Easy Mongolian Beef Recipe

This Mongolian beef is that glossy, sticky, slightly sweet-and-salty stir-fry that somehow tastes like restaurant takeout but comes together fast enough for a weeknight rescue. Thinly sliced beef gets lightly crisped, then tossed in a caramelized soy-ginger–garlic sauce that clings to every bite. It’s messy, saucy, and exactly the kind of comfort I crave when I don’t want to think too hard but still want dinner to feel special.

My husband is hopelessly in love with this dish — he calls it “the sauce thing” and will happily eat three helpings while pretending he’s being modest. Our kiddo asks for “that brown beef” with rice and will eat broccoli if it comes dunked in sauce. This recipe started as a test for a Friday night cheat meal and turned into our go-to Sunday-lazy-night dinner. Once I swapped brown sugar for a touch of honey on a whim, it got even better; thankfully, he didn’t notice the switch and kept raving, so we quietly kept it that way.

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This recipe loves heat and speed, so don’t dilly-dally once the pan’s hot. I once tried to crowd the pan to save time and ended up with soggy strips of beef and a very sad sauce — lesson learned: do it in batches. Also, if you’re the kind of person who forgets to mince garlic (guilty), jarred minced garlic can bail you out in a pinch—just don’t overdo it, it can be a bit harsher. Oh, and I once used maple syrup because I was out of brown sugar and it was shockingly awesome. Not traditional, but memorable.

Shopping Tips

– Protein: Choose flank steak or skirt steak for thin slicing; look for even grain and a bit of marbling so it caramelizes nicely.
– Vegetables: Get fresh green onions and a head of broccoli if you want a quick veg to steam; scallions brighten the whole dish.
– Spices: Fresh ginger makes a real difference—buy a small knob and keep it in the fridge for other recipes.
– Fats & Oils: Use a high-smoke-point oil like vegetable or canola for searing; sesame oil is great as a finishing flavor, not the main frying oil.
– Sweeteners: Brown sugar is classic, but honey or maple syrup are fine swaps if you’re out; adjust to taste.

Prep Ahead Ideas

– Slice the beef and toss it with a little cornstarch and a pinch of salt the night before; store in an airtight container so it’s ready to hit the hot pan.
– Mix the sauce ahead and keep it in a jar in the fridge — it saves precious minutes and melds flavors overnight.
– Chop green onions and grate ginger into a small airtight container or zip-top bag; they’ll keep one to two days and make assembly frantic-free.
– Keep the cornstarch and dry coat separate until cooking to avoid soggy meat in the fridge.

✔Time-Saving Tricks

– Use very thin slices of beef (partially freeze the steak for 15–20 minutes to make slicing easier).
– Cook the beef in two quick batches instead of crowding the pan — it takes a few extra minutes but saves texture.
– Frozen stir-fry veg are fine when you’re in a hurry; toss them in at the end to heat through.
– Pre-mix your sauce and keep it nearby so once you deglaze the pan everything comes together fast.

✔Common Mistakes

– Crowding the pan: I did this once and everything steamed instead of seared — fix by working in small batches.
– Burning the garlic: Garlic hits bitterness fast; add it after the beef is mostly cooked or watch the heat closely.
– Watery sauce: If your sauce is thin, whisk a little cornstarch with water and simmer briefly to thicken.
– Undersalting: Because the sauce reduces, taste and adjust at the end — soy sauce can vary by brand.

What to Serve It With

– Steamed white rice or jasmine rice — classic and glue-like for that sauce.
– Quick garlic broccoli or bok choy — toss with a splash of soy and sesame oil.
– Pickled cucumbers or a simple cucumber salad for a bright contrast.
– Crispy wonton strips or toasted sesame seeds for crunch.

✔Tips & Mistakes

– Use a wide pan or wok for even searing; small pans = crowded, soggy beef.
– Salt the beef lightly before coating with cornstarch; it seasons from the inside.
– Add sesame oil at the very end for best aroma — it burns if you cook it too long.
– If sauce is too salty, a squeeze of lime or a teaspoon of sugar/honey will balance it.

✔Storage Tips

Leftovers keep in an airtight container in the fridge for 3–4 days. Sauce will thicken as it cools — reheat gently with a splash of water or broth to loosen it and revive the glossy texture. Cold Mongolian beef is doable but the beef gets chewier and the sauce firms up; honestly, it’s great straight from the fridge as a cheeky breakfast on rice if you aren’t a morning purist.

✔Variations and Substitutions

Swap flank steak for thin chicken thighs or firm tofu (press well, then pan-fry until golden). Use tamari for a gluten-free option or low-sodium soy and add a pinch more sweetener if needed. I’ve done maple syrup instead of brown sugar and it added a deeper flavor — not “traditional,” but delicious. If you hate ginger, increase garlic and add a splash of rice vinegar for brightness.

Frequently Asked Questions

Easy Mongolian Beef Recipe

Tender slices of beef in a glossy, sweet-savory sauce with a gentle kick. A quick, takeout-style dinner at home.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1.25 lb flank steak, thin-sliced against the grain
• ▢ 0.33 cup cornstarch for coating
• ▢ 3 tbsp neutral oil (such as canola or avocado)
• ▢ 0.5 cup low-sodium soy sauce
• ▢ 0.5 cup water
• ▢ 0.33 cup packed brown sugar
• ▢ 2 tsp minced garlic
• ▢ 1.5 tsp fresh ginger, finely grated
• ▢ 0.5 tsp crushed red pepper flakes adjust to taste
• ▢ 1 tsp toasted sesame oil
• ▢ 0.75 cup sliced green onions
• ▢ 4 cup cooked white rice, for serving

Instructions

Preparation Steps

• Whisk soy sauce, water, brown sugar, garlic, ginger, sesame oil, and red pepper flakes; set aside.
• Pat steak dry, then toss with cornstarch until evenly coated; shake off any excess.
• Heat 2 tablespoons oil in a large skillet or wok over medium-high heat.
• Sear half the beef until browned, about 2 minutes; transfer to a plate.
• Add remaining oil and cook the rest of the beef the same way.
• Pour off extra fat, leaving about 1 tablespoon in the pan.
• Stir in the sauce; simmer, stirring, until slightly thickened, 2 to 3 minutes.
• Return beef and accumulated juices; toss until coated and glossy, 1 to 2 minutes.
• Fold in green onions; cook 30 seconds, then serve over rice.

Notes

For extra veggies, toss in steamed broccoli or snap peas with the green onions. Prefer it spicier? Add a pinch more red pepper flakes or a dash of chili oil. Leftovers keep up to 4 days refrigerated; reheat in a skillet with a splash of water to loosen the sauce.

This recipe is an original creation inspired by classic Easy Mongolian Beef Recipe flavors. All ingredient ratios and instructions are independently developed.