Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Mongolian Beef

Grab our exclusive Lazy Cooking Bundle, 60% off now!

A close up of a plate of food with meat and vegetables, with Mongolian beef
Tender steak and a sweet sauce -- made with ginger, garlic, brown sugar, hoisin and soy sauce -- make this dish a fav. Bring in the heat with sriracha and red pepper flakes.
Jump to Recipe

This tender Mongolian beef is a favorite dinner for our family — it tastes even better the second day. You’ll prepare flank steak, then cook it in a delicious sauce made with ginger, garlic, brown sugar, hoisin, and soy sauce. If you want some heat, you can add sriracha and red pepper flakes, too.

Serve this Mongolian beef recipe with our Instant Pot brown rice, cauliflower fried rice or, even, zucchini noodles. And, if you want more Asian-inspired dishes, try these Thai noodles and Beef and Broccoli as well!

A plate of food, with Sauce and Mongolian beef


SEE ALSO: Dirty Rice | Goulash | Meatloaf


MONGOLIAN BEEF INGREDIENTS

This Chinese takeout favorite consists of sliced beef (usually flank steak) made with a sauce that can be sweet, salty, and spicy. It’s usually paired with onions and vegetables, then served over rice or sometimes crispy noodles.

A close up of a plate of food, with Laser and Sauce

You Will Need:

For the Beef:

  • 1 cup of vegetable oil
  • 1 ½ pounds flank steak
  • ½ cup cornstarch

For the Sauce:

  • 1 tbsp vegetable oil
  • 2 teaspoon fresh ginger, minced
  • 1 tablespoon garlic, minced
  • ½ cup of soy sauce
  • ½ cup of water
  • ½ cup brown sugar, packed
  • 2 tablespoon hoisin sauce
  • 1 teaspoon sriracha
  • ¼ teaspoon red pepper flakes

Optional Garnish:

  • 1 teaspoon sesame oil
  • ⅛ teaspoon red pepper flakes
  • 4-5 green onions

SUBSTITUTIONS AND ADDITIONS

STEAK: You can substitute sirloin steak instead of flank steak.
SOY SAUCE: You can use low-sodium soy sauce if you don’t like it salty.
ADD-INS: You could also add in broccoli to this recipe.

HOW TO MAKE MONGOLIAN BEEF

Freeze the flank steak for 30-50 minutes to make it easier to slice. Slice the meat against the grain into ¼ inch slices. Be sure to slice your meat across the grain. 

STEP ONE: Place the cornstarch in a bowl and toss the meat pieces in the cornstarch. Let sit for 15 minutes.

STEP TWO: Heat the one cup of vegetable oil in a large pan over medium-high heat. Add the cornstarch coated beef to the hot oil. Be careful to not crowd the pan and cook in batches. Cook 1-2 minutes per side. It will cook more in the sauce later. Remove the meat to a plate. Be careful of hot oil!

PRO TIP: Leave all those yummy bits of fry stuff left in the pan. They will add to the sauce flavor.

A plate of food, with Beef and Sauce

STEP THREE: Now to make the sauce. Empty out all the oil from the pan except for about one tablespoon. Reduce the heat to medium.

Add the ginger and garlic and stir for about one minute. Add the brown sugar first because you don’t want to add liquid to hot grease. Stir. Then add the soy sauce, water, hoisin sauce, sriracha and red pepper flakes to the pan. Bring to a boil and simmer until it thickens. Stir occasionally scraping up the yummy bits at the bottom of the pan.

You can add a cornstarch/water mixture if it doesn’t get as thick as you like. I added one tablespoon cornstarch mixed with one tablespoon cold water to thicken up my sauce.

STEP FOUR: Once the sauce has thickened add the meat back into the pan. Add the sesame oil, red pepper flakes, and green onions. Stir to combine and heat through.

HOW TO FREEZE

Mongolian beef a great option for a freezer meal. Be sure to not overcook your meat or it won’t be as tender when reheated. 

Before freezing, be sure to let your Mongolian beef completely cool in the fridge, then put into the freezer for up to three months in an airtight, freezer-safe container. When you’re ready to eat, thaw it overnight in the fridge before heating back up on the stove.

A plate of food on a table, with Beef and Sauce

Our Mongolian beef recipe is a fast and easy option for weeknight dinners. This meal is full of rich, authentic flavor.

More Recipes You’ll Love:

EASY: Swedish Meatballs | Poor Man’s Steaks
COMFORT: Shepherd’s Pie | Hamburger Soup
PASTA: Beef and Shells | Ground Beef Stroganoff
DESSERTS: Pineapple DreamBanana Pudding

Get a Free Cookbook
Subscribe now to receive our FREE Sweet & Treats digital cookbook with 15 amazing desserts inside!
A close up of a plate of food with meat and vegetables, with Mongolian beef

Mongolian Beef

5 from 1 vote
Tender steak and a sweet sauce -- made with ginger, garlic, brown sugar, hoisin and soy sauce -- make this dish a fav. Bring in the heat with sriracha and red pepper flakes.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4

Ingredients
  

For the beef:

  • 1 cup of vegetable oil
  • 1 ½ pounds flank steak
  • ½ cup cornstarch

Sauce Ingredients:

  • 1 tablespoon vegetable oil leftover from removing all the fry oil except this 1 tablespoon
  • 2 teaspoon fresh ginger minced
  • 1 tablespoon garlic minced
  • ½ cup of soy sauce
  • ½ cup of water
  • ½ cup brown sugar packed
  • 2 tablespoon hoisin sauce
  • 1 teaspoon sriracha
  • ¼ teaspoon red pepper flakes

Finishing:

  • 1 teaspoon sesame oil
  • 1/8 teaspoon red pepper flakes
  • 4-5 green onions cut on the diagonal into 2-inch pieces

Instructions
 

  • Freeze the flank steak for 30-50 minutes to make it easier to slice. Slice the meat against the grain into ¼ inch slices.
  • Place the cornstarch in a bowl and toss the meat pieces in the cornstarch. Let sit for 15 minutes.
  • Heat the one cup of vegetable oil in a large pan over medium-high heat.
  • Add the cornstarch coated beef to the hot oil. Be careful to not crowd the pan and cook in batches. Cook 1-2 minutes per side (it will cook more in the sauce later). Remove meat to a plate. Be careful of hot oil! Leave all those yummy bits of fry stuff left in the pan. They will add to the sauce flavor.
  • Now to make the sauce. Empty out all the oil from the pan except about 1 tablespoon. Reduce the heat to medium.
  • Add the ginger and garlic and stir for about one minute.
  • Add the brown sugar first because you don’t want to add liquid to hot grease. Stir. Then add the soy sauce, water, hoisin sauce, sriracha and red pepper flakes to the pan. Bring to a boil and simmer until it thickens. Stir occasionally scraping up the yummy bits at the bottom of the pan.
  • You can add a cornstarch/water mixture if it doesn’t get as thick as you like. I added 1 tablespoon cornstarch mixed with 1 tablespoon cold water.
  • Once the sauce has thickened add the meat back into the pan. Add the sesame oil, red pepper flakes, and green onions. Stir to combine and heat through.
  • Serve over rice and enjoy!

Video

Nutrition

Calories: 524kcal | Carbohydrates: 48g | Protein: 40g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 102mg | Sodium: 1878mg | Potassium: 688mg | Fiber: 1g | Sugar: 29g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 4mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Proudly Prepared by the Spaceships Kitchen

You May Also Like

60 Recipes One Low Price

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤