Mongolian Beef

Servings: 4

Author: Chef Connie

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Mongolian Beef

Here's a classic Mongolian Beef recipe—it's quick, flavorful, and tastes just like takeout (maybe even better). It features tender slices of beef coated in a savory-sweet sauce with garlic and ginger, served best over steamed rice or noodles.

Cook time: 30 MinTotal time: 30 Min

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Ingredients

For the Beef:

• 1 lb flank steak (or sirloin), thinly sliced against the grain
• 1/4 cup cornstarch
• 2 tbsp vegetable oil (for frying)

For the Sauce:

• 2–3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup soy sauce (preferably low sodium)
• 1/2 cup brown sugar (light or dark)
• 1/2 cup water
• 1–2 tsp hoisin sauce (optional, for extra depth)
• 1/2 tsp crushed red pepper flakes (optional, for heat)

Garnish:

• 2–3 green onions, sliced into 1-inch pieces
• Toasted sesame seeds (optional)

Instructions

1. Prepare the Beef:
2. Toss the sliced beef with cornstarch in a bowl until evenly coated.
3. Let it sit for 10–15 minutes. This helps give it a crispy texture when fried.
4. Make the Sauce:
5. In a small saucepan over medium heat, add 1 tsp of oil.
6. Sauté the garlic and ginger for about 30 seconds until fragrant.
7. Add soy sauce, water, brown sugar, hoisin (if using), and red pepper flakes.
8. Bring to a simmer and cook for 3–4 minutes, stirring often, until slightly thickened.
9. Remove from heat and set aside.
10. Cook the Beef:
11. Heat 2 tbsp of oil in a large skillet or wok over medium-high heat.
12. Shake off excess cornstarch and fry the beef in batches, about 1 minute per side, until browned and crispy. Don’t overcrowd the pan.
13. Transfer cooked beef to a paper towel-lined plate.
14. Combine & Finish:
15. Drain any excess oil from the skillet and return the beef to the pan.
16. Pour in the sauce and toss to coat the beef evenly.
17. Add green onions and cook for 1–2 minutes until heated through.
18. Serve:
19. Serve hot over steamed white rice or noodles.
20. Garnish with sesame seeds if desired.

Notes

Slice the beef thinly: Partially freeze the steak for 30 minutes first to make slicing easier.

Control the sweetness: You can reduce the sugar to 1/3 cup for a less sweet version.

Add vegetables: Stir-fry bell peppers or broccoli separately and toss them in at the end for a veggie boost.

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Mongolian Beef
Mongolian Beef is one of those irresistible dishes that perfectly balances savory, sweet, and umami flavors in every bite. Originating not from Mongolia but inspired by Chinese-American cuisine, this takeout favorite features tender slices of beef stir-fried until crispy, then coated in a glossy, garlicky soy-brown sugar sauce. It's quick enough for a weeknight dinner yet special enough to impress guests. What makes it so crave-worthy is the contrast of textures—the crispy seared beef with the rich, slightly sticky sauce and the fresh pop of green onions. Served over fluffy rice or noodles, Mongolian Beef is comfort food with bold flavor and easy prep, making it a staple in home kitchens everywhere.