scallion pieces are scattered for color contrast. The bowl is placed on a white marbled surface, with some green scallion stems nearby and black chopsticks on the right side. The background includes parts of more bowls with the same dish and a white cloth with a black stripe pattern. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Mongolian Beef Recipe, I love plating it over fluffy steamed white rice or jasmine rice, which soaks up all of that fantastic sauce. For a heartier meal, pairing it with fried rice or even quinoa can be delicious and offers a nice texture contrast. I often like to add a side of steamed or stir-fried vegetables like broccoli, snap peas, or bok choy for extra freshness and color on the plate.

For garnishing, a sprinkle of additional green onions and sesame seeds really brings the presentation to life, and a wedge of lime on the side adds a surprising burst of brightness if guests want to customize their flavors. I recommend serving this hot, right from the pan, so the beef stays tender and the sauce beautifully glossy. This dish is fantastic for weeknight dinners but also shines as an impressive centerpiece for casual dinner parties or family gatherings.

As for drinks, a light, crisp white wine such as a Riesling or Sauvignon Blanc pairs beautifully with the sweet and savory sauce. If you prefer non-alcoholic options, I enjoy serving a chilled jasmine tea or a sparkling ginger ale to complement the ginger notes in the dish. The balance of flavors in this Mongolian Beef Recipe makes it adaptable to many occasions — from cozy family meals to festive celebrations.

Variations

One of the things I love about this Mongolian Beef Recipe is how versatile it is. If you want to switch up the protein, you can easily substitute the flank steak with thinly sliced chicken breast or even firm tofu for a vegetarian twist. For a gluten-free version, make sure to use tamari or a gluten-free soy sauce alternative and check that your cornstarch is pure and uncontaminated.

Flavor-wise, feel free to adjust the heat by adding more red pepper flakes or a dash of chili garlic sauce if you like things spicier. Some days, I like to stir in a teaspoon of toasted sesame oil at the end for added depth and a toasty aroma. Cooking in a wok gives the best stir-fry results, but if you don’t have one, a large heavy skillet works just as well.

You can also experiment with adding vegetables directly to the pan — sliced bell peppers, shredded carrots, or water chestnuts add a nice crunch and colorful contrast, making it more of a balanced one-pan meal without losing any of the original recipe’s charm.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, I recommend storing the Mongolian Beef in an airtight container in the refrigerator. Use containers that seal well to keep the beef tender and prevent the sauce from drying out. Properly stored, the leftovers will stay fresh for about 3 to 4 days, making for easy lunches or quick dinners later in the week.

Freezing

This Mongolian Beef Recipe freezes well, although I prefer to freeze the beef and sauce separately from the rice if I have extra. Use freezer-safe, airtight containers or heavy-duty freezer bags to prevent freezer burn. The dish can be kept frozen for up to 2 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator for best results.

Reheating

To reheat, I find that warming the beef gently in a skillet over medium heat helps maintain its crispy edges and allows the sauce to loosen up nicely. Avoid microwaving if possible, as it can cause the cornstarch coating to become gummy. If using a microwave, heat in short bursts and stir in between to prevent uneven heating. Serve immediately after reheating to keep the texture and flavor vibrant.

FAQs

Can I use a different cut of beef for this Mongolian Beef Recipe?

Yes! While flank steak is ideal for its tenderness and flavor, you can substitute skirt steak, sirloin, or even ribeye if you prefer. Just remember to slice the beef thinly against the grain for the best texture. Tougher cuts might need a bit longer to cook or a quick marinade to tenderize.

Is this recipe very spicy?

No, this recipe uses just a pinch of red pepper flakes, which provides a subtle warmth without being spicy. If you want to avoid any heat, you can leave out the red pepper flakes altogether. Conversely, if you like spice, feel free to add more or toss in some chili garlic paste to kick it up a notch.

Can I make this Mongolian Beef Recipe ahead of time?

You can prepare the sauce and slice the beef ahead of time, even coat it in cornstarch and refrigerate for a few hours. However, I recommend cooking the beef fresh to retain its crispiness. The dish is best enjoyed immediately after cooking but reheats well if needed.

What’s the best way to slice the beef?

Always slice against the grain, which means cutting perpendicular to the direction the muscle fibers run. This shortens the muscle fibers and results in more tender bites. Also, slicing the beef thinly (about ¼ inch) helps it cook quickly and soak up the sauce better.

Can I use brown sugar alternatives in this recipe?

Definitely! Light or dark brown sugar works best for that caramelized sweetness, but you could substitute coconut sugar or maple syrup for a different flavor twist. Just keep in mind that these alternatives may slightly alter the final taste and consistency of the sauce.

Conclusion

I hope you enjoy making and eating this Mongolian Beef Recipe as much as I do. It’s one of those dishes that brings joy with every bite — easy to prepare, packed with flavor, and perfect for sharing with family or friends. Give it a try, and I promise it will become one of your favorite go-to meals for busy nights or special occasions alike!